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Aleppo Muhammara (Roasted Red Pepper and Walnut Dip with Pomegranate Molasses)
A signature Syrian dip hailing from Aleppo, marrying smoky sweet roasted peppers with rich ground walnuts, tangy pomegranate molasses, cumin, and fruity olive oil.
Prep
15 min
Cook
0 min
Total
15 min
Ingredients
6servings
- Roasted red peppers, drained400 g
- Lightly toasted walnuts150 g
- Fine breadcrumbs50 g
- Pomegranate molasses2 tbsp
- Extra virgin olive oil3 tbsp
- Garlic cloves2 clove
- Ground cumin1 tsp
- Aleppo pepper flakes1 tsp
- Fine salt1 tsp
Preparation Steps
1
Place walnuts in food processor and pulse until medium-fine crumb forms.
1 min timer
2
Add drained roasted peppers, breadcrumbs, garlic, pomegranate molasses, cumin, chili flakes, and salt.
1 min timer
3
Pulse while drizzling in olive oil until a luscious, textured dip comes together.
2 min timer
4
Spread onto a shallow serving dish, swirl with the back of a spoon, and drizzle with extra virgin olive oil.
1 min timer
5
Garnish with toasted walnut halves and pomegranate seeds. Serve with warm pita.
1 min timer
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Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
