Syrian Muhammara Red Pepper Walnut (Print Version)

A vibrant dip featuring roasted red peppers, toasted walnuts, and pomegranate molasses with warm spices.

# What You'll Need:

→ 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 (gluten-free optional)
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 - 1–2 tablespoons lemon juice (to taste)

# How To:

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 roasted peppers to a bowl, cover, and let steam for 10 minutes. Peel skins, discard seeds and stems.
03 - In a food processor, pulse roasted peppers, walnuts, garlic, breadcrumbs, cumin, smoked paprika, Aleppo pepper, salt, and black pepper until coarsely combined.
04 - Add pomegranate molasses, olive oil, and lemon juice. Process until mostly smooth with some texture remaining. Adjust seasoning to taste.
05 - Transfer dip to a shallow bowl. Drizzle with extra olive oil and sprinkle with toasted sesame seeds if desired. Serve with pita, crackers, or vegetable sticks.

# Expert Tips:

01 -
  • It comes together in under 40 minutes but tastes like you've been cooking all day.
  • One bowl, one food processor—minimal cleanup, maximum flavor impact.
  • The balance of smoky, tangy, and nutty makes it addictive with everything from warm bread to raw vegetables.
02 -
  • Don't skip the steaming step after roasting—it loosens the skins so dramatically that peeling becomes almost peaceful instead of frustrating.
  • If your pomegranate molasses is very thick or syrupy, add it slowly and taste between additions; some brands are more concentrated than others, and too much can overpower.
  • Room-temperature muhammara tastes fuller and more nuanced than cold muhammara, so let it sit out for 10 minutes before serving if it's been refrigerated.
03 -
  • Toast your walnuts yourself in a dry skillet for just a few minutes—the difference between pre-toasted and fresh-toasted is the difference between ho-hum and genuinely delicious.
  • Let the finished muhammara rest at room temperature for at least 10 minutes before serving; this allows all the flavors to settle and bloom into something more cohesive.
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