Go Back
Print Recipe
5 from 1 vote

Muhammara / Roasted Bell Pepper and Walnut Dip

Roasted Bell Pepper and Walnut Dip
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Chutney /Dips
Cuisine: Arabic
Keyword: arabic, bellpepper dip, mohammara, roasted
Author: Anjana Chaturvedi


  • 3 Bell Peppers / Capsicum / Shimla Mirch Red
  • 3 tsp Pomegranate Molasses / Pomegranate Syrup
  • 3/4 cup Walnuts / Akhrot chopped
  • 1 tsp Roasted Cumin Powder / Jeera Powder
  • 3 Fresh Red Chilies/taaza laal mirch
  • 3.5 tbsp Olive Oil / Zeitoun Ka Tel
  • 2 tsp Lemon Juice / Nimbu Ka Ras
  • To taste Salt / Namak
  • 1 Bread Slices


  • Toast the bread and let it cool down then grind to make crumbs.
  • Soak the walnuts in a cup of water for about 40 minutes.
  • Roast the whole bell peppers on open flame or under a broiler till charred and blackened from all the sides.
  • Peel the skin of the bell pepper and discard all the seeds and chop into small pieces.
  • Roast the fresh red chilies on direct flame and rub to peel the skin and then chop
  • In the mixer jar add chopped bell peppers, red chili, 2 tbsp bread crumbs,walnuts, salt, lemon juice and cumin.
  • Grind on slow speed till it become a paste then slowly add olive oil and grind to mix all.
  • Take out the dip in a glass jar and keep refrigerated.
  • It remains fresh for a week in refrigerator.
  • Serve with pita bread or any snack of your choice


You can use chili powder instead of using fresh red chilies.