Muhammara

Muhammara (Roasted Red Pepper & Walnut Dip)

My absolute favorite dip—deeply flavorful, acidic, and packed with flavour.

Ingredients

3 large roasted red peppers (jarred or homemade)
2 garlic cloves
2 tbsp tomato paste (or tomato purée)
½ cup walnuts
⅓ cup breadcrumbs
2 tbsp extra virgin olive oil
1 tbsp pomegranate molasses
1 tbsp lemon juice
1 tsp Aleppo chili flakes (or red chili flakes)
1 tsp sumac
½ tsp black pepper (adjust to taste)
½ tsp salt (adjust to taste)

Garnish

Olive oil
Pomegranate molasses
Crushed walnuts
Fresh parsley, chopped

Instructions
1. Roast the red peppers (if using fresh):
Preheat your oven to 450°F (230°C). Place whole red peppers on a baking sheet and roast for 25–30 minutes, turning occasionally, until the skins are blistered and charred. You can also broil for a few minutes. Transfer to a container/bowl, cover, and let steam for 10–15 minutes. Peel off the skins, remove the stems and seeds, and set the flesh aside.

2. Toast the walnuts:
Heat a dry skillet over medium heat. Add walnuts in a single layer. Stir often for 4–6 minutes until golden and fragrant. Remove from heat and cool to avoid burning.

3. Combine ingredients:
In a food processor, add the roasted red peppers, walnuts, breadcrumbs, garlic, tomato paste, olive oil, pomegranate molasses, lemon juice, Aleppo chili flakes, sumac, black pepper, and salt.

4. Blend:
Pulse the mixture until you get a thick, spreadable consistency with some texture. Don’t over-blend—you want a bit of crunch from the walnuts.

5. Taste and adjust:
Taste and tweak the seasoning- add more lemon juice for brightness, molasses for depth, or salt to enhance the flavor.

6. Serve and garnish:
Spoon the dip into bowl, garnish with a drizzle of olive oil, a drizzle of pomegranate molasses, chopped parsley, and crushed walnuts.

7. Enjoy:
Serve with warm pita bread, pita chips, or crunchy vegetables.