Muhammara Walnut Red Pepper Dip

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A smoky, nutty roasted red pepper and walnut dip from southern Turkey, balanced with sweet pomegranate molasses and warm cumin. Serve it as part of a meze platter with warm flatbread or crisp vegetables. The flavors deepen beautifully after a few hours in the fridge.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 24 gFat
• 3 gSaturated Fat
• 25 gCarbs
• 4 gFiber
• 11 gSugar
• 6 gProtein
• 340 mgSodium
• 400 mgPotassium
• 80 mgCalcium
• 2 mgIron
• 95 mgVitamin C
• 230 mcgVitamin A

Ingredients

For the roasted peppers

• 3 large red bell peppers (about 1 1/2 lb / 680 g)
• 1 tbsp olive oil

For the dip

• 1 cup (100 g) shelled walnuts, lightly toasted
• 1/2 cup (45 g) fine dry breadcrumbs
• 2 garlic cloves, minced
• 2 tbsp pomegranate molasses
• 1 tbsp fresh lemon juice
• 1 1/2 tsp ground cumin
• 1 tsp Aleppo pepper (or 1/2 tsp sweet paprika + pinch cayenne)
• 1/2 tsp fine sea salt
• 3 tbsp extra-virgin olive oil
• 2 to 3 tbsp cold water

For serving

• 1 tbsp pomegranate seeds
• 1 tbsp chopped fresh flat-leaf parsley
• Drizzle of olive oil and pomegranate molasses
• Pinch of Aleppo pepper

Directions

1. Preheat the oven to 425°F (220°C). Rub the peppers all over with the olive oil and place on a foil-lined baking sheet. Roast 25 to 30 minutes, turning once, until the skins are blackened and blistered.
2. Transfer the hot peppers to a bowl, cover tightly, and let steam 10 minutes. Once cool enough to handle, slip off the skins, cut open, and pull out the stems and seeds.
3. Meanwhile, toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant. Let cool 5 minutes.
4. In a food processor, pulse the walnuts until coarsely ground. Add the roasted peppers, breadcrumbs, garlic, pomegranate molasses, lemon juice, cumin, Aleppo pepper, and salt.
5. Pulse to a coarse, textured paste, scraping down the bowl as needed. With the motor running, stream in the olive oil and 2 tablespoons of water until the dip is thick but spreadable. Taste and adjust salt and lemon.
6. Spoon into a shallow bowl and use the back of a spoon to create a shallow well in the center. Drizzle with olive oil and a thin ribbon of pomegranate molasses.
7. Top with pomegranate seeds, parsley, and a pinch of Aleppo pepper. Serve at room temperature with warm flatbread, pita, or sliced vegetables.

Cook’s Notes

• For a deeper smoky flavor, char the peppers directly over a gas flame or on a grill, turning with tongs until blackened all over.
• Pomegranate molasses varies in tartness and thickness; whisk it with the lemon juice before adding so it blends evenly into the dip.
• Roasted unsalted walnuts give the cleanest, sweetest flavor, but you can swap in pecans for a slightly softer, buttery note.
• Make it ahead: muhammara keeps in an airtight container in the refrigerator for up to 4 days, and the flavor actually improves overnight.
• For a smoother, scoopable texture, add an extra tablespoon of water at a time when blending; for a chunkier rustic style, pulse less after adding the liquid.

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