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In the Kitchen Special: Muhammara

Jason Sizemore, from Butterhead Kitchen, shares a recipe for Muhammara – a spicy Syrian dip.

Muhammara (Syrian Roasted Red Pepper Pomegranate Walnut Dip)

(prep time:  10 minutes, cook time: 0 minutes, serves: 8-10)


  • one 12 oz jar roasted red peppers in oil
  • ½ cup panko bread crumbs
  • 2 tsp lemon juice
  • 1 ½ Tbsp pomegranate molasses (or 1 Tbsp POM Pomegranate Juice & ½ Tbsp maple syrup)
  • ½ Tbsp balsamic vinegar
  • ½ Tbsp tomato paste
  • ½ cup walnuts
  • 1 tsp salt
  • 1 clove garlic (or ½ tsp jarred minced garlic) use the garlic from the red pepper jar if it contains some!
  • ¼ tsp red pepper flakes
  • 1 tsp cumin
  • 2 Tbsp olive oil (we use the oil from the roasted red pepper jar. Oil can also be omitted if preferred)
  • Pita wedges, tortilla chips, fresh vegetables, etc. for serving. It’s also amazing as a sandwich spread.


  1. Add everything in the order of the ingredient list, to a food processor (we used a Ninja) or high speed blender.  Blend until smooth.

Butterhead Kitchen is a Small Batch Vegan Products Company, offering vegan cooking classes. Visit Butterhead Kitchen to learn more. You can follow Butterhead Kitchen on Instagram @butterheadkitchen.

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