Roasted Red Pepper Dip



Preparation info

  • Makes

    3 cups

    • Difficulty


Appears in

We Are La Cocina

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

  • About

When I was a child, someone asked me, “What do you fear the most?” And my answer, even as a young child, was “losing touch with humanity.” It’s why I have an affinity for organizing. I think that organizing is a dialectic process. You’re not there to save, or to heal; you’re there to learn and grow through partnership with people.


  • 2 cups [440 g] roasted red bell peppers, drained
  • 1 cup [120 g] walnuts, raw
  • 2 garlic cloves
  • ½ cup [70 g] panko bread crumbs
  • 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • 1 tablespoon pomegranate molasses
  • teaspoon ground Aleppo pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt, plus more for seasoning
  • ¼ cup [60 ml] olive oil


    Combine the peppers, walnuts, and garlic in a food processor and blend until smooth, about 3 minutes.

    Add all of the remaining ingredients except the olive oil and pulse until smooth, about 2 minutes. Turn off the processor and scrape down the sides of the bowl as you go.

    With the processor running, add the olive oil slowly and blend until the oil is completely incorporated. Taste for seasoning.

    Transfer the muhammara to a bowl and serve chilled or at room temperature with your favorite bread. It will keep, refrigerated, for several days.

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