This Muhammara dip is the best way to keep me on track when it comes to healthy choices. Use it for dinner wraps, snack with carrot and cucumber sticks or simply serve it with wine.


  • 3 Whole Red Bell Peppers
  • 1 Cup Walnuts
  • 1 Toasted Bread/ 1/2 Cup Bread Crumbs
  • 4 Tbsp Pomegranate Molasses
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Red Chilly Paste
  • 1 Tbsp Red Chilli Powder
  • Salt And Pepper
  • Oil As Required


Prep: 2 minutes
Cooking: 10 minutes

  1. Roast the oil greased bell peppers. Once cooled peel off the skin.
  2. For pomegranate molasses, juice 1 pomegranate and heat it with 1 tbsp sugar.
  3. Grind all ingredients into a coarse paste. Use oil as required.
  4.  Garnish with chopped walnuts, seeds, olives and olive oil.