Muhummara Roasted Red Pepper Walnut Dip

"Consider this colourful Syrian dish for Thanksgiving or the holidays. Full of protein & good fats, its great for Keto and low carb diets."
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  • Recipe Card
Prep time 15mins
Cook time 10mins
Serves or Makes: 4

Recipe Card


  • 3 red bell peppers
  • 1 1/2 cups finely chopped raw walnuts
  • 3 finely chopped cloves garlic
  • 2 teaspoon paprika
  • 1 ground cumin
  • 1 Aleppo Pepper
  • 1/14 cups fresh lemon juice
  • 2 1/2 tablespoons pomegranate molasses
  • Kosher salt and pepper to taste
  • Handful of coriander to garnish
  • 2 tablespoons extra-virgin olive oil


  • Step 1

    Preheat the oven to 350F.

  • Step 2

    Place bell peppers on a baking sheet, and roast them for 15 min. Half way through, change the setting to broil rotate frequently until skin is slightly blackened.

  • Step 3

    Peel the red peppers using a paring knife and discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes, lemon juice, pomegranate and molasses into a food processor with a teaspoon of salt, and run until the dip is smooth.

  • Step 4

    Garnish with coriander and olive oil.

  • Step 5

    Cool and serve.

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