Syrian Muhammara Red Pepper Dip (Print Version)

Smoky and tangy blend of roasted peppers, walnuts, and pomegranate molasses perfect for sharing.

# Ingredient List:

→ Vegetables

01 - 3 large red bell peppers
02 - 2 garlic cloves

→ Nuts & Seeds

03 - 1 cup walnuts, lightly toasted (120 g)
04 - 2 tablespoons gluten-free breadcrumbs
05 - 1 tablespoon toasted sesame seeds (optional)

→ Spices

06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon Aleppo pepper or red chili flakes
09 - 1/2 teaspoon salt
10 - Freshly ground black pepper, to taste

→ Liquids

11 - 2 tablespoons pomegranate molasses
12 - 2 tablespoons extra virgin olive oil, plus extra for drizzling
13 - 1 to 2 tablespoons lemon juice, to taste

# Recipe Steps:

01 - Preheat oven to 425°F. Arrange red bell peppers on a baking tray and roast for 20 to 25 minutes, turning occasionally, until skins are blistered and charred.
02 - Transfer roasted peppers to a bowl, cover tightly and let steam for 10 minutes. Peel off skins, remove seeds and stems.
03 - In a food processor, pulse roasted peppers, toasted walnuts, garlic, breadcrumbs, cumin, smoked paprika, Aleppo pepper, salt, and black pepper until the mixture is coarse.
04 - Add pomegranate molasses, olive oil, and lemon juice to the mixture. Process until mostly smooth with some texture remaining. Adjust seasoning to taste.
05 - Transfer to a shallow dish, drizzle with olive oil and sprinkle toasted sesame seeds if desired. Serve with pita, crackers, or vegetable sticks.

# Expert Suggestions:

01 -
  • It tastes like you've been to the Levant without leaving your kitchen, and people will ask for the secret ingredient (there isn't one, just patience).
  • The smoky-tangy-nutty balance hits something primal—serve it once and you'll be making it constantly.
  • It's vegan, naturally elegant on a mezze board, and somehow makes you feel like a more adventurous cook.
02 -
  • If your peppers are pale or haven't charred enough, the whole dip will taste sweet instead of smoky—don't rush this step or use a lower temperature.
  • The pomegranate molasses can vary wildly in acidity between brands, so always taste and adjust; what's perfect in one batch might need tweaking in the next.
  • Muhammara tastes better the next day after the flavors have settled and married together, so make it ahead if you can.
03 -
  • If you can't find pomegranate molasses, mixing equal parts pomegranate juice and lemon juice with a touch of sugar gets you about 80% of the way there, though the real thing is worth seeking out at any Middle Eastern market.
  • A food processor is your friend here, but if you only have a blender, add the liquids first to prevent the machine from clogging on the nuts.
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