Description
This Muhammara (Roasted Red Pepper and Walnut Dip) is a bold and flavorful Middle Eastern spread made with sweet roasted peppers, crunchy walnuts, and tangy pomegranate molasses. Naturally vegan and incredibly versatile, this easy dip is perfect for serving with bread, vegetables, or as a rich, savory sauce.
Ingredients
- 1½ cups roasted red peppers (jarred or freshly roasted)
- 1 cup walnuts
- ½ cup breadcrumbs
- 2 garlic cloves
- 2 tbsp pomegranate molasses
- ¼ cup olive oil (plus extra for drizzling)
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp paprika or smoked paprika
- ½ tsp red pepper flakes (adjust to taste)
- Salt, to taste
Instructions
- Add roasted red peppers, walnuts, breadcrumbs, and garlic to a food processor.
- Pulse until coarsely combined.
- Add pomegranate molasses, olive oil, lemon juice, cumin, paprika, and red pepper flakes.
- Blend until the mixture reaches your desired consistency—smooth or slightly textured.
- Taste and adjust seasoning with salt, extra lemon juice, or spices as needed.
- Transfer to a serving dish and drizzle with olive oil.
- Garnish with crushed walnuts or a sprinkle of paprika if desired.
- Serve at room temperature with bread or fresh vegetables.
Notes
Use smoked paprika for a deeper, smoky flavor.For gluten-free, substitute breadcrumbs with ground nuts.Adjust spice level by increasing or reducing chili flakes.Flavors deepen after resting for a few hours.
