Spice Bazaar

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Muhammara (Roasted Red Pepper & Walnut Dip)

Added on
Prep 5 min.
Cooking 5 min.
Total 10 min.
Yield Makes 3 Cups

Muhammara is served as a condiment with grilled meats and chicken. It is also great as a dip or a sandwich spread.

Place walnuts in a food processor and process until finely chopped. Drain roasted red peppers, reserving liquid. Place in the processor with remaining ingredients. Process until almost smooth, adding reserved red pepper liquid and a little water if needed to obtain a dip consistency.

Variation: For a mellower Muhammara, blend it into 8 oz of softened cream cheese.

NOTE: The hot pepper paste is preferred in this recipe. However, the concentrated paste, which is available in supermarkets, may be used.


  • 1 1/2 c Walnuts
  • 16 oz Roasted Red Peppers
  • 1/3 c hot pepper paste* OR 1 Tbsp concentrated hot pepper paste
  • 1/2 c plain bread crumbs
  • 1 tbsp Pomegranate syrup*
  • 2 tbsp Olive Oil
  • 2 tsp Aleppo Pepper* or hot chile
  • 2 tsp Sesame Tahini Sauce & Dip Spice