Syrian Muhammara Red Pepper (Printable)

Smoky roasted peppers combine with walnuts and pomegranate molasses for a vibrant, tangy spread.

# What You Need:

→ Vegetables

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

→ Nuts & Seeds

03 - 1 cup walnuts, lightly toasted
04 - 2 tablespoons breadcrumbs (use gluten-free if needed)
05 - 1 tablespoon toasted sesame seeds (optional)

→ Spices

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

→ Liquids

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

# Directions:

01 - Preheat the oven to 425°F. Place the red bell peppers on a baking tray and roast for 20 to 25 minutes, turning occasionally, until the skins are charred and blistered.
02 - Transfer the roasted peppers to a bowl, cover with plastic wrap or a plate, and let steam for 10 minutes. Peel off the skins and remove seeds and stems.
03 - In a food processor, combine the roasted peppers, toasted walnuts, garlic, breadcrumbs, ground cumin, smoked paprika, Aleppo pepper, salt, and black pepper. Pulse until coarse.
04 - Add pomegranate molasses, olive oil, and lemon juice. Process until smooth with some texture remaining. Adjust seasoning, pomegranate molasses, or lemon juice to taste.
05 - Transfer the dip to a shallow bowl. Drizzle with additional olive oil and sprinkle with toasted sesame seeds if desired. Serve with fresh pita, crackers, or vegetable sticks.

# Expert Advice:

01 -
  • It tastes like you've been cooking for hours, but comes together in under 40 minutes, which is the kind of kitchen magic I live for.
  • The texture is creamy yet grainy in the best way, with a warmth that makes you reach for another pita before you realize it.
  • One bowl of this becomes the center of any table—people always ask for the recipe, and it works as a dip, a spread, or even a sauce.
02 -
  • The skin of roasted peppers will peel off cleanly only if you let them steam long enough—rushing this step means you'll be scraping burnt bits instead of peeling smoothly, which changes the whole experience.
  • Pomegranate molasses is not the same as pomegranate juice; it's concentrated and tart, so a little goes a long way—start with less and taste before adding more.
  • The dip continues to develop flavor as it cools, so don't judge the taste straight from the food processor; let it sit for a few minutes before deciding if it needs more lemon or spice.
03 -
  • If you can't find pomegranate molasses, you can approximate it by reducing pomegranate juice with a bit of lemon juice and sugar, though the store-bought version is worth seeking out for its authentic tartness.
  • Toasting your walnuts yourself, even in a dry pan over medium heat for a few minutes, changes the depth of the finished dip—it's a small step that makes a real difference.
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