• Preparation 20 MIN
    Cooking 20 MIN
  • Servings 1
  • Makes 2 1/2 cup (625 ml)



  1. With the rack in the middle position, preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
  2. On the prepared sheet, toss the bell pepper with 1 tbsp (15 ml) of the oil. Season with salt and pepper.
  3. Bake for about 20 minutes or until the bell pepper is tender and begins to brown, stirring halfway through cooking. Let cool.
  4. In a food processor, coarsely purée the bell pepper and walnuts. Add the remaining oil (1/4 cup/60 ml), pomegranate molasses, lemon juice and spices. Pulse a few seconds at a time to keep a coarse texture. In a bowl, combine the pepper mixture with the dry bread. Adjust the seasoning. Serve as a dip for crudités and pita bread.


A classic Syrian mezze, muhammara has been interpreted in a host of different recipes over the centuries. One thing that remains constant, however, is the way this pepper, bread and nut dip can perk up a simple dish of raw vegetables and pita bread.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/4 cup (60 ml)

Content % Daily Value
Calories 115  
Total Fat 10 g  
Saturated Fat 1 g  
Sodium (salt) 25 mg  
Carbohydrates 6 g  
Fibre 1 g  
Protein 1 g