Hot Pepper Dip

Hot Pepper Dip

  • Prep: 10 min
  • Cook Time:
  • Total: 10 min
  • Serving: 4 Servings

This Middle Eastern dip, also known as Muhammara in Arabic, is a delicious blend of roasted red peppers, toasted walnuts, pomegranate molasses and hot sauce.


  • 1 (12 ounce) jar of roasted red peppers, drained and rinsed
  • 3/4 cup walnuts, toasted and chopped
  • 1/2 cup breadcrumbs
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons pomegranate molasses or syrup
  • 1 tablespoon Sriracha hot chile sauce
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1/2 cup extra virgin olive oil


  1. Place the red peppers, walnuts, breadcrumbs, lemon juice pomegranate molasses, hot sauce, cumin and a pinch of salt and pepper into a food processor and pulse to combine.
  2. Slowly add the olive oil, while pulsing to combine. It is important that you only pulse the mixture to blend in order to maintain a chunky texture.
  3. Season the dip with additional salt and pepper and then serve.


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