Muhammara (Syrian Roasted Red Pepper and Walnut Dip)

I was tired of putting out the same bowl of hummus every time we had people over, and a neighbor who grew up in Aleppo brought muhammara to one of our dinners and quietly ended my hummus monopoly for good. It disappears from the table faster than almost anything else I serve.

Muhammara comes from Aleppo, Syria, built on roasted red peppers, toasted walnuts, breadcrumbs, and pomegranate molasses, with Aleppo pepper folded in for a gentle, fruity heat. The combination of sweet, smoky, and tangy in one dip is unlike anything else on a typical spread, and it holds its own next to far more famous dishes.

It sits happily on the same table as my Greek taramosalata and my onion aioli (recipes on the site), which is proof that a good dip travels well regardless of where it started.

Muhammara Recipe

Prep time: 15 minutes · Cook time: 12 minutes · Total: 27 minutes · Servings: 2 cups, about 8 servings · Calories: ~150 per serving

Ingredients

• 2 large red bell peppers (or 12 oz jarred roasted red peppers, drained)
• 1 cup walnuts, toasted
• 1/2 cup fresh breadcrumbs (or 1 slice stale bread, torn)
• 2 tablespoons pomegranate molasses
• 1 tablespoon olive oil, plus more for serving
• 1 tablespoon Aleppo pepper (or 1 teaspoon red pepper flakes plus 1/2 teaspoon paprika)
• 1 teaspoon ground cumin
• 1 clove garlic
• 1 teaspoon lemon juice
• 1/2 teaspoon salt, or to taste
• For serving:
• Pomegranate seeds
• Chopped walnuts
• Olive oil
• Warm pita or flatbread

Instructions

1. If starting with fresh peppers, roast them directly over a gas flame or under the broiler, turning, until blackened all over, about 10 to 12 minutes. Place in a covered bowl to steam for 10 minutes, then peel off the skins, remove the seeds, and roughly chop.
2. In a food processor, combine the roasted peppers (or jarred), toasted walnuts, breadcrumbs, pomegranate molasses, olive oil, Aleppo pepper, cumin, garlic, and lemon juice.
3. Pulse until you have a thick, slightly textured paste, not perfectly smooth. You want to still see flecks of walnut.
4. Taste and adjust: more pomegranate molasses for tang, more Aleppo pepper for heat, salt to taste.
5. Let it sit at room temperature for at least 20 minutes before serving. The flavors need a little time to come together.
6. Spread onto a plate, swirl with the back of a spoon, and top with a drizzle of olive oil, a few chopped walnuts, and pomegranate seeds if you have them.
7. Serve with warm pita or flatbread for scooping.

Recipe Notes

• Pomegranate molasses is the ingredient that makes this dish. Find it at any Middle Eastern grocery or order it online, and do not substitute regular molasses, since the flavor is completely different, tart rather than sweet.
• No Aleppo pepper on hand? A mix of sweet paprika and a small pinch of cayenne gets you close, though the real thing has a fruity depth worth seeking out.
• This keeps in the fridge for up to a week and honestly improves after a day.
• Once you have made this, it tends to replace hummus as the first thing to go on a snack table, so plan for seconds.