Red Pepper Dip With Walnuts And Pomegranate (Muhamm

Name: Red Pepper Dip With Walnuts And Pomegranate (Muhammara)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds red bell peppers; 1 small hot chili, like Fresno or hot Hungarian; 1 1/2 cups walnuts, coarsely ground; 1/2 cup crumbled wheat crackers; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons pomegranate molasses, more to taste (see note); 1/2 teaspoon ground cumin, more for garnish; 3/4 teaspoon salt; 1/2 teaspoon sugar; 2 tablespoons olive oil, more for garnish; 8 pita breads

Servings: persons

2 1/2 pounds red bell peppers
1 small hot chili, like Fresno or hot Hungarian
1 1/2 cups walnuts, coarsely ground
1/2 cup crumbled wheat crackers
1 tablespoon freshly squeezed lemon juice
2 tablespoons pomegranate molasses, more to taste (see note)
1/2 teaspoon ground cumin, more for garnish
3/4 teaspoon salt
1/2 teaspoon sugar
2 tablespoons olive oil, more for garnish
8 pita breads

1
Roast peppers and chili over a gas burner or under a broiler, turning frequently until blackened and blistered all over, about 12 minutes.
2
Place in a covered bowl to steam for 10 minutes.
3
Rub off skins; slit peppers open and remove stems, membranes and seeds.
4
Spread peppers, smooth side up, on a paper towel and let drain for 10 minutes.
5
In a food processor, grind walnuts and crackers with lemon juice, pomegranate molasses, cumin, salt and sugar until smooth.
6
Add bell peppers and process until pureed and creamy.
7
With machine on, add olive oil in a thin stream.
8
Add chili to taste.
9
If paste is too thick, thin with 1 to 2 tablespoons water.
10
Refrigerate overnight.
11
To serve, let dip come to room temperature and sprinkle with cumin and olive oil.
12
Toast pitas in a 350-degree oven, and cut into triangles.
13
Serve with dip.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 pounds red bell peppers, 1 small hot chili, like Fresno or hot Hungarian, 1 1/2 cups walnuts, coarsely ground, 1/2 cup crumbled wheat crackers, and more.

Yes, Red Pepper Dip With Walnuts And Pomegranate (Muhammara) falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Red Pepper Dip With Walnuts And Pomegranate (Muhammara)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions