March 28, 2009


Muhammara is a dip from Turkey and other areas of the Middle East. If you're tired of hummus and baba ganoush, this is an excellent change of pace. It is a simple dish that derives its flavor from walnuts, roasted red peppers, and pomegranate. Other variations add spices like cumin, but I have kept this one simple. This makes a great bread dip or can be spread on toast. Some also use it as a sauce for meat dishes. We used it as a dip for our gluten-free flatbread (see this recipe).

You can often find pomegranate molasses in Middle Eastern groceries, or you can purchase at Amazon here: Pomegranate Molasses 10fl.oz This stuff is delicious and is useful for other Middle Eastern dishes.


Makes about 1½ cups.


1 c walnuts
2 small red bell peppers
2 T olive oil, divided
2 cloves garlic, sliced
1 t salt
1 T pomegranate syrup or molasses


1. Preheat oven to 375°F. Spread walnuts on baking sheet, and toast 5 - 10 minutes until light brown and fragrant. Remove from the oven and let cool.

2. Roast red bell peppers on a grill until the skins are black all over. When they are cool, rub off the blackened skin, remove the seeds, and coarsely chop.

3. Heat 1 tablespoon olive oil in small skillet over medium heat. Add garlic and sauté 1 minute. Remove from heat, and allow garlic and oil to cool.

4. Purée bell peppers, walnuts, garlic, remaining olive oil, salt, and pomegranate molasses in a food processor until smooth. Season with pepper. Transfer to small serving bowl.

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