A Syrian vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 45 min

Organic sourcing

Red bell peppers and parsley are on the EWG Dirty Dozen, making them worth buying organic. Walnuts and pomegranate molasses generally have lower pesticide residues.

Ingredients

• 3 red bell peppers
• 1 cup walnuts
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 1 clove garlic
• 1 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp red pepper flakes
• to taste sea salt
• 1 tbsp chopped fresh parsley

Method

1. Preheat the oven to 200°C (400°F).
2. Roast the red bell peppers on a baking sheet until the skins blacken and blister, about 20 minutes.
3. Remove the peppers from the oven and place them in a covered bowl for 10 minutes to steam.
4. Peel off the skins, remove the seeds, and place the pepper flesh in a food processor.
5. Add the walnuts, pomegranate molasses, lemon juice, garlic, olive oil, cumin, and red pepper flakes to the processor.
6. Blend everything until a smooth consistency forms. Season with sea salt to taste.
7. Transfer the muhammara to a bowl and garnish with chopped parsley before serving.

Notes

• Serve muhammara with vegetable crudités or gluten-free flatbread.
• For a less spicy dip, reduce red pepper flakes.
• Make a day ahead to let flavors meld.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Syrian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.