Paleo Muhammara
This smoky, deeply flavored Syrian-inspired dip is built on roasted red peppers and toasted walnuts, and it delivers a richness that feels indulgent without straying from whole-food ingredients. The walnuts get a quick toast in a dry skillet before hitting the food processor, which coaxes out their natural oils and adds a nutty depth that makes the whole dip taste like it took far more effort than it did. Pomegranate molasses brings a tangy-sweet backbone, while Aleppo pepper flakes, smoked paprika, and cumin layer in warmth and complexity that builds with every bite. The result is a spread that's thick, slightly textured, and absolutely scoopable — finished with a drizzle of olive oil and optional pomegranate arils for a little jewel-bright pop. Traditional muhammara sometimes calls for breadcrumbs as a binder, but toasted walnuts do the job beautifully here, keeping everything grain-free without sacrificing that satisfying body. It serves six, so it's an easy choice for a gathering where you want something impressive on the table with almost no fuss.
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Learn more →Ingredients
6 servings
- 1 jar (12 oz) roasted red peppers, drained and patted dry
- 1 cup raw walnut halves
- 2 tbsp pomegranate molasses
- 2 tbsp extra-virgin olive oil, plus more for serving
- 1 tbsp fresh lemon juice
- 1 ½ tsp aleppo pepper flakes
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ½ tsp salt, or to taste
- 1 pinch cayenne pepper (optional)
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tbsp pomegranate arils (optional)
Instructions
- 1
Heat a dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly golden, about 4–5 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 5 minutes.
- 2
Add the toasted walnuts to a food processor and pulse 8–10 times until coarsely ground — the texture should resemble rough breadcrumbs, not a paste.
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