Mahummara Dip

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Mahummara Dip Are  you ready for some football??

Sunday is the “big day” but  even if you aren’t a Patriot or Giants fan (or even a football fan!) it’s a fun day to hang out with your friends and family and a great excuse to relax and eat. And since we haven’t really done that in about a month,  to my way of thinking we are definitely overdue!

So what is on your Superbowl menu? I’ve found that people are just as passionate about their Superbowl party fare as they are about their favorite team. For some folks, it is all  about the wings and for others – well, you better have that hot dip or you can just forget about it. Fortunately for me, my crew isn’t very demanding .  But, with a nod to tradition,   I’ve got a great dip to share. A little different than the usual spinach or artichoke dips, but just as tasty!

Mahummara is a common dip throughout the middle east – and it seems folks are just as passionate about what is a “true” Mahummara and what isn’t as folks are about whose team is better.  In researching this recipe, I found hundreds of variations – so in the interests of full disclosure, I am not claiming this is a “true” Mahummara. What I will claim is that it is really good, and really easy!

Mahummara Dip
Prep time
Total time
Pomegranate molasses and Aleppo pepper can both be found in Middle Eastern markets. The dip can be made up to a day ahead. If making ahead, refrigerate and let come to room temperature before serving!
  • 1 cup roasted red bell peppers
  • ⅓ cup toasted walnut pieces
  • ½ pita bread, torn (slightly stale is good!)
  • 2 cloves garlic, chopped
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. pomegranate molasses
  • large pinch of aleppo pepper or red chile flakes
  • pomegranate arils and italian parsley to garnish (optional)
  • 1 package pita bread for serving
  1. In the bowl of a food processor or in a blender jar combine the roasted bell peppers, walnuts, ½ pita bread, garlic, lemon juice, pomegranate molasses and pepper. Mix until a thick puree forms, scraping down the sides of the bowl/jar as needed. With the machine running slowly drizzle in the olive oil. Taste and adjust seasoning
  2. Garnish with pomegranate arils and italian parsley. Serve with pita bread triangles, small cucumbers, pepper strips and/or celery.
This is great with pita and is also good as a pita sandwich spread. Smear some on the inside of the pita bread and fill with cucumbers, tomatoes and onions and drizzle with a little plain yogurt!
Nutrition Information
Serving size: about 1¼ cups


  1. says

    I do love muhammara, especially with roasted fish like cod, halibut or salmon. Pita wedges are always a happy place for leftovers. My husband will be gone for the Superbowl, but I plan on tuning in as a party of one with a similar menu: pita wedges, bowls of homemade hummus and eggplant caponata, and thick slices of both tomato and avocado salted and generously peppered. Maybe muhammara, too…



  2. says

    Oh wow, what a great mix of flavors, this sounds like a fun, unique dip for Super Bowl:-) Love the use of pomegranate molasses, YUM! Hugs, Terra

  3. says

    Ohhh, I love Muhammara so much and the pomegranate arils make it so colorful – great idea. I usually make a double batch because it freezes so well, too. Great idea for a Superbowl snack – flavorful, but still really healthy.

    • says

      Hi Cathy!! Wow, it’s been WAY too long since I’ve talked to you!! Hope all is well!
      Making a double batch of the dip is brilliant… forgot to add that to the recipe!

  4. says

    Well, we’ve never tried Muhammara, but we believe you when you say it’s good! This is the exactly what our food lovers love to see on our community page! I’m sure you can find out other variations or even the “true” recipe there!

    • says

      Hi Matt!!
      EEK!! This is what I get for typing before I’ve had my second cup of coffee!! It is 2 TBSP. but of course you can adjust that to your own personal taste! Thank you for letting me know about this!!

    • says

      Hi Lora!
      I love pomegranate molasses and find I add it to all kinds of things – even use it on pancakes sometimes diluted with a little warm water!!

  5. Madonna says

    Ok, I’m back and have more questions. Where did you buy your pomegranate molasses? Can I use your flatbread in lieu of the pita bread or will it effect the texture? (You would be shocked if you knew how many times I have made your flatbread recipe. They simply go with everything. ha ha) Your photo looks like you have persian cucumbers. I have just discovered persian cucumbers. They are so delicious. I love them fresh and I make a quick refrigerator pickle that is wonderful. No more kirbies for me.

    • says

      Hi Madonna!! I am so glad you are back and I truly love your questions!! The pomegranate molasses I buy at an ethnic market that sells middle eastern food. If you don’t have one of those in your area, you can find it online at Amazon! My only concern with using the homemade flatbread in the dip is I think it is too moist. If you don’t have pita bread, you could use some stale white bread or country bread. I am so glad that you are enjoying the flatbreads! Yes, those are persian cucumbers (which I also buy at the middle eastern market!) and you are right – they make the best refrigerator pickles!!

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