Muhamarra (Roasted Red Pepper & Walnut Dip) Recipe
Muhamarra is a flavorful Middle Eastern roasted red pepper and walnut dip, combining smoky sweetness with a hint of spice and tangy pomegranate molasses. This versatile dip is perfect served with pita chips, bread, or fresh vegetables and makes a delightful appetizer or snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 2 cups 1x
- Category: Appetizer / Dip
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Muhamarra Ingredients
- 8 ounces roasted red peppers (jarred or homemade)
- 4 tablespoons extra virgin olive oil
- 4 tablespoons pomegranate molasses
- 1 1/2 teaspoons Aleppo pepper
- 1/2 teaspoon ground cayenne pepper (optional, adjust for heat)
- 1/2 teaspoon salt
- 2 cups walnut halves
- 2/3 cup bread crumbs
Instructions
- Prepare the base mixture: Place the roasted red peppers, extra virgin olive oil, pomegranate molasses, Aleppo pepper, cayenne (if using), and salt into a food processor or blender. Blend everything together until smooth and well combined to create the spicy, tangy base of the dip.
- Add walnuts and bread crumbs: Pulse the food processor a few times to incorporate the walnut halves and bread crumbs. Be careful to pulse just enough to combine the ingredients while preserving some texture so the dip retains a slightly chunky consistency.
- Garnish and serve: Transfer the dip to a serving bowl. Drizzle additional olive oil over the top, then garnish with chopped walnuts and fresh thyme leaves for added flavor and visual appeal. Serve alongside pita triangles, pita chips, or fresh cut vegetables for dipping.
- Storage: Store any leftover muhamarra in an airtight container, covered, in the refrigerator. The dip will keep well for several days, maintaining its flavor and texture.
Notes
- To roast your own peppers, char them under a broiler or over a gas flame until the skin is blackened; then steam and peel off the skins for a fresh, smoky flavor.
- Aleppo pepper can be substituted with mild chili flakes if unavailable, though the flavor profile will be slightly different.
- Adjust cayenne pepper according to your preferred heat level or omit for a milder dip.
- Serve muhamarra chilled or at room temperature for best flavor.
- For a gluten-free version, substitute bread crumbs with gluten-free crumbs or omit.
Keywords: Muhamarra, roasted red pepper dip, walnut dip, Middle Eastern dip, appetizer, pomegranate molasses, Aleppo pepper, spicy dip, vegetarian dip
