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Homemade Muhammara Dip

This Homemade Muhammara Dip recipe is super easy to make, big on flavor, and an essential addition to your dinner table this evening!
5 from 2 votes
Course Appetizer, dip, low carb, Side Dish, Snack
Cuisine Mediterranean, Middle Eastern


  • 3 red pepper large
  • 1 onion small
  • 1 cup walnuts
  • 2 garlic cloves small
  • ¼ cup virgin olive oil
  • ¼ cup tahini
  • 1 small lemon juice
  • ½ cup bread crumbs
  • 1 teaspoon cumin
  • ½ tsp. coriander
  • 2 tablespoon pomegranate molasses
  • 1 tablespoon red pepper paste


  •  Preheat your over to350°F. 
  • Bake the red peppers for 30 minutes. After they are done, allow them to cool for 10 minutes then remove the stem.
  • Place all of your ingredients, alongside the roasted red peppers, in a food processor. Mix for about 2-3 minutes for the creamy texture.
  • Garnish with some crushed red pepper, walnuts, or olive oil.


Tips for a Perfect Muhammara

If you have time, and you are looking for extra flavor, I recommend toasting the walnuts beforehand in the oven or in a pan. This step is completely optional. You will still end up with an amazing dish regardless.
Transfer your dip to a bowl at room temperature before serving. It is important to allow the flavors to settle in for some time before you dig in.
Because this recipe relies heavily on spices, it is important that you find the perfect balance according to your preferred taste preference. So taste and adjust until you are satisfied!
Tried this recipe?Let us know how it was!