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5.0 from 9 votes

Muhammara

This red pepper and walnut dip is easy to make and so versatile to use.

Prep Time
10 mins
Total Time
10 mins
Servings: 6 approx,
Calories: 155 kcal
Course: Condiments
Cuisine: Middle Eastern

Ingredients

  • 2 oz walnuts (2oz is approx ½ cup)
  • ⅓ cup breadcrumbs
  • 4 oz roasted red peppers (4 oz is approx 2 jarred peppers)
  • 1 teaspoon pomegranate molasses
  • 3 tablespoon olive oil
  • ½ clove garlic (or 1 small)
  • ½ tablespoon lemon juice
  • ½ teaspoon cumin
  • ½ teaspoon sumac (omit if not available)
  • ¼ teaspoon salt
  • ¼ teaspoon Aleppo pepper or red pepper flakes, omit for non-spicy version

Instructions

    Cup of Yum
  1. If you have time, lightly toast the walnuts and breadcrumbs in a dry skillet/frying pan to gently bring out flavor.
  2. Put everything in food processor and blend together into a smooth paste. Refrigerate until needed.

Notes

  • You can add more or less Aleppo pepper/chili flakes to taste depending on if you want it more spicy or not. If you find it is a bit thick, add a little more olive oil. 
  • Make sure you drain the peppers before using. You can also roast your own either over a gas flame/grill or in oven until lightly charred, put in a bag to sweat as it cools then peel off skin and remove seeds.

Nutrition Information

Calories 155kcal (8%) Carbohydrates 7g (2%) Protein 2g (4%) Fat 14g (22%) Saturated Fat 2g (10%) Sodium 402mg (17%) Potassium 81mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 125IU (3%) Vitamin C 9.2mg (10%) Calcium 28mg (3%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 6approx,

Amount Per Serving

Calories 155

% Daily Value*

Calories 155kcal 8%
Carbohydrates 7g 2%
Protein 2g 4%
Fat 14g 22%
Saturated Fat 2g 10%
Sodium 402mg 17%
Potassium 81mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 125IU 3%
Vitamin C 9.2mg 10%
Calcium 28mg 3%
Iron 0.9mg 5%

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