Muhammara Dip

How to Make Muhammara Dip

1. 1

   Step 1: Roast the peppers

   Preheat broiler or open flame. Place whole red bell peppers on a sheet pan under the broiler or directly over a gas burner, turning occasionally, until skins are blackened and blistered on all sides (8–12 minutes). Transfer to a bowl, cover tightly with plastic wrap or a lid, and let steam 10–15 minutes to loosen skins; then peel, core, and roughly chop the peppers.

   For this step

   • 3 largeRed bell peppers (whole, to roast)
   
2. 2

   Step 2: Toast walnuts and breadcrumbs

   Heat a small skillet over medium heat and toast the walnuts, stirring, until fragrant and slightly darker (3–4 minutes). Add the fine breadcrumbs and toast briefly until golden, then transfer both to a plate to cool completely; toasting deepens the nutty flavor and helps the dip hold together.

   For this step

   • 1 cupWalnuts (halves)
   • 1/3 cupFine breadcrumbs
   
3. 3

   Step 3: Blend into a dip

   In a food processor add the peeled roasted peppers, toasted walnuts, breadcrumbs, pomegranate molasses, olive oil, garlic, lemon juice, smoked paprika, and salt. Pulse until the mixture is mostly smooth but still has some texture, scraping down the bowl as needed; if it’s too thick, add a teaspoon or two of olive oil or water to reach your desired consistency.

   For this step

   • 2 tbspPomegranate molasses
   • 1/4 cupExtra-virgin olive oil
   • 1 cloveGarlic (clove)
   • 1 tbspLemon juice (fresh)
   • 1 tspSmoked paprika
   • 1 tspKosher salt
   
4. 4

   Step 4: Adjust seasoning and chill

   Taste and adjust seasoning with extra salt, lemon juice for brightness, or pomegranate molasses for sweetness and depth. For best flavor, cover and refrigerate at least 1 hour (or up to 3 days) so the flavors meld — bring to room temperature before serving if chilled.
   
5. 5

   Step 5: Serve and garnish

   Spoon the muhammara into a shallow bowl, drizzle with a little extra-virgin olive oil, and sprinkle with chopped walnuts, sumac, or a pinch of smoked paprika for color. Serve with warm pita, crackers, or raw vegetables as part of a snack or appetizer spread.
   

1. Preheat broiler or open flame. Place whole red bell peppers on a sheet pan under the broiler or directly over a gas burner, turning occasionally, until skins are blackened and blistered on all sides (8–12 minutes). Transfer to a bowl, cover tightly with plastic wrap or a lid, and let steam 10–15 minutes to loosen skins; then peel, core, and roughly chop the peppers.
2. Heat a small skillet over medium heat and toast the walnuts, stirring, until fragrant and slightly darker (3–4 minutes). Add the fine breadcrumbs and toast briefly until golden, then transfer both to a plate to cool completely; toasting deepens the nutty flavor and helps the dip hold together.
3. In a food processor add the peeled roasted peppers, toasted walnuts, breadcrumbs, pomegranate molasses, olive oil, garlic, lemon juice, smoked paprika, and salt. Pulse until the mixture is mostly smooth but still has some texture, scraping down the bowl as needed; if it’s too thick, add a teaspoon or two of olive oil or water to reach your desired consistency.
4. Taste and adjust seasoning with extra salt, lemon juice for brightness, or pomegranate molasses for sweetness and depth. For best flavor, cover and refrigerate at least 1 hour (or up to 3 days) so the flavors meld — bring to room temperature before serving if chilled.
5. Spoon the muhammara into a shallow bowl, drizzle with a little extra-virgin olive oil, and sprinkle with chopped walnuts, sumac, or a pinch of smoked paprika for color. Serve with warm pita, crackers, or raw vegetables as part of a snack or appetizer spread.