Muhammara (Red Pepper Walnut Dip) Recipe

I’ve crafted a Muhammara Spread where charred red peppers, toasted walnuts and a bright splash of pomegranate molasses combine into a surprisingly complex spread that begs a closer look.

I’ve wrecked plenty of batches before I found the one that sings, and it was the exact mix of roasted red bell peppers and walnuts that did it. My muhammara is loud, a little smoky, sometimes sticky, and never boring.

It’s not the gentle dip your grandma might serve, it’s more like a Muhammara Spread that steals the bowl at parties. I think of it as my spin on a Turkish Muhammara Recipe, rough around the edges, bright and tangy.

I mess up the proportions sometimes, but those flops taught me more than the wins. You’ll want to know what’s in it.

Ingredients

• Smoky sweet and fibrous, high in vitamin C and adds bright mellow sweetness.
• Creamy crunch, rich in omega 3 fats and protein it gives earthy nuttiness.
• Tart sticky syrup that brightens with sour fruit notes, adds deep tangy sweetness.
• Silky mouthfeel and healthy monounsaturated fats, helps bind flavors and smooth texture.
• Absorbent crumbs add body and chew, soak up oils and thicken without flavor.
• Fresh acidity that lifts richness, brightens the dip, and adds clean sour pop.
• Mild fruity heat with gentle chili notes, warmer than flakes less sharp burn.
• Sharp pungent kick small amount gives savory depth and aromatic warmth to dish.

Ingredient Quantities

• 2 large roasted red bell peppers about 2 cups
• 1 cup walnuts
• 1/4 cup fine breadcrumbs
• 3 tbsp extra virgin olive oil
• 2 tbsp pomegranate molasses
• 1 tbsp fresh lemon juice
• 1 garlic clove
• 1 tsp ground cumin
• 1 tsp Aleppo pepper or crushed red pepper flakes
• 1 tsp kosher salt
• freshly ground black pepper a few grinds
• 1 tsp granulated sugar or 1 tsp honey optional
• fresh parsley leaves for garnish optional
• pomegranate seeds for garnish optional

How to Make this

1. If your peppers arent already roasted, char them over a gas flame or under the broiler until blackened all over, then put them in a bowl and cover with plastic wrap or a closed container for 10 minutes to steam; peel off skins, remove seeds and stems and roughly chop so you have about 2 cups.

2. Toast 1 cup walnuts in a dry skillet over medium heat for 4 to 6 minutes, stirring, until fragrant and a little golden, then cool completely; this brings out flavor and helps the dip taste richer.

3. In a food processor pulse the cooled walnuts until they are crumbly but not oily, you want some texture, not paste.

4. Add 1 garlic clove, 1 teaspoon ground cumin, 1 teaspoon Aleppo pepper or crushed red pepper flakes, 1 teaspoon kosher salt, a few grinds of black pepper, and 1/4 cup fine breadcrumbs to the walnuts and pulse a few times to combine.

5. Add the chopped roasted peppers, 2 tablespoons pomegranate molasses, 1 tablespoon fresh lemon juice, 2 tablespoons of the extra virgin olive oil and the optional 1 teaspoon sugar or honey if you like a little sweetness; pulse and scrape down the sides until the mixture is thick and spreadable but still a bit coarse. Dont overblend or it will turn too smooth and oily.

6. Taste and adjust seasoning adding the remaining 1 tablespoon olive oil if it seems dry, more salt, more lemon for brightness, or a bit more pomegranate molasses for tang; if it gets too thick stir in a teaspoon or two of water while pulsing to loosen.

7. Transfer to a serving bowl, smooth the top with the back of a spoon and drizzle a little extra olive oil on top for shine.

8. Garnish with fresh parsley leaves and pomegranate seeds if using, serve at room temperature with flatbread, pita chips or raw veggies.

Equipment Needed

1. Gas stovetop or oven broiler for charring the peppers
2. Heatproof bowl with plastic wrap or a tight lid to steam the peppers
3. Dry skillet for toasting the walnuts
4. Food processor for pulsing walnuts and blending the dip
5. Measuring cups and measuring spoons
6. Chef’s knife and cutting board for chopping peppers and parsley
7. Rubber spatula or bench scraper to scrape down the sides and get the mixture out
8. Serving bowl and a small spoon for smoothing and drizzling olive oil on top
9. Citrus reamer or juicer for the lemon juice (optional but handy)

FAQ

Muhammara (Red Pepper Walnut Dip) Recipe Substitutions and Variations

• Walnuts: try toasted almonds (same crunch, milder), toasted pecans (richer, slightly sweet), roasted hazelnuts (bolder flavor), or sunflower seeds for a nut free option — use equal volume.
• Pomegranate molasses: substitute 1 tbsp balsamic vinegar + 1 tsp honey or sugar (sweet + tangy), or reduce 2 tbsp pomegranate juice to a syrup, or use tamarind paste + a pinch of sweetener (taste and adjust).
• Fine breadcrumbs: swap in ground oats (pulse quick oats in a blender), panko (gives more texture, use slightly less), almond flour for low carb, or crushed plain crackers — same volume works fine.
• Aleppo pepper: use crushed red pepper flakes for similar heat, or sweet paprika + a pinch of cayenne (control the heat), or smoked paprika if you want a smokier note.

Pro Tips

– Make the walnuts sing but dont overdo it. Toast them until you can smell them, then let them cool completely before pulsing. If theyre still warm the mix goes oily fast and you lose that pleasant crunch, so give them time.

– Pulse in short bursts and check texture often, scrape the bowl down, pulse again. You want some grit not a paste, so stop early and finish by hand if needed. If it seems greasy add a tablespoon or two of breadcrumbs or a squeeze more lemon to bind it back up.

– Go easy on the pomegranate molasses at first, you can always add more. Taste for salt and acid last, because bright lemon juice or a little honey can totally change the balance. Also let it rest for 30 minutes or overnight in the fridge, the flavors mellow and get more complex.

– For storage and serving: press a thin film of olive oil on top before refrigerating to keep it from drying, it will keep 3 to 4 days. If you want leftovers longer freeze in small portions for up to a month, thaw in the fridge and bring to room temp before serving.