• Susie Csorsz Brown

Muhammara Dip

Something magical happens when you puree together roasty nuts and full-flavored red peppers. This dip is proof of that. Plus the name is fun to say. :) The flavor is a lot like Spanish Romesco but different enough to have both of these in your repertoire. We served this as a dip (and it was amazing), and then I used what was left for a marinade for chicken we grilled the next day. Yum!

Muhammara (aka Roasted Pepper and Walnut Dip)

makes about 2 cups


1 cup roasted red and yellow bell peppers, chopped coarse

½ cup walnuts, toasted

⅓ cup crackers or pita chips

3 scallions, chopped coarse

2 Tablespoons extra-virgin olive oil

2 Tablespoons pomegranate molasses

4 teaspoons lemon juice

1 ½ teaspoons paprika (regular or smoked)

1 teaspoon ground cumin

3/4 teaspoon salt

⅛ teaspoon aleppo pepper


We prefer red bell peppers in this dip. Any type of lean cracker may be used for the crumbs. Crush the crackers in a zipper-lock bag with a rolling pin. Serve with pita bread or crudités or use as a sandwich spread.

Process all ingredients in food processor or blender until coarse puree forms, about 15 to 30 seconds, scraping down sides of bowl halfway through processing. Transfer to bowl and serve with fresh veggies or crackers.

Recent Posts

See All

Cheesy Puff

No, this is not a recipe for that weird neon orange colored cheese-flavored snack that dyes your fingers the same orange. This is a perfect side dish for your bowl of tomato soup. Or your big salad.

Berry-and-Coconut Muffins (Always ready)

Muffins. Super easy, berry-filled muffins that you can even wait to bake when you are ready. I like these because they are lower in sugar, and whole grain, but still sweet enough that your kids aren

Don't Miss Out

Sign Up and Get All My Delicious Recipes
  • Healthyexpatparent

©2019 by Susie Csorsz Brown. Proudly created with Wix.com

  • LinkedIn Social Icon