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Muhammara Roasted Red Pepper Walnut Dip

Course Side Dish, Snack
Cuisine Middle Eastern
Servings 6


  • 3 red bell peppers
  • 1 1/2 cups raw walnuts, finely chopped
  • 3 cloves garlic, chopped
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 2 teaspoon Aleppo Pepper
  • 1/4 cup fresh lemon juice
  • 2 1/2 tablespoons pomegranate molasses
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and pepper to taste
  • Coriander to garnish


  • Preheat the oven to 350F. Place bell peppers on a baking sheet, and roast them for 10 min. Half way through, change the setting to broil rotate frequently until skin is slightly blackened. (See image)
    Roasted Red Peppers
  • Peel the red peppers using a paring knife and discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, Aleppo pepper, lemon juice, pomegranate molasses and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth.
    Step 2 - Blend until Smooth
  • Garnish with coriander. Cool and serve.
Keyword Dairy-Free, dip, Gluten-Free, muhammara, red pepper