Muhammara (red pepper and walnut dip)

An intense Syrian dip: roasted peppers and walnuts blended with pomegranate molasses and cumin. Sweet, gently spicy and original, it is delicious with bread or crudités.

Prep: 15 min  |  Cooking: 0 min  |  Servings: 6  |  Difficulty: Very easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 207 kcal · 4 g protein · 10 g carbohydrate · 16 g fat

Ingredients

• 3 roasted red peppers
• 100 g walnuts
• 2 tbsp breadcrumbs
• 1 tbsp pomegranate molasses
• 1 tsp cumin
• 2 tbsp olive oil

Method

1. Peel the roasted peppers.
2. Blend them with the walnuts, breadcrumbs and cumin.
3. Add the pomegranate molasses and olive oil.
4. Keep the texture slightly grainy.

Nutritional benefits

Red peppers are rich in vitamin C and antioxidants, and walnuts in healthy fats (omega-3) that are good for the heart. Pomegranate molasses adds its characteristic sweet and tangy note. An original, healthy dip and an alternative to hummus, naturally vegan and gluten-free (with suitable breadcrumbs).

Variations and substitutions

• Gluten-free: use gluten-free breadcrumbs or oat flakes.
• Spicier: Aleppo pepper.
• With hazelnuts instead of walnuts.
• As a sauce for grilled meats and bowls.

Storing and preparing ahead

Keeps for 5 days in the fridge, topped with a drizzle of oil.

💡 Good to know

Pomegranate molasses is what makes muhammara what it is; if you cannot find any, a little lemon juice and honey will partly imitate it.

Read more

Discover more vegetarian recipes · vegan recipes · gluten-free recipes · lactose-free recipes.

Foods in this recipe: red peppers · walnuts · breadcrumbs · molasses · pomegranate.

You might also like these recipes: Homemade ratatouille · Homemade hummus · Baked falafels.