Muhammara (Roasted Red Pepper Dip)

Muhammara (Roasted Red Pepper Dip)
Photo: Eric Wolfinger, Courtesy of Chronicle Books
2 cups


  • 2 cup roasted red bell peppers, drained

  • 1 cup walnuts, raw

  • 2 garlic cloves

  • ½ cup panko bread crumbs

  • 2 tablespoon freshly squeezed lemon juice

  • 1 tablespoon pomegranate molasses

  • 1 ½ teaspoon ground Aleppo pepper

  • ½ teaspoon ground cumin

  • ½ teaspoon kosher salt, plus more for seasoning

  • ¼ cup olive oil


  1. Combine the peppers, walnuts, and garlic in a food processor and blend until smooth, about 3 minutes.

  2. Add all of the remaining ingredients except the olive oil and pulse until smooth, about 2 minutes. Turn off the processor and scrape down the sides of the bowl as you go.

  3. With the processor running, add the olive oil slowly and blend until the oil is completely incorporated. Taste for seasoning.

  4. Transfer the muhammara to a bowl and serve chilled or at room temperature with your favorite bread. It will keep, refrigerated, for several days. Makes 2 cups.

Nutrition Facts (per serving)

94 Calories
8g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 94
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Sodium 131mg 6%
Total Carbohydrate 5g 2%
Total Sugars 1g
Protein 1g
Vitamin C 1mg 5%
Calcium 8mg 1%
Iron 0.3mg 2%
Potassium 33mg 1%
Folate, total 6.5mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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