Smoky Muhammara with Toasted Pecans
A bold, creamy dip made for scooping, spreading, and showing off.
If you’ve never tried muhammara, let this be your moment. This Syrian-inspired dip is smoky, tangy, just the right amount of spicy—and completely irresistible. Traditionally made with walnuts, roasted red peppers, and pomegranate molasses, my version adds toasted pecans for richness and a buttery twist.
It’s the kind of dip that instantly upgrades any snack board, wraps beautifully into sandwiches, or doubles as a bold pasta sauce. Bonus: it’s 100% plant-based and made with pantry staples.
I always make big batch of this dip to have on hand, and I use my amazing 13-cup food processor by KitchenAid.
✨Ingredients:
1 ½ cups roasted red peppers (from a jar, drained)
¾ cup toasted pecans
¼ cup breadcrumbs (use gluten-free if needed)
¼ cup nutritional yeast
2 tbsp olive oil
1 tbsp balsamic glaze or pomegranate molasses
1 small garlic clove
1 tsp smoked paprika
½ tsp cumin
¼ tsp cayenne (adjust to taste)
Salt and pepper to taste
Optional: chopped parsley
👩🍳Instructions:
In a food processor, pulse the pecans until finely chopped.
Add roasted red peppers, breadcrumbs, garlic, spices, olive oil, and balsamic glaze.
Blend until smooth but with a little texture—don’t over-purée.
Taste and adjust seasoning. Add chopped parsley if desired.
Chill for at least 30 minutes to let the flavors meld.
💚How to Use Muhammara:
Dip it with warm pita, crackers, or raw veggies
Spread it on sandwiches or wraps
Swirl it into grain bowls
Serve as a base under roasted veggies or falafel
Toss with pasta for a smoky, spicy twist
🧺Make It Your Own:
Use walnuts or almonds instead of pecans
Add a touch of maple syrup for subtle sweetness
Try harissa in place of cayenne for deeper heat
Make it chunkier or creamier depending on how long you blend.
Whether you're hosting friends or just want to level up your lunch routine, this muhammara is a bold, beautiful choice. Tag @kellysgreenkitchen_ if you make it—I’d love to see how you serve it!
