Muhammara (Roasted Red Pepper and Walnut Dip)

Muhammara Roasted Red Pepper Walnut Dip

This is delicious served as part of a Mezze platter, or on top of grilled fish or chicken.
Prep Time 10 minutes
Total Time 10 minutes
Author Jeanette


  • 3 roasted red bell peppers
  • 1 tablespoon Aleppo chili flakes
  • 1/4 cup toasted walnuts coarsely chopped
  • 1/4 cup toasted pine nuts
  • 1 clove garlic
  • 1 tablespoon pomegranate molasses
  • 1 1/2 teaspoon ground cumin
  • Juice of 1/2 lemon
  • 1 cup bread crumbs I used bread ends
  • 2 tablespoons extra virgin olive oil plus extra for serving
  • sea salt


  1. Place roasted red peppers, chili flakes, walnuts, pine nuts, garlic, pomegranate molasses, cumin, lemon juice, bread crumbs and olive oil in a food processor. Pulse until combined, but still a little chunky. If you like it smooth, you can continue to process. Season to taste with salt.
  2. Transfer to serving dish, use a spoon to make a swirl and drizzle with a little more olive oil.

Recipe Notes

If you're gluten-free, use gluten-free bread ends.