Muhammara Red Pepper Dip with Yogurt and Walnuts

Name: Muhammara Red Pepper Dip with Yogurt and Walnuts
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Lebanese
Ingredients: 1½ cups (360 g) roasted red peppers, jarred or fresh-roasted, well-drained, roughly chopped; ¾ cup (180 ml) plain Greek yogurt (full-fat or 2%); ¾ cup (85 g) walnuts, toasted, roughly chopped; 2 tablespoons (30 ml) pomegranate molasses; 2 cloves (10 g) garlic, fresh, minced; ½ teaspoon (2½ g) ground cumin; to taste kosher salt; to taste freshly ground black pepper; 2 tablespoons (30 ml) extra-virgin olive oil, divided; ¼ cup (50 g) pomegranate seeds (arils), fresh (optional); 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A silky Levantine-inspired red pepper dip that balances roasted peppers, tangy yogurt, and toasted walnuts with a subtle pomegranate-molasses tang. Perfect for spreading on pita, vegetables, or crackers, this dip is rich enough for entertaining yet simple enough for weeknight snacking.

Prep: 15 min
Cook: —
Total: 15 min
Makes: 1½ cups (360 ml), serves 8 as an appetizer

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Steps

Before you start

Toast the walnuts if using raw ones to deepen their flavor
Make sure roasted red peppers are well-drained or patted dry with paper towels
Have pomegranate molasses at room temperature for easier blending

1
Combine base ingredients
- Add the roasted red peppers, Greek yogurt, chopped walnuts, pomegranate molasses, minced garlic, cumin, salt, and pepper to a food processor or blender.
- Drizzle in 1 tablespoon (15 ml) of olive oil.
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Tip: Pat the roasted peppers dry with a paper towel first—excess moisture makes the dip runny.
2
Blend until smooth
- Pulse the mixture several times, then blend on high speed for 45–60 seconds until the dip reaches your desired consistency.
- For a chunky texture, pulse just 5–6 times; for silky-smooth, blend continuously.
- If using a strainer for extra refinement, pass the dip through a fine mesh after blending.
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Ready when: Dip should be thick, spreadable, and cohesive; no large pieces remain
Tip: Don't overblend or the yogurt will become watery and the walnuts will turn to paste. Pulse and check after each round.
3
Taste and adjust seasoning
- Transfer the dip to a serving bowl.
- Taste a spoonful and adjust salt, pepper, or pomegranate molasses to your preference.
- The dip should be tangy, lightly sweet, and savory all at once.
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Tip: Add pomegranate molasses gradually—it's potent and easiest to add more than take away.
4
Finish and serve
- Drizzle the remaining 1 tablespoon (15 ml) of olive oil over the top and scatter pomegranate seeds and fresh parsley over the surface if desired.
- Serve immediately with warm pita, crudités, or crackers.
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Tip: The dip is best served at room temperature or chilled. If you chill it, let it sit out for 15 minutes before serving so the flavors open up.

Good to know

Tips

Toast raw walnuts in a dry skillet over medium heat for 3–4 minutes, stirring occasionally, until fragrant—this deepens their flavor and complements the roasted peppers beautifully.
For a smoother dip with a silkier mouth-feel, use full-fat Greek yogurt. Lower-fat versions work but won't be quite as luxurious.
Pomegranate molasses is the secret—it's not overly sour like vinegar, but adds brightness and a subtle fruity sweetness. Find it in Middle Eastern markets or online.
Serve this dip with warm pita bread, crispy pita chips, blanched vegetables (carrots, celery, bell peppers), or crusty bread. It's also delicious as a spread on sandwiches or alongside grilled chicken or fish.

Make ahead

Yes. The dip keeps well and actually tastes better the next day once the flavors meld. Make it up to 2 days ahead and store in the refrigerator.

Storage & reheating

Room temperature: up to 2 hours (before serving at a gathering). Refrigerator: up to 3 days in an airtight container. Freezer: up to 1 month (thaw in the fridge overnight, then stir well and adjust seasoning before serving—the texture will be slightly grainier). Reheat gently by stirring in a little yogurt or olive oil if it thickens too much.

Substitutions

plain Greek yogurt (full-fat or 2%) → labneh (strained yogurt) or sour cream. Labneh is more traditional in Levantine cuisine and will give a slightly sharper tang. Sour cream works too but use a bit less since it's tangier.
walnuts, toasted → pine nuts or blanched almonds. Pine nuts offer a more delicate, buttery texture; almonds are milder and work especially well if you prefer less walnut intensity.
pomegranate molasses → fresh lemon juice (1½ tablespoons / 22 ml) plus a touch of honey. Not identical but captures the tang and subtle sweetness. Adjust amounts to taste.
roasted red peppers, jarred or fresh-roasted, well-drained → roasted red peppers from a fresh batch (roast whole peppers over an open flame, blister, steam in a bag, then peel and seed). Fresh-roasted peppers have more depth than jarred, though jarred is convenient and still delicious.