Roasted Red Pepper Muhammara Dip with Aleppo Pepper

This traditional muhammara recipe yields a lightly spicy dip made from roasted red peppers, walnuts, Aleppo pepper, and breadcrumbs.

4.80 from 15 votes

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Prep Time: 10

Cook Time: 15

Additional Time: 20

Total Time: 45

Servings: servings

Turn the oven broiler on and place an oven rack in the upper ⅓ of the oven.
Toast the walnuts in a small skillet over medium-low heat for 10 minutes.
When the oven is hot, place the whole red peppers on a baking sheet and roast for 15 minutes or until charred. Halfway through roasting them, flip them over so both sides are charred.
Remove the peppers from the oven and immediately place them in a paper bag or large Tupperware and seal them for 10 minutes, so their steam is trapped. This will loosen the skin and make it easier to peel them.
Add the 1 cup walnuts, pomegranate molasses, olive oil, garlic, lemon juice, cumin, salt, and pepper flakes to a food processor. Pulse several times to combine.
Remove red peppers one at a time and remove stem and seeds from each pepper and then gently peel off the skin and discard.
Add the peppers to the food processor and blitz together till the mixture is smooth. Add the bread crumbs and pulse till combined. If the mixture is too loose, add a bit more bread crumbs and if it’s too thick, add a little more olive oil and lemon juice.
Spread the muhammara in a serving bowl. Drizzle with pomegranate molasses, garnish with pomegranate seeds, and 1 tablespoon chopped walnuts.

Storage - leftovers can be saved for up to 4 days in the refrigerator.