Muhammara – Red Pepper & Walnut Dip

Muhammara Red Pepper Walnut Dip Recipe

Muhammara Red Pepper Walnut Dip Recipe

Muhammara – Red Pepper & Walnut Dip

Muhammara is a Middle Eastern dip, originating in Syria. It is made from roasted red peppers and walnuts, with a perfect balance of sweet, earthy flavours, and a delicious tang from the pomegranate molasses.

I like to roast my own red peppers but you can also use red peppers from a jar if you want to skip that step!

If you can’t find any pomegranate molasses (you can order on Amazon), you can also use date syrup or honey with a squeeze of lemon juice for the zing.

Muhammara is wonderful served with toasted pita bread or if you want a low-carb option, I love to use roasted cauliflower leaves – you can use any vegetable to dip. It’s also great served as part of a mezze board alongside some hummus and baba ghanoush.

If you like this recipe for Muhammara, I think you’ll love my other dips including:

Let me know if you make this on Instagram: @elibrechernutrition – I would love to see your creations!


Muhammara Red Pepper Walnut Dip Recipe Eli Brecher

Muhammara – Red Pepper & Walnut Dip

Makes about 8 servings


  • 3 red bell peppers, roasted
  • 4 tbsp extra virgin olive oil
  • 2 cups walnuts, gently toasted in pan for 2-3 minutes
  • ½ cup oat flour or bread crumbs (traditionally used)
  • 2 tbsp pomegranate molasses (or date syrup/honey with a squeeze of lemon)
  • 1 garlic clove, roughly chopped
  • 1 tsp ground paprika
  • 1 tsp ground sumac
  • 1 tsp ground cumin
  • ½ tsp salt
  • ½ tsp cayenne pepper or chilli flakes
  • Optional: 2 ½ tbsp tomato paste


  1. Pre-heat the oven to 180 C. Wash the peppers, cut into into about 4 pieces, removing the seeds. Place them skin down on a baking tray and bake for 35 minutes, flipping them over 5 minutes before the end.
  2. Meanwhile, add your walnuts to a frying pan on a medium heat. Stir for 4 minutes, then transfer to a bowl and allow to cool.
  3. Add your oat flour or breadcrumbs to the same pan and toast for 4 minutes until the colour starts to go golden brown, then allow to cool.
  4. Once the peppers have cooled down, add all ingredients to a food processor and blend for about 2 minutes, until a smooth consistency forms.
  5. Transfer to a bowl and use a the back of a spoon to smooth out the dip and form a well in the middle.
  6. Drizzle over a dash of olive oil or pomegranate molasses, then garnish with pomegranate seeds, fresh parsley leaves, chopped walnuts and a pinch of chilli flakes.

If you give this recipe a try, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your recreations!


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For more savoury recipe ideas, try these recipes:



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