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5 from 2 votes


Muhammara is a summertime staple!  This easy roasted red pepper dip is perfect for wraps, sandwiches, dipping, and more!
Prep Time10 mins
Course: Appetizer
Cuisine: Middle Eastern
Keyword: appetizer, dip, summer
Servings: 8 people


  • 2-3 roasted red peppers (I like the store bought jarred peppers for convenience, see notes for roasting yourself)
  • 2/3 cup walnut pieces
  • ½ cup panko bread crumbs (choose gluten free if needed)
  • ¼ cup sun dried tomatoes (I prefer the ones packed in oil for great consistency in the dip)
  • ½ teaspoon cumin
  • 1 teaspoon paprika
  • ¼ teaspoon aleppo pepper (optional)
  • 2 garlic cloves
  • 2 Tablespoons pomegranate molasses, found at Whole Foods, and in ethnic markets
  • ½ t salt more to taste
  • up to a ½ c warm water to thin it out


  • Place the panko bread crumbs in a skillet over medium heat and toast until slightly brown.  Set aside.
  • Place walnuts in a skillet over medium heat and toast until slightly fragrant.  Set aside.
  • Place peppers, sun dried tomatoes, all seasonings, and toasted panko breadcrumbs into your food processor.  Process until it forms a thick paste.  Thin as needed with warm water to reach a dippable consistency, probably 1 or 2 Tablespoons of water.  
  • Add toasted walnuts to the food processor.  Pulse a few times to incorporate the walnuts, but be sure to leave a few chunks remaining.  
  • Serve with pita and enjoy!


To roast your own red peppers: Preheat oven to 400.  Cut and trim pepper (remove seeds, stem, and white membrane).  Drizzle with olive oil and place on a baking sheet lined with parchment.  Roast in the oven for 30-45 minutes, until charred.  I like to flip the pieces over half way through. 
I like to garnish my Muhammara with a drizzle of olive oil, some fresh parsley, and a few walnut pieces