Muhammara (roasted red pepper and walnut dip)

Muhammara, a roasted red pepper and walnut dip served with walnut halves and parsley on a pale blue plate with an orange napkin

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Muhammara (roasted red pepper and walnut dip)

This smoky, sweet, and tangy Muhammara dip made with roasted red peppers, walnuts, and pomegranate molasses is an easy Middle Eastern recipe perfect for mezze.

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: Middle Eastern

Diet: Vegan, Vegetarian

Keyword: aleppo pepper, breadcrumbs, cumin, olive oil, parsley, pomegranate molasses, roasted peppers, walnuts

Servings: people

Calories: 220.12kcal

Equipment

Spice grinder or food processor
Mixing bowl
knife
chopping board

Ingredients

3 roasted red peppers from a jar, finely diced
75 g walnuts
1 tablespoon pomegranate molasses
½ teaspoon Aleppo pepper
1 clove garlic minced
50 g breadcrumbs
¾ teaspoon salt
1 tablespoon olive oil to serve
1 tablespoon parsley to serve

Instructions

Toast the walnut in a dry pan or oven for about 5 minutes until lightly golden and fragrant.
Grind most of the walnuts in a spice grinder until fine but still slightly textured. Keep some walnuts behind for garnish.
In a bowl, combine the walnuts with the remaining ingredients.
Mix thoroughly until well combined. Taste and adjust seasoning if needed.
Spoon the Muhammara onto a serving plate. Drizzle with the olive oil. Garnish with the reserved walnuts and scatter parsley leaves over the top.

Nutrition