• Leanne Maala - For Micah Siva

Carrot Muhammara

The coolest of carrots are getting together for a party with the most delicious dip!

Muhammara is a rich middle eastern dip or spread, the perfect blend of spiced ground walnuts, pomegranate molasses, and roasted red peppers. It's tasty, healthy, and a mouthful of pleasure. Muhammara has lots of variations… but this recipe is definitely one of my favorites.

It's easy to make, naturally sweet from the pomegranate, slightly tart from the lemon juice or vinegar, and deliciously nutty from the walnuts. It's also vegan!

The special ingredient that sets muhammara apart from other dips is pomegranate molasses, but for this recipe we're using date syrup. Tastes just as great, and is easier to find during your regular grocery runs.

Make this carrot-based, date-sweetened version of the Middle Eastern dip and switch up your dip game!

P.S. sumac is a deep purple seasoning that is a little tart, tangy, and full of delicious flavor, don’t skip it!


Carrot Muhammara

Author: Micah Siva


  • 7 medium carrots, roughly chopped into 1-inch pieces

  • 1/3 cup olive oil, divided

  • 1 cup walnuts, raw

  • 2 tbsp date syrup (or use pomegranate molasses and omit the lemon juice)

  • 1 tsp lemon juice or champagne vinegar

  • 1 clove garlic

  • 2 tsp sumac

  • Sea salt, to taste


  1. Preheat the oven to 400F.

  2. Add carrots to a baking dish, drizzle with 2 tbsp olive oil and sprinkle with salt. Roast for 25 minutes.

  3. Remove from oven, and add the walnuts to the dish, baking for an additional 3 minutes, or until walnuts are toasted.

  4. Combine carrots, walnuts, remaining olive oil, date syrup, lemon juice, garlic, and sumac in a food processor, blending until smooth.

  5. Top with additional olive oil, syrup, and sumac.

  6. Enjoy!

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