Muhammara – Hot Pepper Dip


  • 2 large red bell peppers
  • 2 tablespoons hot pepper paste (Can substitute with a jalapeno pepper, seeded and finely chopped, or 1/8 to 1/4 teaspoon cayenne pepper.)
  • 1 clove garlic, minced
  • 3/4 cup bread crumbs, toasted
  • 1 small onion, finely chopped
  • 3/4 cup walnuts, ground
  • 3 tablespoons lemon juice
  • 2 teaspoons pomegranate syrup
  • 1 tablespoon yogurt
  • Turkish flat bread, or pide
  • 1-2 teaspoons cumin seeds, coarsely ground
  • Salt to taste
  • 1/4 cup olive oil


Roast peppers over a flame until the skin is blackened. Put in a tightly closed paper bag for 10 minutes. Then remove the skin and seeds, and mash the peppers in a food processor. Set aside. Mix together the garlic, onion, hot pepper paste, breadcrumbs and walnuts. When well mixed, add the lemon juice and pomegranate syrup. Add the yogurt and cumin, and salt to taste. Slowly add the olive oil and blend well. For a richer flavor, make a day ahead. Keeps well for up to 2 days in the refrigerator. Serve at room temperature on pieces of Turkish flat bread, pide, or plain crackers.

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