Muhammara Dip

Muhammara is a roasted red pepper dip from the Middle East with walnuts, pistachio and pomegranate molasses. It tastes sweet, sour, smoky, salty, and is a little bit spicy. For a nut-free version, use sunflower seeds instead of walnuts and pistachios. Serve with fresh pita bread, crackers, vegetable sticks, or Belgian endive. Or use it as a spread on sandwiches.


Ingredients (For 280 g):

  • 2 red bell peppers
  • 50 g walnuts, roughly chopped
  • 20 g pistachios
  • 2-3 TBSP (30-45 ml) pomegranate molasses*
  • 3 TBSP bread crumbs*
  • 1 TSP lemon juice
  • ½ TSP salt
  • 3/4 TSP chili powder
  • 1 clove of garlic, minced
  • ¼ TSP ground cumin
  • Chopped pistachios and pomegranate molasses as a garnish


  1. Roast the bell peppers on a baking sheet in the preheated oven at 210°C circulating air (410°F) for 20-25 minutes. Let them cool down. Then peel away the core, seeds, and the black skin.
  2. Blend all ingredients in a food processor only roughly, because a little texture is nice. Adjust flavour if needed.
  3. The leftovers can be stored in an airtight container in the fridge up to three days. Is eaten at room temperature.

*Homemade bread crumbs:
Put some bread slices on an additional baking sheet while roasting the bell peppers. Take out when the bread is hard. Let cool down. Then grate them to bread crumbs.

*Homemade pomegranate molasses:
One pomegranate contains 1 TBSP pomegranate molasses. After peeling, mix the pomegranate in a food processor. Put the juice through a sieve and then heat it up in a small saucepan over medium heat without lid until it reaches a low boil. Then reduce the heat to a steady simmer and cook until the consistency is syrupy (around 15 minutes). Set aside to cool.

1 thought on “Muhammara Dip

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