Roasted Red Pepper Walnut Dip (Muhammara Style)

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Roasted red pepper and walnut dip is a thick, coarse spread made from charred bell peppers and toasted walnuts, pulled together with pomegranate molasses, garlic, and a hit of chili. It’s close cousin to muhammara, the Syrian dip that shows up on mezze platters next to hummus and baba ganoush.

The texture is the whole point here. You want visible flecks of walnut, not a smooth puree, so the food processor gets short pulses instead of a long run.

I roast my own peppers most weeks, but jarred roasted red peppers work in a pinch and cut the prep time in half. Either way, pomegranate molasses is what separates this from a generic pepper dip. It brings the tang that balances the richness of the walnuts.

Serve it cold or at room temperature with warm pita, and don’t skip the chilling step. The flavors need at least 20 minutes in the fridge to settle before they taste like more than the sum of their parts.

Why You’ll Love This Recipe

• Comes together with a food processor and one baking sheet
• Keeps well in the fridge for busy-week snacking
• Naturally vegan and gluten-free with no substitutions needed
• Tastes better the next day as flavors settle

Ingredient Notes

• Red bell peppers: Roast your own for the deepest smoky flavor, or swap in 450 g jarred roasted red peppers, well drained, to save 25 minutes.
• Walnuts: Toast them dry in a skillet first. Raw walnuts taste flat and slightly bitter next to the sweet peppers.
• Pomegranate molasses: This is the ingredient that makes the dip taste like muhammara. Don’t sub grenadine, it’s mostly sugar syrup and lacks the tartness.
• Aleppo pepper: Mild and fruity with gentle heat. Regular red pepper flakes work but bring sharper heat, so use half the amount.
• Fresh breadcrumbs: Optional, but they thicken the dip and soften the walnut edge. Leave them out to keep the recipe gluten-free.
• Ground cumin: Toast whole cumin seeds and grind them yourself if you want a rounder, less dusty flavor.

Roasted Red Pepper Walnut Dip (Muhammara Style)

A coarse, smoky dip of roasted red peppers and toasted walnuts bound with pomegranate molasses, garlic, and cumin.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dip

Cuisine: Middle Eastern

Calories: 150

Ingredients Method Notes

Ingredients

  

• 3 Red bell peppers large (or 450 g jarred roasted red peppers, drained)
• 1 cup Walnuts (120 g); toasted
• 2 tbsp Fresh breadcrumbs optional, omit for gluten-free
• 1 clove Garlic
• 2 tbsp Pomegranate molasses
• 1 tbsp Olive oil plus more for topping
• 1 tsp Ground cumin
• 1/2 tsp Aleppo pepper or 1/4 tsp red pepper flakes
• 1 tbsp Lemon juice fresh
• 1/2 tsp Salt or to taste

Method

 

Roast the peppers

1. Heat the broiler or oven to 220 C / 425 F. Place whole peppers on a baking sheet.
2. Roast or broil for 20 to 25 minutes, turning every 6 to 8 minutes, until the skins are blistered and charred on all sides.
3. Transfer peppers to a bowl and cover tightly with plastic wrap or a plate. Let steam for 10 minutes, this loosens the skins.
4. Peel off the charred skins, pull out the stems and seeds, and roughly chop the flesh.

Build the dip

1. Toast walnuts in a dry skillet over medium heat for 4 to 5 minutes, shaking often, until fragrant. Let cool slightly.
2. Pulse toasted walnuts in a food processor until they turn into coarse, fine crumbs, about 10 seconds.
3. Add the roasted peppers, breadcrumbs, garlic, pomegranate molasses, olive oil, cumin, Aleppo pepper, lemon juice, and salt.
4. Pulse in short bursts until the mixture forms a thick, slightly chunky dip, 8 to 10 pulses. Stop while walnut texture is still visible.
5. Taste and adjust with more lemon juice, salt, or pomegranate molasses. Transfer to a bowl.
6. Cover and chill for at least 20 minutes. Drizzle with olive oil and a scatter of chopped walnuts before serving.

Notes

• Drain jarred or roasted peppers well, excess liquid makes the dip runny.
• Don't over-process, muhammara should keep some visible walnut texture.
• Adjust pomegranate molasses to taste since brands vary in tartness and sweetness.
• Let the dip rest in the fridge for 20 minutes before serving for best flavor.
• Toast walnuts just until fragrant, burnt walnuts turn the whole dip bitter.

Tips for Success

• Char the peppers under a hot broiler or over a gas flame for a smokier result than oven roasting alone.
• Toast walnuts in a dry skillet for 4 to 5 minutes until fragrant to remove any raw, bitter edge.
• Pulse the food processor in short bursts so the dip keeps texture instead of turning into a smooth paste.
• Drain roasted peppers well before blending, extra liquid makes the dip runny and hard to scoop.
• Chill the finished dip for at least 20 minutes so the pomegranate molasses and garlic flavors settle in.

Variations

• Swap walnuts for toasted pecans for a milder, sweeter dip with softer texture.
• Stir in crumbled feta at the end for a creamier, tangier version that leans more spread than dip.
• Add a diced fresh tomato and extra lemon juice for a brighter, more acidic take served over warm flatbread.

Storage and Reheating

Roasted red pepper and walnut dip keeps in an airtight container in the fridge for up to 5 days. The flavor actually improves on day two once the garlic and pomegranate molasses fully settle into the walnuts.

This dip is served cold or at room temperature, so there’s no reheating step. Just pull it out of the fridge 15 minutes before serving to take the chill off.

You can freeze it for up to 2 months in a sealed container, though the oil from the walnuts may separate slightly on thawing. Stir well and add a splash of olive oil to bring it back together.

Serving Suggestions

Warm pita bread or grilled flatbread is the classic vehicle here, torn into pieces for scooping. Cut vegetables like cucumber, radish, and endive leaves also work if you want a lighter, low-carb option.

Spoon it alongside hummus and baba ganoush for a mezze spread, or use it as a base under grilled halloumi, roasted eggplant, or spiced beef koftas.

It also works as a sandwich spread in place of mayo, especially with grilled chicken, lamb kofta, or roasted vegetables tucked into pita.

FAQ

Can I use jarred roasted red peppers instead of roasting my own for this dip?

Yes, jarred roasted red peppers work fine and cut about 25 minutes off the prep. Drain them well and pat dry with a paper towel first, since the jarred liquid can make the dip watery. You’ll lose a bit of the smoky char flavor, but the pomegranate molasses and toasted walnuts still carry the dish.

Why is my roasted red pepper and walnut dip too watery?

Watery dip usually means the peppers weren’t drained enough or you used undertoasted breadcrumbs that didn’t absorb liquid. Pat roasted peppers dry before blending and add breadcrumbs a tablespoon at a time until the dip holds its shape on a spoon. Chilling for 20 minutes also thickens it slightly.

Can I freeze roasted red pepper and walnut dip?

Yes, it freezes for up to 2 months in a sealed container. The walnut oil can separate a little on thawing, so stir it back together and add a small splash of olive oil if it looks broken. Thaw overnight in the fridge rather than at room temperature.

What’s a good way to serve roasted red pepper and walnut dip?

Warm pita or grilled flatbread is the classic pairing, torn into pieces for scooping. It also works well next to hummus and baba ganoush on a mezze board, or spread inside a sandwich with grilled chicken or roasted vegetables in place of mayo.

Is roasted red pepper and walnut dip gluten free?

Yes, as long as you skip the optional breadcrumbs or use a certified gluten-free breadcrumb. The base of roasted peppers, walnuts, pomegranate molasses, and garlic contains no gluten on its own. Just double check your pomegranate molasses brand, since some add-ins vary.

What’s the difference between this dip and traditional muhammara?

This dip is essentially a simplified muhammara, the Syrian walnut and red pepper spread. Traditional muhammara often includes more breadcrumbs for a thicker, bread-forward texture and sometimes olive oil-cured chili paste for extra heat. This version keeps the walnuts more prominent and the texture a bit coarser.

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