Muhammara (Syrian Roasted Red Pepper & Walnut Dip)

Name: Muhammara (Syrian Roasted Red Pepper & Walnut Dip)
Ingredients: 4 large (or 400 g jarred) Roasted red bell peppers; 150 g Walnuts (toasted); 3–4 tbsp Pomegranate molasses; 80 ml Extra-virgin olive oil; 2 cloves Garlic; 1 tsp Ground cumin; 1–2 tsp Aleppo pepper or chili flakes; to taste Salt

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesMuhammaraSyriaRedPepperWalnutSmokySweetFromScratch

Muhammara (Syrian Roasted Red Pepper & Walnut Dip)

Nutrition (per serving)

180Calories

4 gProtein

10 gCarbs

16 gFat

4 gSugar

600 mgSalt

Ingredients

4 large (or 400 g jarred) Roasted red bell peppers
150 g Walnuts (toasted)
3–4 tbsp Pomegranate molasses
80 ml Extra-virgin olive oil
2 cloves Garlic
1 tsp Ground cumin
1–2 tsp Aleppo pepper or chili flakes
to taste Salt

Method

Roast bell peppers (over flame or oven) until charred → peel skins → remove seeds.
Toast walnuts in dry pan until golden → cool.
In food processor: pulse walnuts + garlic to coarse crumbs.
Add roasted peppers, pomegranate molasses, cumin, Aleppo pepper, salt → process to thick paste.
With processor running, slowly drizzle in olive oil → blend until smooth but textured.
Taste & adjust: more pomegranate molasses for sweet-tart, more salt, more chili for heat.
Transfer to bowl → top with extra walnuts and oil drizzle → refrigerate up to 1 week.
Serve with pita, vegetables, or as mezze — smoky-sweet Syrian roasted pepper & walnut dip.