The Middle Eastern Dip Everyone’s Talking About – Red Pepper Walnut Dip!

Learn how to make authentic Muhammara, a smoky, nutty, and tangy Syrian red pepper and walnut dip that’s even better than hummus! This easy Muhammara recipe is rich, creamy, and bursting with flavor from roasted peppers, walnuts, garlic, and pomegranate molasses. Perfect as a party dip, appetizer, or spread!

Give it a try, and let me how you like it!

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★Full Recipe Instructions★
☘️ https://www.mygingergarlickitchen.com/muhammara-recipe/

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00:00 – Introduction
00:23 – Roast the Peppers
01:22 – Steam & Peel
01:53 – Blend the Base
02:52 – Serve
03:21 – Tasting & Closing

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Muhammara is a smoky, nutty, and tangy 
roasted red pepper and walnut dip from Aleppo, Syria, loved across the Middle East.
The name *Muhammara* means ‘reddened,’ a perfect description of its vibrant color.
What makes it special is the balance of flavors. Sweet roasted peppers, nutty walnuts, garlic, 
and that sweet-tart pomegranate molasses. It’s creamy, rich, and wholesome, a mezze 
favorite right alongside hummus and baba ganoush. Perfect as a dip, spread, or sauce—you’ll 
want to enjoy it every way you can. Let’s make it together!
Step 1: Roast the peppers Preheat your oven to 220 degrees 
Celsius, or 425 Fahrenheit. Take three medium red bell peppers. Rinse and dry them.
Then slice them lengthwise. Remove the stems, seeds, and membranes.
Whether you enjoy it as a dip, spread, or part of a mezze platter, muhammara 
is a dish that always impresses. If you love recipes like hummus or baba ganoush, 
you’ll definitely be obsessed with this one. Place them cut-side down on a baking 
tray, and add four to five garlic cloves. Drizzle with extra virgin olive oil.
Season with freshly ground black pepper and sea salt.
Then roast for 35 to 40 minutes. The peppers should be soft, charred, and 
blistered, and your kitchen will smell incredible. 👉 Tip: For an even smokier flavor, you 
can roast the peppers directly over a gas flame on your stovetop.
Step 2: Steam and peel Remove the tray from the oven and transfer 
the hot peppers to a bowl or shallow dish. Cover with a lid or wrap, and let 
them steam for 10 to 15 minutes. This steaming step loosens the 
skins and makes peeling a breeze. Once cooled slightly, peel off 
the skins and discard them. Roughly tear or slice the peppers into chunks. Don’t rinse the peppers after peeling.
You’ll lose that delicious smoky flavor.” Step 3:
Blending In a food processor or blender, add 
the roasted pepper slices, garlic, toasted walnuts, half a cup of breadcrumbs, two 
tablespoons of pomegranate molasses, one teaspoon smoked paprika or Aleppo pepper, 
half a teaspoon of ground cumin, a pinch of salt, and the juice of half a lemon.
Blend until everything comes together. Now drizzle in three tablespoons of extra virgin 
olive oil and blend again until smooth and creamy. Taste and adjust.
Maybe more cumin for earthiness, or a squeeze of lemon for brightness.
Here’s a tip: If you like texture, pulse a few times instead of blending until fully smooth.
Step 5: Time to serve
Transfer the muhammara to a serving bowl. Drizzle with olive oil and a touch of 
pomegranate molasses for shine and extra flavor. Garnish with chopped parsley or mint, a 
sprinkle of smoked paprika, some pomegranate seeds for freshness, and a few walnut halves.
It’s colorful, vibrant, and absolutely gorgeous. Step 6: Tasting
Serve your muhammara with warm flatbread, pita 
chips, or crunchy vegetables. It’s creamy, smoky, nutty, and tangy 
all at once—a true flavor explosion. The best part? This recipe is naturally 
vegan, easy to make ahead, and even better the next day as the flavors deepen.
Try it at home and you’ll be hooked from the very first bite.
Don’t forget to like, share, and subscribe for more delicious recipes.
Happy cooking, and see you next time!