Syrian Muhammara Red Pepper Walnut (Printable)

Smoky, tangy blend of roasted peppers, toasted walnuts, pomegranate molasses, and spices for flavorful snacking.

# Ingredient List:

→ Vegetables

01 - 3 large red bell peppers
02 - 2 garlic cloves

→ Nuts & Seeds

03 - 1 cup (4.2 oz) walnuts, lightly toasted
04 - 2 tablespoons breadcrumbs (use gluten-free if desired)
05 - 1 tablespoon toasted sesame seeds (optional)

→ Spices

06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon Aleppo pepper or red chili flakes (adjust to taste)
09 - 1/2 teaspoon salt
10 - Freshly ground black pepper, to taste

→ Liquids

11 - 2 tablespoons pomegranate molasses
12 - 2 tablespoons extra virgin olive oil, plus more for drizzling
13 - 1 to 2 tablespoons lemon juice (to taste)

# How to Prepare:

01 - Preheat oven to 425°F. Place red bell peppers on a baking tray and roast for 20 to 25 minutes, turning occasionally until skins are charred and blistered.
02 - Transfer peppers to a bowl, cover with plastic wrap or a plate, and let steam for 10 minutes. Peel off skins and remove seeds and stems.
03 - In a food processor, combine roasted peppers, walnuts, garlic, breadcrumbs, cumin, smoked paprika, Aleppo pepper, salt, and black pepper. Pulse until coarse.
04 - Add pomegranate molasses, olive oil, and lemon juice to the processor. Blend until smooth with some texture remaining. Adjust seasoning as desired.
05 - Transfer dip to a shallow bowl. Drizzle with additional olive oil and sprinkle with toasted sesame seeds if desired. Serve with pita, crackers, or vegetable sticks.

# Expert Suggestions:

01 -
  • It tastes impossibly sophisticated but comes together in under 45 minutes, making you feel like a better cook than you actually are.
  • One batch fills your kitchen with an aroma so inviting that guests arrive already hungry.
  • It's naturally vegan, gluten-free friendly, and so vibrant it steals the spotlight on any table.
02 -
  • Don't skip the steaming step after roasting—it's what lets the skin release from the pepper flesh cleanly and makes peeling effortless.
  • The texture matters just as much as the flavor; over-processing turns it into a paste, but leaving it chunky keeps it interesting.
03 -
  • Use the food processor pulse function—you're not making baby food, and stopping partway lets you keep the texture under control.
  • Pomegranate molasses is the non-negotiable ingredient; no substitute comes close, but you can find it at any Middle Eastern grocery store or online.
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