Print

Flavorful Smoky Muhammara Red Pepper Walnut Dip Recipe with Warm Pita

smoky muhammara dip - featured image
Print Recipe

A smoky, flavorful red pepper walnut dip with a perfect balance of smoky depth and sweet-tart complexity, traditionally from Aleppo, Syria. Served best with warm pita bread for a cozy, flavorful snack or appetizer.

Ingredients

Scale
  • 2 cups roasted red peppers, drained (jarred or homemade)
  • 1 cup toasted walnuts
  • 1/4 cup breadcrumbs (fresh or stale bread blitzed fine)
  • 1/4 cup extra virgin olive oil
  • 1–2 cloves garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons pomegranate molasses
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  • Warm pita bread, for serving

Instructions

  1. Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 7-8 minutes until fragrant and lightly browned. Let cool completely.
  2. If using jarred roasted red peppers, drain well. For homemade, roast fresh red bell peppers under the broiler or on a grill until skins are charred. Place in a covered bowl to steam for 10 minutes, then peel skins, remove seeds, and chop roughly.
  3. In a food processor, combine toasted walnuts, roasted red peppers, breadcrumbs, minced garlic, smoked paprika, cumin, and salt. Pulse until coarsely chopped.
  4. With the processor running, slowly drizzle in olive oil, lemon juice, and pomegranate molasses. Blend until creamy but still slightly textured, about 1-2 minutes. Taste and adjust seasoning with more salt, lemon juice, or pomegranate molasses as needed.
  5. Warm pita bread in a dry skillet over medium heat or wrap in foil and heat in a 350°F (175°C) oven for 5-7 minutes. Tear into wedges.
  6. Spoon the Muhammara dip into a bowl, drizzle with a little olive oil if desired, and serve alongside warm pita wedges.

Notes

Toast walnuts gently to avoid bitterness. Roast peppers until skins are charred but not burnt. Pulse in batches to keep some texture. Adjust pomegranate molasses gradually to avoid overpowering sweetness. Warm pita just before serving for best texture. Make ahead and let flavors meld; bring to room temperature before serving.

Nutrition

Keywords: Muhammara, red pepper dip, walnut dip, smoky dip, Middle Eastern appetizer, pomegranate molasses, pita dip, vegan dip, gluten-free option

Find it online: https://snappyspoon.com/flavorful-smoky-muhammara-red-pepper-walnut-dip-recipe-with-warm-pita/