Go Back
Easy Roasted Red Pepper Dip (Muhammara Recipe)

Easy Roasted Red Pepper Dip (Muhammara)

A smoky, nutty roasted red pepper dip made with walnuts, pomegranate molasses, breadcrumbs, garlic, lemon, and warm spices. Serve it chilled or cool with pita, vegetables, or flatbread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large, or 1 1/2 peppers or cups Large red bell peppers, or drained jarred roasted red peppers
  • 1 cup Walnut halves
  • 1/2 cup Fresh breadcrumbs
  • 2 tablespoons Pomegranate molasses
  • 1-2 tablespoons Fresh lemon juice
  • 1 clove Garlic, roughly chopped
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Aleppo pepper or red pepper flakes
  • 1/2 teaspoon Kosher salt, plus more as needed
  • 1/4 cup Extra-virgin olive oil
Optional Garnishes
  • As desired Chopped walnuts, parsley, olive oil, and pomegranate molasses

Method
 

Step-by-Step
  1. Roast the fresh red peppers under a broiler or in a 450°F/230°C oven for 25–35 minutes, turning as needed, until the skins are blackened and blistered.
  2. Transfer the hot peppers to a covered bowl or sealed container and let them steam for 10–15 minutes. Peel away the skins, remove the stems and seeds, and drain the peppers thoroughly.
  3. Toast the walnuts in a dry skillet or in a 350°F/175°C oven for 5–8 minutes, until fragrant. Cool them briefly before blending.
  4. Add the walnuts, breadcrumbs, garlic, cumin, Aleppo pepper or red pepper flakes, salt, pomegranate molasses, lemon juice, and roasted peppers to a food processor.
  5. Pulse until the mixture is mostly smooth but still slightly textured. With the processor running, gradually add the olive oil, then taste and adjust the salt, lemon juice, chile, or pomegranate molasses.
  6. Chill the muhammara for at least 30 minutes if possible. Spoon it into a serving bowl and finish with chopped walnuts, parsley, olive oil, and a light drizzle of pomegranate molasses.

Notes

Drain the roasted peppers very well so the dip remains thick and spoonable. Do not over-process; a slightly coarse texture is characteristic of muhammara. Jarred roasted peppers make this recipe take approximately 10–15 minutes total.