Easy and delicious muhammara dip with roasted peppers, Aleppo pepper flakes, walnuts and pomegranate syrup! 10 ingredient, gluten free, BIG flavor.



  • 2-3 Soup < sp an class="wprm-recipe-ingredient-name">Pomegranate molasses*
  • 3 large peppers (with skin)
  • 3 EL breadcrumbs (vegan + gluten-free // I like Ian’s GF Panko Bread Crumbs)
  • < span class="wprm-recipe-ingredients-amount">1/ 2 TL ground cumin
  • 1/2 Tea Sea salt plus plus to taste< / span>
  • 2 < span class="wprm-recipe-ingredients-unit">TL Aleppo Pepper Flakes (more to taste // or less than 1/4 the amount of red pepper flakes)
  • 1 Cloves Garlic (minced // or garlic-infused oil)
  • 1/2 cup raw nuts* (loosely hacked)
  • 1 Soup Olive oil < span Class="wprm-recipe-ingredient-notes wprm-recipe-ingredient -notes- faded">(if avoiding oil, omit)
  • 2 Tablespoon < span class="wprm-recipe-ingredient-name ">Lemon Juice

FOR SERVING optional


  • If making your own pomegranate molasses*, heat the pomegranate juice in a small saucepan over medium-high heat until it comes to a gentle boil. Then reduce the heat to low (low/medium-low) and cook for 20-30 minutes or until reduced by half. Let cool down. Otherwise, use store-bought products.
  • Meanwhile, heat the oven to 232°C and place the whole peppers directly on a baking sheet. Roast for 20-25 minutes or until black on the outside. Cover with foil to allow steam to escape and leave to cool for 10 minutes. Then remove the core, kernels and skins and set aside.
  • In a food processor, add the pomegranate molasses, breadcrumbs, cumin, salt, chili flakes, Combine garlic, walnuts, olive oil and lemon juice and legumes (instead of mixing). Then add the roasted peppers and pulse a few more times to combine. I love a bit of texture in this dip instead of a puree.
  • Flavour and adjust flavor as needed and add more add lemon for acidity, garlic for zing, chilli flakes for spiciness, pomegranate syrup for sweetness/depth of flavor, sea salt for flavor, salt, or cumin for smoky flavor.
  • Serve with fresh flatbread, flatbread, crackers or vegetables of your choice! Best fresh. Store leftovers, covered, in the refrigerator for up to 3 days. Allow to come to room temperature before eating – I like it lukewarm.
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