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Muhammara (Syrian Red Pepper Dip)

Muhammara, Syrian Red Pepper Dip

Let's mix it up a little. Your friends are all expecting you to bring hummus and baby carrots. Bring this red pepper spread and amaze them. On days I don't want to cook I have been known to cook up a batch of pasta and while the pasta is cooking throw together a bath of Muhammara. Toss the two together and voila dinner.

Course Appetizer, Side Dish
Cuisine Syrian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 people


Muhammara (Syrian Red Pepper Dip)

  • 1 1/2 cup roasted red peppers
  • 1/2 cup sun dried tomatoes in oil drained
  • 1/4 cup pomegranate molasses link in shop
  • 1/2 cup walnuts lightly toasted
  • 1/2 tsp cinnamon
  • 1 tsp paprika
  • 1/4 cup fresh mint
  • 1 tsp cumin
  • 2-3 cloves garlic
  • 1/3 cup GF breadcrumbs I use Ians GF panko, In my estimation the best around
  • 1/4 cup olive oil
  • lemon juice to taste


  1. Toast your walnuts for a couple of minutes in a dry pan over medium heat.

  2. Place all the ingredients (including the walnuts) in a food processor or blender and puree until smooth. Taste and adjust for your personal taste by adding more spice (paprika) or thin it with olive oil. I personally like to throw in a splash of the liquid that comes with the red peppers.

  3. Garnish any darn way you want. I garnish it every which way. Some of my favorite garnish are toasted pine nuts, fresh mint and a squeeze of fresh lemon.

    Serve with pita, toasted bread or a spoon.

  4. Will keep covered in the fridge for 3 days. Just wake it up with little lemon juice and give it a good stir before serving.