Cooking/ Preserves

Syrian Muhammara Red Pepper Dip

muhammara dip with vegetables and crackers on a platterI made this Syrian Muhammara Red Pepper Dip recently for my family and everyone loved it.

With spring and summer weather just around the corner, I am building up my repertoire of dips, spreads and salad dressings etc. for summer barbeques, picnics and pool parties.

close up of muhammara dip

This dip has a beautiful red hue as well as contrasting flavours with the crunchy walnuts, smoky, silky smooth roasted red peppers and rich earthy cumin. This recipe is a surefire winner. It’s a vegan dish and is perfect for taking to someone’s house for a potluck. My recipe is not gluten free, as it has breadcrumbs in it. However, I’m sure it would be fine it you left them out. The texture would just be a bit different.

This dip is popular in Syria as well as Turkey. Syria, is bordered by Lebanon, Turkey, Iraq and Jordan. These countries blend the cuisines of western Asia, Eastern Mediterranean, northeast Africa and northwest of the Arabian Peninsula which makes the food from these countries very, very interesting. I don’t really know much about this region, but some of the ingredients from this region that I am familiar with motivate me to learn more.

Muahammara is a common dish that many families in Syria or Turkey eat almost daily.  Many women in that part of the world keep peppers in the freezer to have on hand so they can whip up this dip if someone pops by for a visit.

muhammara dip on a platter with vegetables and crackersSome people make this with garlic, but I decided to leave it out, as I put garlic in so many recipes. I really wanted to taste the other ingredients. But you can add in a chopped clove of garlic if you wish.

Muhammara is seasoned with lemon juice, salt and cayenne pepper. You can adjust those flavours as you like them.

I hope you enjoy this dish! Let me know how you like it.


muhammara dip with raw vegetables on a plate

Syrian Muhammara Red Pepper Dip

Print Recipe
Serves: 4


  • 1 285 ml jar of roasted red peppers, rinsed and dried
  • 1 cup of toasted walnuts
  • 1/4 cup of bread crumbs
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons olive oil
  • 1 tsp cumin
  • 1/8 tsp cayenne pepper
  • 1 tablespoon lemon juice
  • salt to taste



Toast the walnuts in a dry skillet until fragrant and slightly golden brown.


Place red peppers, walnuts, bread crumbs, molasses, lemon juice, cumin and cayenne pepper in food processor.


Pulse until smooth, but still coarse.


Pour dip into a serving bowl or tupperware container and place in fridge for a minimum of 15 minutes.


This dip tastes best after a few hours or even the next day and is best eaten at room temperature.But is still perfectly fine if eaten immediately.


Season with salt, and adjust lemon juice and cayenne pepper to your liking.


Serve with raw vegetables, crackers and/or pita bread.

tomato soup cake with coffee mug

Tomato Soup Cake

A favourite snacking cake when I was growing up was Tomato Soup Cake. My mom would make it for lunches or for an after-school snack.  She got the recipe…


Simnel Mini Cakes Recipe

Easter Sunday dinner is fun to plan because it’s easy to try something new without upsetting anyone. Unlike Christmas when so many traditional favourites are necessary, Easter doesn’t have…

traditional welsh cakes

Traditional Welsh Cakes

Traditionally, Welsh Cakes are chock full of currants and sprinkled with white cane sugar. I recently posted a recipe for Chocolate and Ginger Welsh Cakes.  But I wanted to post…

decorated window of Cabane Sucre in Mont Tremblant

Mont Tremblant

My husband and I were lucky  to visit Mont Tremblant twice this winter. Our first trip was in December, one week before Christmas.  It was super cold but the…