Muhammara Dip with Toasted Walnuts

Name: Muhammara Dip with Toasted Walnuts
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 8 servings
Cuisine: Syrian
Ingredients: 1¼ cups (125 g) raw walnut halves, divided: 1 cup (100 g) for the dip and ¼ cup (25 g) for garnish; 12 oz (340 g) jarred roasted red peppers, drained, pressed dry between paper towels, and roughly chopped (about 1½ cups chopped); ½ cup (55 g) plain dry breadcrumbs; 2 cloves (8 g) garlic, peeled and roughly chopped; 3 tablespoons (60 g) pomegranate molasses, plus 1 teaspoon (7 g) for drizzling; 2 teaspoons (4 g) Aleppo pepper flakes, plus a pinch for garnish; ½ teaspoon (1 g) ground cumin; 1 tablespoon (15 ml) lemon juice, freshly squeezed; ⅓ cup (80 ml) extra-virgin olive oil, plus 1 tablespoon (15 ml) for drizzling; ½ teaspoon (3 g) fine sea salt, plus more to taste; 1 tablespoon (4 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A smoky, tangy-sweet Syrian red pepper and walnut dip with a gentle Aleppo pepper heat, pomegranate molasses brightness, and a rich, nubby texture. Serve with warm pita and raw vegetables.

Prep: 15 min
Cook: 8 min
Wait: 30 min
Total: 53 min
Makes: About 2 cups (480 ml), serving 8 as a party snack

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Ingredients

8 servings

1¼ cups (125 g) raw walnut halves, divided: 1 cup (100 g) for the dip and ¼ cup (25 g) for garnish
12 oz (340 g) jarred roasted red peppers, drained, pressed dry between paper towels, and roughly chopped (about 1½ cups chopped)
½ cup (55 g) plain dry breadcrumbs
2 cloves (8 g) garlic, peeled and roughly chopped
3 tablespoons (60 g) pomegranate molasses, plus 1 teaspoon (7 g) for drizzling
2 teaspoons (4 g) Aleppo pepper flakes, plus a pinch for garnish
½ teaspoon (1 g) ground cumin
1 tablespoon (15 ml) lemon juice, freshly squeezed
⅓ cup (80 ml) extra-virgin olive oil, plus 1 tablespoon (15 ml) for drizzling
½ teaspoon (3 g) fine sea salt, plus more to taste
1 tablespoon (4 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

Equipment (6)

Large dry skillet (10-inch/25 cm)
Food processor (at least 7-cup/1.6 L capacity)
Rubber spatula
Fine-mesh sieve or colander
Paper towels
Small serving bowl (about 3-cup/720 ml)

Steps

Before you start

Use jarred roasted red peppers packed in water or brine, not oil-marinated, for the best texture.
Drain and press the peppers well; excess moisture is the main cause of a runny dip.
Allow 30 minutes of resting time so the breadcrumbs hydrate and flavors meld before serving.
Aleppo pepper varies in heat; start with the lower amount and add more at the end.

1
Toast the walnuts
- Place a dry 10-inch (25 cm) skillet over medium heat.
- Add all 1¼ cups (125 g) walnuts and toast, stirring often, for 5–6 minutes until fragrant and a shade darker.
- Tip onto a plate and cool for 5 minutes.
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Ready when: Walnuts smell nutty and look lightly golden-brown at the edges
Tip: Walnuts burn quickly and turn bitter; pull them as soon as they smell toasty.
2
Dry the peppers
- Drain the roasted red peppers in a sieve for 2 minutes.
- Lay them on a double layer of paper towels, fold over, and press firmly to remove excess liquid.
- Roughly chop.
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Ready when: Peppers feel damp but no liquid squeezes out when pressed
Tip: Wet peppers make a loose, watery dip that is hard to fix.
3
Set aside garnish
- Reserve ¼ cup (25 g) of the toasted walnuts and chop them coarsely for garnish.
- Leave the remaining 1 cup (100 g) whole for the dip.
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Ready when: Garnish walnuts are in pea-sized pieces
4
Pulse the dry base
- In the food processor, combine the 1 cup (100 g) walnuts, breadcrumbs, and garlic.
- Pulse 8–10 times in 1-second bursts until the walnuts are coarse crumbs, like coarse sand with a few small pieces.
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Ready when: Mixture looks like uneven coarse crumbs, not a paste
Tip: Over-processing turns walnuts into butter; use short pulses.
5
Add peppers and flavorings
- Add the chopped peppers, 3 tablespoons pomegranate molasses, 2 teaspoons Aleppo pepper, cumin, lemon juice, and ½ teaspoon salt.
- Pulse 6–8 times, scraping down the sides once, until the mixture is combined and thick with some texture.
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Ready when: Mixture is a thick, chunky, brick-red paste
6
Stream in the oil
- With the processor running, slowly pour in ⅓ cup (80 ml) olive oil through the feed tube over about 20 seconds.
- Process 10 more seconds until the dip is spreadable but still slightly nubby.
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Ready when: Dip is thick and spreadable, holds a spoon swirl, and is not completely smooth
Tip: Stop before it becomes a smooth puree; the texture is part of the charm.
7
Rest and season
- Scrape the dip into a bowl.
- Let it stand at room temperature for 30 minutes so the breadcrumbs absorb moisture and the flavors blend.
- Then taste and add a pinch more salt, Aleppo pepper, or a splash of pomegranate molasses if you like.
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Ready when: Dip has thickened slightly and tastes balanced: tangy, sweet, smoky, gently hot
Tip: If it has thickened too much, stir in 1 teaspoon of water or oil at a time.
8
Garnish and serve
- Swirl the top with the back of a spoon.
- Drizzle with 1 teaspoon pomegranate molasses and 1 tablespoon olive oil.
- Scatter with the chopped walnuts, a pinch of Aleppo pepper, and the parsley, if using.
- Serve with warm pita, crackers, or vegetables.
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Tip: Garnish just before serving so the walnuts stay crunchy.

Good to know

Tips

Pulse rather than run the processor continuously to keep the classic coarse texture.
Check the pomegranate molasses label: it should list only pomegranate, not added sugar, for authentic tang.
Serve in a shallow bowl with a swirled well so the olive oil pools attractively.
The dip tastes better after a few hours, so make it early when hosting.

Make ahead

Make the dip through step 7 up to 3 days ahead and refrigerate in an airtight container. Bring to room temperature for 30 minutes, then garnish just before serving.

Storage & reheating

Room temperature: up to 2 hours while serving. Refrigerator: airtight, up to 5 days. Freezer: up to 2 months without garnish; thaw overnight in the fridge and stir well. Serve cool or at room temperature; no reheating needed.

Substitutions

plain dry breadcrumbs → Crushed plain crackers or toasted fresh bread crumbs (same weight). Use gluten-free breadcrumbs to make it gluten-free.
Aleppo pepper flakes → ½ teaspoon sweet paprika plus ¼ teaspoon crushed red pepper flakes per 1 teaspoon Aleppo. Gives a similar fruity warmth.
pomegranate molasses → 1 tablespoon lemon juice plus 2 teaspoons honey for each 1 tablespoon molasses. Less complex, but similarly sweet-tart.
raw walnut halves → Toasted pecans. Slightly sweeter and milder.