Muhammara with Pomegranate and Walnuts
A vibrant Middle Eastern dip made from roasted red peppers, toasted walnuts, and tangy pomegranate molasses.
How to Make Muhammara with Pomegranate and Walnuts
Total time: 40 min · Yields 4 servings
- 1
Roast the Peppers
Char the bell peppers under a broiler or over a gas flame until the skin is blackened. Place them in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and pat dry.
- 2
Toast the Walnuts
In a dry pan over medium heat, toast the walnuts for 3-5 minutes until fragrant. Reserve a few for garnish and let the rest cool.
- 3
Pulse the Ingredients
In a food processor, combine the roasted peppers, toasted walnuts, breadcrumbs, garlic, pomegranate molasses, cumin, Aleppo pepper, and lemon juice. Pulse until thick but still slightly textured.
- 4
Emulsify and Finish
While pulsing, slowly drizzle in the olive oil until the dip is well combined. Taste and adjust salt as needed. Transfer to a shallow bowl, drizzle with extra oil, and sprinkle with reserved walnuts and pomegranate seeds.
Chef's Tips
- Don't over-process the dip; it should have a slightly coarse, rustic texture rather than being perfectly smooth.
- If you can't find Aleppo pepper, use a mix of 3/4 tsp sweet paprika and 1/4 tsp cayenne pepper.
- Use high-quality pomegranate molasses—it should be thick and dark with no added sugar.
What to Serve with Muhammara with Pomegranate and Walnuts
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Warm toasted pita bread triangles
- Sliced cucumbers and radishes
- As a spread for grilled lamb or chicken skewers
Frequently asked questions
Can I make this ahead of time?
Yes, Muhammara actually tastes better the next day as the flavors meld. Store it in an airtight container for up to 4 days.
Is this dip gluten-free?
To make it gluten-free, substitute the breadcrumbs with gluten-free crackers or extra walnuts.
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