Video and recipe by @cook.mediterranean diet.meal


Muhammara is a spicy dip from the Levant countries of Syria and Lebanon. The dip is a delightful addition to any mezze platter or sandwich spread.


  • Bell Peppers
  • Onions
  • Tomatoes
  • Extra Virgin Olive Oil
  • Salt & Pepper
  • Cumin
  • Tomato Paste
  • Fresh Garlic
  • Pepper Flakes
  • Walnuts
  • Pomegranate Molasses
  • Breadcrumbs
  • Pomegranate Seeds
  • Fresh Parsley


  1. Chop bell peppers into large pieces. Remove the seeds.
  2. Add  to a baking sheet lined with parchment paper.
  3. Chop onion into large chunks then add them to a tray.
  4. Chop the tomatoes into quarters and add them to the tray.
  5. Sprinkle the chopped onion and tomatoes on the tray with extra virgin olive oil, salt and pepper.
  6. Give a quick toss with your hands and arrange the vegetables  on a single layer.
  7. Bake in a preheated oven for 400 degrees Fahrenheit or 200 degrees Celsius for about 40 minutes until bell peppers are soft and charred on top.
  8. Let them cool down for a couple of minutes then take the peels off the bell peppers.
  9. In a small skillet, add some extra virgin olive oil, tomato paste, grated garlic, red pepper flakes and cumin.
  10. Fry the tomato paste with the spices for about three minutes until it turns into a dark red color.
  11. In a food processor add roasted bell peppers, tomatoes and onions, the tomato paste mixture, walnuts and pomegranate molasses (or balsamic vinegar as a substitute).
  12. Give the food processor a few quick pulses until you get a creamy yet coarse texture
  13. If the consistency of the mixture is too wet, you can add some breadcrumbs.
  14. Taste the mixture and add salt and pomegranate molasses as needed.
  15. Transfer into a serving platter and spread the mixture with the back of a spoon, and sprinkle with extra virgin  olive oil, pomegranate molasses, pomegranate seeds, and some freshly chopped parsley.

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