recipe Detail


Smooth, thick, and layered with flavor, this mildly spicy dip of roasted red bell peppers and toasted walnuts is thickened with finely ground crispy breadsticks. Pomegranate molasses adds a piquancy that plays off the sweetness of the juicy roasted bell peppers, and spicy pepper paste brings just a touch of heat.


- 2 red bell peppers

- 1/2 cup walnuts

- 1/4 cup breadcrumbs

- 2 tablespoons pomegranate molasses

- 1 teaspoon ground cumin

- 1/2 teaspoon red pepper flakes

- 2 cloves of garlic

- 2 tablespoons olive oil

- Salt and pepper to taste


1. Preheat your oven to 400°F. Place the red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skin is charred and blistered.

2. Once the bell peppers are done, remove them from the oven and let them cool down for a few minutes.

3. While the bell peppers are cooling, toast the walnuts in a skillet over medium heat for about 3-4 minutes. Keep an eye on them and stir frequently to prevent burning.

4. In a food processor, add the toasted walnuts, breadcrumbs, pomegranate molasses, ground cumin, red pepper flakes, garlic, and half of the roasted red bell peppers (remove the skin and seeds). Blend until smooth.

5. Slowly drizzle in the olive oil while the food processor is running until the mixture becomes creamy and well combined.

6. Add the remaining roasted red bell peppers and pulse a few times until they are well incorporated, but still chunky.

7. Taste the dip and season with salt and pepper according to your preference.

8. Transfer the muhammara dip to a serving bowl and drizzle with a little bit of olive oil, and sprinkle some extra walnuts and red pepper flakes on top for garnish.

9. Serve with pita chips, crackers, or vegetables for dipping. Enjoy your delicious and flavorful Muhammara Dip!

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