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Syrian Roasted Red Pepper & Walnut Dip)

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Discover the rich, smoky flavors of Muhammara, a traditional Syrian dip made from roasted red peppers and toasted walnuts. This earthy, slightly spicy spread is balanced with the tang of pomegranate molasses and hints of garlic and cumin. Perfect as part of a mezze platter or served with warm pita and veggies, Muhammara is a flavorful, vegan-friendly appetizer that brings Middle Eastern flair to your table.

Ingredients

  • drained

  • 3/4 cup walnuts, toasted

  • 2 tbsp breadcrumbs

  • 1 garlic clove

  • 1 tbsp pomegranate molasses

  • 1 tsp ground cumin

  • 1/2 tsp smoked paprika

  • 1/4 tsp cayenne pepper (optional)

  • Juice of 1/2 lemon

  • Salt to taste

  • 3 tbsp extra virgin olive oil (plus more for drizzling)

Instructions

  1. Roast Peppers (if using fresh): Roast red peppers over an open flame or in a 425°F (220°C) oven until charred. Place in a bowl covered with a lid or plastic wrap for 10 minutes, then peel and deseed.

  2. Blend: In a food processor, combine roasted peppers, toasted walnuts, breadcrumbs, garlic, pomegranate molasses, cumin, paprika, cayenne (optional), lemon juice, and salt.

  3. Add Olive Oil: While blending, drizzle in olive oil until mixture becomes creamy and smooth, with a bit of texture.

  4. Adjust Seasoning: Taste and adjust salt or spices as desired.

  5. Serve: Transfer to a serving bowl. Drizzle with olive oil and optionally garnish with crushed walnuts or pomegranate seeds.

  6. Enjoy: Serve with warm pita bread, crackers, or veggie sticks.

Notes

  • You can use jarred roasted red peppers to save time.

  • Store leftovers in an airtight container in the fridge for up to 4 days.

  • Make it gluten-free by using gluten-free breadcrumbs or skipping them for a thinner dip.

Find it online: https://yumfoodusa.com/syrian-roasted-red-pepper-walnut-dip/