Syrian Red Pepper Walnut Dip (Printable)

Smoky, tangy red pepper and walnut spread with pomegranate molasses and spices, ideal for appetizers.

# What You'll Need:

→ Vegetables

01 - 3 large red bell peppers
02 - 2 garlic cloves

→ Nuts & Seeds

03 - 1 cup (4.2 oz) walnuts, lightly toasted
04 - 2 tablespoons breadcrumbs (gluten-free optional)
05 - 1 tablespoon toasted sesame seeds (optional)

→ Spices

06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon Aleppo pepper or red chili flakes, adjust to taste
09 - 1/2 teaspoon salt
10 - Freshly ground black pepper, to taste

→ Liquids

11 - 2 tablespoons pomegranate molasses
12 - 2 tablespoons extra virgin olive oil, plus more for drizzling
13 - 1 to 2 tablespoons lemon juice, to taste

# How to Make It:

01 - Preheat oven to 425°F. Place whole red bell peppers on a baking tray and roast for 20 to 25 minutes, turning occasionally until skins are charred and blistered.
02 - Transfer roasted peppers to a bowl, cover with plastic wrap or plate, let steam for 10 minutes. Peel skins off, remove seeds and stems.
03 - In a food processor, pulse roasted peppers, toasted walnuts, garlic, breadcrumbs, cumin, smoked paprika, Aleppo pepper, salt, and black pepper until coarse.
04 - Add pomegranate molasses, olive oil, and lemon juice to the processor. Blend until mostly smooth with some texture remaining. Adjust seasoning as needed.
05 - Transfer to a shallow bowl, drizzle with additional olive oil, sprinkle toasted sesame seeds if desired. Serve with pita bread, crackers, or vegetable sticks.

# Expert Advice:

01 -
  • It's the kind of dip that makes you look like you know what you're doing, even though it takes barely forty minutes start to finish.
  • The pomegranate molasses gives it this addictive tang that keeps you reaching for more, and suddenly the bowl is empty.
  • It's naturally vegan and gluten-free (if you swap the breadcrumbs), so it works for almost any table.
02 -
  • The peppers need to actually char—pale or lightly blistered won't give you that smoky depth that makes muhammara sing. Don't be timid with the heat.
  • Don't skip the steaming step after roasting; it's what makes peeling effortless and lets you preserve all that precious pepper flesh.
  • Taste as you blend and adjust the pomegranate molasses and lemon juice at the end—brands vary wildly in sourness, and you want it balanced to your preference.
03 -
  • If you can't find Aleppo pepper, red chili flakes will work, but start with half the amount and taste before adding more—they're much fiercer and less nuanced.
  • The pomegranate molasses you find at specialty or Middle Eastern markets is always better than what you'll find in mainstream supermarkets; it's worth the hunt.
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