Muhammara Dip


Muhammara Dip

What do you do when you receive an e-mail with the subject line: “Phenomenal!”? In my case, I opened it, read it and promptly saved it to my “Recipes” folder. And, there it sat for a year. I did not forget about it and it was always on my mind, but it wasn’t until last week, when I was planning my trip to visit my dad and Caroline in Maui, that I moved it back to my Inbox.

Caroline wrote: “Hi Joy, Because I love you so much and as a thank you for the marinade, I’m going to divulge my latest, favorite secret recipe. It is definitely an OMG kinda dip.” Since I would be staying with my dad and Caroline at their home in Kula, Maui, I thought it would be fun to do some cooking and posting with Caroline. This was the perfect opportunity to break out this OMG recipe and give it a try. It is ahhhh-maz-ing!

Pomagranate Concentrate

Muhammara is a roasted red pepper dip (originally from Aleppo, Syria) that also includes toasted walnuts, pomegranate molasses (remember that bottle I found when cleaning out my cupboard), garlic, lemon juice and other seasonings. It is creamy and just the right amount of spicy. OMG – it is so tasty! It would be a big hit at a Superbowl party, or any other gathering. Be prepared to share the recipe for this very unique dip (or even better: tell them the can find it here at

Muhammara Dip2

If you can’t find the pomegranate molasses (or concentrate), simmer 1 cup of pomegranate juice on low heat until it is reduced and thick enough to coat a spoon. However, we highly recommend finding the syrup because you’ll want to make this again and again. EnJOY!

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Muhammara Dip

Recipe Type: Appetizer
Cuisine: Middle Eastern
Author: A Passionate Plate
Prep time:
Total time:
Serves: 6-8
If you can’t find the pomegranate molasses (or concentrate), simmer 1 cup of pomegranate juice on low heat until it is reduced and thick enough to coat a spoon.
  • 7-oz jar of roasted red peppers, drained
  • 2/3 cup walnuts, toasted and coarsely chopped (the toasting is crucial!)
  • 2 small cloves garlic (don’t overdo the garlic or it will drown out the other flavors)
  • 1 Tbsp. lemon juice
  • 2 tsp. pomegranate molasses
  • 1/2 tsp. ground cumin
  • 1/2 tsp. red pepper flakes
  • 1 tsp. kosher salt
  • 1/4 cup extra virgin olive oil
  • Cut vegetables, for dipping, and/or
  • Pita bread, cut into triangles and toasted, for dipping
  1. In a food processor, blend peppers, walnuts, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes and salt until the mixture is smooth.
  2. With the motor running, gradually add the olive oil.
  3. Taste and adjust seasonings.
  4. Serve at room temperature.


  1. oh my goodness, this dip looks so smooth and perfect! I love the flavor combination; i’ve made a red pepper and walnut dip before, but I never thought to include pomegranate molasses. Lovely! can’t wait to try it (and hopefully I get the chance soon, with all the football partying going on.)

  2. Mo Johnson says:

    That sounds de-lish Joy. Hope you are having a great time in hawaii you lucky dog!!!!!

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