Syrian Red Pepper Walnut Dip (Print)

Smoky roasted red pepper dip blended with toasted walnuts and tangy pomegranate molasses.

# What You Need:

→ Vegetables

01 - 3 large red bell peppers
02 - 2 garlic cloves

→ Nuts & Seeds

03 - 1 cup (4.2 oz) walnuts, lightly toasted
04 - 2 tbsp gluten-free breadcrumbs
05 - 1 tbsp toasted sesame seeds (optional)

→ Spices

06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp Aleppo pepper or red chili flakes
09 - 1/2 tsp salt
10 - Freshly ground black pepper, to taste

→ Liquids

11 - 2 tbsp pomegranate molasses
12 - 2 tbsp extra virgin olive oil, plus more for drizzling
13 - 1 to 2 tbsp lemon juice, to taste

# Directions:

01 - Preheat oven to 425°F. Place red bell peppers on a baking tray and roast for 20 to 25 minutes, turning occasionally, until skins are charred and blistered.
02 - Transfer roasted peppers to a bowl, cover with plastic wrap or plate, and let steam 10 minutes. Peel off skins, remove seeds and stems.
03 - In a food processor, pulse roasted peppers, toasted walnuts, garlic, gluten-free breadcrumbs, ground cumin, smoked paprika, Aleppo pepper, salt, and black pepper until coarsely combined.
04 - Add pomegranate molasses, olive oil, and lemon juice. Process until smooth but textured. Adjust seasoning, acidity, and sweetness as desired.
05 - Transfer to a shallow bowl, drizzle with olive oil, and sprinkle toasted sesame seeds if using. Serve with pita, crackers, or vegetable sticks.

# Helpful Hints:

01 -
  • It tastes like you've been cooking all day, but it's honestly just 40 minutes from start to table.
  • The smoky-sweet-tangy balance feels sophisticated but the technique is so forgiving that even a crowded kitchen can't mess it up.
  • One batch feeds a crowd and somehow always gets completely devoured, which never gets old.
02 -
  • Don't skip the steaming step after roasting—it's the difference between struggling with stubborn pepper skin and peeling them almost effortlessly.
  • Pulse, don't blend; over-processing turns muhammara into baby food instead of the textured dip that makes people ask for seconds.
  • Always taste before serving because the tartness of pomegranate molasses varies by brand, and you might want more lemon or a touch more oil.
03 -
  • If you can't find pomegranate molasses at your regular grocery store, check the international aisle or Middle Eastern markets—it's worth seeking out because there's genuinely no substitution that captures the same tart complexity.
  • Make this dip the day before serving if you can; the flavors settle overnight and become even more harmonious, like the ingredients have finished their conversation.
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