Cooking Lucid
Muhammara
Syrian roasted red pepper and walnut dip with pomegranate molasses and Aleppo pepper. Sweet, smoky, and deeply savory.
Prep 15 min
Cook 20 min
Total 35 min
Serves 8
Ingredients
Step 1 — Roast the peppers
- 3 red bell peppers
- 1 tbsp olive oil
Step 2 — Blend the dip
- 1 cup walnuts (toasted)
- 2 tbsp breadcrumbs
- 2 tbsp pomegranate molasses
- 1 tbsp lemon juice
- 1 tsp Aleppo pepper or paprika
- 1 garlic clove
- 1 tsp kosher salt
- 3 tbsp olive oil
Instructions
- 1
Roast peppers
Roast peppers at 450°F or over a flame until charred. Steam in a covered bowl 10 minutes, peel, and remove seeds.
- 2
Blend
Pulse walnuts, breadcrumbs, peppers, pomegranate molasses, lemon, Aleppo pepper, garlic, and salt until a coarse paste forms. Stream in olive oil until spreadable.
- 3
Serve
Adjust seasoning. Serve at room temperature with pita, crudités, or grilled meats.
Nutrition per serving: 160 cal · 4g protein · 10g carbs · 13g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
