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Muhamarra – Middle Eastern Red Pepper Dip


Hello everyone!

Today I am going to share with you a common dip served as an appetizer in a Middle Eastern household known as Muhamarra. It is pronounced (moo-hum-arra) meaning reddened in Arabic because of the deep red color of the peppers. Not only is it extremely easy to make; only requiring a food processor but it is also VEGAN! Yes, vegan. I am widening my horizons in the culinary world and jumping on the vegan band wagon. You will be seeing more vegan related recipes to come for sure.

Servings: about approx. 2 cups of dip

Total time: 10 minutes


2 large fresh red peppers (you can use yellow or orange too)

1/2 a yellow onion diced

2 teaspoons fresh lemon juice

1 teaspoon ground cumin

1-2 tablespoons of pomegranate molasses

1 teaspoon of finely chopped jalapeno

1 tablespoon tahini

A pinch of red pepper flakes

Salt & pepper to taste

3 tablespoons of breadcrumbs

1/3 a cup of chopped walnuts

4-5 tablespoons of olive oil


  • In a food processor, add the onions, red peppers, and jalapeno. Pulse for 30-40 seconds.
  • Then add everything but the walnuts and olive oil and pulse that for another 40 seconds.
  • Following, add your chopped walnuts and pulse for 20 seconds
  • Last but not least, slowly start drizzling in your olive oil and pulse for another 10-20 seconds
  • That is all! You are done!

This tastes amazing with some toasted pita bread and/or vegetables!




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