Why You’ll Love Muhammara: Roasted Red Pepper & Walnut Dip Recipeµ
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Complex yet balanced flavor: smoky roasted peppers meet nutty walnuts, tangy‑sweet pomegranate molasses and warming spices.
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Versatile: great as a dip, a spread for sandwiches, or a sauce for grilled vegetables, fish, or chicken.
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Easy to make: just roast peppers (or use jarred), blend everything, and you’re done — minimal cleanup and cooking time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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red bell peppers
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extra virgin olive oil
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shelled toasted walnuts
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garlic
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tomato paste (or red pepper paste)
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bread crumbs
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pomegranate molasses
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Aleppo pepper (or chili flakes / cayenne)
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sumac (optional)
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sugar (optional)
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salt
Directions
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Preheat your oven. Lightly brush red bell peppers with olive oil and roast until charred and soft.
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Once roasted, place peppers in a bowl and cover — this traps the steam and makes peeling easier. When cool enough to handle, peel off skins, remove seeds, and slice into strips.
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In a food processor, combine the roasted pepper strips, olive oil, garlic, walnuts, tomato/red pepper paste, bread crumbs, pomegranate molasses, Aleppo pepper (or substitute), sumac (if using), sugar (if using), and salt. Blend until smooth — or slightly chunky, if you prefer texture.
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Transfer to a serving bowl. Before serving, drizzle with a bit of olive oil and, if desired, top with extra walnuts or chopped fresh parsley. Serve at room temperature with pita bread, crackers, or fresh veggies.
Servings and timing
Serves about 6 people.
Prep time: ~10 minutes.
Cook (roasting) time: ~30 minutes.
Variations
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Use jarred roasted red peppers instead of roasting fresh ones for a quick shortcut.
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Adjust spice level: add more Aleppo pepper or a pinch of cayenne for heat, or omit for milder dip.
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For extra depth, add a splash of lemon juice or sprinkle some fresh herbs (e.g. parsley) before serving.
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Swap walnuts for pecans (if allergic) — though flavor/texture will differ slightly.
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For a smoother or creamier dip, blend longer; for more rustic texture, pulse just until combined.
Storage/Reheating
Store in an airtight container in the refrigerator. Muhammara will keep for 4–7 days. Before serving, bring it to room temperature; for best texture, stir in a little olive oil if it becomes too thick.
FAQs
What is the origin of this dip?
Muhammara originated in the city of Aleppo in Syria, but it’s now popular throughout the Levant and Mediterranean region.
Is Muhammara vegan?
Yes — the traditional recipe uses no animal products, making it vegan-friendly.
Can I use jarred roasted peppers instead of roasting fresh ones?
Yes. Using jarred roasted red peppers is a convenient shortcut and still yields a delicious dip.
What can I substitute for pomegranate molasses?
If you don’t have pomegranate molasses, you can substitute a mix of lemon juice and a bit of honey or sugar for a similar sweet‑tangy balance.
Can I make Muhammara ahead of time?
Absolutely. Store in the fridge up to a week. Flavors often meld and improve after a few hours or overnight.
What can I serve Muhammara with?
Serve with warm pita or flatbread, pita chips, crackers, crusty bread, or raw vegetables. It’s also excellent as a sandwich spread or as a sauce for grilled meats, fish, or roasted vegetables.
Can I freeze Muhammara?
Freezing is not ideal — the texture may become grainy or watery once thawed. It’s best enjoyed fresh or refrigerated.
My dip looks too thick / too thin. What can I do?
If it’s too thick, stir in a little extra olive oil. If it’s too thin, add a bit more bread crumbs and blend again to adjust thickness.
Can I make it spicier?
Yes — increase the amount of Aleppo pepper or add a pinch of cayenne or regular chili flakes. Taste as you go to reach your desired heat level.
How should I store leftovers?
Keep leftovers in a tightly sealed container in the fridge. A thin layer of olive oil on top helps preserve freshness and prevents the surface from drying out.
Conclusion
Muhammara is an easy‑to-make, deeply flavorful dip that brings together smoky roasted peppers, nutty walnuts, tangy pomegranate molasses, and warming spices. Whether you serve it as part of a mezze spread, a sandwich spread, or a sauce for grilled fare — it’s sure to impress. Once you try it, this red pepper‑walnut dip might become a regular on your table.
