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Roasted Red Pepper and Walnut Dip

Roasted red pepper and walnut dip, also known as Muhammara, is a classic Syrian dip or spread. It can also be used as a sauce for grilled meats or fish. This recipe was adapted from the 2019 Joy of Cooking by John Becker and Megan Scott.

Course Appetizer, Condiment
Cuisine Syrian
Keyword dip, garlic, red pepper, red walnut, spread, walnut, walnuts
Prep Time 15 minutes
Total Time 15 minutes
Servings 10

Ingredients

  • 2 large red bell peppers, roasted, peeled, and seeded (We used 14 oz. drained roasted red peppers from a jar)
  • 3/4 cup walnuts, toasted (We used red walnuts)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup bread crumbs
  • 1 tbsp pomegranate molasses (Or substitute 1/2 tbsp honey and 1/2 tbsp balsamic vinegar)
  • 2 garlic cloves, peeled and chopped
  • 1/2 tsp red pepper flakes (or Aleppo pepper flakes, if available)
  • 1/2 tsp ground cumin
  • 1/2 tsp salt (or more or less to taste)

Garnish (optional)

  • extra virgin olive oil
  • toasted walnuts
  • parsley

Instructions

  1. Combine all ingredients and process until smooth. Serve topped with additional olive oil, toasted walnuts, and parsley, if desired.