Muhammara (Roasted Red Pepper Walnut Dip)

overhead photo of red pepper dip in a white bowl

Muhammara is the most delicious roasted red pepper and walnut dip. This dip packs SO much flavor. The perfect snack or app! Also, a homemade pomegranate molasses recipe!




Homemade Pomegranate Molasses



  1. Line a 1/4 baking sheet with aluminum foil and place red bell pepper halves hollow side down. Broil on high for 15-20 minutes until bell peppers are charred/blistered. I turned the tray halfway through to even the char. Remove from the oven and carefully cover with aluminum foil for 10 minutes to steam and make easier to peel.
  2. Once bell peppers are cool enough to handle, peel the skin off. It is ok if you leave a little skin behind.
  3. In a heat safe blender add all the ingredients: roasted red peppers, walnuts, olive oil, red pepper flakes, pomegranate molasses, lemon juice, breadcrumbs, cumin, and kosher salt. Blend for one minute until all ingredients are combined. The consistency should be thick, if it is too thin, add more breadcrumbs or walnuts. Taste and adjust seasoning if necessary.
  4. Serve in a bowl with chopped walnuts on top and a drizzle of pomegranate molasses. Serve with toasted pita, crackers, or vegetables.

Homemade Pomegranate Molasses Instructions

  1. In a saucepan over medium/high heat, add the pomegranate juice, lemon, and sugar. Stir to combine and bring to a boil. Once boiling, stir until the sugar has absorbed and lower the heat so it remains at a gentle boil. Allow pomegranate juice to simmer for approximately 1 hour until it has reduced in half and has thickened. It should coat a spoon when ready and will thicken more once it cools. Pour into a heat safe jar.


Keywords: muhammara, roasted red pepper dip, walnuts, dip