I reworked classic Muhammara into a Lebanese Red Pepper Dip with an unexpected ingredient and a bright twist that rewrites what you think a pepper dip can be.

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I didn’t think a simple bowl could cause this much fuss, but my Muhammara keeps getting swiped first. Roasted red bell peppers bring a smoky, almost fruity note, while walnuts give it a satisfyingly gritty crunch that you just can’t predict from the first bite.

I call it my Lebanese Red Pepper Dip on nights I want to impress without trying too hard, and it always shows up when I’m digging through Middle Eastern Dips Recipes for party ideas. Try it once and you’ll be that person people ask for the recipe, even if you pretend it’s all luck.

Ingredients

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Roasted red peppers: sweet, smoky, packed with vitamin A and C, add body and sweetness.
Walnuts: crunchy, high in healthy fats and plant protein, gives depth and slight bitterness.
Pomegranate molasses: sweet tart syrup, brightens flavors with fruity acidity, adds sticky richness.
Extra virgin olive oil: smooth mouthfeel, heart healthy monounsaturated fats and rich flavor.
Garlic: pungent kick, antimicrobial and antioxidant benefits, pulls everything together in flavor.
Aleppo pepper: mild fruity heat, warms without overpowering and adds subtle smokiness.
Lemon juice: sharp acidity, cuts richness and adds fresh citrus brightness to the dip.

Ingredient Quantities

2 large roasted red bell peppers (about 2 cups)

1 cup walnuts

1/3 cup fine breadcrumbs

2 tbsp pomegranate molasses

3 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 garlic clove

1 tsp smoked paprika

1/2 tsp ground cumin

1 tsp Aleppo pepper or 1/2 to 1 tsp crushed red pepper flakes

3/4 tsp sea salt

1/4 tsp black pepper

1 tsp granulated sugar or honey optional

2 tbsp fresh parsley optional

How to Make this

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1. If your peppers aren’t already roasted, char 2 large red bell peppers under a broiler or on a gas flame until blackened, put them in a bowl and cover with plastic or a lid for 10 minutes so the skins steam, then peel, seed and roughly chop about 2 cups of roasted peppers.

2. Toast 1 cup walnuts in a dry skillet over medium heat until fragrant and a little darker, about 4-6 minutes, then cool; optionally toast 1/3 cup fine breadcrumbs in 1 tablespoon olive oil until golden for extra texture.

3. In a food processor pulse the cooled walnuts until they are coarsely ground, scrape down the sides, add the toasted breadcrumbs, 1 garlic clove, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp Aleppo pepper (or 1/2 to 1 tsp crushed red pepper flakes), 3/4 tsp sea salt and 1/4 tsp black pepper and pulse to combine.

4. Add the chopped roasted peppers, 2 tbsp pomegranate molasses, 1 tbsp fresh lemon juice and (optional) 1 tsp granulated sugar or honey to the processor. pulse a few times to start mixing.

5. While running the processor slowly drizzle in 3 tbsp extra virgin olive oil until the mixture comes together but still has some texture; don’t over-blend it to a puree, a little chunkiness is good. if it’s too thick add a teaspoon or two of water or more olive oil to reach your desired spreadable consistency.

6. Taste and adjust: add more salt, lemon, pomegranate molasses for acidity/sweetness or Aleppo/crushed pepper for heat until it sings.

7. Fold in 2 tbsp chopped fresh parsley if using, pulse once just to distribute.

8. Transfer muhammara to a bowl, press the surface flat, drizzle a little extra olive oil on top and sprinkle a few chopped walnuts and a pinch of smoked paprika for color.

9. Let it rest in the fridge at least 1 hour or overnight to let flavors meld, then bring to room temperature before serving so the olive oil softens.

10. Serve with warm pita, crisp bread or crudites. store leftovers in an airtight container refrigerated up to 5 days.

Equipment Needed

1. Baking sheet or broiler pan and a pair of tongs for charring peppers
2. Heatproof bowl plus plastic wrap or a lid to steam the peppers afterward
3. Chef’s knife and cutting board for peeling and roughly chopping
4. 10 inch dry skillet for toasting walnuts and optionally the breadcrumbs
5. Food processor to pulse everything together (not a blender)
6. Measuring cups and measuring spoons
7. Rubber spatula and a wooden spoon for scraping and stirring
8. Serving bowl and a small spoon, plus an airtight container for leftovers

FAQ

Can I use jarred roasted red peppers instead of roasting my own? Yes you can. Drain and pat them dry so the muhammara won't get watery, and if they're packed in oil cut back on the olive oil in the recipe. If you want a smokier flavor roast them briefly under the broiler or over a gas flame first.

What can I use instead of pomegranate molasses? A good quick swap is 1 tbsp balsamic vinegar plus 1 tsp honey or sugar for that sweet tart note. You can also reduce 2 tbsp pomegranate juice until syrupy but that's slower. The goal is sweet plus tang not just straight vinegar.

Can I make this nut free or use different nuts? Yes, substitute equal parts toasted sunflower seeds or pumpkin seeds for walnuts to keep the texture and body. Hazelnuts or almonds work too but they change the flavor. Toast whatever you use for more depth.

How do I get the right texture and thickness? Pulse the walnuts first so they stay a bit grainy then blend with the peppers. If it's too runny add more breadcrumbs a tablespoon at a time, if too thick add olive oil or a little water. Don’t overblend or it becomes paste like, you want some texture.

How long will it keep and can I freeze it? Store in an airtight jar in the fridge up to 5 to 7 days, flavor often improves after a day. You can freeze for about 2 to 3 months in portions, thaw in the fridge and stir well before serving, texture may be slightly grainier after freezing.

How spicy is it and can I adjust the heat? Aleppo pepper gives mild fruity heat, crushed red pepper is hotter. Start with 1/2 tsp if you like mild, work up to 1 tsp. You can always add more but you can't take it away so taste as you go.

Muhammara (Roasted Red Pepper & Walnut Dip) Recipe Substitutions and Variations

Walnuts: swap with toasted hazelnuts or blanched almonds for the same nutty richness, or if you need nut free try toasted sunflower seeds or pumpkin seeds. Use the same volume and pulse to the same texture, you want that slightly grainy mouthfeel.
Fine breadcrumbs: use panko for a bit more crunch, or ground oats or crushed gluten free crackers if you need to avoid gluten, just add a little at a time until the dip holds together.
Pomegranate molasses: replace with 2 tablespoons good balsamic vinegar plus 1 teaspoon honey or maple syrup to get the sweet tart kick, start with less and taste, you can always add more.
Aleppo pepper or crushed red pepper flakes: if you dont have them use sweet paprika for color and a pinch of cayenne for heat, or smoked paprika if you want a smokier flavor, adjust to taste.

Pro Tips

– Char the peppers until they’re really black in spots, then let them steam long enough so the skins slip off easy. Don’t rinse them under water to “clean” them, that washes away flavor. If a little skin stays it’s fine, but get most of the bitter bits off.

– Toast the walnuts and the breadcrumbs separately and let them cool completely before pulsing. Warm nuts make an oily paste fast, so pulse in short bursts to keep some bite and texture, and only add more olive oil or a teaspoon or two of water if it’s too stiff.

– Go light on the pomegranate molasses and hot pepper at first, taste after it’s chilled, then tweak. Flavors mellow and meld in the fridge, so what seems sharp right away often becomes perfect after a few hours. If it needs more brightness add lemon, if it needs a little sweetness add a bit of honey.

– Make it a day ahead and keep a thin layer of olive oil on top in an airtight container to preserve color. Bring to room temp before serving so the oil loosens and the spread isn’t chalky. Small portions freeze well, thaw in the fridge then stir before serving.

Muhammara (Roasted Red Pepper & Walnut Dip) Recipe

Recipe by Theo Fines

0.0 from 0 votes

I reworked classic Muhammara into a Lebanese Red Pepper Dip with an unexpected ingredient and a bright twist that rewrites what you think a pepper dip can be.

Servings

servings

Calories

170

kcal

Equipment: 1. Baking sheet or broiler pan and a pair of tongs for charring peppers
2. Heatproof bowl plus plastic wrap or a lid to steam the peppers afterward
3. Chef’s knife and cutting board for peeling and roughly chopping
4. 10 inch dry skillet for toasting walnuts and optionally the breadcrumbs
5. Food processor to pulse everything together (not a blender)
6. Measuring cups and measuring spoons
7. Rubber spatula and a wooden spoon for scraping and stirring
8. Serving bowl and a small spoon, plus an airtight container for leftovers

Ingredients

2 large roasted red bell peppers (about 2 cups)
1 cup walnuts
1/3 cup fine breadcrumbs
2 tbsp pomegranate molasses
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 garlic clove
1 tsp smoked paprika
1/2 tsp ground cumin
1 tsp Aleppo pepper or 1/2 to 1 tsp crushed red pepper flakes
3/4 tsp sea salt
1/4 tsp black pepper
1 tsp granulated sugar or honey optional
2 tbsp fresh parsley optional

Directions

If your peppers aren't already roasted, char 2 large red bell peppers under a broiler or on a gas flame until blackened, put them in a bowl and cover with plastic or a lid for 10 minutes so the skins steam, then peel, seed and roughly chop about 2 cups of roasted peppers.
Toast 1 cup walnuts in a dry skillet over medium heat until fragrant and a little darker, about 4-6 minutes, then cool; optionally toast 1/3 cup fine breadcrumbs in 1 tablespoon olive oil until golden for extra texture.
In a food processor pulse the cooled walnuts until they are coarsely ground, scrape down the sides, add the toasted breadcrumbs, 1 garlic clove, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp Aleppo pepper (or 1/2 to 1 tsp crushed red pepper flakes), 3/4 tsp sea salt and 1/4 tsp black pepper and pulse to combine.
Add the chopped roasted peppers, 2 tbsp pomegranate molasses, 1 tbsp fresh lemon juice and (optional) 1 tsp granulated sugar or honey to the processor. pulse a few times to start mixing.
While running the processor slowly drizzle in 3 tbsp extra virgin olive oil until the mixture comes together but still has some texture; don't over-blend it to a puree, a little chunkiness is good. if it's too thick add a teaspoon or two of water or more olive oil to reach your desired spreadable consistency.
Taste and adjust: add more salt, lemon, pomegranate molasses for acidity/sweetness or Aleppo/crushed pepper for heat until it sings.
Fold in 2 tbsp chopped fresh parsley if using, pulse once just to distribute.
Transfer muhammara to a bowl, press the surface flat, drizzle a little extra olive oil on top and sprinkle a few chopped walnuts and a pinch of smoked paprika for color.
Let it rest in the fridge at least 1 hour or overnight to let flavors meld, then bring to room temperature before serving so the olive oil softens.
Serve with warm pita, crisp bread or crudites. store leftovers in an airtight container refrigerated up to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.