Muhammara (Red Pepper Walnut Dip)
Muhammara is a traditional roasted red pepper dip featuring crunchy walnuts, smoky spices, and tangy pomegranate molasses.
- Prep time
- 10 min
- Cook time
- 47 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs red bell peppers ((See Note 1))
- 1 cup walnuts
- 1/3 cup olive oil (divided)
- 1 cup red onion (diced)
- 4 cloves garlic (minced)
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp Aleppo chile flakes ((See Note 2))
- 1/2 cup panko breadcrumbs ((See Note 3))
- 1 1/2 tbsp pomegranate molasses ((See Note 4))
- 2 tsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- olive oil
- 2 tbsp walnuts (chopped)
- 1 tbsp parsley (chopped)
Instructions
- 1
Toast the 1 cup + 2 tablespoons for walnuts in a dry skillet over medium heat for 5 minutes. Separate and set aside.
- 2
Roasted Peppers: If using jarred, roasted red bell peppers go to Step 3 below, if making from scratch preheat oven to 450°F. Line a rimmed baking sheet with parchment paper and oil the peppers. Place on baking sheet and roast for 40 minutes, or until softened and charred. Turn once during roasting. Remove from oven, place in a bowl and cover with towel and cool for 15 minutes. When cooled, remove and discard the skin, seed and stems. You should have 14 ounces total weight.
- 3
In a skillet over medium heat add 2 tablespoons oil and saute the onion until browned, about 5-6 minutes. Add the garlic, tomato paste, cumin and chile flakes. Cook another minute. Spoon into a food processor along with the roasted peppers, 1 tablespoon of oil, breadcrumbs, pomegranate molasses, lemon juice, salt and pepper. Process for 30 seconds and then add 1 cup toasted walnuts. Process again for another 30 seconds to keep chunky.
- 4
Transfer to a shallow serving dish, top with a drizzle of olive oil, reserved 2 tablespoons of toasted walnuts (crush with hands) and parsley. Great with warm pita to scoop or vegetables.