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5.0 from 3 votes

Muhammara (Roasted Red Pepper Walnut Dip)

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Calories: 87 kcal
Course: Appetizer
Cuisine: Middle Eastern

Ingredients

Muhammara
  • 2 large red bell peppers (stems/seeds removed, sliced in half (see note))
  • 1 cup walnuts (+ a few for garnish)
  • 1 tablespoon pomegranate molasses (see note + more for serving)
  • 5 tablespoons olive oil
  • 1 teaspoon red pepper flakes (aleppo if you have)
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1/4 cup breadcrumbs
  • Serve with toasted pita, crackers, or vegetables
Homemade Pomegranate Molasses
  • 16 ounces pomegranate juice
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice

Instructions

    Cup of Yum
  1. Muhammara
  2. 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.
  3. Once bell peppers are cool enough to handle, peel the skin off. It is ok if you leave a little skin behind.
  4. 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.
  5. Serve in a bowl with chopped walnuts on top and a drizzle of pomegranate molasses. Serve with toasted pita, crackers, or vegetables.
  6. Homemade Pomegranate Molasses
  7. In a saucepan over medium/high heat, add the pomegranate juice, lemon, and sugar. Stir to combine and bring to a boil.
  8. Once boiling, stir until the sugar has absorbed and lower the heat so it remains at a gentle boil.
  9. 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.

Notes

  • You can use store bought roasted red bell peppers, roasting in oven is preferred for flavor and texture.
  • Pomegranate molasses can be found in middle eastern markets. See instructions to make homemade pomegranate molasses. It takes approx. one hour to make the molasses, so make prior to beginning the dip.
  • Pomegranate molasses will keep for 6 months in an airtight container in the refrigerator
  • Dip will keep one week in refrigerator
  • Time for muhammara dip is 35 minutes, if making the molasses from scratch it will be 1 hour and 35 minutes. I recommend starting the bell peppers at the half point of the molasses simmering.

Nutrition Information

Serving 2tablespoons Calories 87kcal (4%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 3g Sodium 109mg (5%) Potassium 99mg (3%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 456IU (9%) Vitamin C 18mg (20%) Calcium 12mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 87

% Daily Value*

Serving 2tablespoons
Calories 87kcal 4%
Carbohydrates 7g 2%
Protein 1g 2%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 3g 15%
Sodium 109mg 5%
Potassium 99mg 2%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 456IU 9%
Vitamin C 18mg 20%
Calcium 12mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.