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A simple, flavorful Middle Eastern-style, Roasted Red Pepper - Walnut Dip called Muhammara, with garlic, parsley and pomegranate molasses ( recipe below) , that can be made ahead in food processor. Serve with toasted pita or crackers.

Muhammara Dip

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A simple, flavorful Middle Eastern Dip called Muhammara, with roasted peppers, garlic, parsley and pomegranate molasses (recipe below) , that can be made ahead! Serve with toasted pita or crackers. Vegan!


Units Scale
  • 3 roasted red bell peppers ( from a jar, or roast and peel your own)
  • 1/4 cup Italian parsley
  • 1 clove garlic
  • 1 teaspoon freshly squeezed lemon juice
  • 12 teaspoons ground cumin
  • 1/21 teaspoon kosher salt, more to taste
  • 1 tablespoon pomegranate molasses, more as needed (see recipe in the notes)
  • 1 teaspoon Aleppo chili flakes (or try Urfa Biber or regular chili flakes), and more to taste
  • 1/4 cup olive oil
  • 12 teaspoons honey, more to taste
  • 1 cup fresh walnuts, lightly toasted
  • 1/23/4 cup bread crumbs
  • Garnish: 1-2 tablespoons olive oil, crushed walnuts, pomegranate seeds, Italian parsley leaves or mint leaves. Serve with warm pita bread or crackers.


  1. If using canned roasted peppers, rinse and pat dry well. Place all ingredients except the walnuts
    and bread crumbs into a food processor, and repeatedly pulse until chopped and combined but not completely smooth. Leave a little texture.
  2. Add toasted walnuts and bread crumbs and pulse until combined, but again, not too smooth.
  3. If it seems dry or thick, add a little more olive oil as needed.
  4. Taste and adjust salt, honey and chili flakes to your liking.
  5. At this point feel free to refrigerate, covered, up to 2 days ahead, allowing flavors to meld and enhance.
  6. Before serving, bring to room temp. Place in a medium bowl. With the back of a spoon make a circular well in the dip and drizzle olive oil into the well. Top with more crushed toasted walnuts, fresh pomegranate seeds and a few parsley or mint leaves. Serve with warm toasty pita or crackers.


To make 1/4 cup of pomegranate molasses, place 1 cup of 100 % pomegranate juice, 2 tablespoons sugar, and 2 teaspoons lemon juice into a small pot on the stove. Stir over medium heat until the sugar dissolves, then simmer gently over medium-low or low heat, uncovered, until it has reduced all the way down to 1/4 cup. The more gently you simmer, the less bitter it will be. It will thicken as it cools.


  • Serving Size:
  • Calories: 148
  • Sugar: 4.8 g
  • Sodium: 43.8 mg
  • Fat: 11 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 10.8 g
  • Fiber: 2.1 g
  • Protein: 3.1 g
  • Cholesterol: 0 mg