Muhammara (Roasted Red Pepper and Walnut Dip)

Muhammara is a dip made with roasted red peppers and walnuts for a wonderful accompaniment to vegetables, pita, and more.

Author: Megan | Stetted
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Appetizer
Servings: 8
Muhammara is a delicious red pepper spread that's a must-have for your appetizer platter.
5 from 1 vote


  • 2 large red bell peppers
  • 3/4 cup chopped walnuts
  • 1/4 cup bread crumbs
  • 1-2 tablespoons pomegranate molasses
  • 1 tablespoon lemon juice
  • 1 teaspoon za'atar , or cumin
  • 1/2 teaspoon salt
  • 3-4 tablespoons olive oil


  1. Preheat oven to 400°F.
  2. Halve peppers and scoop out seeds. Place skin-side up on a baking sheet and bake for 20 minutes, until skins are starting to blister. Remove from oven, place in a bowl, and cover with plastic wrap.
  3. While peppers are cooling, toast walnuts in a dry skillet over medium heat until fragrant. Pour walnuts into food processor.
  4. Peel and discard the skins from the peppers, then add peppers to food processor. Add bread crumbs, pomegranate molasses, lemon juice, za'atar, and salt, and process until blended. With the processor running, stream in the olive oil and process until smooth or desired consistency is achieved.
  5. Serve with sliced vegetables, pita, tortilla chips, or whatever you desire.

Recipe Notes

Makes about 2 cups.
Adapted from 101 Cookbooks

Nutrition facts per serving

Calories: 148kcal
Fat: 12g
Saturated fat: 1g
Sodium: 172mg
Potassium: 117mg
Carbohydrates: 7g
Fiber: 1g
Sugar: 2g
Protein: 2g
Vitamin A: 18.6%
Vitamin C: 47.1%
Calcium: 2.1%
Iron: 4.4%

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