Muhammara is a delicious dip of roasted red peppers, walnuts, and pomegranate molasses. While no one knows for sure where this traditional dip came from, many people believe it has been enjoyed since the 18th century, originating in Aleppo, Syria. Over the years, Muhammara has spread into countries like Turkey and Lebanon, and there are so many variations to this flavorful dip. This Muhammara Recipe is easy to make, and you’re going to love how tasty it is.

❤️ Why You’ll Love This Muhammara Recipe

• Easy: I love a good easy dip, and this Muhammara is no different. With a few easy ingredients, you can whip this dip up in under an hour. The prep is only 15!
• Flavorful: This Muhammara Recipe is loaded with flavor from the roasted peppers, the walnuts, and the sweet tang of pomegranate molasses. The perfect combination!
• Versatile: This dip is a great recipe to make for an easy appetizer or snack. It can go great with a BBQ or potluck. I also love to spread it onto sandwiches.

🍲 Ingredients

Walnuts – Walnuts are essential to this dip as they add a nutty flavor and pair so well with the other key ingredients. When blended, they make the dip so creamy and give it the perfect texture. Walnuts are also good for you! They contain healthy fats and help boost the nutritional value of this recipe.

Pomegranate Molasses – Pomegranate molasses is a tangy and thick syrup made of pomegranate juice. It adds a sweet but sour complexity to this dip. It’s so good and you can use it in dressings and marinades too!

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Red Peppers – Of course, you need red peppers to make this signature red dip. You roast them to make the most delicious sweet and smoky base flavor for this dip. Roast them until the skins char, and they’ll be easy to peel before blending them up to make your Muhammara.

👩‍🍳 How to Make Muhammara

Roast the peppers

1. Preheat the oven to 425F. Line a large baking sheet with parchment paper. Cut the peppers in half, remove the seeds and stems. Place the peppers cut-side down on the baking sheet and roast for 35-40 minutes or until the peppers’ skin is turning dark and blackened.
2. Once the peppers are roasted, add to a bowl and cover with plastic wrap for 10 minutes, until the peppers are very soft. Then use your hands to peel the skin off the peppers. Set aside 3 roasted red peppers for the dip and 2 for the topping.

Make the dip

1. Add 2 roasted red peppers to the food processor and pulse until you get very small pieces. Remove it all to a small bowl and set aside (you’ll use this as a part of the topping).
2. Heat a frying pan over medium heat. When the pan is hot, add 1 cup walnuts and cook for 3-5 minutes, stirring occasionally, until fragrant. Set aside in a bowl to cool for a few minutes.
3. To a food processor, add the toasted walnuts, breadcrumbs and garlic clove and pulse until you get fine crumbs.
4. Next add 3 roasted red peppers, pomegranate molasses, olive oil, lemon juice, cumin, salt, chili flakes and sumac. Pulse until combined and creamy – the dip will have some texture.

Assemble the dip

1. Toast the ⅓ cup chopped walnuts in a pan for a few minutes until fragrant.
2. Spread the dip in a low bowl or on a plate.
3. Top the dip with the reserved chopped roasted red peppers, toasted chopped walnuts, minced fresh mint, 1 tbsp olive oil and 1/4 tsp sumac. Serve with fresh pitas for dipping.

🗒 Tips and Tricks

• Roast Your Peppers: Roasting red peppers is so easy, and by roasting them, you bring out the sweetness. They are SO much better and fresher than the jarred ones, but if you are in a pinch, you can substitute for jarred peppers.
• Toast the Walnuts: This step brings out their nutty aroma and flavor, preventing them from tasting bitter or waxy. Toast them in a dry skillet over medium heat until fragrant, or briefly in the oven.
• Pulse vs. Blend: For the best texture, use the pulse function on your food processor rather than continuously blending. You want your dip slightly chunky and not entirely smooth.
• Let it Sit: While delicious immediately, Muhammara’s flavors will marinate together and deepen if allowed to sit in the refrigerator for at least 30 minutes before serving.

🗒 Substitutions

• Roasted Red Peppers: If you don’t have the time to roast your peppers, you can buy the jarred ones. Don’t rinse them as they may lose some of their flavor if you do.
• Walnuts: While nuts are essential, you can swap walnuts for another kind of nut, like pecans or pine nuts.
• Breadcrumbs: If you want a gluten-free version of this dip, you can substitute the breadcrumbs for gluten-free breadcrumbs.

🗒 Best served with

• Fluffy Greek Pita
• Homemade Vegan Crackers
• Homemade Falafel

👝 How to Store Leftovers

This dip is great leftover. Store it in a container in your fridge for up to 5 days.

🤔 Common Questions

Muhammara Recipe

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This easy and delicious Muhammara Recipe is flavorful, made with roasted red peppers, walnuts and pomegranate molasses. It's so flavorful!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Appetizer

Cuisine Middle Eastern

Servings 4 -6 people

Calories 360 kcal

Ingredients

  

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For the dip

• 5 medium-large red bell peppers, divided
• 1 cup walnuts, toasted
• 1/2 cup breadcrumbs
• 1 large garlic clove (or 2 small)
• 3 tbsp extra-virgin olive oil
• 2 tbsp pomegranate molasses
• 1 tsp lemon juice
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp chili flakes
• 1/2 tsp sumac

For the topping

• 1/3 cup chopped walnuts, toasted
• 1 tbsp minced fresh mint
• 1 tbsp extra-virgin olive oil
• 1/4 tsp sumac

For serving

• 3-4 pitas (use our fluffy pita recipe)

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Instructions

 

Roast the peppers

• Preheat the oven to 425F. Line a large baking sheet with parchment paper. Cut the peppers in half, remove the seeds and stems. Place the peppers cut-side down on the baking sheet and roast for 35-40 minutes or until the peppers’ skin is turning dark and blackened.
• Once the peppers are roasted, add to a bowl and cover with plastic wrap for 10 minutes, until the peppers are very soft. Then use your hands to peel the skin off the peppers. Set aside 3 roasted red peppers for the dip and 2 for the topping.

Make the dip

• Add 2 roasted red peppers to the food processor and pulse until you get very small pieces. Remove it all to a small bowl and set aside (you'll use this as a part of the topping).
• Heat a frying pan over medium heat. When the pan is hot, add 1 cup walnuts and cook for 3-5 minutes, stirring occasionally, until fragrant. Set aside in a bowl to cool for a few minutes.
• To a food processor, add the toasted walnuts, breadcrumbs and garlic clove and pulse until you get fine crumbs.
• Next add 3 roasted red peppers, pomegranate molasses, olive oil, lemon juice, cumin, salt, chili flakes and sumac. Pulse until combined and creamy – the dip will have some texture.

Assemble the dip

• Toast the ⅓ cup chopped walnuts in a pan for a few minutes until fragrant.
• Spread the dip in a low bowl or on a plate.
• Top the dip with the reserved chopped roasted red peppers, toasted chopped walnuts, minced fresh mint, 1 tbsp olive oil and 1/4 tsp sumac. Serve with fresh pitas for dipping.

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Notes

• Roast the red peppers ahead of time and store in the fridge until ready to make and assemble the dip.
• Serve with pitas and fresh vegetables for dipping like cucumber and carrots.
• If you love this recipe, try our Spicy Greek Feta Dip (Tirokafteri) which also uses roasted red peppers!

Nutrition

Calories: 360kcal | Carbohydrates: 21.8g | Protein: 6.3g | Fat: 29.5g | Saturated Fat: 3.4g | Polyunsaturated Fat: 13.8g | Monounsaturated Fat: 10.8g | Sodium: 289.7mg | Fiber: 4.4g | Sugar: 10.7g

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