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Easy Roasted Red Pepper Muhammara Dip Recipe

Easy Roasted Red Pepper Muhammara Dip

A thick, slightly textured Middle Eastern roasted red pepper dip made with walnuts, pomegranate molasses, lemon, garlic, cumin, and olive oil. It is delicious served warm or chilled with pita, crackers, flatbread, or crisp vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large, about 1 1/2 pounds total Large red bell peppers
  • 1 cup Walnuts
  • 1/2 cup Plain breadcrumbs
  • 1/4 cup, plus more for serving Extra-virgin olive oil
  • 2 tablespoons Pomegranate molasses
  • 1 tablespoon Fresh lemon juice
  • 1 clove, roughly chopped Garlic
  • 1 teaspoon Ground cumin
  • 1/2-1 teaspoon Aleppo pepper or red-pepper flakes
  • 1/2 teaspoon, plus more to taste Kosher salt
Optional Ingredients
  • 1/2 teaspoon Smoked paprika or sweet paprika
Optional Garnishes
  • As needed for serving Chopped walnuts, parsley, pomegranate seeds, and olive oil

Method
 

Step-by-Step
  1. Heat the oven to 450°F (230°C). Arrange the whole red peppers on a baking sheet and roast for 25–35 minutes, turning once, until the skins are blackened and blistered and the peppers are soft.
  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 away excess liquid.
  3. While the peppers cool, toast the walnuts in a dry skillet or a 350°F oven for about 5–8 minutes, if desired. Cool them briefly before processing.
  4. Add the walnuts to a food processor and pulse until finely chopped, taking care not to process them into a smooth nut butter.
  5. Add the prepared peppers, breadcrumbs, olive oil, pomegranate molasses, lemon juice, garlic, cumin, Aleppo pepper or red-pepper flakes, salt, and optional paprika.
  6. Pulse until the muhammara is thick and mostly smooth but still has a little walnut texture. Taste and adjust the salt, lemon juice, pomegranate molasses, or chile as needed.
  7. Transfer the dip to a serving bowl and finish with olive oil and optional chopped walnuts, parsley, or pomegranate seeds. Serve immediately or chill for 30 minutes to deepen the flavor.

Notes

For a faster dip, substitute 12–16 ounces of jarred roasted red peppers and drain them thoroughly. Use the full 1/2 cup breadcrumbs for a thicker, scoopable texture or slightly less for a looser dip. Store covered in the refrigerator and taste again after resting, since the walnuts, chile, and pomegranate molasses become more pronounced.