Appetizer · Side Dish · Snack · Lunch · Dinner · Middle Eastern ·

Syrian Muhammara with Roasted Red Peppers and Walnuts

Name: Syrian Muhammara with Roasted Red Peppers and Walnuts
Prep time: 27 min
Cook time: 80 min
Total time: 107 min
Yield: 6 servings
Cuisine: Appetizer
Ingredients: 2 large red bell peppers; 1 cup walnuts; 2 cloves garlic, minced; 2 tablespoons lemon juice; 1 tablespoon pomegranate molasses; 1 teaspoon ground cumin; 1 teaspoon red pepper flakes, adjust to taste; 1 teaspoon smoked paprika; Salt and pepper, to taste; 2 tablespoons olive oil; 2 tablespoons fresh parsley, chopped; Warm pita bread or chips; Fresh vegetable sticks

Muhammara is a flavorful dip made with roasted red peppers and walnuts, offering a smoky and spicy taste that's both savory and satisfying.

4.3(972 reviews)

·By Ethan Brooks·July 5, 2025

Syrian Muhammara with Roasted Red Peppers and Walnuts — Appetizer served and photographed from above

Prep

27 min

Cook

1 h 20 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Muhammara Dip

For the Seasoning

For Garnishing

For Serving

Nutrition

Per serving

Calories: 227 kcal
Protein: 4.4 g
Carbs: 14.8 g
Fat: 18.2 g
Fiber: 3.3 g

Whole recipe

Total

Calories: 1361 kcal
Protein: 26.5 g
Carbs: 89 g
Fat: 109 g
Fiber: 20 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 large red bell peppers	60	2	14	0	4
1 cup walnuts	780	18	16	78	8
2 cloves garlic minced	10	0	2	0	0
2 tablespoons lemon juice	8	0	3	0	0
1 tablespoon pomegranate molasses	40	0	10	0	0
1 teaspoon ground cumin	8	0.5	1	0.5	1
1 teaspoon red pepper flakes adjust to taste	6	0	1	0.5	1
1 teaspoon smoked paprika	6	0	1	0.5	1
Salt and pepper to taste	0	0	0	0	0
2 tablespoons olive oil	240	0	0	28	0
2 tablespoons fresh parsley chopped	3	0	1	0	0
Warm pita bread or chips	150	4	28	2	2
Fresh vegetable sticks	50	2	12	0	4

These values are estimates and not intended as dietary advice.

Preparation

Get these tasks done before you start cooking.

Roasting the Peppers

1
Preheat oven
Preheat oven to 450°F (230°C).
2
Place peppers
Place the red bell peppers on a baking sheet.
3
Roast peppers
Roast in the oven for 20-25 minutes until skin is charred and blistered.

Preparing the Walnut Mixture

1
Toast walnuts
Toast the walnuts in a dry skillet over medium heat until fragrant, about 5 minutes.
2
Cool and process
Allow walnuts to cool, then place in a food processor.
Tip: Be sure to cool the walnuts completely before processing to prevent excessive oil release.
3
Add ingredients
Add garlic, lemon juice, pomegranate molasses, and cumin.
Tip: For best results, use day-old bread crumbs if needed to thicken the dip.

How to Make Syrian Muhammara with Roasted Red Peppers and Walnuts

Total time: 1 h 47 min · Yields 6 servings

1
Steam peppers
Remove the roasted peppers from the oven and place in a bowl. Cover with plastic wrap and let steam for 10 minutes.
2
Peel and seed peppers
Remove the skin and seeds from the peppers, then add them to the food processor with the walnut mixture.
3
Blend and season
Blend until smooth, then adjust seasoning with salt, pepper, and red pepper flakes.