Muhammara in Arabic means reddened, so Muhammara Roasted Red Pepper Walnut Dip this is a hot pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines. The Aleppo pepper gives the dish a little bit of a kick but not so spicy as to provide you with indigestion, and the pomegranate balances out the spice with a sweet yet sour undertone.

Muhammara Roasted Red Pepper Walnut Dip [Vegan]



  • 3 red bell peppers
  • 1 1/2 cups raw walnuts, finely chopped
  • 3 cloves garlic, chopped
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 2 teaspoon Aleppo Pepper
  • 1/4 cup fresh lemon juice
  • 2 1/2 tablespoons pomegranate molasses
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and pepper to taste
  • Coriander to garnish


  1. Preheat the oven to 350°F.
  2. Place bell peppers on a baking sheet, and roast them for 10 min. Half way through, change the setting to broil rotate frequently until skin is slightly blackened.
  3. Peel the red peppers using a paring knife and discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, Aleppo pepper, lemon juice, pomegranate molasses and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth.
  4. Garnish with coriander.
  5. Cool and serve.