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easy muhammara dipping sauce

Easy Muhammara Recipe (Roasted Red Pepper Dip)

Shana Thomas
Make this delicious muhammara dip to enjoy with veggies, pita bread, or as a spread on sandwiches.
Prep Time 1 min
Cook Time 30 mins
Course Appetizer, Dips & Sauces
Cuisine turkish
Servings 12
Calories 63 kcal


  • 3 red bell peppers
  • 1/2 cup fresh breadcrumbs
  • 1/3 cup walnuts
  • 1 tbsp pomegranate molasses
  • 1/2 garlic clove peeled
  • 1 tbsp lemon juice
  • 2 tbsp olive oil or grapeseed oil
  • 2 tsp Aleppo chili flakes can sub with red chili flakes or a pinch of cayenne
  • salt and black pepper to taste


  • Preheat your oven to 350 degrees F, add the red peppers to a parchment-lined baking sheet and cook in the oven for 20-30 minutes. Flip halfway through until the peppers turn slightly blackened on each side (note: the exact time may vary depending on your oven). 
  • Remove the red peppers from the oven and transfer to a dish, cover and let them steam for 4-5 minutes. 
  • Using your hands, peel and remove and discard the skins from the peppers. Next, cut the peppers and remove the stems and seeds. 
  • Add the roasted peppers, breadcrumbs, pomegranate molasses, garlic, lemon, olive oil, walnuts, chili flakes, salt, and black pepper to a food processor or high-powered blender. Pulse until you reach your desired texture. (I like mine creamy. You can make it chunky, if you like).
  • Taste and adjust seasoning, as needed. Store in the fridge to chill. Serve in a dish along with veggies, chips, and pickles. 
Keyword Muhammara Recipe, Roasted Red Pepper Dip