Muhammara Pepper and Walnut Dip: A Home-Style Recipe
Dips & salads · Makes 6 side servings · Published October 22, 2026
Roasted peppers, walnuts and pomegranate molasses make a sweet-tart dip. The breadcrumb amount depends on how much liquid remains in the peppers.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 3 large red bell peppers
- 3/4 cup toasted walnuts
- 1/3 cup breadcrumbs
- 2 tbsp pomegranate molasses
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 small garlic clove
- 1/2 tsp cumin
- 1/2 tsp mild Aleppo pepper
- Salt to taste
Method
- Roast peppers at 425°F for 30–40 minutes, turning until skins blister. Cover in a bowl 10 minutes, then peel, seed and drain.
- Pulse walnuts and breadcrumbs in a processor until finely chopped, not oily.
- Add peppers, molasses, oil, lemon, garlic and spices. Pulse to a textured paste, adding a little more breadcrumb if too loose.
- Taste for salt and tartness. Serve with bread or chill promptly; use refrigerated leftovers within 3–4 days.
A better result
Start with mild pepper and adjust to taste. Pomegranate molasses can be very sour, so measure before adding more.
Serve it together
Serve alongside hummus for contrasting colors and flavors. Order muhammara to round out a ready-made mazza spread.
Prefer it ready to serve?
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