MuhammaraWalnut and Red Pepper Dip
A rich Syrian mezze made with toasted walnuts, sweet red pepper paste, breadcrumbs, and pomegranate molasses. It is savory, tangy, and gently spiced, with a soft texture that is ideal for scooping with flatbread.
Prep
15m
Cook
10m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 120gWalnuts
- 150gRed Bell Pepper Paste
- 60gBreadcrumbs
- 25mlPomegranate Molasses
- 40mlExtra Virgin Olive Oil
- 4gCumin Powder
- 3gPaprika
- 6gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 180°C (350°F) and spread the walnuts on a tray.
- 02
Toast the walnuts until fragrant and lightly colored, then let them cool.
- 03
Place the toasted walnuts in a food processor with the red bell pepper paste, breadcrumbs, pomegranate molasses, cumin powder, paprika, and salt.
- 04
Pulse until the mixture is finely textured but not completely smooth.
- 05
With the machine running briefly, add the extra virgin olive oil until the dip is thick, spreadable, and glossy.
- 06
Let the dip rest for a few minutes so the breadcrumbs absorb moisture, then serve.
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