Muhammara Dip

@seattlehanddoc
Father of 5, Orthopedic Surgeon, Chief of Ortho Surgery Swedish Med Center, Board Director Proliance Surgeons, Orthopedic Specialists of Seattle
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Updated: 6/29/2025
20 minutes Prep: 15 minutes Cook: 5 minutes
Serves: 8 Save

Ingredients (12)

  • 1⅓ cups walnuts
  • 1 tablespoon olive oil
  • 2 pieces whole grain bread (such as Dave’s Killer Bread)
  • 4 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 tablespoon pomegranate molasses
  • 2 teaspoons ground paprika
  • ½ tablespoon lemon juice
  • 1½ teaspoons cumin
  • 1 teaspoon sea salt
  • 2 (12-ounce) jars roasted red bell peppers, drained (such as Trader Joe’s)

Directions

  1. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir walnuts in the hot oil until golden and fragrant, 3 to 5 minutes. Remove skillet from heat.
  2. Toast bread until moderately browned and firm; roughly chop into cubes.
  3. Combine walnuts, bread cubes, garlic, 2 tablespoons olive oil, tomato paste, pomegranate molasses, paprika, lemon juice, cumin, and sea salt in a food processor; process until smooth. Scrape down the sides of the bowl.
  4. Add bell peppers to mixture in food processor and process until smooth.

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