Diva Tasting:Mediterranean Roasted Pepper Dip (Muhammara) Appetizer…

Mediterranean Roasted Pepper Dip (Muhammara) Appetizer


  • 4 tablespoons olive oil, divided

  • 1 1/4 cups raw walnut halves

  • 1/3 cup fresh breadcrumbs

  • 1 jar fire-roasted red bell peppers, coarsely chopped

  • 2 garlic cloves, minced

  • 2 tablespoons lemon juice

  • 2 teaspoons pomegranate molasses

  • 1 teaspoon sea salt, plus more if needed

  • 1 teaspoon paprika

  • 1 teaspoon red pepper flakes, plus a pinch or so for garnish

  • 1/2 teaspoon cumin

  • 1/2 teaspoon cayenne pepper

  • 1 tablespoon chopped Italian parsley for garnish


  1. Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.

  2. Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.

  3. Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.

  4. Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.

  5. Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley. Serve with pita and lavosh.

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