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Mahummara Dip
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5 from 6 votes

Walnut and Roasted Red Pepper Dip

Pomegranate molasses and Aleppo pepper can both be found in Middle Eastern markets. The dip can be made up to a day ahead. If making ahead, refrigerate and let come to room temperature before serving!
Prep Time15 mins
Total Time15 mins
Course: Appetizer
Cuisine: Middle Eastern
Calories: 566kcal

Ingredients

  • 1 cup roasted red bell peppers
  • cup toasted walnut pieces
  • ½ pita bread torn (slightly stale is good!)
  • 2 cloves garlic chopped
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. pomegranate molasses
  • large pinch of aleppo pepper or red chile flakes
  • ¼ olive oil
  • pomegranate arils and italian parsley to garnish optional

Instructions

  • In the bowl of a food processor or in a blender jar combine the roasted bell peppers, walnuts, ½ pita bread, garlic, lemon juice, pomegranate molasses, and pepper.
  • Garnish with pomegranate arils and Italian parsley. Serve with pita bread triangles, small cucumbers, pepper strips and/or celery.
  • Mix until a thick puree forms, scraping down the sides of the bowl/jar as needed.
  • With the machine running slowly drizzle in the olive oil. Taste and adjust seasoning.

Notes

  • INGREDIENTS: Pomegranate molasses and Aleppo pepper can both be found in Middle Eastern markets. Check out my Middle Eastern Market Shopping Guide to find out what other treasures you can find there! 
  • STORAGE: The dip can be made up to a day ahead. If making ahead, refrigerate and let come to room temperature before serving!
  • SERVING SUGGESTIONS: This is great with pita and is also good as a pita sandwich spread. Smear some on the inside of the pita bread and fill with cucumbers, tomatoes and onions and drizzle with a little plain yogurt!

Nutrition

Calories: 566kcal | Carbohydrates: 71g | Protein: 15g | Fat: 26g | Saturated Fat: 2g | Sodium: 2372mg | Potassium: 443mg | Fiber: 6g | Sugar: 8g | Vitamin A: 730IU | Vitamin C: 78.4mg | Calcium: 179mg | Iron: 3.4mg