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Muhammara (Roasted Red Pepper Dip)

Author: Anita's Table Talk


  • 3 roasted red bell peppers seeded, cored and peeled (or 1 and 1/2 cups jarred roasted peppers)
  • 3 green onions, coarsely chopped
  • 1/2 cup toasted walnuts, coarsely chopped (see notes)
  • 1/4 cup breadcrumbs
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 2 teaspoons pomegranate molasses
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon cayenne pepper or red pepper flakes optional more to taste
  • 1/4 cup olive oil
  • ½ teaspoon salt
  • ½ teaspoon sumac optional for garnish


  • PLACE the roasted peppers, green onion, walnuts, breadcrumbs, garlic, lemon juice, pomegranate molasses, cumin and cayenne/red pepper flakes in the bowl of a food processor.
  • PROCESS until well combined.
  • With the motor running, gradually ADD in the oil until the mixture is smooth.
  • SEASON to taste with salt.
  • If desired, top a drizzle of olive oil and/or sumac.
  • SERVE with pita chips, veggies or crackers of choice