Muhammara in a serving dish topped with feta cheese alongside pita bread.
Appetizers,  Easy,  Our Favorites,  Recipes,  Vegan,  Vegetarian


A rich, garlicky dip made from roasted red peppers, walnuts, and pomegranate molasses. Great served with pita bread and feta cheese.

Some friends of ours had an Oktoberfest gathering at their house over the weekend, and since they had the meat and beer situation covered, I offered to bring one of our favorite dips.

This stuff is unlike any other dip we’ve had – it’s nice and garlicky (I always use 4 cloves of garlic), and the richness that the pomegranate molasses adds is really wonderful.

The original recipe calls for fresh breadcrumbs and toasted walnuts, but I’ve made it so many times without bothering to do those extra steps, and it’s still wonderful.

This stuff is always a hit at parties… unless people aren’t into garlic ;).


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Overhead view of muhammara dip topped with feta and pita bread alongside.


  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Gourmet)
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: about 1 3/4 cups 1x
  • Category: Appetizer
  • Method: No Cook
  • Cuisine: Syrian


A rich, garlicky dip made from roasted red peppers, walnuts, and pomegranate molasses. Great served with pita bread and feta cheese.


Units Scale
  • 7-ounce jar roasted red peppers, drained
  • 2/3 cup bread crumbs
  • 1/3 cup walnuts, chopped fine
  • 2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
  • 1 tablespoon fresh lemon juice, or to taste
  • 2 teaspoons pomegranate molasses
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried hot red pepper flakes
  • 3/4 cup extra-virgin olive oil, plus more for garnish
  • Crumbled feta, for garnish (omit to keep this vegan)
  • Pita triangles as an accompaniment


  1. In a food processor blend together the peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin and red pepper flakes until the mixture is smooth.
  2. With the motor running, add the oil gradually until it reaches a consistency that you like (you may use slightly more or less than 3/4 cup).
  3. Transfer to a bowl, drizzle with a little more olive oil and sprinkle on some feta. Serve at room temperature with pita triangles for dipping.


Recipe adapted from Gourmet December 1993


  • Serving Size:
  • Calories: 262
  • Sugar: 2.9 g
  • Sodium: 68.1 mg
  • Fat: 24.8 g
  • Saturated Fat: 3.4 g
  • Carbohydrates: 10.3 g
  • Fiber: 1.2 g
  • Protein: 2.3 g
  • Cholesterol: 0 mg

Keywords: pomegranate molasses, roasted red peppers, walnuts

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Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


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