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Muhammara: Roasted Red Pepper & Walnut Dip

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Muhammara is a flavorful Middle Eastern dip made from roasted red peppers, walnuts, and olive oil, blended with breadcrumbs, garlic, and spices. It’s creamy, slightly spicy, and perfect as an appetizer or spread.

Ingredients

  • 3 large roasted red peppers (from a jar or homemade)
  • 1 cup walnuts, shelled
  • 1/2 cup plain breadcrumbs
  • 1 to 2 garlic cloves, minced
  • 1 tbsp lemon juice
  • 1 tbsp pomegranate molasses (or substitute with balsamic glaze)
  • 1 tsp ground cumin
  • 1/2 tsp Aleppo pepper (or red pepper flakes to taste)
  • 1/2 tsp smoked paprika
  • Salt to taste
  • 3 to 4 tbsp extra virgin olive oil

Instructions

  1. In a food processor, combine the roasted red peppers, walnuts, breadcrumbs, garlic, lemon juice, pomegranate molasses, cumin, Aleppo pepper, smoked paprika, and a pinch of salt.
  2. Pulse until the mixture is well blended but still has some texture.
  3. With the processor running, slowly drizzle in the olive oil and blend until creamy and smooth.
  4. Taste and adjust seasoning as needed, adding more salt, lemon juice, or spices to preference.
  5. Transfer to a serving bowl and drizzle with a little olive oil. Garnish with extra walnuts or parsley if desired.

Notes

  • Use jarred roasted red peppers for convenience or roast your own for deeper flavor.
  • Pomegranate molasses adds a unique tang; if unavailable, balsamic glaze can be a substitute.
  • The dip can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/muhammara-roasted-red-pepper-walnut-dip/