Name: Roasted Red Pepper and Walnut Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 whole Large Red Bell Peppers; 1.5 cups Shelled Walnuts; 0.5 cup Toasted Breadcrumbs; 2 tbsp Extra Virgin Olive Oil; 2 tbsp Pomegranate Molasses; 2 cloves Garlic Cloves; 1 tsp Ground Cumin; 0.5 tsp Aleppo Pepper or Red Chili Flakes; 1 tsp Lemon Juice; 0.5 tsp Sea Salt

"This vibrant Mediterranean spread, traditionally known as Muhammara, balances the sweetness of charred red peppers with the rich, earthy crunch of toasted walnuts. Infused with tangy pomegranate molasses and a touch of smoky cumin, it creates a complex flavor profile that is both healthy and addictive."

Ingredients

Qty	Item
3 whole 600 g	Large Red Bell Peppers
1.5 cups 150 g	Shelled Walnuts
0.5 cup 50 g	Toasted Breadcrumbs
2 tbsp 30 ml	Extra Virgin Olive Oil
2 tbsp 30 ml	Pomegranate Molasses
2 cloves 6 g	Garlic Cloves
1 tsp 2 g	Ground Cumin
0.5 tsp 1 g	Aleppo Pepper or Red Chili Flakes
1 tsp 5 ml	Lemon Juice
0.5 tsp 3 g	Sea Salt

How to Make Roasted Red Pepper and Walnut Dip

Preheat your broiler or grill. Roast the whole red bell peppers until the skin is charred and blistered on all sides. Place the charred peppers in a bowl and cover with plastic wrap for 10 minutes to steam.

Peel the skin off the peppers, remove the stems and seeds, and discard them. Set the pepper flesh aside.

In a dry skillet over medium heat, toast the walnuts for 3 to 5 minutes until they become fragrant and slightly golden. Let them cool slightly.

Place the roasted peppers, toasted walnuts, breadcrumbs, garlic, pomegranate molasses, cumin, and chili flakes into a food processor.

Pulse the mixture until it reaches a thick, slightly chunky paste consistency. Avoid over-processing into a smooth puree to maintain texture.

With the processor running on low, slowly drizzle in the olive oil and lemon juice until incorporated.

Season with salt to taste. Transfer the dip to a serving bowl.

Garnish with a drizzle of olive oil, a sprinkle of crushed walnuts, or fresh parsley before serving.

·
Use jarred roasted red peppers (drained) to save 30 minutes of prep time.
·
For a gluten-free version, swap the breadcrumbs for almond meal or gluten-free panko.
·
The flavor improves over time; make it a few hours ahead and store it in the fridge.
·
If you can't find pomegranate molasses, you can substitute it with a mixture of honey and balsamic glaze.

Frequently Asked Questions

How long does this dip last in the refrigerator?

It will stay fresh in an airtight container for up to 5 days.

Can I freeze Roasted Red Pepper and Walnut Dip?

Yes, you can freeze it for up to 2 months, though the texture of the walnuts may soften slightly upon thawing.

Is Muhammara served hot or cold?

It is traditionally served at room temperature or slightly chilled as a mezze appetizer.

What is the best way to serve this dip?

It is excellent with warm pita bread, crackers, cucumber slices, or even as a flavorful spread on grilled chicken sandwiches.

Video Tutorials

Muhammara: Roasted Red Pepper & Walnut Dip | Authentic Middle Eastern Recipe 🌶️🥖✨

Easy Muhammara, Roasted Red Pepper Dip #recipe #cookingathome #food #bbq #middleeast #healthyfood

How to make Muhammara, a DELICIOUS red pepper and walnut dip

How to Make Muhammara (Roasted Red Pepper and Walnut Dip) #shorts #holidays #recipes #food

What to Cook Next

See All Appetizers & Starters

Next Recipe

Creamy Roasted Tomato Soup with Cashew Cream

This soup transforms humble Roma tomatoes into a gourmet masterpiece through the magic of high-heat roasting. The addition of a luscious cashew cream provides a dairy-free richness that perfectly balances the tangy acidity of the charred tomatoes.

Cook Creamy Roasted Tomato Soup with Cashew Cream