Muhammara – roasted red pepper dip

This is one of the best dips you’ll ever make, trust me!
Originally from Syria, Muhammara is rich, smoky, sweet, slightly tangy, and nutty all at once.
It goes beautifully with fresh bread, crackers, roasted veggies, or as a spread in sandwiches and wraps.

Made with roasted red peppers, toasted walnuts, pomegranate molasses, and a few spices, this one’s a flavor bomb you shouldn’t miss.
Everything blended into a creamy but slightly textured dip that gets better the next day.

Save this for your next mezze night, BBQ, or just a cozy snack at home.

Authentic Muhammara (Red Pepper Dip)

Serves: ~6 | Prep time: 10 mins | Cook time: 20 mins (for roasting)

Ingredients:

3 red bell peppers (roasted and peeled)

¾ cup walnuts (lightly toasted)

1–2 tablespoons pomegranate molasses (adjust to taste)

1 tablespoon lemon juice

1 garlic bulb (roasted)

1 teaspoon Aleppo pepper (or chili flakes)

½ teaspoon ground cumin

½ teaspoon salt (adjust to taste)

2 tablespoons olive oil (plus more to drizzle)

½ cup fresh breadcrumbs

Optional: 1 teaspoon smoked paprika for depth

Instructions:

1. Roast the red peppers

Over open flame or in the oven at 220°C until charred.

Peel the skin and let cool.

2. Toast walnuts in a dry pan until lightly golden and fragrant. Cool.

3. In a food processor, add roasted peppers, walnuts, breadcrumbs, garlic, cumin, salt, Aleppo pepper, lemon juice, and pomegranate molasses.

4. Blend until smooth but slightly textured.

5. Taste and adjust salt, lemon, or molasses if needed.

6. Serve in a shallow bowl, drizzle with olive oil and garnish with crushed walnuts or parsley/mint if desired.

Tips:

Use pomegranate molasses made with only pomegranate (no sugar or additives) for best flavor.

Bread can be omitted for a gluten-free version, but it adds that classic creamy body.

Keeps 4–5 days in the fridge. Flavor deepens over time!

#Muhammara #MiddleEasternRecipes #EasyDips #RedPepperDip #HomemadeDip #HealthySnacks