Appetizers

Muhammara Recipe

A white oval bowl filled with a chunky dip topped with chopped walnuts, fresh mint leaves, and a drizzle of oil, with pita bread and a textured cloth in the background. - 1

Prep

15 minutes

Cook

40 minutes

Yield

4 -6 people

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

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.

A hand dips pita bread into a bowl of vibrant red muhammara, garnished with chopped walnuts, olive oil, fresh mint leaves, and roasted red peppers. The bowl sits on a light-colored surface. - 3

🍲 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!

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.

A bowl of muhammara dip garnished with chopped walnuts, parsley, and mint sits on a table next to a plate of pita bread and a small dish of chopped herbs. - 4

👩‍🍳 How to Make Muhammara

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.

🗒 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 offers a flavor profile that is savory, sweet, and tangy. The roasted peppers provide sweetness and sometimes smokiness, the walnuts add nuttiness and richness, and the pomegranate molasses adds a sweet and sour tang.

Yes, jarred roasted red peppers are a convenient substitute for roasting your own. Drain them well, but don’t rinse them.

Toasting the walnuts brings out their nutty flavor and prevents them from tasting bitter or waxy.