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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Red Pepper Walnut Dip with Pomegranate Molasses {Muhammara}

June 17 By Renée 24 Comments

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Roasted Red Pepper & Walnut Dip with Pomegranate Molasses (Muhammara) is a versatile, savory-sweet dip that is delicious spread on pita, as a dip for veggies, or sauce for kabobs. Gluten-free, dairy-free, vegan, and… AMAZING! 

Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman

Muhammara, or Roasted Red Pepper & Walnut Dip with Pomegranate Molasses, originated in Aleppo, Syria, and its principal ingredients traditionally include red peppers, ground walnuts, breadcrumbs, spices, and olive oil. However, this recipe – inspired by popular local pub fare – omits the bread crumbs, and instead uses roasted carrots to thicken and extend the dip. Not only do the carrots keep this delicious savory-sweet dip gluten-free, but they give it a wonderful creaminess and infuse an earthy sweetness as well.

Warning: Content contains mildly sentimental recipe-origin narrative. Read on to enjoy the story. [Click here to go directly to the recipe.]

This post may contain affiliate links, but don’t worry – they won’t bite.
Every year, our town hosts the Portland Book Festival [formerly Wordstock], a week-long literary celebration with a mission: to use the power of writing to effect positive change in people’s lives. Some years back, my sister-friend Dottie and I attended the annual Poetry Slam together, and afterwards decided to stop for a little late night nosh at the adjacent Bagdad Pub.

Dottie and I ordered something called “Three Faces of Eve,” [super-fancy hummus plate] and sat down to rehash the slam, poet by poet.

Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman

Forty-five minutes later, still no hummus plate. When we finally got our waitress’s attention and she (let’s call her Alice) went to check on our order, only to return frantic and apologizing all over the place. Alice said she had no idea what happened but the kitchen never got our order. 

“Is there anything I can do to make it up to you?” she asked us – at least seven times. In between apologizing, she kept up a steady train of chatter, trying so hard to be accommodating that it was driving us nuts. All either Dottie or I could think was, “It’s OK, we understand. Really. Just please stop talking.” 

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Finally, I told Alice what would really make me happy: I wanted the recipe for their roasted red pepper walnut dip. Which I love. LOVE. As in, I have been known to go to this pub solely for the walnut-pomegranate dip. (It is my favorite of Eve’s three faces.)

“Can you get the recipe for me?” I asked, smiling my best ‘you might just be able to salvage your tip’ smile.

“I dunno, but I’ll try.” She didn’t sound very confident, but it gave her something to do besides hover over us like a needy dragonfly.

Ten minutes later, Alice emerged from the back with a big grin, waving piece of white paper. My recipe! I was so happy I almost got misty. I had literally been wanting this recipe for years!  I scanned it briefly before I returned to Dottie and our conversation, and it was a good thing I did! Because somewhere between the booth at the Bagdad and my front door, that little slip of paper completely disappeared. 

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Luckily, I have a knack for remembering printed text pretty well, so I wasn’t really panicked. I was pretty sure I had the complete list of ingredients memorized, including basic ratios. In the long run, losing it wasn’t entirely a bad thing, because it forced me to really work each this recipe out for myself, and I couldn’t be more pleased with the results!

Wavy Line

Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman
5 from 6 votes

Muhammara (Red Pepper & Walnut Dip with Pomegranate Molasses)

Inspired by the Walnut-Pomegranate Dip on the "Three Faces of Eve" Plate at McMenamins Bagdad Theater & Pub in Portland, Oregon.
Print Recipe Pin Recipe
Course: Appetizer
Cuisine: Mediterranean
Keyword: appetizer, dip
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Servings: 16 servings
Calories: 95kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Blender or Food Processor
  • Skillet
  • Heavy Baking Sheet
  • Silpat Mat

Ingredients

US Customary - Metric
  • 1 pound carrots peeled and cut into 2" pieces
  • 1 large red pepper cored, seeded, and cut into eighths
  • 1 teaspoon ground cumin
  • 4 tablespoons olive oil divided
  • 1 cup walnuts about 4 ounces
  • 1 teaspoon smoked paprika or sumac
  • 1 teaspoon Aleppo pepper flakes or 1/2 tsp regular red pepper flakes
  • 2 tablespoons Pomegranate Molasses plus more for garnish
  • 2 cloves garlic coarsely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh lemon zest
  • 1 cup warm water

Instructions

Roast Vegetables

  • Preheat oven to 425°F.
  • Cover a baking sheet pan with a Silpat mat or parchment paper and spread the prepared vegetables out in a single layer. Sprinkle 1 tablespoon of olive oil over vegetables and toss to coat. Season vegetables lightly with kosher salt and ground cumin.
  • Roast vegetable in preheated oven for 45 minutes, turning once halfway through. Remove from oven and allow to cool. Once vegetables are cool, remove peel from red peppers.

Toast Walnuts

  • Heat walnuts in a dry, heavy skillet over medium heat for 2 or 3 minutes, or until nuts are golden brown and smell toasty. Walnuts burn easily in a skillet, so be sure to stir constantly to ensure even toasting until the nuts turn a rich, golden brown. Remove walnuts from skillet and set aside.

Prep Spices

  • In the same skillet, heat 3 tablespoons of olive oil over medium heat. Turn off burner, add the cumin and paprika, and stir in hot oil until fragrant - just a few seconds. Allow to cool slightly.

Put it all together!

  • Put all ingredients into a food processor or blender and pulse until smooth. Serve with warm pita triangles, celery sticks, carrot sticks, or whatever makes you happy.

Notes

As with many things, the flavors in this dip benefit greatly by having a little time to blend. It can definitely be eaten immediately after making it, but If you are making this for a party, I strongly suggest doing so a day ahead of time to allow the flavors to mingle and come together. Serve cold or at room temperature. 
If you prefer your dips a little chunkier, reserve one carrot and a handful of walnuts until after you have mostly pureed the mixture, then throw the reserve nuts and carrot in and pulse for a few times to combine.

Nutrition

Serving: 2tablespoons | Calories: 95kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 152mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5156IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Roasted Red Pepper & Walnut Dip {Muhammara} is savory, sweet, smoky deliciousness! Spread on pita, dip in veggies, or sauce up kabobs! ? Tweet & Share!

 

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Ingredient Notes: 

  • Aleppo Peppers: Named after the northern Syrian city of Aleppo, Aleppo dried pepper flakes are traditionally used in Muhammara. Aleppo pepper flakes are about half as hot as crushed red chili flakes, and according to some, twice as flavorful. Aleppo pepper flakes can be found in specialty markets or online. 
  • Carrots: Carrots are not a traditional ingredient in muhammara; however, this recipe uses carrots in place of breadcrumbs to thicken and extend the dip. For this recipe, I chose to roast the carrots before blending them into the dip, instead of simply boiling them as my original notes indicated. Not only do the roasted carrots pair perfectly with the walnut-pomegranate flavors to make this savory-sweet dip gluten-free, but they give it a wonderful creaminess as well. 
  • Pomegranate Molasses: Probably the most unusual ingredient in this recipe, pomegranate molasses is a household staple in many Middle Eastern kitchens. It has a truly unique flavor, and can be used for glazes, salad dressings, and even barbecuing. You can find it at specialty stores or online. And before you even ask: no, here is no good substitute for it. 

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Wavy Line

THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to PIN and Print this recipe!

Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman   Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman    Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman   Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman

Wavy Line

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Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Originally Posted June 2013.1

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Filed Under: Appetizers, Dairy-free, Gluten-free, Munchies, Recipes, Sauces, Dressings & Dips, Side Dishes, Vegan, Vegetarian Tagged With: Mediterranean, Party Food

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About Renée

Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

Comments

  1. blankBintu | Recipes From A Pantry says

    June 17 at

    What a delicious sounding dip! Sounds so full of flavour!

    Reply
  2. blankDannii says

    June 17 at

    I always order this from my favourite lebanese place. I must try making it myself.

    Reply
    • blankRenée ♥ says

      June 17 at

      It’s super-easy to make, and it will last in the fridge for about a week!

      Reply
  3. blankAnita @ Daily Cooking Quest says

    June 17 at

    Woohoo, good job getting the recipe from the source! I’m definitely bookmarking and will try to reproduce ASAP. 🙂

    Reply
  4. blankColleen says

    June 17 at

    This dip has it all going on! I love the combo of walnuts, carrots, red pepper and pomegranate and that it’s gluten free. Can’t wait to make it!

    Reply
    • blankRenée ♥ says

      June 17 at

      Thanks, Colleen! If you do, be sure to stop back by and let us know how it turned out for you!

      Reply
  5. blankSue Moran says

    June 17 at

    This is one of my favorite dips, the flavors are so intense and the color is stunning!

    Reply
  6. blankRebecca @ Strength and Sunshine says

    June 17 at

    Love the extra pomegranate molasses you added!

    Reply
  7. blankLia says

    June 17 at

    What a happy coincidence that you lost that paper, in the end! That way you got to develop an original recipe without fear that you’d become public enemy #1 for sharing their secret recipe! A similar thing happened to me with an industrial kitchen I used to work in, where I was inspired by a recipe we used to make there, but since I did it from memory I didn’t feel bad sharing it! haha

    Thanks for the yummy-sounding dip recipe! I’ll have to try this if I can get my hands on some of that pomegranate molasses!

    Reply
    • blankRenée ♥ says

      June 17 at

      Thanks! ??? I kind of doubt publishing the recipe would have made me public enemy #1, especially because Publicity is a good thing, and most Portland eateries are pretty cool with bloggers, as long as you give them credit. Nevertheless, I think it did turn out better for the effort. You can find the pomegranate molasses at any Middle Eastern grocery store.

      Reply
  8. blankSarah says

    June 17 at

    Pinning for later, definitely have to give this a try. It sounds fantastic, and so much healthier than most dips.

    Reply
  9. blankCristina says

    June 17 at

    Everything with roasted red peppers in it is amazing! I simply adore their flavour!

    Reply
    • blankRenée ♥ says

      June 17 at

      I do too! They bring so much flavor to everything they touch!

      Reply
  10. blankIndya | The Small Adventurer says

    June 18 at

    I feel for that waitress. I also work in food and it’s awful when something goes wrong that isn’t your fault, but you’re the one that has to deliver the bad news ? Awesome that they gave you the recipe though. There are SO many restaurants whose recipes I would love to get my hands on!

    Reply
    • blankRenée ♥ says

      June 18 at

      I feel the same way – I used to wait table, too. It’s such a demanding job, physically and otherwise. I did appreciate the leverage the situation gave me, though!

      Reply
  11. blankCindy says

    June 18 at

    This looks so good! Excited to try it. Pinned.

    Reply
  12. blankCatherine @ To & Fro Fam says

    June 18 at

    Oh my goodness, this gluten free dip looks decadent! I would probably need to devour the whole bowl all by myself. 🙂

    Reply
    • blankRenée ♥ says

      June 18 at

      Seriously, Catherine – no blogger hyperbolic blogger BS here – this is so good.

      Reply
  13. blankAarika says

    June 18 at

    This is such a unique pairing of flavors! I would never think to combine pomegranate with red pepper. Brilliant!

    Reply
  14. blankErin @ Platings and Pairings says

    June 19 at

    The color of that dip is so vibrant! This sounds delicious Renee!

    Reply
    • blankRenée ♥ says

      June 19 at

      Thanks, Erin!

      Reply
  15. blankJenni LeBaron says

    June 19 at

    This dip sounds absolutely delicious. I can imagine its great for dipping veggies and pita chips or smothered in a wrap also!

    Reply
    • blankRenée ♥ says

      June 19 at

      I just had it today for lunch with grilled eggplant on pita, and it was fabulous!

      Reply
  16. blankMary says

    June 20 at

    This sounds delicious (and so pretty!)! I’m totally making it with my kiddos this summer. Cheers!

    Reply

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