Muhammara (roasted Red Pepper Dip) Recipe

Roast and prepare peppers

If using fresh peppers: preheat broiler or grill to high. Place whole red bell peppers on a baking sheet and broil/grill, turning every 3–4 minutes, until skins are blackened and blistered on all sides (about 10–15 minutes). Transfer hot peppers to a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10–15 minutes to steam—this loosens skins. Peel off skins, remove stems and seeds, and drain any excess liquid. Pat peppers lightly with paper towel. Measure out the pulp from 3 large peppers.

If using store-roasted peppers, drain well and pat dry before proceeding to avoid a watery dip.

Toast walnuts and prepare breadcrumbs

Preheat a dry skillet over medium heat. Add walnut pieces and toast, stirring frequently, until fragrant and slightly darker (about 4–6 minutes). Remove to a plate to cool. If using fresh bread for breadcrumbs, pulse 1 slice in a food processor to make about 1 tablespoon of crumbs, or use 1 tablespoon dry breadcrumbs. Allow walnuts to cool before using.

Reserve 1 tablespoon of the toasted walnuts for garnish; roughly chop and set aside.

Combine and process

In a food processor add the roasted red pepper flesh, toasted walnuts (except reserved garnish), breadcrumbs, garlic cloves, pomegranate molasses, lemon juice, Aleppo pepper (or smoked paprika), ground cumin, kosher salt, and black pepper. Pulse several times to combine, then process continuously while drizzling in 2 tablespoons of olive oil until the mixture becomes a coarse, spreadable paste. Stop and scrape down the bowl as needed. Taste and adjust seasoning—add the remaining 1 tablespoon olive oil if you prefer a silkier texture, or add the optional roasted red chile paste for deeper color and heat.

If the muhammara is too thick, thin with 1–2 teaspoons of water or additional lemon juice, adding a little at a time until desired consistency is reached.

Plate and garnish

Transfer muhammara to a shallow serving bowl. Smooth the top with the back of a spoon and create a small well in the center. Drizzle 1 tablespoon extra-virgin olive oil over the top. Sprinkle with the reserved chopped toasted walnuts and chopped parsley, if using.

Serve at room temperature with warm pita, toasted flatbread, fresh vegetables, or as part of a meze spread. Leftovers keep tightly covered in the refrigerator for up to 4–5 days; bring to room temperature before serving.