Muhammara Dip

Prep Time: 20 min
Inactive Time: 15 min
Cook Time: 25 min
Total Time: 1 hr
Servings: 6
  • 3 large red bell peppers
  • 1/2 cup chopped walnuts
  • 1/4 cup fresh bread crumbs
  • 1/4 cup Filippo Berio Delicato Extra Virgin Olive Oil, divided
  • 1 tbsp lemon juice
  • 1 tbsp pomegranate molasses
  • 1 tsp ground cumin
  • 1 clove garlic
  • 1 tsp each sea salt and pepper
  • 1/4 tsp red pepper flakes
  • Vegetable crudités, crackers and flatbreads, for serving
      • Preheat oven to 450°F. Arrange red peppers on foil-lined baking sheet. Bake, turning occasionally, for 20 to 25 minutes or until charred all over. Transfer to heatproof bowl; cover with plastic wrap. Let stand for 15 minutes. Peel, stem and seed peppers, discarding peel, stem and seeds.
      • In food processor, pulse roasted red peppers, walnuts, bread crumbs, 3 tbsp olive oil, lemon juice, pomegranate molasses, cumin, garlic, salt, pepper and red pepper flakes until smooth and combined.
      • Transfer dip to shallow serving bowl; drizzle with remaining olive oil. Serve with crudités, crackers and flatbreads.


      – Substitute Filippo Berio Balsamic Glaze for pomegranate molasses if desired.
      – For a gluten-free dip, use gluten-free bread crumbs.



    Appetizers & Snacks

    Ingredient: Vegetables

    Cooking Method: Bake

    World Cuisine: Middle Eastern

    Product: Extra Virgin

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