Muhummara Dip Recipe

A rich and smoky Middle Eastern dip made with roasted red peppers, walnuts, and warm spices, perfect for spreading, dipping, or drizzling!

Course Appetizer, Grilling

Cuisine Lebanese, Middle Eastern

Keyword Muhummara Dip Recipe, Roasted Red Pepper dip

Prep Time 10

Cook Time 15

Servings cups

Calories 764kcal

Author Bon Appeteach

Fire roast the red peppers using the oven or grill.
Grilling Method: place the peppers over medium-high direct heat (or directly into the coals), rotating every 1-2 minutes until the skin is fully blistered.
Oven Method: Preheat the broiler and line a baking sheet with foil. Place the peppers onto the baking sheet and broil the peppers so the skin turns black and blisters. Watch closely and rotate the peppers as needed.
Remove the peppers from the heat and place them in a bag or bowl with a lid to allow them to steam for 5-10 minutes.
Once the peppers have steamed and cooled slightly, easily peel off the skins and discard. Remove the stems and seeds and set the peppers aside.

In a food processor (or blender) add the prepared red peppers, garlic cloves, walnuts, bread crumbs, pomegranate molasses, olive oil, lemon juice, and the spices together. Blend until smooth and combined.
Adjust seasoning if needed—add more lemon juice for brightness, pomegranate molasses for sweetness, or a pinch of salt.
Transfer to a bowl, drizzle with extra olive oil, and garnish with chopped walnuts, pomegranate seeds, or a sprinkle of smoked paprika. Serve with warm pita bread, crackers, or fresh veggies.

Store leftovers in an airtight container in the fridge for up to 5 days.