Fez Muhammara — Roasted Red Pepper Dip with Walnuts and Pomegranate
Here's a glowing red dip that smells of the Fez sunshine: a Moroccan twist on muhammara. You'll love its balance between the smoky sweetness of roasted peppers, the richness of walnuts, and the tangy kick of pomegranate molasses. It's a vegetarian and dairy-free alternative to zaalouk or baba ganoush. For an authentic tagine, the essential spices are cumin, paprika, ginger, saffron, and ras el hanout—here they elevate this dip. Perfect as an appetizer, it will impress your guests. Feel free to make it the day before; the flavors meld even better.
Ingredients
- Red bell peppers3 large
- Shelled walnuts100 g
- Breadcrumbs2 tbsp
- Pomegranate molasses1 tbsp
- Lemon juice1 tbsp
- Ground cumin1/2 tsp
- Sweet paprika1/2 tsp
- Aleppo pepper (or harissa)1/2 tsp
- Olive oil3 tbsp
- Salt1/2 tsp
- Pomegranate seeds (fresh)2 tbsp
Instructions
- 1
Preheat the oven to 200°C. Place the whole peppers on a baking sheet and roast for 25 minutes, turning halfway, until the skin is blackened and blistered.
- 2
Transfer the peppers to a sealed plastic bag or a covered bowl and let them cool for 10 minutes. Peel them, remove the seeds and stem.
- 3
In a blender, combine the peppers, walnuts, breadcrumbs, pomegranate molasses, lemon juice, cumin, paprika, Aleppo pepper, salt, and 2 tablespoons of olive oil. Pulse until you get a coarse but homogeneous texture.
- 4
Adjust the seasoning if needed: add a little salt, lemon, or chili to taste.
- 5
Transfer to a serving bowl, drizzle with the remaining olive oil, and sprinkle with pomegranate seeds.
- 6
Serve at room temperature with warm pita bread or vegetable crudités.
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