Paleo Recipes: Magical Muhammara


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One of my saddest losses when I went paleo was not eating hummus regularly (like daily). I adore it. So I was ecstatic when Pauli offered me this wonderful recipe for muhummara. Muhammara is eaten as a dip with bread, as a spread for toast, and as a sauce for kebabs, grilled meats, and fish. You can buy the pomegranate molasses from Amazon. Please share! Buttons are to the left and at the end of the post.

Magical Muhummara
2013-08-21 14:28:27
Pauli says: I call this recipe the “thinking man’s hummus.” It’s my favorite dip of all. We packaged it and sold under our own label, The Best of Everything label, in the Napa and Sonoma area. Serve the dip with Lydia’s Sunflower Seed Bread, Mary’s Gone Crackers or raw vegetables. This is an unusual and delicious sauce for grilled fish.
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  1. 1 ½ cups lightly toasted walnuts
  2. 4 large roasted, skinned and seeded red bell peppers (you can use roasted peppers in a jar)
  3. 2 teaspoons ground cumin
  4. 4 large garlic cloves, minced
  5. 4 tablespoons pomegranate molasses
  6. Juice of ½ lemon
  7. 1 tablespoon red chili pepper flakes
  8. ¼ cup (or more) extra virgin olive oil
  9. Sea salt and a twist of black pepper
  1. Toast the walnuts on a sheet pan at 350 degrees for about 10 minutes, turning a few times to toast evenly.
  2. Combine all the ingredients in the food processor (except the olive oil) and grind until well blended. With the motor running slowly add the olive oil until the mixture is very smooth. Adjust the seasonings to suit your taste. Muhammara with keep in the refrigerator in a jar topped with olive oil for about 2 weeks.
  3. To serve, put the muhammara in a favorite dish, drizzle with a little olive oil and sprinkle some ground cumin on top for garnish.
By Pauli Halstead

Pauli has over 30 years experience in the restaurant and catering business, and her recipes produce dishes that could grace the table of a fine dining establishment, yet are simple to prepare too.

Resolving her health issues though adopting a paleo/Primal diet, Pauli has become passionate about the lifestyle and now brings her extensive experience to bear when creating delicious paleo food. The above paleo recipe is from her book, Primal Cuisine: Cooking for the Paleo Diet, available from and Barnes & Noble. You can find out more about Pauli at her website: Primal Cuisine and on Facebook.  

Are you struggling to sustain a paleo lifestyle change? Or not sure how to start? Or perhaps those around you are resistant and you’re feeling undermined and unsure. The Modern, No-Nonsense Guide to Paleo provides practical tools to ease the transition to a full-on paleo life. Each chapter includes strategies, tips and checklists to identify the actions to power you on your paleo journey and create sustainable change. Buy it at

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Alison Golden writes on the topic of paleo over at Paleo/NonPaleo. She aims to share ideas, inspire and motivate readers by teaching them how to live paleo in a non-paleo world. She is also the author of the bestselling book, The Modern, No-Nonsense Guide to Paleo, a unique tool that gives the reader hundreds of strategies to navigate the learning process to successful paleo living.

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