Gluten Free | Dairy Free | Vegan | Paleo-Friendly


Can you say this word 5 times really fast? I can’t even say it once without having to pause.

“Mu-HUM-ma-rah” means brick-red in Arabic.

Anyway, I first discovered this Mediterranean dip at a restaurant called Misfit in Santa Monica during our mini vacation last month. We’re total foodies so naturally we seek out different ethnic foods when we’re out of town.

Muhummara is a delicious dip made from roasted red bell peppers and walnuts. The original recipe actually calls for bread crumbs but since I don’t eat much bread these days, I left it out. And really, you won’t miss it.

To give it that deep flavor, I threw in a bit of olive oil, cumin, red pepper flakes, salt and pepper. That combination alone is out of this world.

Then comes a special secret ingredient that you may not be familiar with: pomegranate molasses. It’s basically pomegranate juice that has been reduced down to a reddish sweet and tangy thick sauce. While this molasses makes the dip taste slightly tangy, you can leave it out if you don’t have the ingredient on hand. I made it once without it and it taste just fine!

I ordered the pomegranate from Amazon, but you can probably find some at Whole Foods.  You can also make it yourself by simmering half a cup of pomegranate juice over low heat until it’s reduced to a thick sauce. Honestly you can even leave it out and just add a bit more lemon.

I like to dip raw vegetables in it, especially jicama and carrots.




Recipe type: Dip
  • 3 red bell peppers
  • 1 cup walnuts
  • ½ a small red onion
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon pomegranate molasses
  • 3 garlic cloves
  • 1 teaspoon red pepper flakes
  • ½ teaspoon cumin
  • ½ teaspoon salt
  1. Roast the red bell peppers on a grill or over an open flame. Don't worry about scorching the skin because you're going to peel the skin off. (Optional: you can also roast it in the oven).
  2. Peel the outside skin of bell peppers.
  3. Grill red onions lightly, until transparent, to add sweetness.
  4. Toast walnuts at 300°F for about 5 minutes until golden. Keep an eye on them since nuts can go from perfectly toasted to black and gross.
  5. Once cooked ingredients are cool enough to handle, combine all ingredients except olive oil in a food processor and pulse until smooth.
  6. Run food processor on lowest setting and slowly add olive oil until it is completely incorporated.
  7. Taste and adjust seasoning as needed.
  8. Serve muhammara as a dip with raw vegetables, or as a condiment in between pita bread.


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