muhammara recipe (turkish red bell pepper and walnut dip)
Serves: 2 cups
  • 1 ½ cups raw walnuts
  • ½ cup fresh bread crumbs
  • 3 red bell peppers, roasted, peeled, seeded and chopped, about 1 ½ cups or 1 12-ounce jar
  • ¼ cup unrefined, cold-pressed extra-virgin olive oil, plus more to taste
  • 2 Tablespoons pomegranate molasses plus more to taste
  • 1 Tablespoon fresh lemon juice
  • A few shots of hot sauce or ¼ teaspoon ground red chiles, or to taste
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • Toasted pita, your favorite chips or endive leaves
  1. In the bowl of a food processor fitted with the metal blade, add the walnuts and bread crumbs. Process until finely chopped.
  2. Add the roasted peppers and olive oil. Process until smooth. Add the remaining ingredients (except the pita) and blend.
  3. Taste and adjust with more oil, molasses and/or salt.
  4. Refrigerate, covered until ready to serve. The flavors will come together as the dip sits. Serve with pita, chips or endive leaves.
Recipe by Pamela Salzman at