Muhammara (Roasted Red Pepper & Walnut Dip)

Muhammara is a bold, smoky Levantine dip made with roasted red peppers, toasted walnuts, and a splash of Eastanbul pomegranate molasses. It’s rich, slightly spicy, and utterly addictive—perfect with pita, grilled meats, or as a mezze table essential.
Chef’s Tip: For extra smokiness, roast the peppers directly over an open flame or grill.

Ingredients

• 2 large red bell peppers (roasted and peeled)
• 3/4 cup walnuts (lightly toasted)
• 1/2 cup breadcrumbs
• 1 clove garlic
• 2 tbsp Eastanbul Pomegranate Molasses
• 1 tsp Eastanbul Aleppo Pepper Flakes
• 1/2 tsp Eastanbul Cumin Ground
• 1/4 tsp salt (or to taste)
• 3 tbsp olive oil (plus more for drizzling)
• Juice of 1/2 lemon

Directions

1. Roast the red peppers over an open flame or in the oven until charred. Let cool, then peel and deseed.
2. In a food processor, combine roasted peppers, walnuts, breadcrumbs, garlic, pomegranate molasses, Aleppo pepper flakes, cumin, and salt.
3. Pulse until roughly combined. Slowly drizzle in olive oil and lemon juice while blending until smooth but still textured.
4. Taste and adjust seasoning as needed.
5. Transfer to a serving bowl. Drizzle with olive oil and garnish with chopped walnuts or more Aleppo flakes.
6. Serve with warm pita bread, crackers, or fresh vegetables.

Recipe Products

Eastanbul Aleppo Pepper Flakes

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Eastanbul Cumin Ground

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Eastanbul Pomegranate Molasses

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Eastanbul Pomegranate Molasses

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