Muhammara Red Pepper Dip with Red Beet Crystals

Muhammara Red Pepper Dip with Red Beet Crystals

Mmm is for muhammara! It may even be better than hummus.

Traditionally, smoky roasted red peppers—the version from Aleppo uses the region’s distintive spicy peppers—are made into a spread and their flavor is mellowed using breadcrumbs, walnuts, and pomegrate molasses.

Our twist on the classic muhammara omits the bread and substitutes Red Beet Crystals for pomegranate molasses to add a sweet and tangy flavor.


1 cup walnuts
3 red bell peppers
¼ cup olive oil, plus more for rubbing on peppers
1 Tbsp sumac or lemon pepper
Salt and black pepper to taste
1 clove garlic or ¼ tsp garlic powder
1-2 Tbsp Red Beet Crystals
1 tsp red pepper flakes or fresh herbs


  • Preheat broiler to 400°F. Rub red peppers with olive oil, place on a lined baking sheet, and broil in a hot oven. Char the peppers (20-30 minutes), flipping halfway through broiling time. Remove from oven. To remove the outer, charred skin from the peppers, make them sweat them for 10 minutes in a paper bag or covered bowl, then slide skin off. Pop off the stems and scoop out the seeds.
  • Optional: Place 1 cup of raw walnuts in a hot, dry cast iron skillet on the stove top, stirring until toasted.
  • Grind walnuts in a food processor with ¼ cup of olive oil until semi-smooth.
  • Add sumac, garlic, salt, pepper, Red Beet Crystals, and red peppers. Process.
  • Taste and adjust seasoning as needed.
  • Optional: Add red pepper flakes (bonus points for using Aleppo pepper flakes) or fresh herbs.
  • Pack in “to-go” jars with veggies or serve as an accompaniment to pita chips or kababs.

Dana Green Remedios, RHN, RNCP, is a Vancouver-based educator and coach. She is a regular contributor to the FloraHealthy blog and can answer your questions in English, French, and Spanish as a Product Information Specialist at Flora.