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Roasted Red Pepper Walnut Dip (Muhammara)

A light red pepper dip seasoned with spice for a little kick!

Course Appetizer
Cuisine Mediterranean
Keyword dip, roasted red pepper
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 225 kcal


  • 12 oz jar roasted red peppers with garlic in oil (reserve oil)
  • 1 small roasted garlic clove from jar of red peppers
  • 1 cup walnuts halves toasted (divided)
  • 1/2 cup canned chickpeas
  • 1 tbsp pomegranate molasses
  • 1 tsp lemon juice + zest of 1 lemon for garnish
  • 1 tsp Whoop Ass seasoning OR 1 tsp ground cumin, 1/2 tsp ground turmeric, 1/4 tsp cayenne, 1/4 tsp pepper
  • 1/2 tsp smoked paprika
  • 3/4 tsp Kosher salt
  • parsley to garnish
  • crackers or crostini toasts for dipping


  1. Roast walnuts on a rimmed baking sheet at 350F for about 5 minutes until starting to lightly brown and smell toasty.
  2. Place 1/2 cup walnuts in the bowl of a food processor. Pulse until a coarse meal is formed.
  3. Remove the roasted red peppers and garlic clove from the jar and add to the food processor along with chickpeas, seasonings and pomegranate molasses.
  4. Blend to a smooth puree. You can add more chickpeas if you want to create a thicker dip.
  5. Transfer the dip to a small bowl and pour a bit of reserved oil from the red pepper jar on top for a thin coat to preserve the dip.
  6. Before serving, crush some of the extra walnut pieces, chopped parsley and some lemon zest to garnish the top.
  7. Alternatively, you can spread this on top of the crostini toasts for a handheld appetizer.


Pomegranate molasses is sweet + tangy. If you don't have it or don't want to buy it (although I strongly recommend it) you can substitute the tablespoon in this recipe with 1 tsp maple syrup or honey for sweetness and 2 tsp balsamic vinegar or lemon juice for the tangy.

Nutrition Facts
Roasted Red Pepper Walnut Dip (Muhammara)
Amount Per Serving (1 g)
Calories 225
* Percent Daily Values are based on a 2000 calorie diet.