Recipe adapted from

Muhammara is a Middle Eastern dip that originates from Aleppo, Syria. It is traditionally made with breadcrumbs, but can easily be made without. 

Prep Time

0 minutes

Cook Time

15 minutes


3 Cups


1 1⁄2 cups walnuts
15 ounces roasted red peppers (1 jar)
1⁄2 lemon juice (juice from 1/2 lemon)
1 bunch scallion
1⁄4 cup pine nuts
1 tablespoon pomegranate molasses
1 teaspoon apple cider vinegar
1⁄2 teaspoon cumin
1 teaspoon red pepper flakes
1⁄2 teaspoon pepper, aleppo (or smoked paprika )
  salt (to taste)
  black pepper, cracked (to taste )


Toast the walnuts lightly until they are aromatic, but not burned. Combine all ingredients in a food processor and pulse until fairly smooth. The walnuts probably won’t become perfectly smooth, but you want the texture to be consistent throughout. Adjust seasonings to taste. Serve drizzled with olive oil and enjoy with veggies or pita.