Muhammara
This vibrant red dip combines smoky roasted peppers, toasted walnuts, and pomegranate molasses for a silky, flavorful spread that’s perfect for mezze platters or sandwiches.
Ingredients
Ingredients
- 10 ounce roasted red peppers drained
- 1 cup walnuts toasted
- 0.5 cup breadcrumbs
- 2 tablespoons pomegranate molasses
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon ground cumin
- 0.5 teaspoon red pepper flakes optional
- 0.25 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil plus more for serving
Instructions
Instructions
- Place the roasted red peppers, toasted walnuts, breadcrumbs, pomegranate molasses, lemon juice, cumin, red pepper flakes, and salt into a food processor.10 ounce roasted red peppers, 1 cup walnuts, 0.5 cup breadcrumbs, 2 tablespoons pomegranate molasses, 1 tablespoon lemon juice, 1 teaspoon ground cumin, 0.5 teaspoon red pepper flakes, 0.25 teaspoon kosher salt
- Pulse until the mixture starts to come together, with small flecks of walnut still visible.
- With the machine running, stream in the olive oil until the dip is smooth and glossy, scraping down the bowl as needed.2 tablespoons extra-virgin olive oil
Notes
Store in an airtight container in the refrigerator for up to 5 days, drizzling a thin layer of olive oil on top to preserve freshness and color.
Use a clean spoon each time to serve and avoid contamination.