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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Appetizer
Cuisine: Mediterranean
Keyword: appetizer, dip
Servings: 16 servings
Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

  • 1 pound carrots peeled and cut into 2" pieces
  • 1 large red pepper cored, seeded, and cut into eighths
  • 1 teaspoon 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.
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