Ingredients
Method
Prepare the ingredients:
- If using whole roasted red peppers instead of a ready-made purée, pat them dry and finely chop or pulse briefly in the food processor first.
- Roughly chop the walnuts for garnish and optional texture in the dip.
Blend the dip base:
- In a food processor, add the hummus, roasted red pepper purée, neutral oil, ground cumin, pomegranate molasses, paprika, red pepper paste, lemon juice, and ½ teaspoon salt.
- Blend until the mixture is smooth and creamy, pausing to scrape down the sides of the bowl as needed.
Adjust the seasoning:
- Taste the dip and adjust to your liking: add more salt for savoriness, a splash more lemon juice for brightness, or extra pomegranate molasses for additional sweetness and tang.
- If the dip is too thick, blend in 1–2 tablespoons of water or a small extra drizzle of oil until it reaches your desired consistency.
Add walnut texture (optional but recommended):
- If you like a bit of texture in your Muhammara, fold a small handful (2–3 tablespoons) of the chopped walnuts into the blended dip.
- Pulse very briefly if you want the walnuts slightly broken down but not fully puréed.
Serve:
- Transfer the dip to a serving bowl.
- Top with the remaining chopped walnuts.
- Drizzle with a little extra pomegranate molasses or olive oil.
- Serve with warm pita, pita chips, or vegetable sticks.
Nutrition
Notes
- Hummus: Use a hummus you enjoy on its own, as its flavor will form the base of this dip. You can use store-bought or homemade.
- Red pepper purée and paste: If your red pepper paste is very salty or spicy, start with a bit less and adjust to taste.
- Texture: For a smoother, more hummus-like Muhammara, blend until completely silky. For more texture, pulse just until combined and fold in extra walnuts by hand.
- Make-ahead: This dip can be prepared up to 1–2 days in advance and stored in an airtight container in the refrigerator. Stir before serving and refresh with a drizzle of olive oil or pomegranate molasses.
- Inspiration: This is a Mediterranean-style roasted red pepper and walnut dip you can make at home, inspired by the dips and flavors we love to serve at Aladdin Mediterranean Cuisine in Houston.
- Red pepper purée and paste: If your red pepper paste is very salty or spicy, start with a bit less and adjust to taste.
- Texture: For a smoother, more hummus-like Muhammara, blend until completely silky. For more texture, pulse just until combined and fold in extra walnuts by hand.
- Make-ahead: This dip can be prepared up to 1–2 days in advance and stored in an airtight container in the refrigerator. Stir before serving and refresh with a drizzle of olive oil or pomegranate molasses.
- Inspiration: This is a Mediterranean-style roasted red pepper and walnut dip you can make at home, inspired by the dips and flavors we love to serve at Aladdin Mediterranean Cuisine in Houston.