Muhammara: Roasted Red Pepper & Walnut Dip
Muhammara: Roasted Red Pepper & Walnut Dip
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Muhammara is a traditional Middle Eastern dip made with roasted red peppers, walnuts, breadcrumbs and pomegranate molasses. Smoky, slightly spicy and wonderfully creamy, it’s perfect as part of a mezze platter, served with pita bread, grilled veggies or as a spread.
Ingredients
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1 jar (16 oz / 450 g) roasted red bell peppers or 3 large fresh bell peppers (see note)
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1 cup PRANA raw walnuts
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½ cup panko breadcrumbs
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1 large garlic clove (or 2 regular), chopped
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3 tbsp extra virgin olive oil (+ more for drizzling)
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3 tbsp pomegranate molasses
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½ tbsp freshly squeezed lemon juice
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1–2 tsp Aleppo pepper or mix of sweet paprika & cayenne
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½ tsp ground cumin (or more to taste)
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1 ½ tsp sea salt
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Optional toppings: fresh mint or coriander, pomegranate seeds, chopped walnuts
Directions
If using fresh bell peppers: roast at 400 °F (200 °C) for 30 minutes, turning regularly until skin is charred. Place in a sealed container 10 minutes, then peel, seed and stem. In a skillet, toast the walnuts for 3 minutes. Add breadcrumbs and toast for 3 minutes more, until golden.
In a food processor, pulse the walnut-breadcrumb mix with garlic into fine crumbs.
Add roasted peppers, olive oil, pomegranate molasses, lemon juice, Aleppo pepper, cumin and salt. Pulse until creamy but slightly textured. Taste and adjust seasoning.
Transfer to a serving plate, drizzle with olive oil and garnish with walnuts, herbs and pomegranate seeds.