Red Bell Pepper-Walnut Dip (Muhammara)

Name: Red Bell Pepper-Walnut Dip (Muhammara)
Cook time: 5 min
Total time: 5 min
Yield: About 2 1/2 cups
Cuisine: middle eastern
Ingredients: 3/4 cup walnuts; 3 roasted red bell peppers; 3/4 cup fresh bread crumbs; 1 j alapeño or other small hot chili pepper, stemmed and seeded; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 tablespoon pomegranate molasses; 1 tablespoon lemon juice; 1 teaspoon ground cumin; Salt; pepper; 2 tablespoons olive oil

By John Willoughby

Updated May 2, 2024

Total Time: 5 minutes
Cook Time: 5 minutes
Rating: 5(55)
Comments: Read comments

Featured in: Making a Foreign Staple Work Back Home

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:About 2½ cups

¾cup walnuts
3roasted red bell peppers
¾cup fresh bread crumbs
1j alapeño or other small hot chili pepper, stemmed and seeded
1small onion, finely chopped
2garlic cloves, minced
1tablespoon pomegranate molasses
1tablespoon lemon juice
1teaspoon ground cumin
Salt
pepper
2tablespoons olive oil

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned, about 5 minutes.
Step 2
Rinse roasted peppers well, remove any membranes or seeds, then dry with paper towels. Transfer to a food processor, along with walnuts, bread crumbs, chili pepper, onion, garlic, pomegranate molasses, lemon juice, cumin, and salt and pepper to taste. Process until smooth, stopping to scrape down the sides if necessary.
Step 3
With the machine running, slowly pour in olive oil and process until combined. Taste, and adjust seasoning if necessary. Serve with toasted pita bread for dipping.