California Walnut Muhammara

Walnut Muammara
Total Time
6 Hrs, 20 Mins


This spicy red pepper dip is typically found in Mediterranean meze platters served alongside crudités, but can also be used a flavor-packed spread for flatbreads, sandwiches and wraps.

Total Time

Prep Time
20 Mins
Cook Time
6 Hrs
Total Time
6 Hrs, 20 Mins


130 cal
Total Fat
8 g
Polyunsaturated Fat
4.9 g
0 mg
240 mg
12 g
Dietary Fiber
3 g
3 g


  • 1/2 cup California walnut pieces, toasted, coarsely ground
  • 1 1/2 pounds bell pepper, fresh
  • 3 tablespoons breadcrumbs, unseasoned
  • 1 lemon, juiced
  • 4 teaspoons pomegranate molasses
  • 1/4 teaspoon red chili paste
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cumin, ground
  • 1/2 tablespoon olive oil, extra virgin


  1. Lightly toast the walnuts in a 350ºF oven, about 6 minutes. Set aside.
  2. Roast the peppers over gas or under the broiler, turning until blackened and blistered all over. Place in a bag to soften for 10 minutes to loosen the skins. Slit the peppers open and remove the membranes, stems and seeds. Skin and leave to drain.
  3. Combine walnuts and breadcrumbs in a food processor and pulse until finely ground. Add the bell peppers, lemon juice and pomegranate molasses and blend until creamy. Add chili paste, sea salt and cumin and stir; then scrape into a 2-cup glass storage jar. Chill overnight in refrigerator to allow flavors to mellow.
  4. To serve, scrape the dip into a serving dish and drizzle with olive oil, or use as a spread.