Muhammara (Roasted Red Pepper & Walnut Dip)
This Muhammara recipe is the ultimate roasted red pepper dip, with toasted walnuts and sweet pomegranate. It is creamy and delicious and easy to make. A huge crowd pleaser!
One of my approaches to cooking is this – Follow the peppers and you’ll find amazing foods wherever you go. Take the Middle East, for example. Follow the peppers into that region and you’ll encounter some highly flavorful dishes.
We’re talking all sorts of recipes you can’t make properly without peppers, like harissa, Zhug (Yemenite Green Hot Sauce), Shakshuka, and this addictive spread that is made with wondrous roasted red peppers that, frankly, make everything taste great.
We’re talking Muhammara, my friends, and you’re going to love it.
What is Muhammara?
Muhammara is a seductive Middle Eastern spread or dip made with roasted red peppers, toasted walnuts, pomegranate molasses, and a few other ingredients and seasonings.
When it comes to roasted red pepper dip, this is tops. It is typically served as a dip or a spread, though it is actually much more versatile. It’s huge on flavor, and it’s a recipe worth keeping in your back pocket for gatherings where you can be the star just by bringing this.
Personally, I would say that muhammara is sort of a cross between an Italian Pesto and a Spanish Romesco Sauce.
It’s creamy and addictive. I LOVE this stuff. Roasted red pepper dip is the best.
Let’s talk about how we make it, shall we?
Muhammara Ingredients
- 2 large red bell peppers, about 1.5 pounds, or use 2 cups roasted red bell peppers
- 1 cup walnuts
- ¼ cup bread crumbs
- 2 cloves garlic chopped
- 1 tablespoon lemon juice
- 3 teaspoons pomegranate molasses* see notes below
- 1 tablespoon cayenne
- 1 tablespoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- ½ cup olive oil
- FOR SERVING: Extra chopped walnuts fresh chopped parsley, spicy chili flakes for garnish – Toasted pita for serving
How to Make Muhammara – the Recipe Method
First, Set your oven to bake at 400 degrees F.
Slice the red peppers in half lengthwise and core out the insides. Remove the stem. Set the peppers on lightly oiled baking sheets.
Bake them in the center of the oven for 20-30 minutes, or until the skins char and bubble up.
Remove from heat and cover with paper towels to let the skins steam up. Remove the skins and discard them. You can learn more about How to Roast Chili Peppers here.
Give the roasted peppers a rough chop and toss them into a food processor.
While the peppers are roasting, lightly toast the walnuts in a dry pan about a minute or two, tossing here and there. Do not let them burn. Set them into the food processor.
Add the remaining ingredients except the olive oil to the food processor.
Process the mixture while drizzling in the olive oil a bit at a time, until all of the oil is incorporated and the dip is nice and smooth.
I always like my spreads just a bit chunky, so you can process it to your personal preference.
Spread into a bowl and garnish. Serve with pita wedges.
BOOM! DONE!
Pretty easy, right? And super delicious. And unique! Home cooks rejoice! I’ll bet no one else is bringing muhammara to the party.
About the Chili Peppers
Milder peppers are more traditional for making muhammara, as it isn’t meant to be a spicy dip or spread, but that doesn’t mean you have to stick to bell peppers and that you can’t include spicy peppers. Locals in Syria often use the aleppo pepper, though red bell peppers are perfect here.
Consider making this with any thicker fleshed sweet pepper, such as the Corno di Toro. Feel free to toss in some roasted red jalapeno peppers, or a few serrano peppers. Habanero peppers, anyone?
Absolutely! You can adjust the heat factor to your palate’s delight with fresh red pepper flakes or spicier chili powders, or hotter peppers.
About the Pomegranate Molasses
Pomegrate molasses is, admittedly, a unique recipe ingredient, one you probably won’t find in your regular grocery store.
You can find it in specialty stores, but if you can’t find it, simply reduce some pomegranate juice until it is thickened. Grenadine is a good substitute, as it is basically a reduction of pomegranate juice mixed with sugar to form a simple syrup.
Honey is an acceptable substitute, though you won’t get the exact flavor.
Also, consider using pecans instead of walnuts. Again, not exactly the same, but delicious nonetheless.
Serving Suggestions for Muhammara
Most people serve their Muhammara up as a dip with pita bread. It is great with thick, crusty bread, pita chips or crackers.
Try it with fresh vegetables as well.
I’ve served it with pasta as the sauce, with some lightly poached salmon over the top. Delicious.
It’s great over grilled meats and used as a condiment as well. Think sandwich spread or a fun topping for your burger or chicken sandwich.
Recipe Notes
You can play with the ingredient ratios here of red peppers and walnuts. Feel free to add more in as desired. Also, add in more pomegranate molasses for a sweeter version. It really is great with the sweet factor.
Try Some of My Other Popular Recipes
- Ajvar (Roasted Red Pepper and Eggplant Spread)
- Sweet Roasted Red Pepper Sauce
- Romesco Sauce
- Peri Peri Sauce
- Sambal Oelek
- Zacusca: Romanian Roasted Eggplant & Red Pepper Sauce
- Roasted Red Pepper Hummus
- Roasted Red Peppers
- Guasacaca (Venezuelan Avocado Dip)
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Muhammara Recipe
Ingredients
- 2 large red bell peppers about 1.5 pounds, or use 2 cups roasted red bell peppers
- 1 cup walnuts
- ¼ cup breadcrumbs
- 2 cloves garlic chopped
- 1 tablespoon lemon juice
- 3 teaspoons pomegranate molasses* see notes
- 1 tablespoon cayenne
- 1 tablespoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- ½ cup olive oil
- FOR SERVING: Extra chopped walnuts fresh chopped parsley, spicy chili flakes for garnish – Toasted pita for serving
Instructions
- Set your oven to bake at 400 degrees F (200 C).
- Slice the red peppers in half lengthwise and core out the insides. Remove the stem. Set the peppers on lightly oiled baking sheets and bake them in the center of the oven for 20 to 30 minutes, or until the skins char and bubble up.
- Remove from heat and cover with paper towels to let the skins steam up. Remove the skins and discard them.
- Give the roasted peppers a rough chop and toss them into a food processor.
- While the peppers are roasting, lightly toast the walnuts in a dry pan about a minute or two, tossing here and there. Do not let them burn. Set them into the food processor.
- Add the remaining ingredients except the olive oil to the food processor.
- Process the mixture while drizzling in the olive oil a bit at a time, until all of the oil is incorporated and the dip is nice and smooth.
- Spread into a bowl and garnish. Serve with toasted pita.
Video
Notes
Nutrition
NOTE: This recipe was updated on 4/3/20 to include new information and a video. It was originally published on 12/7/18.
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