Move over, hummus. There’s a new dip in town.
Have you ever tried muhammara? It’s a spicy pepper dip that originated from Aleppo, Syria, with one of the key ingredients being Aleppo chili flakes! Think of this dip as a mix of savory, sweet, and smoky with a little spice. Let’s do this!
This recipe is easy, requiring just 10 ingredients (I include substitutions for hard-to-find ingredients below) and simple methods. And it all starts with roasted red bell peppers for a smoky, sweet base.
Next comes lemon for acidity, walnuts for bite, cumin for smokiness, Aleppo chili flakes for heat, pomegranate molasses for sweetness and depth of flavor, bread crumbs for texture, olive oil for body, and salt for overall flavor.
Friends, the result is dreamy. Ready your pita – we’re going in.
I hope you all LOVE this dip! It’s:
Easy to make
BIG on flavor
This would make a delicious starter, side, or dip for hosting or weeknight meals. Because it’s quite creamy, it pairs especially well with fresh pita bread. Make an inspired version yourself with my Garlic & Herb Flatbread.
If you’re into yummy dips, also check out my Golden Goddess Turmeric Hummus, Easy Red Salsa, Cheesy Jalapeño Corn Dip, Smoky Harissa Eggplant Dip, Persian Eggplant Dip, Kale & White Bean Artichoke Dip, or Mediterranean Lentil Dip!
If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
- 2-3 Tbsp (30-45 ml) pomegranate molasses (or 3/4 cup (180 ml) pomegranate juice)
- 3 red bell peppers (360 g) skin on
- 3 Tbsp (15 g) bread crumbs (vegan + gluten-free // I like Ian’s GF panko bread crumbs)
- 1/2 tsp ground cumin
- 1/2 tsp sea salt, plus more to taste
- 2 tspAleppo chili flakes, plus more to taste (or sub red pepper flake and reduce to 1/4 tsp)
- 1 clove garlic (3 g), minced (or sub garlic-infused oil)
- 1/2 cup (60 g) raw walnuts*, loosely chopped
- 1 Tbsp (15 ml) olive oil (if avoiding oil, omit)
- 2 Tbsp (30 ml) lemon juice
- If making your own pomegranate molasses, heat 3/4 cup (180 ml) pomegranate juice in a small saucepan over a medium heat until it reaches a low boil. Then reduce heat to a steady simmer (low/medium low) and cook for 20-30 minutes or until reduced by half. Set aside to cool. Otherwise, use store-bought.
- In the meantime, heat oven to 450 degrees F (232 C) and place whole bell peppers directly on a baking sheet. Roast for 20-25 minutes or until blackened on the outside. Cover with foil to let steam and cool for 10 minutes. Then peel away core, seeds, and skins and set aside.
- To a food processor, add pomegranate molasses, bread crumbs, cumin, salt, chili flakes, garlic, walnuts, olive oil, and lemon juice and pulse (instead of blend) to combine. Then add roasted peppers and pulse a few more times to combine. I think a little texture is nice in this dip instead of a purée.
- Taste and adjust flavor as needed, adding more lemon for acidity, garlic for "zing," chili flakes for spice, pomegranate molasses for sweetness / depth of flavor, sea salt for saltiness, or cumin for smokiness.
- Serve with fresh pita, flatbread, crackers, or vegetables of choice! Best when fresh. Store leftovers covered in the refrigerator up to 3 days. Let come to room temperature before enjoying - I like it warm.
*Nutrition information is a rough estimate for 1 of 6 servings.
*Recipe adapted from Ottolenghi.