Smoky Roasted Red Pepper & Walnut Dip (Muhammara Recipe)

This Smoky Roasted Red Pepper & Walnut Dip—known as Muhammara—is bold, creamy, and totally unexpected.

Think of it as hummus’s spicier, deeper cousin, made with sweet bell peppers, toasted walnuts, and a touch of pomegranate molasses.

It’s a Mediterranean-inspired dip that’s perfect for snack boards, mezze platters, or spreading on flatbread.

Serve it with veggies or crackers for a dip that’ll have everyone asking, “Wait… what is this?!”

Recipe Facts

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 8

Recipe Ingredients

2 tbsp. olive oil, divided
2 large red bell peppers, sliced
½ cup (60g) walnuts
½ cup (50g) breadcrumbs
2 tbsp. tomato paste
1 tbsp. lemon juice
1 tbsp. pomegranate molasses
1 tsp. cumin
½ tsp. cayenne pepper
1 garlic clove, minced
Salt and pepper to taste
1 tbsp. parsley, chopped (for garnish)

Muhammara Dip Recipe Instructions

1 – Sauté the bell peppers.
Heat 1 tbsp. of olive oil in a skillet over medium heat and sauté the sliced red bell peppers for 8–10 minutes, until soft and slightly charred.

2 – Toast the walnuts.
In the same pan, toast walnuts until golden and fragrant—about 5 minutes.

3 – Blend it up.
Add the peppers, walnuts, breadcrumbs, tomato paste, lemon juice, molasses, cumin, cayenne, garlic, salt, and remaining olive oil to a food processor. Blend until smooth.

4 – Taste and adjust.
Add more lemon juice, olive oil, or molasses depending on whether you want more tang, richness, or sweetness.

5 – Garnish and serve.
Spoon into a serving bowl and sprinkle with fresh parsley. Serve with pita, crackers, or veggie sticks.

RELATED: The Best Dips and Spreads to Make For Every Party or Snack Board

Pro Tips for Success

• Use roasted red peppers from a jar if you’re short on time. Just drain well before blending.
• Can’t find pomegranate molasses? A mix of balsamic vinegar and maple syrup works in a pinch.
• This dip tastes even better after chilling—let it sit in the fridge for an hour or two before serving.
• Pair it with feta, olives, and warm flatbread for a full Mediterranean snack spread.

This Roasted Red Pepper & Walnut Dip is your new go-to when hummus just isn’t cutting it.

Savory, smoky, tangy, and a little spicy—it’s everything you want in a dip and more.

Perfect for parties, girls nights, or a solo lunch with crackers and a good book.

Muhammara Dip

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Print

Ingredients

• 2 tbsp. olive oil, divided
• 2 large red bell peppers, sliced
• ½ cup (60g) walnuts
• ½ cup (50g) breadcrumbs
• 2 tbsp. tomato paste
• 1 tbsp. lemon juice
• 1 tbsp. pomegranate molasses
• 1 tsp. cumin
• ½ tsp. cayenne pepper
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 tbsp. parsley, chopped (for garnish)

Instructions

• Heat 1 tablespoon of olive oil in a small pan over medium
  heat. Add the red bell peppers and sauté until lightly browned, around 8–10
  minutes. Transfer to a plate to cool.
• In the same pan, toast the walnuts until fragrant and
  golden, about 5 minutes. Transfer to a plate to cool.
• Place all ingredients in a high-speed food processor and
  blend until smooth.
• Transfer to a small serving bowl and garnish with parsley.