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red pepper spread in a blue in white bowl with sliced pita
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5 from 7 votes

Muhamara (Red Pepper Dip) + Video

Muhamara is a fabulous red pepper spread with savory, sweet, smoky and spicy flavors. Make this recipe for muhammara dip in only 15 minutes!
Prep Time10 mins
Cook Time47 mins
Total Time57 mins
Servings: 4
Calories: 515kcal
Author: Kevin


  • 2 lbs red bell peppers (See Note 1)
  • 1 cup walnuts
  • cup olive oil divided
  • 1 cup red onion diced
  • 4 cloves garlic minced
  • 2 tablespoon tomato paste
  • 2 teaspoon ground cumin
  • 2 teaspoon Aleppo chile flakes (See Note 2)
  • ½ cup panko breadcrumbs (See Note 3)
  • 1 ½ tablespoon pomegranate molasses (See Note 4)
  • 2 teaspoon lemon juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper


  • olive oil
  • 2 tablespoon walnuts chopped
  • 1 tablespoon parsley chopped


  • Toast the 1 cup + 2 tablespoons for walnuts in a dry skillet over medium heat for 5 minutes. Separate and set aside.
  • Roasted Peppers: If using jarred, roasted red bell peppers go to Step 3 below, if making from scratch preheat oven to 450°F. Line a rimmed baking sheet with parchment paper and oil the peppers. Place on baking sheet and roast for 40 minutes, or until softened and charred. Turn once during roasting. Remove from oven, place in a bowl and cover with towel and cool for 15 minutes. When cooled, remove and discard the skin, seed and stems. You should have 14 ounces total weight.
  • In a skillet over medium heat add 2 tablespoons oil and saute the onion until browned, about 5-6 minutes. Add the garlic, tomato paste, cumin and chile flakes. Cook another minute. Spoon into a food processor along with the roasted peppers, 1 tablespoon of oil, breadcrumbs, pomegranate molasses, lemon juice, salt and pepper. Process for 30 seconds and then add 1 cup toasted walnuts. Process again for another 30 seconds to keep chunky.


  • Transfer to a shallow serving dish, top with a drizzle of olive oil, reserved 2 tablespoons of toasted walnuts (crush with hands) and parsley. Great with warm pita to scoop or vegetables.



  1. Feel free to use jarred, drained roasted red bell peppers. I find them in 12 ounce jars at Trader Joes, Whole Foods, your local market or online. This recipe calls for 14 ounces, so buy 2 jars.
  1. If you can 't find Aleppo chile flakes, substitute 1 teaspoon of red chile pepper flakes.
  1. You can substitute an equal amount of ground almonds.
  1. Pomegranate molasses can be found in most Whole Food Stores or Persian and Middle Eastern food markets and online for ordering. You can also substitute with any of the following: Fresh pomegranate seeds, pomegranate juice + sugar (or honey) with lemon or lime juice.
Recipe adapted from Sami Tamimi and Tara Wigley's cookbook, Falastin.


Sodium: 730mg | Calcium: 88mg | Vitamin C: 297mg | Vitamin A: 7612IU | Sugar: 14g | Fiber: 9g | Potassium: 821mg | Calories: 515kcal | Saturated Fat: 5g | Fat: 42g | Protein: 10g | Carbohydrates: 31g | Iron: 4mg