Flavorful Muhammara Red Pepper Walnut Dip
A smoky, nutty, and slightly spicy red pepper walnut dip that is quick and easy to make, perfect for snacks or entertaining.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Snack
- Cuisine: Middle Eastern
Ingredients
Scale
- Roasted red bell peppers (from a jar or freshly roasted) – about 2 cups
- 1 cup walnuts, toasted
- 1/4 cup breadcrumbs (preferably fresh or panko)
- 2 garlic cloves, minced
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons pomegranate molasses
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 cup extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Peppers: If using jarred roasted red peppers, drain them well to avoid excess liquid. If roasting fresh, place whole red bell peppers on a baking sheet under the broiler, turning occasionally until charred on all sides (about 10-15 minutes). Place in a covered bowl to steam for 10 minutes, then peel and deseed.
- Toast the Walnuts: Spread walnuts on a dry skillet over medium heat. Stir frequently until fragrant and slightly browned, about 5 minutes. Let cool.
- Combine Ingredients: In your food processor, add roasted red peppers, toasted walnuts, breadcrumbs, garlic, lemon juice, pomegranate molasses, cumin, smoked paprika, salt, and pepper.
- Pulse to Blend: Pulse the mixture while slowly drizzling in olive oil until the dip reaches a creamy but slightly chunky texture, about 1-2 minutes. Scrape down sides as needed to ensure even mixing.
- Taste and Adjust: Sample the dip and adjust seasoning with extra lemon juice, salt, or pomegranate molasses to balance sweetness and acidity. If too thick, add a teaspoon of water or olive oil to loosen.
- Chill and Serve: For best flavor, chill the dip for at least 30 minutes before serving. Serve with pita chips, fresh veggies, or spread on crusty bread.
Notes
Use almond flour or gluten-free breadcrumbs to make this dip gluten-free. Substitute pomegranate molasses with honey and balsamic vinegar if needed. Toast walnuts lightly to avoid bitterness. Pulse rather than blend continuously to keep some texture. Flavors deepen if chilled overnight. Avoid microwave reheating to preserve texture.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 2
- Sodium: 150
- Fat: 8
- Saturated Fat: 0.7
- Carbohydrates: 4
- Fiber: 2
- Protein: 2
Keywords: muhammara, red pepper dip, walnut dip, Middle Eastern dip, smoky dip, easy snack, pomegranate molasses, healthy dip