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Homemade Muhammara Dip

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Homemade Muhammara Dip is a rich, smoky, and slightly sweet Middle Eastern dip made from roasted red peppers, walnuts, and pomegranate molasses. It’s creamy, vibrant, and perfect for serving with pita bread, veggies, or as a flavorful spread.

Ingredients

  • 2 large roasted red bell peppers (jarred or homemade)
  • 1 cup walnuts, toasted
  • 1–2 cloves garlic
  • 3 tablespoons olive oil, plus more for drizzling
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon Aleppo pepper or red pepper flakes (adjust to taste)
  • 1/2 teaspoon salt, or to taste
  • 2–4 tablespoons breadcrumbs (optional, for thickening)

Instructions

  1. If using fresh red peppers, roast them over a flame or under a broiler until charred, then peel, deseed, and set aside.
  2. In a food processor, combine roasted red peppers, toasted walnuts, garlic, olive oil, pomegranate molasses, lemon juice, cumin, paprika (if using), Aleppo pepper, and salt.
  3. Blend until smooth and creamy, scraping down the sides as needed.
  4. Add breadcrumbs gradually and pulse to reach your desired consistency.
  5. Taste and adjust seasoning, adding more lemon juice or molasses as needed.
  6. Transfer to a bowl, drizzle with olive oil, and garnish with extra walnuts or herbs if desired.
  7. Serve at room temperature with pita, vegetables, or use as a spread.

Notes

For deeper flavor, toast the walnuts before blending.Add more red pepper flakes for a spicier version.Substitute breadcrumbs with almond flour for a gluten-free option.Let the dip sit for a few hours before serving to enhance flavor.Freeze in small portions and thaw as needed for up to 2 months.

Nutrition

Find it online: https://cookibly.com/homemade-muhammara-dip/