Muhammara is a creamy delicious dip you can enjoy on its own or in many other tasty ways. Try it now and impress your loved ones!

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bell peppers tomato paste yellow onion walnuts Aleppo pepper bread crumbs pomegranate molasses olive oil cumin cinnamon sugar salt

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Cut your peppers in half, and remove the stem and seeds.


Place peppers cut side down on a baking sheet lined with parchment paper and drizzle them with 2 tablespoons of olive oil.


Cover peppers and roast them at 450℉ for 30-35 minutes until charred.


Remove peppers from the oven and place them into a plate and immediately cover them with plastic wrap to let them sweat for 30 minutes.


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Peel off the skin and discard. Add the peeled roasted peppers, onion, walnuts, tomato paste, and red pepper paste into a food processor.


Add the breadcrumbs, olive oil, spices, and pomegranate molasses. Pulse until everything is finely chopped.


Serve with a little bit of olive oil and walnuts.


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