---
title: Muhammara (Red Pepper and Walnut Dip)
servings: 6
prep time: 15 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/muhammara
---

Gather @red bell pepper{3}, @walnut{150%g}, @chili flake{2%tsp} and @ground cumin{1%tsp}.

Char the red peppers directly over a gas flame or under a hot broiler, turning occasionally, until the skins blacken and blister all over — about 10 minutes. ~{10%minutes}

Transfer the charred peppers to a bowl, cover, and let them steam for 10 minutes — the trapped steam loosens the skins. ~{10%minutes}

Peel and deseed the peppers.

Pulse the toasted walnuts in a food processor until coarsely chopped.

Add the peeled peppers, @pomegranate molasses{2%tbsp}, @breadcrumbs{50%g}, chili flakes and cumin, and pulse to a thick, textured paste — stop before it turns smooth.

Taste and adjust: more molasses for tang, more chili for warmth, a squeeze of @lemon{0.5} for lift.

Spoon into swirls on a plate, flood with @olive oil{3%tbsp}, and serve with flatbread for scooping.