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Muhammara and fresh pomegranate seeds in a bowl with flatbreads and a glass of red wine

Muhammara with Fresh Pomegranate

This non-traditional version of Muhammara, a Syrian roasted red bell pepper and walnut dip is both savory and sweet, crunchy and silky, slightly toasty, and with just enough heat. I substituted traditional pomegranate molasses for fresh pomegranate (easier to find and bringing little pockets of freshness and juiciness to this delicious dip). Vegan, and easy to make (with a simple way to roast red peppers), this recipe is perfect for when you want a flavourful appetizer without too much hassle in the kitchen. This Muhammara is the perfect pairing for Cabernet Franc wines.

  • Total Time: 45 minutes
  • Yield: 6 1x



3 large red bell peppers

3 tablespoons (45 ml) of extra-virgin olive oil, plus more to serve

1 and ½ tablespoons (10 g) of breadcrumbs (homemade or store-bought)

1 medium garlic clove, crushed

the juice of half a lemon – (1 tablespoon or 15 ml) of lemon juice

¾ teaspoon of ground cumin

¼ teaspoon of Marash or Aleppo pepper (alternatively, use crushed red chili flakes)

¾ teaspoon of sumac (optional)

¾ teaspoon of flaky sea salt

½ cup (60 g) of walnuts

½ cup (75 g) of pomegranate seeds, plus more to serve

chopped flat-leaf parsley, to serve


Start by preparing the red peppers:

  1. Peel the red bell peppers with a vegetable peeler.
  2. Using a kitchen knife, remove the side of the bell peppers by slicing around the seeds. Remove the base and the white parts too.
  3. Cut the red bell peppers into 1-inch (2.5 cm) strips.

Roast the red peppers:

  1. Transfer the bell pepper strips onto a parchment-lined baking tray (or a large baking dish).
  2. Drizzle 2 tablespoons (30 ml) of extra-virgin olive oil and toss to coat.
  3. Roast for 25 min at 400°F (200°C) until tender and lightly charred. 

Meanwhile, toast the walnuts:

  1. Transfer the walnuts to a skillet.
  2. Gently toast over medium heat, stirring regularly with a wooden spoon, until fragrant and lightly colored.
  3. Set aside.

Assemble the dip:

  1. To a food processor, add the roasted red peppers, breadcrumbs, crushed garlic, 1 tablespoon of extra-virgin olive oil, lemon juice, cumin, red pepper powder, optional sumac, and salt. 
  2. Mix until well combined, but not completely smooth, about 30 seconds. 
  3. Add the pomegranate seeds and toasted walnuts and pulse two-three more times. To keep a crunchy texture, do not over-mix the dip. 

Finish the Muhammara:

  1. Plate the dip into a shallow bowl.
  2. Garnish with extra pomegranate seeds, sprinkled sumac, chopped flat-leaf parsley, and drizzle a generous amount of extra-virgin olive oil. 
  3. Serve with warm fluffy flatbreads, pita bread, or pita chips.

Enjoy with a glass of Cabernet Franc!

Nim Keys

  1.  To easily remove the seeds from a pomegranate: 1/ roll the fruit on a flat surface to loosen the seeds; 2/ score around the middle and tear it open into halves; 3/ hold each half over a bowl, seeds facing down. Using a wooden spoon, whack the skin squeezing a little to release the seeds.
  2. For time-sensitive situations, feel free to use 16 ounces (450 g) of store-bought roasted or chargrilled red peppers preserved in neutral oil (drain well and remove the excess oil).
  3. Though traditional Muhammara is made with mortar and pestle, I like to use a food processor to simplify and speed up the process. To mimic the crunchy texture of the mortal and pestle version, make sure not to over-mix the Muhammara.
  • Author: Ninon
  • Prep Time: 20
  • Cook Time: 25
  • Category: Appetizer
  • Method: Food Processor
  • Cuisine: Middle-Eastern
  • Diet: Vegan


  • Serving Size:
  • Calories: 216
  • Sugar: 7.2 g
  • Sodium: 231 mg
  • Fat: 14.3 g
  • Carbohydrates: 21.5 g
  • Protein: 4.7 g
  • Cholesterol: 0 mg

Keywords: muhammara recipe, roasted red pepper and walnut dip, Syrian Muhammara, red pepper and pomegranate spread