top of page
  • Writer's pictureAnthony DeNovellis



1 jar roasted red bell peppers

3 Tbsp Extra virgin olive oil

1 lb shelled toasted walnuts

4 garlic clove (roughly chopped)

2 1/2 tbsp tomato paste

2 tbsp pomegranate molasses (I used this one)

1 tsp Chili powder

1/2 tsp sugar

1 tsp sumac

1/2 tsp salt

1/2 tsp cayenne pepper (optional)


In the bowl of a large food processor, combine the roasted red pepper strips with extra virgin olive oil, walnuts, tomato paste, pomegranate molasses, chili powder, sugar, sumac, salt and cayenne.Blend into a smooth paste

Transfer to a serving bowl. You may cover the muhammara and refrigerate, but be sure to bring the dip to room temperature before serving.

When ready to serve, top the dip with a drizzle of extra virgin olive oil, and garnish with a little more walnuts and fresh parsley, if you like.

Serve with pita bread or pita chips.

18 views0 comments


bottom of page