Muhammara Dip

Muhammara Dip

This dip of toasted walnuts, roasted red pepper and seasonings is easy to prepare and improves its flavor overnight.


  • 1 roasted red pepper, seeded
  • 2 tablespoon gluten-free bread crumbs (I used gluten-free pretzels whirled in a coffee grinder)
  • 1/2 cup California walnuts, toasted
  • 1 heaping teaspoon cumin, toasted
  • 1 tablespoon olive oil
  • 1 tablespoon pomegranate molasses
  • 1/2 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1 teaspoon fresh lemon juice
  • 1 small clove garlic, minced


  1. Toss all ingredients in a food processor and pulse until well-mixed. You want some texture left, so don’t over-process. Let stand for 20 minutes before eating. Lasts about a week in the fridge.
  2. Garnish with some more walnuts and a drizzle of olive oil.
  3. Serve at room temperature. The dip can be stored in a sealed container overnight in the fridge to improve its flavor, bring up to room temperature before serving.