muhammara – the healthier roast pepper and walnut dip

December 7, 2013

A famous and favorite Middle Eastern dip is the Muhammara consisting of delicious roasted red pepper, spicy flakes, cumin and sweet’n’tangy pomegranate molasses. We revised the version to give you the taste with less oil. It really is that simple! Enjoy your winter-warming dip that pairs well with vegetable sticks or warm fluffy bread!



2 large red peppers (capsicums) blistered with the skin removed
6 Pieces of Walnuts (For maximum flavor, make sure to lightly toast the walnuts before adding them to the food processor as this will help intensify their nuttiness.)
1 tb olive oil
1 ½ Tbsp pomegranate molasses (Union Co-op and Choitrams stocks them or go more authentic and purchase it from the Spice Souk)
Garlic Clove
1/2 tsp Red Pepper Flakes or Ground Cayenne
1 tsp Cumin
Salt & Pepper
2 Tbsp fresh lemon juice
1 Tbsp chopped fresh parsley to serve



  1. Roast the peppers in the oven for about 15 minutes until skin is blistered and blackened. Place in a plastic bag and seal and allow to cool a little before removing the skin.
  2. Combine all the other ingredients except the parsley and olive oil in a food processor and blend until you get a thick creamy paste. Slowly add the olive oil and blend for a couple more minutes.
  3. You might want to add in more lemon juice, molasses or olive oil to taste depending on your preference.
  4. Serve with sprinkled parsley and fluffy Arabic bread or vegetable sticks.

This dip gets better the following day (expires in 4 days) – we are pretty sure you would have licked the bowl clean by then!