Short on time tonight?
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The Recipe
Ingredients
For the dip:
- 1 ¾ cups hummus about 430 g
- 1 cup roasted red pepper purée or finely chopped roasted red peppers about 200 g, drained
- 1 ½ tablespoons neutral oil canola or light olive oil
- 2 teaspoons ground cumin
- 1 tablespoon pomegranate molasses plus more to taste
- 1 tablespoon paprika sweet; use smoked for a smokier dip, if desired
- ¼ cup red pepper paste about 50 g
- 1 tablespoon fresh lemon juice
- ½–1 teaspoon salt to taste
For serving and garnish:
- ½ cup walnuts chopped (some mixed into the dip, some for topping)
- Extra pomegranate molasses or olive oil for drizzling
- Warm pita pita chips, or vegetable sticks
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.
Chef's 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.
Nutrition
Estimated, per serving
180
Calories
8
Servings
Total Time
Halal
Certified
The kitchen behind the recipe
This dish has been on our menu at Aladdin in Houston for nearly twenty years. Cook it at home wherever you are — and when you're in town, come taste the original.