Muhammara | Roasted Red Pepper & Walnut Dip Recipe

Muhammara | Roasted Red Pepper & Walnut Dip Recipe

Learn how to use pomegranate molasses in this muhammara recipe to create a sweet and tangy roasted red pepper and walnut dip. It’s an addicting combination and a delicious recipe perfect for your next sandwich, snack, or holiday appetizer.

Roasted Red Pepper and Walnut Dip

There is a version of muhammara in most Middle Eastern cuisines. In this particular recipe, I use jarred roasted red peppers (although fresh is definitely possible, see recipe notes). Muhammara is quick to throw together once the ingredients are prepared. I process the ingredients in the food processor to a point where it’s still slightly chunky, rather than completely smooth. I love to serve as a dip with my favorite breads, crackers, or cut veggies. It’s also great as a sandwich spread. If a food processor is not available, chop ingredients by hand, or with a mortar and pestle.

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How to Use Pomegranate Molasses 

Pomegranate molasses is a syrup made from pomegranate juice boiled down into a thick syrup-y consistency. It is sweet and tart in flavor. Pomegranate molasses adds a tart flavor to many middle eastern dishes, and is worth having on hand. A bottle of pomegranate molasses lasts awhile, and a little bit goes a long way. It can be purchased at a large well-stocked grocery store, a middle-eastern grocery, or online here.

What is Turkish Red Pepper?

Turkish red pepper is grown in the southeast region of Turkey, and is almost identical to Aleppo pepper. There are a few varieties of Turkish red pepper, and the one I recommend for this recipe is the Marash variety, which is mildly spicy with a fruity flavor. If you don’t have Turkish red pepper on hand, a combination of smoked paprika and crushed red pepper flakes could substitute.

Serving Suggestions

Serve this dip as part of a traditional mezze, or appetizer spread. Include Turkish-Style Spinach and Cheese Savory Pie and this Easy Garlic-Lemon Shrimp Recipe.

muhammara recipe

Muhammara | Roasted Red Pepper & Walnut Dip Recipe

A version of this sweet and savory dip can be found throughout many middle eastern cuisines. 
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Turkish
Keyword: use pomegranate molasses
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 8
Calories: 236kcal


  • 1 head garlic, (about 10 cloves)*
  • 1 1/2 cups walnuts
  • 1 16 oz. jar roasted red peppers**
  • 1 1/4 teaspoons fine sea salt
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 Tablespoon pomegranate molasses***
  • 1 1/2 teaspoons Turkish Red Pepper (Marash variety)
  • 1/4 cup bread crumbs (optional)
  • 1/3 cup extra virgin olive oil


  • Preheat oven to 375 degrees F.
  • Wrap head of garlic in aluminum foil and place in preheated oven for 30 minutes, or until garlic cloves are soft. Remove from oven and let cool.
  • Spread walnuts out on a baking sheet and toast in oven for 5-7 minutes, until browned and fragrant. Remove from baking sheet and cool.
  • Drain roasted red peppers and put in food processor bowl. Squeeze garlic cloves from their skins and place in food processor along with cooled walnuts, and salt. Pulse until ingredients are incorporated, but still chunky.
  • Pour in lemon juice, pomegranate molasses, 1 teaspoon Turkish red pepper flakes, and bread crumbs. With the motor running, add olive oil and process until it's the consistency you want it, either smooth, or slightly chunky, your choice!
  • Serve in a bowl, garnished with 1/2 teaspoon Turkish red pepper flakes, alongside your favorite dippers, such as pita bread or chips, sliced veggies, or crackers.


*If you don’t wish to roast garlic, just use 1-2 cloves fresh garlic instead.
**Fresh red bell peppers may also be used. Roast peppers on grill or directly over gas flame on the stove. Once blackened, place in a large bowl, and cover with a plate that fits snugly. Steam the peppers for 10-15 minutes, and when cool enough to handle, remove blackened skin. DO NOT RINSE. Remove seeds and stems and proceed with recipe.
***This is a key ingredient for this recipe, but an aged (thick) balsamic vinegar may be used as a replacement.
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