Classic Walnut & Roasted Red Pepper Muhammara

Name: Classic Walnut & Roasted Red Pepper Muhammara
Total time: 45 min
Yield: 6 people
Ingredients: 3 medium Red Bell Peppers; 1 cup Walnuts; 2 slices Wholewheat Bread; 2 tbsp Pomegranate Molasses; 0.25 cup Olive Oil; 2 cloves Garlic; 1 tbsp Lemon; 1 tbsp Tomato Paste; 1 tsp Paprika; 0.5 tsp Chili Flakes; 0.5 tsp Sea Salt

Vegan • Vegetarian • Dairy-FreeBalancedSnackLebanese/Arabic

Easy

45min

185kcal

6people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

A rich, smoky, and tangy Middle Eastern dip made from sweet roasted red bell peppers, toasted walnuts, and tart pomegranate molasses.

If you are looking for a dip that is smoky, sweet, tangy, and slightly spicy all at once, this Classic Walnut & Roasted Red Pepper Muhammara is the absolute perfect choice. Originating from the Levant, particularly Syria and Lebanon, Muhammara is a magnificent mezze star that relies on the natural sweetness of charred, roasted red peppers paired with the earthy richness of walnuts. The magic of this Classic Walnut & Roasted Red Pepper Muhammara lies in the addition of pomegranate molasses—a thick, syrupy condiment that provides an irresistible tartness, balancing out the richness of the olive oil and nuts. By roasting your fresh red peppers until blistered and tender, you unlock a depth of flavor that store-bought dips simply cannot match. Blending them with your wholewheat bread acts as a binder, giving the dip its signature rustic, slightly chunky texture. Garlic, a touch of tomato paste, paprika, and a pinch of chili flakes add layers of umami and warmth. This Classic Walnut & Roasted Red Pepper Muhammara is naturally vegan, packed with heart-healthy fats from the walnuts and olive oil, and makes a fantastic appetizer served alongside warm flatbread, crisp vegetables, or even spread generously over a sandwich or grilled proteins. It is the ultimate way to transform your bell peppers into a restaurant-quality dish right at home.

Ingredients

3 medium Red Bell Peppers
100 g Walnuts (1 cup lightly packed)
2 slices Wholewheat Bread
2 tbsp Pomegranate Molasses
60 ml Olive Oil
2 cloves Garlic
1 tbsp Lemon
1 tbsp Tomato Paste
1 tsp Paprika
0.5 tsp Chili Flakes
0.5 tsp Sea Salt

Instructions

1
Preheat your oven to 220°C (425°F).
2
Place the whole red bell peppers on a baking sheet and roast them for 30-40 minutes, turning them occasionally, until the skins are blackened and blistered all over.
3
Remove the red bell peppers from the oven and immediately place them in a bowl, covering it with a plate or plastic wrap. Let them steam for 10 minutes to loosen the skins.
4
While the peppers steam, lightly toast the wholewheat bread slices and tear them into smaller pieces. Briefly toast the walnuts in a dry pan for 3 minutes until fragrant.
5
Once the red bell peppers are cool enough to handle, peel off and discard the charred skins, stems, and seeds.
6
In a food processor, add the toasted walnuts and torn wholewheat bread. Pulse a few times until ground into coarse crumbs.
7
Add the roasted red bell peppers, garlic, pomegranate molasses, lemon juice, tomato paste, paprika, chili flakes, and sea salt to the food processor. Pulse a few times to combine.
8
With the processor running, slowly drizzle in the olive oil until the mixture comes together into a thick, slightly textured paste.
9
Taste and adjust the seasoning if needed, adding a touch more pomegranate molasses for tartness or sea salt to balance the flavors.
10
Transfer the dip to a serving bowl, let it rest for 30 minutes at room temperature for the flavors to meld, and serve.

Chef's Tips

•Do not over-blend the mixture; authentic muhammara should have a slightly rustic, nutty texture rather than being completely smooth.
•If you want to add a smoky flavor, a pinch of smoked paprika works wonders alongside the regular paprika.
•Muhammara tastes even better the next day after the flavors have had time to deeply infuse in the fridge!