Muhammara dip ingredients | muhammara red pepper dip | muhammara recipe
Dips & Chutney

Muhammara Dip Recipe | Red Pepper Walnut Dip | Lebanese/ Syrian Dip

Muhammara dip is an extraordinarily delicious dip which is very popular in Lebanon but is interestingly originally from Syria. This red pepper walnut dip is one of most flavourful dips I’ve ever tasted. This middle eastern dip definitely causes an explosion of flavours in one’s mouth. Muhammara dip recipe does demand a little bit of time at hand, however, trust me, it is so worth every minute you spend making it as it tastes phenomenal and is almost too good to be true.

Muhammara dip has an intrinsic smoky flavour thanks to the fire roasted red bell peppers/capsicum, a subtle sweetness which originates from pomegranate molasses and an aromatic spicy and savoury flavour. If you’re looking for a perfect dip to serve with your appetizers or just to spread on your bread, Muhammara red pepper dip is a clear winner. Furthermore, if you’re looking for making some lip-smacking dips and chutney, check them out on our blog.

Serves 5 people

Cooking time 30-45 minutes



  • 2 medium-sized red bell pepper, fire -roasted, peeled and deseeded
  • ½ cup walnuts (akhrot), toasted in olive oil
  • 2 tbsp breadcrumbs
  • ½ tbsp red chilli powder or flakes 
  • 1 tbsp pomegranate molasses  
  • 5-6 garlic cloves
  • 2 tbsp lemon juice 
  • 1 tsp cumin (jeera) powder
  • 3 tbsp olive oil
  • Salt to taste
  • Coriander (dhaniya) leaves to garnish

How to make Muhammara Dip | Red Pepper Walnut Dip

  1. Take two red bell peppers or capsicum and fire roast them over your cooking stove until black and tender. This may take up to 10-15 minutes. Peel off the black surface, deseed them and cut into chunks.
  2. For making pomegranate molasses, blend pomegranate seeds and strain out the juice. Add the pomegranate juice in a pan with a tsp of sugar and boil it on high heat. After that, lower the heat to low, keep cooking, stirring and reduce the juice until a syrup consistency is achieved.
  3. In another pan, add 1 tbsp of olive oil, walnuts and toast lightly for 5 minutes on low heat.
  4. Finally ,add fire roasted bell peppers, walnuts, pomegranate molasses, breadcrumbs, 3 tbsp olive oil, garlic cloves, salt, cumin seeds, red chilli powder and blend all the ingredients in a mixer grinder or food processor into a smooth paste or muhammara dip.
  5. Garnish with coriander leaves, walnuts and pomegranate seeds.


  1. If you’re unable to make Pomegranate molasses at home, it can also be purchased online easily in India.
  2. Breadcrumbs can be made toasting a piece of bread on both sides until it is very crisp and hard. Make sure not to burn it though. Cool it and either crush it hand or in a blender to make breadcrumbs.
  3. If breadcrumbs are not available, you can also replace it with toasted bread chunks.


  1. I made this today and it is delicious! I made one small change replacing the red chili flakes with smoked paprika and some freshly ground black pepper as some of my family cannot eat hot peppers (I’ll just add a little chili to my servings).

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