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Bowl of roasted red pepper and walnut dip topped with olive oil and chopped walnuts, served with torn warm pita bread

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
Cook Time 25 minutes
Total Time 1 hour
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.