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Air Fryer Muhammara Dip - Smoky, Sweet, and Ready in Minutes

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 large red bell peppers
  • 1 cup walnuts, lightly toasted
  • 1/2 cup fresh breadcrumbs (or 1 thick slice of bread, crust removed)
  • 2–3 tablespoons pomegranate molasses (to taste)
  • 2 tablespoons extra-virgin olive oil, plus more to finish
  • 1 tablespoon lemon juice
  • 1–2 teaspoons Aleppo pepper (or 1/2 teaspoon red pepper flakes)
  • 1 teaspoon ground cumin
  • 1 small garlic clove, grated or finely minced
  • 1/2 teaspoon kosher salt, plus more to taste
  • Optional: 1 teaspoon honey or maple syrup if your peppers aren’t very sweet
  • Optional garnish: chopped parsley, extra walnuts, drizzle of olive oil

Method
 

  1. Preheat the air fryer: Set it to 400°F (200°C). Line the basket with foil or a perforated liner if you want easier cleanup.
  2. Roast the peppers: Place whole red bell peppers in the air fryer basket. Cook for 16–20 minutes, turning once, until skins are blistered and charred in spots. The peppers should feel soft.
  3. Steam and peel: Transfer hot peppers to a bowl and cover with a plate for 10 minutes. This loosens the skins. Peel off the skins, remove stems and seeds, and roughly chop the flesh.
  4. Toast the walnuts: While peppers steam, air fry the walnuts at 300°F (150°C) for 4–5 minutes, shaking once. Let them cool slightly. Toasting deepens their flavor and keeps the dip from tasting flat.
  5. Blend the base: In a food processor, add walnuts, breadcrumbs, garlic, cumin, Aleppo pepper, and salt. Pulse until the mixture is sandy and evenly combined.
  6. Add peppers and liquids: Add the chopped roasted peppers, pomegranate molasses, lemon juice, and olive oil. Pulse until mostly smooth but still textured. You want a thick, spreadable dip—not a puree. If it’s too thick, add a splash more olive oil or lemon juice.
  7. Taste and adjust: Add more salt, molasses, or lemon as needed. If your peppers taste more bitter than sweet, stir in a teaspoon of honey or maple to balance.
  8. Rest the dip: Let it sit for at least 20 minutes, or chill for an hour. This gives the breadcrumbs time to hydrate and the flavors to mellow.
  9. Serve: Transfer to a shallow bowl. Finish with a drizzle of olive oil, a sprinkle of Aleppo pepper, chopped parsley, or crushed walnuts for texture.