Roasted Red Pepper and Walnut Dip: A Creamy Mediterranean Delight

I’ve included some videos below for those who prefer to watch rather than read.

Roasted red pepper and walnut dip is a tasty Middle Eastern spread that’s easy to make at home. You only need a few simple ingredients like red peppers, walnuts, breadcrumbs, and spices. This flavorful dip is perfect for spreading on sandwiches or serving with pita bread and veggies.

Roasting the peppers gives the dip a sweet, smoky flavor. The walnuts add a nice crunch and nutty taste. You can adjust the spices to make it as mild or spicy as you like. It’s a great make-ahead appetizer for parties or a quick snack when you’re in the mood for something savory.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make this tasty dip:

• 3 roasted red peppers
• 1/2 cup walnuts
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• 1 tablespoon pomegranate molasses
• 1 clove garlic
• 1 teaspoon cumin
• 1/2 teaspoon red pepper flakes
• Salt to taste

Can’t find some ingredients? Try these swaps:

• Use jarred roasted peppers instead of fresh
• Swap walnuts for pistachios or almonds
• Replace pomegranate molasses with lemon juice and honey

For a spicier kick, add more red pepper flakes. If you like it milder, reduce the amount.

Want a smoother texture? Blend the dip longer in your food processor. For a chunkier version, pulse it less.

You can adjust the garlic to your liking. One clove gives a nice flavor, but feel free to add more if you’re a garlic lover.

Instructions

Preheat your oven to 425°F (220°C). Grab a baking sheet and line it with parchment paper.

Slice 3 red bell peppers in half and remove the seeds. Place them cut-side down on the baking sheet. Brush with olive oil.

Roast the peppers for about 30 minutes, flipping them once halfway through. They’re done when the skin is charred and bubbly.

While the peppers roast, spread 1/2 cup of walnuts on another baking sheet. Toast them in the oven for 8-10 minutes until golden and fragrant.

Let the peppers cool, then peel off their skins. This step is easier if you cover them with plastic wrap for a few minutes after roasting.

Add the peeled peppers, toasted walnuts, 2 cloves of garlic, 1 tablespoon of lemon juice, and 1 teaspoon of cumin to a food processor.

Blend everything until smooth. Taste and add salt as needed. If it’s too thick, drizzle in some olive oil while blending.

Serve your dip in a bowl. Sprinkle some extra chopped walnuts on top for crunch. Enjoy with pita chips or fresh veggies!

Tips, Tricks & Storing

For the best muhammara, toast your walnuts before adding them to the dip. This brings out their flavor and adds depth to the dish.

Use jarred roasted red peppers to save time. If you prefer, you can roast fresh peppers yourself for a smokier taste.

Add a splash of lemon juice to brighten the flavors. It balances the richness of the nuts and olive oil nicely.

Don’t skip the pomegranate molasses. It gives muhammara its signature tangy-sweet taste. If you can’t find it, mix balsamic vinegar with a bit of honey as a substitute.

Experiment with spices. Try adding a pinch of smoked paprika or Aleppo pepper for extra kick.

Store your muhammara in an airtight container in the fridge. It will keep fresh for up to 5 days.

Before serving, let the dip sit at room temperature for 15-20 minutes. This allows the flavors to develop fully.

Freeze portions of muhammara for up to 3 months. Thaw in the fridge overnight when ready to enjoy again.