Muhammara (Red Bell Pepper and Nuts Dip)

Muhammara (Red Bell Pepper and Nuts Dip)

This Middle Eastern dip is so delicious. Once you start eating it, you won't be able to stop. This is my original, low-carb and low-fat version.


Red bell pepper
1 cup
1 clove
3 tablespoons
1 tablespoon
1/4 teaspoon
Olive oil
2 tablespoons
Chili pepper
1/4-1/2 teaspoon (to taste)


1. Grill the red bell pepper, or cook it over an open flame, until the skin has turned black. Once it's cool, peel off the burnt skin.
2. Lightly roast the walnuts in a frying pan. If you don't like the smell of raw garlic, add the garlic into the frying pan, and roast a little.
3. Roughly cut the red bell pepper.
4. Take the seeds out from the pomegranates. Put 3 tablespoons of pomegranates and 1 tablespoon water in a blender, then strain through a tea strainer to make pomegranate juice.
5. Put all the ingredients in a food processor, and pulse until smooth. And it's done.
6. You can top with some chili pepper, cumin powder and olive oil to serve.
7. You can dip vegetables or bread (pita or other Arabian bread is even better) in this dip, like hummus.
8. It's also nice to top with pine nuts.

Story Behind this Recipe

I had this at my friend's house. I was surprised how delicious it was after the first bite. It was store-bought Muhammara, but I checked the ingredients, and made some myself at home.