Dip made of red peppers and walnuts. Topped with walnut halves and herbs. Accompanied by bowls of olives and a plate with pita bread.

Muhammara is a Middle Eastern walnut and roasted red pepper dip that’s all sorts of savory, sweet, slightly smoky, and just enough spicy! It’s like romesco sauce.  

This recipe is easy to make, and you can make it even easier if you use roasted red peppers from a jar. Serve with warm pita as part of a Mezze platter, top your grilled fish or chicken or spread it on your sandwiches. 


  • 2 red bell peppers 
  • 4 Tbsp extra virgin olive oil, divided 
  • 4 oz walnuts, toasted 
  • 1 garlic clove roughly chopped 
  • 2 ½ Tbsp tomato paste 
  • ¾ cup breadcrumbs 
  • 2 Tbsp pomegranate molasses 
  • 1 tsp Aleppo pepper, or 2/3 tsp sweet paprika and 1/3 tsp cayenne pepper 
  • ½ tsp sugar 
  • 1 tsp sumac 
  • ½ tsp salt 
  • Additional pinches cayenne pepper to taste 


Preheat oven to 425°. Line an edged sheet pan with parchment paper. 

Brush bell peppers with 1 Tbsp olive oil. Place on sheet pan and roast for 30 minutes or so, turning them over 1-2 times. 

Remove peppers from oven and place in a bowl and cover with plastic wrap for a few minutes. When cool enough to handle, peel peppers and remove seeds. Slice peppers into small strips. 

In a large food processor, combine the roasted red pepper strips with 3 Tbsp olive oil, garlic, walnuts, tomato paste, breadcrumbs, pomegranate molasses, Aleppo pepper, sugar, sumac and salt. Blend into a smooth paste. Adjust seasonings to taste. 

Transfer to a serving bowl. Can refrigerate for several days, bring to room temperature before serving.  

When ready to serve, top the dip with a drizzle of extra virgin olive oil, and garnish with a little more walnuts and fresh parsley, if you like. Serve with pita bread or pita chips. Enjoy!