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Flavorful Turkish Muhammara Red Pepper Walnut Dip Recipe Easy Homemade Appetizer

Turkish Muhammara red pepper walnut dip - featured image
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A smoky, tangy, and nutty Turkish dip made from roasted red peppers and toasted walnuts, perfect for entertaining or a wholesome snack.

Ingredients

Scale
  • 2 cups roasted red peppers, drained (jarred or freshly roasted)
  • 1 cup walnuts, toasted
  • 1/4 cup breadcrumbs (use gluten-free if needed)
  • 2 cloves garlic, minced
  • 2 tablespoons pomegranate molasses
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon salt (adjust to taste)
  • Freshly ground black pepper, to taste

Instructions

  1. Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 5 minutes. Set aside to cool.
  2. If using fresh red peppers, roast under a broiler or on a grill until skins are charred and blistered. Place in a bowl covered with plastic wrap and let steam for 10 minutes. Peel off skins, remove seeds, and roughly chop. If using jarred, drain well.
  3. In a food processor, combine roasted red peppers, cooled toasted walnuts, and breadcrumbs. Pulse a few times to start breaking down the ingredients.
  4. Add minced garlic, pomegranate molasses, olive oil, ground cumin, red pepper flakes, lemon juice, salt, and black pepper.
  5. Pulse or blend continuously until smooth but still a bit textured, like a thick spread. Add a teaspoon or two of water or olive oil if too thick.
  6. Taste and adjust seasoning with more salt, lemon juice, or red pepper flakes if desired. Blend briefly to combine.
  7. Transfer dip to a serving bowl, cover, and refrigerate for at least 30 minutes to let flavors meld before serving.

Notes

Toast walnuts carefully until fragrant but not burnt to bring out nuttiness. Let roasted peppers steam covered to ease peeling. Add olive oil gradually to control consistency and avoid greasiness. Chill dip at least 30 minutes before serving for best flavor. Adjust spice level with red pepper flakes or Aleppo pepper. Can substitute walnuts with almonds, hazelnuts, pecans, or sunflower seeds for allergies.

Nutrition

Keywords: Muhammara, Turkish dip, red pepper dip, walnut dip, appetizer, easy dip, homemade dip, pomegranate molasses, smoky dip

Find it online: https://flurpchef.com/flavorful-turkish-muhammara-red-pepper-walnut-dip-recipe-easy-homemade-appetizer/