This roasted red pepper and walnut dip bursts with sweet, tangy pomegranate molasses—perfect for warm pitas and crisp veggies!
I discovered my latest food fixation at an Eastern-Mediterranean café that recently opened in my neighborhood. I’d only planned to stop by for a coffee, but their unique selection caught my eye—this wasn’t your typical café fare of pastries and muffins. I was especially intrigued by this dip called muhammara, which came with pita for dipping. I love a good dip, so, along with my coffee, I ordered the muhammara to see (and taste) what this was all about.
The flavor immediately blew me away. It makes any old boring store-bought chip dip seem completely tasteless! The base of the muhammara is roasted red peppers, which add depth to the dip, along with the punchiness of garlic. For a tart and tangy sweetness, muhammara also uses lemon juice and pomegranate molasses. Finish off with the toasty texture of walnuts and breadcrumbs, and you’ve got a dip that’s hard to categorize.
It’s safe to say that, after trying muhammara at this café, I was hooked. I started deep diving to find out more about the dip, and learned that it originated in Aleppo, Syria. However, it spread across the Eastern Mediterranean region over time and became a popular dish served alongside mezze spreads (a platter of small dishes typically served as an appetizer) in countries like Turkey. After absorbing a bit of its history, I felt inspired to create my own recipe. Sure, ingredients like pomegranate molasses aren’t always easy to find at your local grocery store, but it’s worth the treasure hunt. Now, I can make a batch of muhammara at home and savor all of its spicy-sweet glory—just be sure to pair it with some delicious pita bread.
What is pomegranate molasses?
Pomegranate molasses is made by reducing pomegranate juice. This creates a thick, tangy, and rich syrup, a similar process to balsamic glaze. Techniques for preparing pomegranate molasses vary, but a common method involves heating and squeezing unpeeled pomegranates to extract their juices, which are then cooked until thickened. Finally, sugar, coriander, basil, cinnamon, and sometimes pepper are added to give the condiment its signature taste. It’s often used to flavor fish and meats, as well as salad dressings and dips, like this muhammara recipe.
If this preparation method for pomegranate molasses seems daunting, don’t worry. You can buy it at most Mediterranean or Middle Eastern grocery stores—that’s where I found mine. Your local health food store may even carry pomegranate molasses. If not, it’s always available online.
How do I store leftovers?
Muhammara keeps wonderfully as leftovers. Store it in the fridge for up to 1 week, or freeze it for up to 3 months. Either way, keep your leftover dip in an airtight container. If freezing, let it defrost in the fridge overnight and stir it well before serving again.
Serving suggestions
Muhammara is the perfect dip for pieces of homemade Pita Bread or pita chips. Fresh veggies, like cut-up celery or carrot sticks, are also fantastic with this dip. If you want to get creative, try this recipe for Carrot Chips.
Traditionally, muhammara is served as part of a mezze spread, a selection of appetizers, such as dips or cheeses, typically accompanied by bread and other small dishes. If you’d like to create your own mezze that channels Eastern Mediterranean cuisine, try serving your guests a cheesy Greek recipe called Saganaki, a classic, Creamy Baba Ghanoush, and Homemade Hummus.
Muhammara
Ingredients
- 2 red bell peppers
- 1/4 cup extra-virgin olive oil divided
- 4 ounces walnuts toasted
- 2/3 cup breadcrumbs
- 2 garlic cloves chopped
- 1 1/2 tablespoons pomegranate molasses
- 1 teaspoon fresh lemon juice
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon ground cumin
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley chopped (for optional garnish)
- Pita bread for serving (optional)
- Veggie sticks for serving (optional)
Instructions
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Preheat your oven to 425°F. Brush the red bell peppers with 1 tablespoon olive oil and place them on a lightly oiled sheet pan. Roast for about 25-30 minutes, turning once, until the peppers are soft and the skin is blistered.
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Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap for about 5 minutes to let them steam. Once cooled, peel off the skins, remove the seeds, and slice the peppers into strips.
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In a food processor, combine the roasted pepper strips, toasted walnuts, breadcrumbs, chopped garlic, pomegranate molasses, lemon juice, Aleppo pepper, cumin, salt, and black pepper. Pulse until the mixture is mostly smooth with some texture remaining. If it is too thin, add some more breadcrumbs and mix again.
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Transfer the dip to a serving bowl. Drizzle with the remaining olive oil and garnish with parsley and extra walnuts if desired. Serve at room temperature with pita bread or veggie sticks.
Nutrition
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