Syrian Red Pepper Walnut Dip (Printable Version)

Smoky roasted peppers combine with toasted walnuts and tangy pomegranate molasses in a vibrant Middle Eastern dip.

# What You Need:

→ Vegetables

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

→ Nuts & Seeds

03 - 1 cup (4.23 oz) walnuts, lightly toasted
04 - 2 tablespoons breadcrumbs (gluten-free optional)
05 - 1 tablespoon toasted sesame seeds (optional)

→ Spices

06 - 1 teaspoon ground cumin
07 - 0.5 teaspoon smoked paprika
08 - 0.5 teaspoon Aleppo pepper or red chili flakes
09 - 0.5 teaspoon salt
10 - Freshly ground black pepper, to taste

→ Liquids

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

# How To Make:

01 - Preheat oven to 425°F. Place red bell peppers on a baking tray and roast for 20 to 25 minutes, turning occasionally until skins are charred and blistered.
02 - Transfer peppers to a bowl, cover, and let steam for 10 minutes. Peel off skins, remove seeds and stems.
03 - In a food processor, pulse together roasted peppers, 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 bowl, drizzle with olive oil and sprinkle toasted sesame seeds if desired. Serve with pita, crackers, or vegetable sticks.

# Expert Tips:

01 -
  • It tastes like something you spent hours on, when really it takes less than 45 minutes from pepper to bowl.
  • The flavor deepens every time you make it, as your hand gets steadier with the pomegranate molasses balance.
  • It's the kind of dish that makes you look good at dinner parties without any fuss.
02 -
  • The peppers must char properly or the dip tastes thin and vegetal—don't rush this step or try to skip it by using raw peppers.
  • Pomegranate molasses is non-negotiable; it's what separates muhammara from just blended roasted peppers and walnuts.
  • A food processor is almost essential here, but if you must use a blender, work in batches and be careful not to over-blend into a paste.
03 -
  • If you can't find pomegranate molasses, you can make a rough substitute by reducing pomegranate juice with a touch of lemon juice, but it won't taste quite the same—the molasses has a deeper, more complex tang.
  • Lightly toasting your walnuts before processing them prevents the dip from tasting raw or bitter, which makes a real difference in the final result.
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