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Spiced Red Pepper Dip with Pomegranate Molasses

Serves 8 as an appetizer
Time 15 min
This dip, an alternative to hummus, is also known as muhammara. 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.
Ingredients
  • 1/2 cup walnuts
  • 4 roasted red peppers, peeled and seeded
  • 1/2 lemon, juice of
  • 1/2 cup crushed plain pita chips
  • 1 1/2 tablespoon extra-virgin olive oil
  • 1/4 teaspoon ground cumin, more to taste
  • Fine 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
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Method

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.

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.
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  • 1/2 cup walnuts
  • 4 roasted red peppers, peeled and seeded
  • 1/2 lemon, juice of
  • 1/2 cup crushed plain pita chips
  • 1 1/2 tablespoon extra-virgin olive oil
  • 1/4 teaspoon ground cumin, more to taste
  • Fine 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.