March 11, 2021
Created by Chef Callyn Graf
10 minutes
Serves 6
  • 1 tsp whole cumin seeds
  • 8 oz roasted red peppers
  • 1 cup walnuts
  • 2 Tbsp extra virgin olive oil
  • 1/3 cup breadcrumbs
  • 2 tsp pomegranate molasses
  • 1 tsp sumac
  • 1/4 tsp Aleppo pepper
  • 1/2 tsp salt

Muhammara is a roasted red pepper and walnut dip that originated in the Middle East. It is a savory, rich condiment that can be used as a dip, spread, or sauce for chicken and seafood.

In a dry frying pan over medium heat, toast cumin seeds until fragrant, about 3 minutes. Immediately transfer cumin to a bowl to prevent burning.

In a food processor or blender, add all ingredients and blend until mixture forms a smooth paste. If mixture won’t puree, add water or olive oil by the tablespoon until mixture becomes smooth.

Nutrition per serving: 180 calories; 16g total fat (1.5g saturated); 290mg sodium; 8g carbohydrates; 3g dietary fiber; 1g sugar (1g added sugar); 3g protein