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Pomegranate Walnut Dip, or Muhummara, is a luxurious, perfectly balanced blend that’s nutty, slightly spicy, and sweet, with just a hint of smoke. It is delicious served with pita bread, crackers, lavash, or crudites. It also makes a great sandwich spread or topping for fish or chicken.
I first experienced this amazing Muhummara dish while on a Virgin Voyage cruise. One bite and I was instantly smitten with the rich, intense flavors. I think I enjoyed it every day while onboard. I thought about trying to recreate it at home, but life got in the way.
Fast forward to our next Virgin Voyage. I couldn’t wait to experience their Pomegranate Walnut Dip again, and it didn’t disappoint. This time, recreating this dish was first on my to-do list. This is as close as you can get to the one served on board. I hope you enjoy it as much as I do. The recipe is a variation of Muhammara.
Muhummara is a dip that originated in Syria and is served as part of a Mezze platter. It has variations throughout the Middle East, including tomato paste, red pepper paste, Za’atar spice, and cayenne, to name a few.
The dip is both nutritious and delicious. Between the antioxidants and vitamin C from the red peppers, Omega-3s, protein, and fiber from the walnuts, heart-healthy monounsaturated fats from the olive oil, and anti-inflammatory and antimicrobial properties from the garlic, this dip is a nutrient powerhouse.
Spoon your dip into a bowl with a tight-fitting lid. Store in the refrigerator for up to a week. If your family is like mine, it won’t last that long. This dip doesn’t freeze well. If you’ve found a way to freeze it, please let me know!
Pomegranate Walnut Dip, or Muhummara, is a luxurious, perfectly balanced blend that’s nutty, slightly spicy, and sweet with a hint of smoke. It is delicious served with pita bread, crackers, lavash, or crudites. It also makes a great sandwich spread or topping for fish or chicken.
1 (16-ounce) jar roasted red peppers
2 ½ cups toasted walnuts
2 slices white bread, torn into pieces
2 cloves garlic, minced
½ teaspoon red pepper flakes (Aleppo, if you have it)
½ teaspoon cumin
¼ teaspoon black pepper
½ teaspoon salt
2 tablespoons olive oil
3 tablespoons pomegranate molasses
2–3 tablespoons honey
2 teaspoons lemon juice
Drain the jar of roasted red peppers into a fine-mesh sieve. Set aside.
In the bowl of a food processor, add the walnuts, bread, garlic, red pepper flakes, cumin, black pepper, and salt.
Process until the walnuts are roughly chopped and begin to mix with the breadcrumbs.
Add the drained red peppers, olive oil, molasses, honey, and lemon juice.
Process until the mixture is homogenized into a fine crumb paste, scraping the sides down often.
Spoon the mixture into a serving bowl. Garnish with a drizzle of olive oil and pomegranate molasses. Top with a sprig of fresh mint.
Serve with pita chips, crackers, lavash crisps, or chopped vegetables.