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Hot Red Pepper and Walnut Dip: Muhammara

by K A in User Contributed

This is a middle eastern dip made from roasted pepper and walnut, it's very easy and delicious.

  • Serves: 1 3/4 cups
  • Active Time: 5 mins
  • Total Time: 5 mins
  • Comments: 2
  • Views: 1815
  • Success 95%
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Step 1: Making the dip

Making the dip

Put everything in the food processor except the olive oil then puree leaving it a bit chunky .

Add the olive oil while the motor is still running .

taste for seasoning and serve .

I suggest trying it with the home made pita bread .

  • 1 7 ounce jar of roasted pepper
  • 4 cloves of garlic
  • 2/3 C of Panko or regular bread crumbs
  • 1/2 C of lightly toasted walnut or a mixture of walnut and pine nut
  • 1 Tb of lemon juice
  • 2 tsp of Pomegranite molasses
  • 1 tsp of cumin
  • a pich of salt and pepper
  • 1 tsp of red pepper flakes

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Dawn T
Rouxbe Staff

Yum!

Made this today and it was really nice. Didn't have time to make the homemade pita, so instead just served it as a dip for a quesadilla...very good.

Just made a few tweaks to the recipe:

1. I only added 1 garlic clove instead of 4 (totally enough for me).
2. I used whole grain bread crumbs (because that's what I had).
3. I used a bit more walnuts...maybe about 2/3rds of a cup.
4. I used 2 tbsp. of pomegranate molasses instead of 2 tsp.
5. I toasted the cumin seeds (maybe you did as well).
6. I used aleppo peppers instead of chili flakes

Also I didn't know how much olive oil to add so I guessed at about 1/4 cup or so.

The recipe was great though...super inspiration. Even better after it has been refrigerated for a few hours. Thanks!

K A

Glad you liked it !!

I posted the suggested quantities of course you can always put more of the things you like.

For me I actually used more walnut and panko (although originally they use bread crumbs) and a little but more pomegranate molasses.

Also this is a Syrian version of this dish in Lebanon I heard that they use roast hot peppers with the bell peppers.

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