Roasted Red Pepper & Walnut Dip with Allspice, Coriander & Chili
Roasted Red Pepper & Walnut Dip with Allspice, Coriander & Chili
Toasted walnuts and sweet roasted peppers get a tangy lift from pomegranate molasses and a warm, citrusy backbone from freshly ground coriander and allspice. It's a Levantine-inspired dip that comes together in one food processor and tastes even better after a short rest.
What You'll Need
Pantry staples plus a short list of spices. Toasting and grinding the coriander yourself makes a noticeable difference.
The Spices
- 1 tbsp Organic Coriander Seeds
- 1 tsp Organic Red Chili Flakes
- 1/2 tsp Organic Allspice Powder
- 1/2 tsp Organic Garlic Granules
- 1/2 tsp freshly ground Organic Black Peppercorns
- 1/2 tsp Fine Ground Himalayan Pink Salt
- 1/4 tsp Organic Cassia Cinnamon Powder (optional, adds a subtle sweet warmth)
The Dip
- 1 1/2 cups walnut halves
- 1 jar (12 oz) roasted red peppers, drained and patted dry
- 1/2 cup fine dry breadcrumbs
- 2 tbsp pomegranate molasses
- 1 tbsp fresh lemon juice
- 1/4 cup extra-virgin olive oil, plus more for serving
- Chopped fresh parsley (for garnish)
- Warm pita, cucumber spears, and carrot sticks (for serving)
Step by Step
Toast the walnuts
Heat the oven to 350°F. Spread the walnuts on a sheet pan and toast 8 to 10 minutes, until fragrant and a shade darker. Let them cool for 5 minutes so they grind into a paste rather than turning gummy.
Toast and grind the coriander
Warm the coriander seeds in a dry skillet over medium heat for 1 to 2 minutes, shaking often, until they smell citrusy and nutty. Cool briefly, then grind with the black pepper in a spice grinder or mortar to a coarse powder.
Dry the peppers
Blot the roasted peppers well with paper towels. Excess brine thins the dip and dulls the spices.
Pulse the base
In a food processor, combine the walnuts, breadcrumbs, ground coriander and pepper, chili flakes, allspice, garlic granules, salt, and cinnamon, if using. Pulse 8 to 10 times until the walnuts are coarsely ground.
Blend the dip
Add the peppers, pomegranate molasses, and lemon juice. With the machine running, stream in the olive oil. Pulse until thick and spoonable but still slightly textured. Don't blend until perfectly smooth.
Rest and adjust
Let the dip sit at room temperature for 30 minutes so the spices bloom and the breadcrumbs absorb moisture. Taste, then add salt, lemon, or a pinch more chili flakes as needed.
Serve
Spoon into a shallow bowl and swirl the top with the back of a spoon. Pour in a pool of olive oil, scatter with parsley and a few chopped walnuts, and serve with warm pita and crisp vegetables.
Pomegranate molasses varies in sweetness and tartness by brand. Start with 1 tablespoon, taste, and add more until the dip balances sweet, tangy, and smoky. Honey plus extra lemon is a fine stand-in in a pinch.
The Spices Behind the Dip
Common Questions
Can I make this dip ahead of time?
Yes. It keeps in the refrigerator for up to 5 days in an airtight container. Bring it to room temperature before serving and refresh the top with a drizzle of olive oil.
Is this the same as muhammara?
It's inspired by it. Traditional muhammara is made with fresh roasted peppers and often Aleppo pepper. This version uses jarred roasted peppers and chili flakes for an easy weeknight shortcut with the same walnut, pomegranate, and warm-spice character.
How do I make it gluten-free?
Swap the breadcrumbs for gluten-free breadcrumbs, or use 1/3 cup of extra walnuts plus a spoonful of cooked rice for body. Serve with vegetables or gluten-free crackers.
Can I make it milder or hotter?
Yes. Use 1/2 teaspoon of chili flakes for a mild dip, or 1 1/2 teaspoons for more heat. The pomegranate molasses helps balance the spice, so taste after the resting period before adjusting.
Why toast the coriander seeds first?
Warming whole coriander in a dry pan brings out its citrusy, nutty aroma. Freshly ground seeds taste brighter and more fragrant than pre-ground powder, which is worth the 2 extra minutes in a dip where the spice stands out.
