Muhammara Roasted Red Pepper Dip

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A smoky and tangy Turkish dip from the Antakya region, Muhammara blends roasted red peppers with toasted walnuts, breadcrumbs, and pomegranate molasses for a rich, slightly sweet spread. Serve it as part of a mezze platter with warm pita, fresh vegetables, or alongside grilled meats.

Nutrition Facts

Per serving (estimated)

• 280 kcalCalories
• 22 gFat
• 2.5 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 8 gSugar
• 5 gProtein
• 320 mgSodium
• 280 mgPotassium
• 60 mgCalcium
• 1.5 mgIron
• 60 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Dip

• 3 large red bell peppers (about 1 lb)
• 1 cup walnuts, lightly toasted
• 1/2 cup fine dried breadcrumbs
• 3 tablespoons pomegranate molasses
• 2 tablespoons olive oil, plus more for drizzling
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon Aleppo pepper (or 1/2 tsp paprika plus a pinch of cayenne)

To Season and Garnish

• 1 tablespoon fresh lemon juice
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of sugar
• Chopped walnuts and pomegranate seeds, for garnish

Directions

1. Roast the red peppers directly over a gas flame or under a broiler set to high, turning frequently until the skins are blackened and blistered on all sides, about 10 minutes.
2. Transfer the charred peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes to loosen the skins. Once cool enough to handle, peel away the skins, then split the peppers open and remove the stems and seeds.
3. Place the toasted walnuts in a food processor and pulse 6 to 8 times until coarsely ground but not powdery. Add the peeled roasted peppers, breadcrumbs, pomegranate molasses, olive oil, garlic, cumin, and Aleppo pepper.
4. Process the mixture, scraping down the sides as needed, until you have a thick, slightly textured paste that still has some bite. Add the lemon juice, salt, black pepper, and a pinch of sugar, then pulse a few more times to combine.
5. Taste and adjust the seasoning, adding more salt for savoriness or another spoonful of pomegranate molasses for sweetness and tang.
6. Spoon the dip into a shallow serving bowl and use the back of a spoon to create a shallow swirl on top. Drizzle with olive oil and sprinkle with chopped walnuts and pomegranate seeds.
7. Let the muhammara rest at room temperature for at least 15 minutes (or up to 2 days covered in the refrigerator) so the flavors can meld. Serve with warm pita bread, crackers, or sliced cucumbers and radishes.

Cook’s Notes

• For the deepest smoky flavor, roast your own peppers over an open flame; jarred roasted red peppers will work in a pinch but lack the same char.
• Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant, watching closely so they do not burn.
• Letting the finished dip rest for at least 1 hour in the refrigerator allows the pomegranate molasses and spices to round out the flavor.
• If pomegranate molasses is unavailable, substitute 1 tablespoon honey mixed with 1 tablespoon fresh lemon juice for a similar sweet-tart balance.
• For a smoother dip, process longer in the food processor; for a chunkier texture with more bite, pulse only briefly.

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