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Hot Honey Walnut Muhammara

A bowl of red pepper dip on a wooden board, surrounded by bread and a packet of Diamond hot honey walnuts.
Dippable, delectable and sharable, this Middle Eastern red pepper dip – made with Diamond’s Hot Honey Snack Walnuts – is packed with flavor. Ready in 5 minutes or less, this zingy, nutty and oh-so-delicious dip pairs well with pita bread and fresh veggies and makes for a great spread on sandwiches and wraps. Take it to the next level by topping it with a generous drizzle of hot honey for an unexpected sweet and spicy kick everyone will love.

Yield About 2 Cups Dip
Prep Time 5 Minutes
Total Time 5 Minutes

  • 16 oz jar roasted bell peppers, drained 
  • 3 Tbsp panko bread crumbs 
  • 1 Tbsp pomegranate molasses  
  • 1 Tbsp extra virgin olive oil 
  • 2 Tbsp lemon juice 
  • 2 tsp minced garlic 
  • ½ cup Diamond of California Hot Honey Walnuts 
  • ½ tsp cumin 
  • 1 tsp salt 
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In a blender or food processor, combine all the ingredients. Pulse until everything is consistent in size but not smooth. Adjust salt, to taste, as needed. 

Serve with pita as a dip, or as a spread on sandwiches. Store, covered, for up to 1 week in the fridge. 

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