Go Back
+ servings
5 from 4 votes


Muhammara is a healthy Middle Eastern dip made with roasted bell peppers. It makes a quick appetizer for unexpected guests, and midnight munchies! It's sweet, savory, slightly smoky, earthy, and a little spicy!
Author Diana
Servings 6 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 3-4 red bell peppers
  • ½ cup walnuts shelled - preferably toasted
  • cup dried breadcrumbs
  • 1 tablespoon tahini
  • 1 teaspoon tomato paste
  • 1 teaspoon pomegranate molasses
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup extra virgin olive oil


  • Either roast the bell peppers over the flame on your stovetop, or on a sheet pan in the oven for 10 minutes at 360°F (180°C), then place under the broiler for a few minutes peel side up.
  • Remove from the sheet pan, and place in a bowl and cover with plastic wrap. The bell peppers will "steam" for 10-15 minutes, and will become easier to peel. When they're cool enough to handle, peel them and place in a food processor.
  • Add the rest of the ingredients to the food processor, and blend until it's a smooth paste.
  • Transfer to a bowl, and serve with a drizzle of extra virgin olive oil, extra walnuts, fresh herbs, and pita bread or chips.



Either roast your own bell peppers at home, or you can buy jarred roasted bell peppers.


Calories: 203kcal | Carbohydrates: 10g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Sodium: 250mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1878IU | Vitamin C: 76mg | Calcium: 31mg | Iron: 1mg