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A bowl full of muhammara, a syrian red pepper sauce garnished with walnuts and surrounded by pita.

Muhammara (Syrian Hot Pepper Dip)

A wonderful hot pepper dip that goes great on Syrian Pita bread.
Course Appetizer
Cuisine Syrian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 468kcal
Author Darlene at International Cuisine


  • 2 red bell Peppers Seeded and quartered
  • 3 Slices whole wheat bread crusts removed
  • 3/4 cup walnuts chopped
  • 2 Tablespoons lemon juice fresh
  • 2 Tablespoons Aleppo Pepper ground
  • 2 teaspoons Pomegranate molasses
  • 1 clove garlic minced
  • 1 teaspoon cumin ground
  • pinch salt to taste
  • 1/2 cup olive oil
  • 1 pinch sumac


  • Line a baking sheet with aluminum foil
  • Place the bell peppers skin side facing up onto the foil, roast in a broiler until the skins turn black and blistered this should take about 5-10 minutes.
  • Remove the peppers and place them in a bowl and cover with plastic wrap, set aside for about 15 minutes Meanwhile, toast the bread in a toaster and let cool.
  • Put the toast inside a plastic ziplock bag and seal then crush the toast with a rolling pin to make crumbs.
  • Remove the plastic wrap from the bell peppers and remove the skin from the peppers and mash them with a fork.
  • In a food processor, combine the mashed peppers, bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin and salt. Pulse a few times and then put on low and slowly add in the olive oil until combined. Put the mixture into a serving dish and sprinkle with some sumac and if you would like, garnish with a few walnuts.
  • Enjoy with Syrian Pita Bread


Calories: 468kcal | Carbohydrates: 18g | Protein: 7g | Fat: 43g | Saturated Fat: 5g | Sodium: 154mg | Potassium: 372mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3061IU | Vitamin C: 79mg | Calcium: 68mg | Iron: 3mg