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Muhammara Dip

  • Prep Time: 5 min
  • Cook Time: --
  • Total Time: 5 min
  • Yield: 1.5 cups
This hot pepper dip is a staple in many Turkish cuisines and will easily become your new favorite dip.
Muhammara Dip made with Almond Flour Crackers Sun-Dried Tomato Basil Recipe


1 cup roasted bell peppers
1/4 cup olive oil
2 garlic cloves
1 tbsp pomegranate molasses
1 tbsp lemon juice
1/2 tsp chili powder
1 tsp ground cumin
1/4-1/2 tsp cayenne pepper
1/2 cup Simple Mills Sundried Tomato & Basil Almond Flour Crackers
1/3 cup raw walnuts
Pepper (optional)
1 box Simple Mills Sundried Tomato & Basil Almond Flour Crackers


ADD bell peppers, olive oil, garlic, molasses, lemon juice, chili powder, cumin and cayenne pepper to a food processor. Process until smooth. Taste and season with pepper (optional).

ADD 1/2 cup of crackers and walnuts. Pulse just enough to combine – you are looking to preserve a bit of the nuts and crackers’ texture.

TRANSFER to a bowl and garnish with more olive oil, chopped walnuts, pomegranate arils, black pepper and fresh herbs.

ENJOY with Simple Mills Sundried Tomato & Basil Almond Flour Crackers



If you don’t have pomegranate molasses, feel free to swap it with maple syrup or honey.