Muhammara Dip is a flavorful and vibrant Syrian dip made with roasted red peppers and walnuts, perfect for serving with pita or crackers.

Scale

3 red peppers

halved and seeded

2 Tbsp. olive oil

plus more for serving

1/2 cup walnuts

plus more for serving

1 Tbsp. fresh lemon juice

1 clove garlic

finely chopped

1/2 tsp. ground sumac

1/4 tsp. cayenne

Kosher salt

1/3 cup fresh bread crumbs

Pomegranate molasses (optional)

Preheat your oven to 400°F (200°C) and place the halved red peppers cut-side down on a baking sheet. Roast for about 25 minutes or until the skin is blistered and charred.
Remove the peppers from the oven, allow them to cool slightly, then peel off the skins.
In a food processor, blend the roasted peppers, walnuts, lemon juice, garlic, ground sumac, cayenne, and a pinch of salt until smooth.
Add the fresh bread crumbs and pulse until combined. Adjust seasoning as needed.
Transfer the dip to a serving bowl, drizzle with olive oil, and garnish with additional walnuts and pomegranate molasses, if using. Serve with pita or your favorite vegetables.

For an extra kick, vary the amount of cayenne pepper according to your spice preference.

Keywords: Muhammara Dip, red pepper dip, Syrian dip, walnut dip, healthy appetizer