Syrian Muhammara
A vibrant roasted red pepper and walnut dip with pomegranate molasses and warm spices. Serve with pita bread, fresh vegetables, or as a spread.
- Total time
- 20 min
- Servings
- 4
- Calories
- 298
- Protein
- 8g
Ingredients
- 1 can (12 oz) roasted red peppers, jarred
- 1 cup walnuts, raw
- 2 tablespoons pomegranate molasses
- 2 tablespoons olive oil
- ½ teaspoon cumin
- 1 pinch salt and pepper to taste
Instructions
- 1
Drain the roasted red peppers in a colander, pressing them gently with the back of a spoon to remove excess liquid, about 30 seconds.
- 2
Spread the walnuts on a dry skillet over medium-low heat and stir occasionally until fragrant and lightly golden, about 4–5 minutes, then pour into a bowl to cool slightly.
- 3
Add the cooled walnuts, drained peppers, pomegranate molasses, 2 tablespoons olive oil, and 0.5 teaspoon cumin to a food processor.
- 4
Blend on high speed for 60 seconds until the mixture transforms into a smooth, creamy paste with no visible walnut chunks.
- 5
Taste the dip and add salt and pepper until it tastes balanced — slightly tangy, warm, and savory without bitterness.
- 6
Transfer the muhammara to a shallow serving bowl, then use the back of a spoon to create a gentle swirl pattern across the surface for visual appeal.
Tools you’ll need
- colander
- 12-inch skillet
- wooden spoon
- food processor
- shallow serving bowl
- spoon
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