Muhammara Roasted Red Pepper Dip

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This roasted red pepper dip, known as muhammara, combines smoky bell peppers with the richness of walnuts and the tang of pomegranate molasses for an irresistible Mediterranean appetizer. Perfect for entertaining or everyday snacking, this vegan-friendly dip goes great with warm pita or fresh vegetables, or as a spread for sandwiches.

Servings servings

Ingredients

2 roasted red peppers peeled (fresh or jarred)
¼ cup olive oil
1 cup walnuts toasted and chopped
2 teaspoon garlic minced
2 tablespoon pomegranate molasses [See Note 1]
¼ teaspoon cumin
1 teaspoon salt
1 cup panko breadcrumbs
½ teaspoon granulated sugar optional
¼ to ½ teaspoon crushed red pepper or Aleppo pepper
parsley to garnish

Instructions

Reserve a few pieces of walnut for garnish. In a food processor, puree 2 roasted red peppers till coarsely chopped.
Add ¼ cup olive oil, 1 cup walnuts, 2 teaspoon garlic, 2 tablespoon pomegranate molasses, ¼ teaspoon cumin, 1 teaspoon salt, 1 cup panko breadcrumbs, ½ teaspoon granulated sugar, ¼ to ½ teaspoon crushed red pepper
Transfer to a shallow bowl and spread the muhammara in concentric circles to the edge of the bowl. Make a groove in the middle with a spoon. Drizzle some olive oil into the groove and all over. Garnish with reserved walnuts and parsley. [See Note 2]

Video

Notes

Note 1: Pomegranate molasses adds a unique flavor to this recipe. In a pinch, you can substitute lemon juice and 1 teaspoon honey.
Note 2: For maximum flavor, allow the red pepper walnut dip to rest overnight before serving, to let the flavors meld.

Nutrition