Muhammara (Roasted Red Pepper and Walnut Dip)

5 steps. Take it one step at a time.

1. 01

   Toast the walnuts

   Toast the walnuts in a dry skillet over medium heat or in a 350°F (177°C) oven for 5 minutes until fragrant. Let them cool slightly.

   5 min
2. 02

   Combine the roasted peppers, toasted walnuts, breadcrumbs

   In a food processor, combine the roasted peppers, toasted walnuts, breadcrumbs, pomegranate molasses, lemon juice, garlic, Aleppo pepper, cumin, and salt.

3. 03

   Pulse until the mixture is mostly smooth but still has a slightly coarse…

   Pulse until the mixture is mostly smooth but still has a slightly coarse texture from the walnuts.

4. 04

   With the processor running, slowly drizzle

   With the processor running, slowly drizzle in the olive oil until well incorporated and the dip reaches your desired consistency.

5. 05

   Transfer to a serving bowl, create a well

   Transfer to a serving bowl, create a well in the center, and drizzle with a little more olive oil. Garnish with a few walnut halves or fresh parsley if desired.