By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
587 cal · 15 min
Muhammara: Roasted Red Pepper and Walnut Dip
Recipe GLPR40843c4a9972fc
A vibrant Middle Eastern spread made from roasted red peppers, toasted walnuts, and warm spices. This silky dip is enriched with pomegranate molasses and olive oil, creating a complex balance of sweet, tangy, and savory flavors. Perfect for serving alongside warm pita bread or as a condiment to elevate your table.
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Ingredients
1 (7-ounce) jar roasted red peppers, drained
1 small French bread roll
1/3 cup walnuts, finely chopped
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
3/4 cup extra-virgin olive oil
1/4 cup pomegranate seeds
Pita bread, for serving
Directions
Tear the French bread roll into large chunks and place them in a food processor. Pulse until they are broken down into coarse crumbs and add the drained roasted red peppers and finely chopped walnuts to the processor.
Add the garlic paste that has been mashed with salt, the lemon juice, pomegranate molasses, ground cumin, and red pepper flakes to the processor.
Pulse all ingredients together until the mixture begins to come together and resembles a chunky paste.
With the processor running on low speed, slowly drizzle in the extra-virgin olive oil until the dip reaches a smooth, creamy consistency. Stop adding oil once you reach your desired texture—you may not need all of it.
Taste the muhammara and adjust the lemon juice, pomegranate molasses, or salt as needed to balance the flavors to your preference.
Transfer the dip to a serving bowl and top with pomegranate seeds for garnish. Serve at room temperature alongside warm pita bread for dipping.
Comments
Pomegranate molasses, the defining ingredient that gives muhammara its tangy depth, requires a specialty stop—Harris Teeter's international aisle carries it, but Food Lion and ALDI won't. Roasted red peppers from a jar run $1.50–$2 per 12-ounce container, walnuts another $2 per quarter-pound, pushing the cost to around $4–$5 per serving for what is fundamentally a dip, not a meal. The stated 15 minutes glosses over the fact that store-bought roasted peppers need draining and the bread needs toasting; add 5 minutes for a realistic total. This is a showstopper appetizer for company or a mezze platter, not weeknight fuel, and it does not reheat well once the pita goes stale.
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