Muhammara Roasted Pepper and Walnut Dip

Name: Muhammara Roasted Pepper and Walnut Dip
Prep time: 21 min
Cook time: 7 min
Total time: 28 min
Yield: 8 servings
Cuisine: Syrian
Ingredients: 1½ cups (150 g) walnut halves, raw; 12 oz (340 g) jarred roasted red peppers, drained, patted very dry with paper towels, and roughly chopped; ½ cup (55 g) plain dry breadcrumbs, fine; 3 tbsp (45 ml) pomegranate molasses; 2 tsp (4 g) Aleppo pepper flakes; 2 cloves (8 g) garlic, peeled and finely grated; 1 tsp (2 g) ground cumin; 1 tbsp (15 ml) fresh lemon juice; ¼ cup (60 ml) extra-virgin olive oil, plus 1 tsp (5 ml) for drizzling; ½ tsp (3 g) fine sea salt, plus more to taste; ½ tsp (2 g) granulated sugar, only if needed to balance tartness (optional)

From the MyKitchenBank Kitchen

A smoky, tangy-sweet Syrian dip of roasted red peppers, toasted walnuts, and pomegranate molasses, with a gentle Aleppo pepper heat. Blended to a thick, spoonable texture with a little crunch, it works as a dip, spread, or sauce for grilled meats.

Prep: 21 min
Cook: 7 min
Wait: 40 min
Total: 1 hr 8 min
Makes: About 2 cups (480 g), serves 8 as an appetizer

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Steps

Before you start

Use jarred roasted red peppers packed in water or brine, not oil, for the best texture. Drain them well and pat dry.
Walnuts turn bitter if over-toasted, so stay by the stove and use your nose: they should smell nutty, not sharp.
Aleppo pepper is mild to medium in heat. If you use another chili flake, start with half the amount.
No oven is needed; the walnuts are toasted in a dry skillet on the stovetop.
The dip tastes best after resting 30 minutes, so plan for that before serving.

1
Dry the peppers
- Drain the roasted red peppers in a sieve for 5 minutes.
- Lay them on a double layer of paper towels, press with more towels, and blot until the surface no longer looks wet.
- Roughly chop them into 1-inch (2.5 cm) pieces.
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Ready when: Peppers feel tacky rather than slippery and leave little moisture on a fresh towel.
Tip: Wet peppers make a loose, watery dip that needs lots of extra breadcrumbs.
2
Toast the walnuts
- Heat a dry 10-inch (25 cm) skillet over medium heat for 1 minute.
- Add the walnuts and toast, stirring or shaking the pan every 30 seconds, for 5 to 7 minutes.
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Ready when: Walnuts smell nutty and toasty, and are a shade darker with lightly browned edges.
Tip: Pull them off a touch early; they keep darkening in the hot pan and burnt walnuts taste bitter.
3
Cool the nuts
- Tip the walnuts onto a large plate in a single layer and let them cool for 10 minutes, until completely at room temperature.
- Reserve 2 tablespoons (about 15 g) and roughly chop them by hand for garnish.
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Ready when: Nuts feel cool to the touch and snap cleanly when broken.
4
Grind nuts and crumbs
- Put the remaining cooled walnuts and the breadcrumbs in the food processor.
- Pulse 8 to 10 times in 1-second bursts until the nuts are coarse, like couscous, with some pieces the size of rice grains.
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Ready when: Mixture looks like coarse, uneven crumbs, with no oily paste forming on the sides.
Tip: Over-processing releases walnut oil and makes the dip heavy and greasy.
5
Add flavorings
- Add the peppers, pomegranate molasses, Aleppo pepper, garlic, cumin, lemon juice, and salt to the processor.
- Pulse 6 to 8 times to combine, scraping down the sides with a spatula once halfway through.
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Ready when: Peppers are broken down into small flecks and everything is evenly orange-red.
6
Stream in oil
- With the processor running, slowly drizzle in ¼ cup (60 ml) olive oil over about 20 seconds.
- Stop as soon as the dip looks thick and spreadable but still slightly textured, usually 10 to 15 seconds more.
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Ready when: Dip holds a soft peak on a spoon and is coarse, not completely smooth.
Tip: If it is too stiff, add 1 to 2 tablespoons water; if too loose, pulse in 1 tablespoon breadcrumbs.
7
Season and balance
- Taste with a clean spoon.
- Add a pinch more salt if flat, a splash more pomegranate molasses if you want more tang, or the optional ½ teaspoon sugar if the peppers taste sharp.
- Pulse twice to mix.
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Ready when: Flavor is balanced: tangy, lightly sweet, smoky, and gently spicy.
Tip: Flavors mellow as it rests, so season slightly boldly.
8
Rest the dip
- Scrape the dip into a serving bowl and let it stand, covered, at room temperature for 30 minutes so the breadcrumbs hydrate and the flavors blend.
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Ready when: Dip has thickened slightly and tastes rounder.
9
Garnish and serve
- Use the back of a spoon to make swirls on top.
- Drizzle with the remaining 1 teaspoon olive oil and scatter the reserved chopped walnuts over the top.
- Serve with warm pita, raw vegetables, or as a sauce for grilled chicken, lamb, or fish.

Good to know

Tips

Pulse rather than run the processor continuously so the dip keeps a rustic, slightly coarse texture.
Blot the peppers thoroughly; excess moisture is the most common cause of a runny dip.
Pomegranate molasses brands vary in sweetness and tartness, so always taste and adjust at the end.
Swirl a spoonful into scrambled eggs, spread on sandwiches, or use as a marinade base for chicken.

Make ahead

Make up to 3 days ahead and refrigerate in an airtight container. Hold off on the garnish until serving. Bring to room temperature for 30 minutes before serving for the best flavor and texture.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight, up to 5 days; stir well and loosen with 1 to 2 teaspoons water or olive oil if it has thickened. Freezer: up to 2 months in a freezer-safe container; thaw overnight in the refrigerator and stir before serving.

Substitutions

pomegranate molasses → 2 tbsp (30 ml) lemon juice plus 1 tbsp (20 g) honey or maple syrup. Gives a similar sweet-sour balance, though without the fruity depth.
Aleppo pepper flakes → 1 tsp sweet paprika plus ¼ tsp crushed red pepper flakes. Approximates Aleppo's mild fruity heat.
plain dry breadcrumbs → Finely crushed plain crackers or toasted day-old bread crumbs. For gluten-free, use gluten-free breadcrumbs or ground almonds.
walnut halves → Toasted pecans or almonds. Flavor will be slightly sweeter and less tannic.