Muhammara: Roasted Red Pepper & Walnut Dip with Aleppo Chili
Muhammara Dip
Smoky, nutty Syrian dip of roasted peppers, walnuts, and pomegranate molasses.
Nutrition (per serving)
Muhammara is a beloved Syrian dip that feels like a hug in a bowl — smoky roasted red peppers, toasty walnuts, bright lemon, and a touch of sweet-tart pomegranate molasses come together into a silky, slightly chunky spread. It’s perfect with warm pita, grilled vegetables, or as a bold sandwich spread.
This version leans on Aleppo chili for gentle heat and smokiness, while breadcrumbs and a little olive oil give body and sheen. It’s quick to make once the peppers are roasted, and it gets even better if you let it rest in the fridge for an hour or two.
Ingredients
- Red bell peppers, roasted, peeled, and seeded:3 pieces
- Walnuts, toasted:1 cup
- Pomegranate molasses:2 tbsp
- Extra-virgin olive oil:3 tbsp
- Fresh lemon juice:2 tbsp
- Breadcrumbs (plain):1/4 cup
- Garlic clove, peeled:1 piece
- Aleppo pepper (or red pepper flakes):1 tsp
- Smoked paprika:1 tsp
- Ground cumin:1/2 tsp
- Honey (or granulated sugar):1 tsp
- Kosher salt, or to taste:1 tsp
- Water (to thin, if needed):1-2 tbsp
- Fresh parsley, chopped (for garnish):2 tbsp
Instructions
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Roast the peppers: place whole red peppers on a baking sheet under a hot broiler or directly over a gas flame, turning occasionally, until charred all over (about 10–15 minutes). Transfer to a bowl, cover with plastic, and let steam 10 minutes. Peel, seed, and roughly chop the peppers.
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Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, 3–5 minutes; let cool.
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In a food processor, pulse the toasted walnuts and breadcrumbs until they form a coarse meal.
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Add the roasted peppers, garlic, pomegranate molasses, lemon juice, olive oil, Aleppo pepper, smoked paprika, cumin, honey, and salt to the processor. Pulse until the mixture is mostly smooth but still has some texture. Scrape down the sides as needed.
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If the muhammara is too thick, add 1–2 tablespoons of water (or more olive oil) and pulse to reach a spreadable consistency. Taste and adjust salt, acidity, or sweetness as desired.
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Transfer to a serving bowl, drizzle with a little extra olive oil, sprinkle with chopped parsley, extra chopped walnuts, or pomegranate seeds, and serve with pita, flatbread, or crudités. Refrigerate leftovers for up to 5 days.
Tips & Notes
- If you don’t have a broiler, roast peppers on a grill or buy jarred roasted peppers (drained) and reduce the lemon and oil slightly.
- Toast walnuts carefully — they can go from toasted to bitter quickly. Let them cool before processing for a better texture.
- For a smoother muhammara, blend longer; for more texture, pulse briefly and leave some walnut pieces.
- Make it a day ahead: flavors deepen after a few hours in the fridge and it’s perfect for entertaining.
