Muhammara (Roasted Red Pepper Dip) With Pomegranate

Why you should try this recipe

• Simple to make and naturally vegan – This roasted red pepper and pomegranate dip is perfect for everything from a quick snack to an elegant appetizer. It’s easy, wholesome, and always a hit! Perfect served with Fluffy Skillet Flatbreads alongside Mutabbal or Shirazi Salad for a tasty mezze-type meal.
• Perfectly balanced flavors and textures – This dip is all about harmony—savory and sweet, crunchy and silky, with a hint of toastiness and just enough heat. Every bite offers a satisfying contrast that keeps you coming back for more.
• A fresh take on Muhammara – Instead of traditional pomegranate molasses, this recipe uses fresh pomegranate for a bright, juicy twist. It’s easier to find and brings a refreshing, modern vibe to this classic dish. Love pomegranate recipes? Try Mango Salad or Whipped Goat Cheese Dip With Pistachios, Pomegranate, Hot Honey.

The ingredients you’ll need

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

• Red bell peppers – Opt for ripe, bright red peppers to get the sweetest, most flavorful base for the dip.
• Walnuts – Unshelled walnuts are best for freshness—crack them yourself to ensure they haven’t gone stale. If using shelled walnuts, look for pale, plump ones, as shriveled or golden-brown walnuts are often rancid.
• Breadcrumbs – Homemade breadcrumbs are ideal, especially from sourdough or artisan bread, but high-quality store-bought options work just as well.
• Chili flakes – I used Turkish Marash red pepper flakes for their mild heat and smoky flavor. Aleppo pepper is an excellent alternative, though any chili flakes you have on hand will do the trick.

How to roast peppers in the oven?

Step 1. Lightly peel the peppers. Use a vegetable peeler to remove most of the skin; it’s okay if a little skin remains in some spots (Images 1). Make vertical cuts around the core. Stand the pepper upright and make a vertical cut down one side, then gently pull that section away from the core (Image 2). Rotate the pepper and continue making vertical cuts, one at a time, until all sides are separated from the core.

Step 2. Remove the seeds and trim each pepper piece. Discard the core and any remaining seeds. Lay each pepper section flat, and use a knife to trim away the white membrane, as it can add an unpleasant bitter taste (Image 3). Then, cut each piece into ½-inch (1.5 cm) strips (Image 4).

Step 3. Roast the peppers. Transfer the bell pepper strips to a large sheet pan lined with parchment paper. Drizzle with 2 tablespoons of olive oil and toss with your hands to coat the strips evenly (Image 5). Roast in a preheated oven at 390°F fan (200°C) for 25 minutes, or until the peppers are tender and slightly charred (Image 6).

Step 1. Toast the walnuts and prepare the base. Transfer the walnuts to a skillet and gently toast over medium heat, stirring frequently with a wooden spoon until fragrant and lightly browned (Image 1). Set aside. In a food processor, combine the roasted red peppers, breadcrumbs, garlic, 1 tablespoon of olive oil, lemon juice, cumin, red pepper flakes, sumac, and salt. Pulse until well combined but still slightly textured, about 30 seconds (Image 2).

Step 2. Add pomegranate seeds and walnuts. Add the pomegranate seeds and toasted walnuts, then pulse 2–3 times (Images 3 & 4). The goal is to keep the texture and crunch from the seeds and walnuts—don’t over-mix the Muhammara!

Step 3. Plate and garnish. Plate the Muhammara in a shallow bowl, create swirls with the back of a spoon, and garnish with pomegranate seeds, sumac, parsley, and a drizzle of olive oil (Image 5). Serve with warm flatbreads, pita bread, or pita chips.

Wine Pairing🍷