Muhammara

Muhammara (Roasted Red Pepper & Walnut Dip)

My absolute favorite dip—deeply flavorful, acidic, and packed with flavour.

Muhammara is a classic dip from Syria, beloved across the Levant. It’s made with roasted red peppers, walnuts, olive oil, and pomegranate molasses—ingredients that come together to create a rich, tangy, slightly smoky spread. I love the sharp acidity that the pomegranate molasses adds - it balances the sweetness of the peppers and gives the dip a vibrant depth that’s hard to resist.

Perfect as part of a mezze platter, or simply enjoyed with warm pita, muhammara is a must-know dip that brings bold flavor to every table.

Ingredients

• 3 large roasted red peppers (jarred or homemade)

• 2 garlic cloves

• 2 tbsp tomato paste (or tomato purée)

• ½ cup walnuts

• ⅓ cup breadcrumbs

• 2 tbsp extra virgin olive oil

• 1 tbsp pomegranate molasses

• 1 tbsp lemon juice

• 1 tsp Aleppo chili flakes (or red chili flakes)

• 1 tsp sumac

• ½ tsp black pepper (adjust to taste)

• ½ tsp salt (adjust to taste)

Garnish

• Olive oil

• Pomegranate molasses

• Crushed walnuts

• Fresh parsley, chopped

Instructions

1. Roast the red peppers (if using fresh): Preheat your oven to 450°F (230°C). Place whole red peppers on a baking sheet and roast for 25–30 minutes, turning occasionally, until the skins are blistered and charred. You can also broil for a few minutes. Transfer to a container/bowl, cover, and let steam for 10–15 minutes. Peel off the skins, remove the stems and seeds, and set the flesh aside.

2. Toast the walnuts: Heat a dry skillet over medium heat. Add walnuts in a single layer. Stir often for 4–6 minutes until golden and fragrant. Remove from heat and cool to avoid burning.

3. Combine ingredients: In a food processor, add the roasted red peppers, walnuts, breadcrumbs, garlic, tomato paste, olive oil, pomegranate molasses, lemon juice, Aleppo chili flakes, sumac, black pepper, and salt.

4. Blend: Pulse the mixture until you get a thick, spreadable consistency with some texture. Don’t over-blend—you want a bit of crunch from the walnuts.

5. Taste and adjust: Taste and tweak the seasoning- add more lemon juice for brightness, molasses for depth, or salt to enhance the flavor.

6. Serve and garnish: Spoon the dip into bowl, garnish with a drizzle of olive oil, a drizzle of pomegranate molasses, chopped parsley, and crushed walnuts.

7. Enjoy: Serve with warm pita bread, pita chips, or crunchy vegetables.