Spiced Red Pepper Dip with Pomegranate Molasses

Spiced Red Pepper Dip with Pomegranate Molasses

Serves 8 as an appetizer

This dip, an alternative to hummus, is also called Muhammara and it's a delicious Syrian recipe for a spread of roasted red peppers, toasted walnuts and a touch of spice, offset by pomegranate molasses. Serve with a basket of pita chips, spread on sandwiches for a picnic, or pair with grilled chicken or fish.

  • 1/2 cup walnuts
  • 4 roasted red peppers, peeled and seeded
  • Juice of 1/2 lemon
  • 1/2 cup crushed plain pita chips
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/4 teaspoon ground cumin, more to taste
  • Sea salt, to taste
  • Ground black pepper, to taste
  • 1/2 teaspoon red chili paste, more to taste
  • 1 tablespoon pomegranate molasses or 1 tablespoon sugar
You must be signed in to use shopping lists. Sign in or create account

Preheat oven to 350°F. Place walnuts on a rimmed baking sheet and toast until fragrant and lightly browned, 5 to 10 minutes. Let cool.

Combine walnuts, red peppers, lemon juice, pita chips, olive oil, cumin, salt, pepper, chili paste and pomegranate molasses in a food processor. Pulse to combine ingredients, scraping down sides of bowl occasionally, until a spreadable paste is obtained. Chill until ready to serve.

Nutritional Info: 
Per Serving:100 calories (70 from fat), 8g total fat, 0.5g saturated fat, 0mg cholesterol, 55mg sodium, 7g carbohydrate (1g dietary fiber, 3g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion