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Muhammara Recipe (Roasted Red Pepper & Walnut Dip)

Name: Muhammara Recipe (Roasted Red Pepper and Walnut Dip)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2-3 large red bell peppers (about 1.5 pounds, or use 2 cups roasted red bell peppers); 1/2 cup walnuts ((use 1 cup for nuttier flavor)); ¼ cup breadcrumbs; 2 cloves garlic (chopped); 1 tablespoon lemon juice; 3 teaspoons pomegranate molasses* (see notes); 1 tablespoon cayenne; 1 tablespoon crushed Aleppo pepper ((use paprika as a substitute)); 1 teaspoon cumin; Salt and pepper to taste; 1/4 cup olive oil ((or more as needed, to the consistency you desire, up to 1/2 cup)); FOR SERVING: Extra chopped walnuts (fresh chopped parsley, spicy chili flakes for garnish – Toasted pita for serving)

by Mike Hultquist · Aug 21, 2024 · 35 Comments · Jump to Recipe

Muhammara is a creamy roasted red pepper dip from the Middle East made with toasted walnuts, sweet pomegranate, and warming spices, so savory and delicious. Easy to make and a huge crowd pleaser!

Muhammara Recipe - Roasted Red Pepper Dip with Walnuts

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 so many highly flavorful dishes like harissa, Zhug (Yemenite Green Hot Sauce), Shakshuka, and this delicious dip that is made with wondrous roasted red peppers that 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.

It is essentially a roasted red pepper dip typically served as a dip or a spread, though it is actually much more versatile, a bit like a cross between Italian Pesto and Spanish Romesco Sauce.

It's creamy and addictive. You will love the flavor combination of the recipe's key ingredients - walnuts and roasted red peppers.

Let's talk about how we make muhammara, shall we?

Muhammara Ingredients

Red Bell Peppers.
Walnuts.
Bread Crumbs.
Fresh Garlic.
Lemon Juice.
Pomegranate Molasses. See the Recipe Tips & Notes Section for substitutes.
Spices. Crushed Aleppo Pepper flakes (or use paprika), cayenne, paprika, salt and pepper.
Olive Oil.
For Garnish. Extra chopped walnuts fresh chopped parsley, spicy chili flakes for garnish – Toasted pita for serving

How to Make Muhammara - the Recipe Method

First you'll roast your red bell peppers. You can save time by starting with a jar of roasted red peppers, but you'll get more flavor from freshly roasted.

Simply slice them in half, core them out, then oven roast for 20-30 minutes, or until the skins char and bubble up, then cool and peel.

You can learn more about How to Roast Chili Peppers here.

Lightly toast the walnuts in a dry pan about a minute or two, then add all of the ingredients to a food processor and process until smooth.

Processing Muhammara dip in a food processor

BOOM! DONE! Pretty easy, right? Your muhammara is ready to serve. It's super delicious. And unique! These are great served with pita wedges.

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.

You can adjust the heat factor to your palate's delight with fresh red pepper flakes or spicier chili powders, or hotter peppers.

Recipe Tips & Notes

If you cannot find pomegranate molasses, you can reduce pomegranate juice or grenadine with a bit of sugar to form a syrup. Another great substitute is tamarind concentrate. You can also use balsamic vinegar reduction or honey.

Serving Muhammara

Most people serve their Muhammara up as a dip with warm 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. You'll love it on chicken shawarma.

Storage & Leftovers

Storing your Muhammara in an airtight container in the fridge may allow you to store the leftovers for up to 3-5 days. To maximize the storage life, make sure to refrigerate it promptly.

Try Some of My Other Popular Recipes

Creamy Muhammara Dip in a bowl, ready to serve

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 (Roasted Red Pepper and Walnut Dip)

Muhammara is a creamy roasted red pepper dip from the Middle East made with toasted walnuts, sweet pomegranate, and warming spices, so savory and delicious. Easy to make and a huge crowd pleaser!

Save Recipe

Course: Appetizer

Cuisine: Middle Eastern

Keyword: dip, red pepper, roasted peppers

Prep Time: 10

Cook Time: 25

Total Time: 35

Calories: 113kcal

Author: Mike Hultquist

Servings:

Tap or hover to scale

4.93 from 14 votes

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Ingredients

2-3 large red bell peppers about 1.5 pounds, or use 2 cups roasted red bell peppers
1/2 cup walnuts (use 1 cup for nuttier flavor)
¼ cup breadcrumbs
2 cloves garlic chopped
1 tablespoon lemon juice
3 teaspoons pomegranate molasses* see notes
1 tablespoon cayenne
1 tablespoon crushed Aleppo pepper (use paprika as a substitute)
1 teaspoon cumin
Salt and pepper to taste
1/4 cup olive oil (or more as needed, to the consistency you desire, up to 1/2 cup)
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 and process until smooth. Adjust with more oil, salt, and lemon to taste.
Spread into a bowl and garnish. Serve with toasted pita.

Video

Notes

Pomegranate Molasses. You can find these in specialty stores, but if you can’t find it, reduce some pomegranate juice or grenadine until thickened. Other substitutes are tamarind concentrate or honey.

Heat Factor: Mild, though you’ll get some spice from the cayenne. Add in more cayenne or spicier chili flakes for a hotter version.

Nutrition Information

Calories: 113kcal Carbohydrates: 6g Protein: 2g Fat: 10g Saturated Fat: 1g Polyunsaturated Fat: 4g Monounsaturated Fat: 5g Sodium: 35mg Potassium: 115mg Fiber: 1g Sugar: 2g Vitamin A: 1194IU Vitamin C: 32mg Calcium: 19mg Iron: 1mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 8/21/24 to include new information, photos, and video. It was originally published on 12/7/18.