Muhammara (Roasted Red Pepper & Walnut Dip)
A rich and smoky Mediterranean dip made with roasted red peppers, walnuts, olive oil, garlic, and pomegranate molasses. Perfect as a mezze, spread, or healthy snack.
Prep Time
15 mins min
Cook Time
25 mins min
Total Time
40 min
Servings
6
Ingredients
- 3 large red bell peppers
- 1 cup walnuts
- 0.3333333333333333 cup whole wheat breadcrumbs
- 2 tbsp pomegranate molasses
- 2 tbsp extra virgin olive oil
- 2 garlic cloves
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.25 tsp crushed red pepper flakes (optional)
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 1 tbsp chopped fresh parsley
- 1 Pomegranate seeds for garnish (optional)
Instructions
- 1
Preheat the oven to 450°F (230°C).
- 2
Place the red peppers on a baking tray and roast for 20–25 minutes, turning occasionally, until the skins are blackened.
- 3
Transfer the peppers to a covered bowl or sealed bag for 10 minutes to steam.
- 4
Peel off the skins, remove the seeds, and roughly chop the peppers.
- 5
Toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant.
- 6
Add the roasted peppers, walnuts, breadcrumbs, pomegranate molasses, olive oil, garlic, cumin, paprika, salt, pepper, and red pepper flakes to a food processor.
- 7
Blend until mostly smooth while leaving a little texture.
- 8
Taste and adjust seasoning if needed.
- 9
Transfer to a serving bowl.
- 10
Drizzle with olive oil and garnish with parsley, chopped walnuts, and pomegranate seeds.
- 11
Serve with whole wheat pita bread or fresh vegetables.
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