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dipEasySyrian

Muhammara

Smoky Syrian dip of roasted red peppers and walnuts with pomegranate molasses - sweet, tangy, and utterly addictive.

⏱️ Prep: 15min0⏰ Total: 15min👥 Serves: 10🌡️ room_temp
✓ vegan✓ gluten-free✓ dairy-free
⚠️ Contains: 🥜 Nuts

Ingredients

  • 16 ozroasted red peppers(jarred, drained)
  • 1 cupwalnuts(toasted)
  • 1/2 cupbreadcrumbs(or gluten-free crumbs)
  • 2 tbsppomegranate molasses
  • 3 tbspolive oil(plus more for serving)
  • 2 clovesgarlic
  • 1 tspground cumin
  • 1 tspAleppo pepper(or 1/2 tsp red pepper flakes)
  • 1 tbsplemon juice
  • 1/2 tspkosher salt

📝 Make Ahead

Improves after a day in the refrigerator. Keeps up to 1 week chilled.

Instructions

  1. Pulse walnuts in food processor until finely ground but not pasty
  2. Add roasted peppers, breadcrumbs, pomegranate molasses, garlic, cumin, Aleppo pepper, lemon juice, and salt
  3. Process until smooth, scraping down sides
  4. With processor running, drizzle in olive oil
  5. Taste and adjust seasoning - may need more pomegranate molasses or salt
  6. Transfer to bowl, drizzle with olive oil, and sprinkle with extra Aleppo pepper
  7. Serve with warm pita bread or vegetables

💡 Pro Tips

Toast the walnuts for deeper flavor. The pomegranate molasses is essential - don't substitute.

📜 History

Muhammara originated in Aleppo, Syria and has spread throughout the Levant. Its name means reddened in Arabic, referring to its vibrant color from Aleppo peppers.

Also pairs well with:

arakwhite-winegin