Muhammara (Syrian Roasted Red Pepper and Walnut Dip)

Muhammara is a smoky-sweet Syrian dip of roasted red peppers, walnuts, and pomegranate molasses, blended into something between a sauce and a spread. It’s an Aleppo classic that deserves the same spotlight as hummus, tangy, nutty, and a little spicy all at once.

Ingredients

For the dip

• 3 large red bell peppers, roasted, peeled, and seeded (or 1 1/2 cups jarred roasted peppers)
• 1 cup walnuts, toasted
• 1/2 cup breadcrumbs
• 2 tablespoons pomegranate molasses
• 1 tablespoon olive oil, plus more for serving
• 1 clove garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon Aleppo pepper or red pepper flakes
• Salt, to taste
• Chopped walnuts, for topping

Instructions

1. Blend
   Combine the roasted peppers, walnuts, breadcrumbs, pomegranate molasses, olive oil, garlic, cumin, and Aleppo pepper in a food processor. Pulse until well combined but still slightly textured, not perfectly smooth.
2. Season
   Taste and season with salt, adding more pomegranate molasses for tang or Aleppo pepper for heat, as you like.
3. Serve
   Spread onto a plate, drizzle with olive oil, and scatter with chopped walnuts. Serve with warm pita or as a spread on sandwiches.

Muhammara keeps well in the fridge for up to a week and actually tastes better the next day.