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Recipe Collection

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The Heights’ Muhammara (Roasted Pepper and Walnut Dip)

The Heights’ <em>Muhammara</em> (Roasted Pepper and Walnut Dip) Related:   appetizers, condiments & sauces, Israel & Middle East, July 4th, low-fat, pareve, vegan, vegetables & legumes, vegetarian

Prep time: 5 minutes

Cook time: 20 minutes

Yield: 2 cups

This classic Middle Eastern dip of roasted pepper, walnut and pomegranate molasses is great for dipping with pita chips or veggies and is excellent in a sandwich with roasted vegetables. Muhammad (above right) is part of The Heights’ Mediterranean platter, which includes homemade hummus with pine nuts, babaganoush and tabbouleh.

Jarred roasted peppers work well for this recipe. Pomegranate molasses (also sold as pomegranate syrup) is available at Middle Eastern and Israeli supermarkets, as well as Whole Foods.


  • ¾ cup walnuts
  • 2 cups roasted peppers
  • 2 garlic cloves, peeled
  • ½ cup breadcrumbs
  • 1 tablespoon pomegranate molasses
  • ½ teaspoon paprika
  • Pinch of ground cumin
  • ½ tablespoon kosher salt
  • ½ cup olive oil
  • ½ cup corn oil or canola oil


  • Preheat the oven to 350 degrees. Layer walnuts on a baking sheet and toast in the oven for about 15 minutes, mixing a couple of times to get even toasting, until walnuts are darker in color and fragrant. Cool completely.
  • Pat dry roasted peppers using paper towels until very dry. This step is essential to getting the right consistency for the dip. Put all ingredients except for the oils in a blender or food proccessor, blend until smooth for about 3 minutes. With blender running, slowly add oils. Mix until mixed in completely and emulsified. Store muhammara in a sealed container in the fridge up to 5 days.

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