Muhammara is a roasted red pepper and walnut dip from Aleppo, sweet, smoky and tangy with pomegranate molasses. It is a welcome change from the usual bowl of hummus and tends to disappear from the table quickly.

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 our Greek taramosalata and onion aioli (recipes on the site), proof that a good dip travels well regardless of where it started.

Muhammara Recipe

What you need

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

Cook along

Instructions

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.
In a food processor, combine the roasted peppers (or jarred), toasted walnuts, breadcrumbs, pomegranate molasses, olive oil, Aleppo pepper, cumin, garlic, and lemon juice.
Pulse until you have a thick, slightly textured paste, not perfectly smooth. You want to still see flecks of walnut.
Taste and adjust: more pomegranate molasses for tang, more Aleppo pepper for heat, salt to taste.
Let it sit at room temperature for at least 20 minutes before serving. The flavors need a little time to come together.
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.
Serve with warm pita or flatbread for scooping.