Home / Recipes / Muhammara – Roasted Red Pepper and Walnut Dip
17 January, 2018

Muhammara – Roasted Red Pepper and Walnut Dip

Posted in : Recipes on by : Chef Spaulding


  • Red Bell Pepper  ||  1 large
  • Walnuts, chopped, toasted lightly  ||  3/4  cup
  • Sea Salt  ||  1/2 tsp
  • Cumin  ||  1 tsp
  • Red Pepper Flakes  ||  1 tsp
  • Lemon Juice  ||   3 tsp
  • Olive Oil  ||  8 Tbs
  • Grenadine   ||   4 tsp  || Must be high-quality, real grenadine


Roasted Pepper

  • Clean, de-seed and slice the Red Bell Pepper into 3/4″ strips.
  • Roast at 400F until blistered, let cool.


  • In the food processor, combine all the ingredients (Roasted Pepper, toasted Walnuts, Salt, Cumin, Pepper Flakes, Lemon Juice, Olive Oil, Grenadine).
  • Pulse, then puree until all the ingredients are combined and it reaches a texture you like.
  • If it’s too soft, add some more Walnuts (or hold back some of the Olive Oil until you are sure).
  • If it’s too thick, add more Olive Oil; or if taste demands, some Lemon Juice and/or Grenadine.


  • Most recipes call for Pomegranate Molasses (store bought or homemade). But I always have plenty of high quality Grenadine to stock the bar (See Scofflaw Cocktail recipe) and I now prefer the flavor in the Muhammara. I have been known to reduce the Grenadine to thicken it up, but it seems an unnecessary effort.
  • Most (all?) recipes call for some bread crumbs to thicken the dip. I have never found this necessary. (And without out the bread this is GF.)
  • Note: you can char the unsliced Pepper on a flame of a gas stove. I have also used a jar of roasted Red Peppers, but don’t like the final texture as much.

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