Roasted Red Pepper Muhammara Dip
A creamy Syrian-Lebanese roasted red pepper dip made with walnuts, pomegranate molasses, and olive oil.
Prep Time
15 mins min
Cook Time
10 mins min
Total Time
25 min
Servings
8
Ingredients
- 2 large roasted red bell peppers, peeled
- 1 cup toasted walnuts
- 0.5 cup whole wheat breadcrumbs
- 2 tbsp pomegranate molasses
- 2 tbsp extra virgin olive oil
- 2 garlic cloves
- 1 tbsp fresh lemon juice
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.25 tsp Aleppo pepper or mild chili flakes
- 0.5 tsp sea salt
- 2 tbsp chopped parsley for garnish
- 1 tbsp pomegranate seeds for garnish (optional)
Instructions
- 1
Toast the walnuts in a dry skillet for 5–7 minutes until fragrant.
- 2
Add the roasted peppers, walnuts, breadcrumbs, garlic, lemon juice, olive oil, pomegranate molasses, cumin, paprika, chili flakes, and salt to a food processor.
- 3
Blend until mostly smooth while retaining a slight texture.
- 4
Taste and adjust the seasoning if needed.
- 5
Transfer to a serving bowl.
- 6
Drizzle with a little olive oil.
- 7
Garnish with parsley, walnuts, and pomegranate seeds.
- 8
Serve with warm pita bread, crackers, or fresh vegetables.
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