• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hungry Paprikas logo
  • Ramadan Recipes
  • Recipe Search
    • Recipes by Type
      • Appetizers & Snacks
      • Breakfast & Brunch
      • Desserts & Sweets
      • Dips & Sauces
      • Main Dishes
        • Beef
        • Chicken
        • Rice
      • Salads
      • Side Dishes
      • Soups & Stews
      • Vegetarian
    • Recipes by Cooking Method
      • Instant Pot
      • One Pot
      • Oven-Baked
      • Stovetop
    • Recipes by Holiday
      • Eid Recipes
      • Ramadan Recipes
        • Iftar
        • Suhoor
    • Recipe Search
    • Recipe Index
  • Shop
  • About
  • Contact
    • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Ramadan Recipes
  • Recipe Search
  • Recipe Index
  • Shop
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Appetizers & Snacks » Muhammara (Roasted Red Pepper and Walnut Dip)

    Muhammara (Roasted Red Pepper and Walnut Dip)

    5 from 1 vote
    March 12, 2023 by Amina Al-Saigh

    Jump to Recipe Jump to Video Print Recipe

    This post may contain affiliate links.

    Muhammara is a Middle Eastern roasted red pepper and walnut dip that is sweet, tangy, savoury, and absolutely delicious! It comes together in just a few minutes using a food processor and is perfect served with pita bread.

    Pita being dipped into Muhammara spread in a plate drizzled with pomegranate molasses, walnuts and parsley, with walnuts in a small bowl, pomegranate molasses in a bottle, parsley in a small bowl, pita and a corner of a wood chopping board on a white and blue tiled background
    Table of Contents show
    1 What is Muhammara?
    2 What Makes a Great Muhammara
    3 Muhammara Ingredients
    4 How to Make Muhammara: Step by Step
    5 Serve Muhammara in a Mezze Platter
    6 Other Recipes You Will Love
    7 Muhammara (Roasted Red Pepper and Walnut Dip)

    What is Muhammara?

    Muhammara originally is a Syrian dip, common to the city of Aleppo in Syria, but its enjoyed across the Middle East! As with any ethnic recipe, there are many variations to muhammara, but its always made of the following common ingredients:

    • Roasted red peppers
    • Pomegranate molasses for the sweetness and tanginess
    • Walnuts for earthiness and umami
    • Aleppo pepper for a bit of spice

    The name 'Muhammara' means 'reddened' in Arabic because of its distinguishable bright red colour. It tastes tangy, sweet, and savoury with a hint of smokiness.

    It closely resembles Spanish Romesco sauce. Muhammara dip is often served alongside other middle eastern mezze dips like hummus, baba ghanoush, and labneh. Serving it with warm pita bread will be the best thing you do!

    I like to roast the red peppers myself (you can use store bought), which is why I end up resorting to easier and quicker dips like Hummus most of the time. But when I served this muhammara at one of my dinner parties, my family were obsessed with it!

    It disappeared in 10 minutes and everyone was asking me for the recipe! And that particular time that I made it, I ended up adding sundried tomatoes to it, which I think made all the difference. Since that day, I knew I had to share this recipe with you.

    Piece of pita in Muhammara spread in a plate drizzled with pomegranate molasses, walnuts and parsley, with walnuts in a small bowl, pita in the corner on a white and blue tiled background

    What Makes a Great Muhammara

    There are a few key steps that you should take to ensure your muhammara reaches optimum flavour.

    Tip #1: grill the roasted red peppers either on a BBQ or on a cast iron stove-top grill pan. This is an optional step but it adds a delicious note of smokiness that takes it up a few notches. Now resorting to store-bought roasted red peppers is totally okay for making the process much quicker.

    Tip #2: toast the walnuts and breadcrumbs in a dry skillet on the stove-top to enhance the flavour. Toasting the walnuts will release their oils and multiply their flavour. As for the breadcrumbs, toasting until they turn a light shade of gold will also enhance the flavour.

    Tip #3: don't skip the pomegranate molasses! It really is a central ingredient to this dish. Its sweet and tangy and will add layers of flavour. I suggest you pick up a bottle from your local middle eastern shop. The Cortas and Yamama brands are delicious (here's what it looks like - but its cheaper locally vs. Amazon).

    Tip #4: use the lemon juice sparingly and don't add more than the specified amount. The lemon juice will overpower the more subtle flavours in the dip. Trust me, I made this mistake in one

    Okay allow me this bonus tip: use sundried tomatoes! This is not authentic and it's my own addition, but I use less tomato paste and use sundried tomatoes instead. Oh the umami it adds!

    Muhammara Ingredients

    Let's discuss some ingredient notes for you to keep in mind when shopping for what you need:

    Ingredients shot for Muhammara with pomegranate moasses in a small glass bowl, 3 whole red peppers, sun dried tomatoes in a small glass bowl, tomato paste in a small bowl, breadcrumbs in a white bowl, walnuts in a white bowl, olive oil in a measuring cup, a lemon, garlic, salt and aleppo pepper in a small saucer, on a white and blue tiled background

    Red Peppers are necessary, and I will show you how to roast them at home. But feel free to use jarred roasted red peppers from the store.

    Pomegranate Molasses is also another important ingredient. Like I suggest above, grab a bottle from your local middle eastern shop. If you don't have it, you can skip it and add a tablespoon more of lemon juice and a teaspoon of sugar.

    Raw Walnuts can be whole or crumbled, it doesn't matter because they will be blended up. Ensure they are not salted. If you are allergic to walnuts, you can substitute them with pine nuts.

    Bread crumbs can be store bought or homemade using any type of bread.

    Aleppo Pepper is a core ingredient, and it's a spice similar to chilli flakes but half as spicy. It has a deeper flavour and comes from the Halaby pepper in the city of Aleppo. If you don't have it, substitute with half the amount of chilli flakes.

    Salt, extra virgin olive oil and Garlic are a must - no notes there!

    Lemon Juice is required, but careful not to use more than the specified amount. The lemon juice, if used in a large quantity, can mask the more subtle flavours in the muhammara.

    Tomato Paste and Sundried Tomatoes add the essential tomato depth of flavour. The sundried tomato is not an authentic ingredient but my own addition. You can skip it and add ½ a tablespoon more of tomato paste.

    How to Make Muhammara: Step by Step

    How to Roast the Red Peppers

    The first step is to roast the red peppers, because it takes the longest. You can feel free to use jarred roasted red peppers instead to save on time.

    Wash the red peppers, cut them in half and remove any seeds.

    red peppers sliced in half on a wooden chopping board with seeds taken out on a white and blue tiled background

    For extra smokiness, grill the red peppers for 5-10 minutes on a BBQ or a cast iron grill pan over the stove top, just until you see some charring on each pepper. You can skip this step but it does add smokiness that enhances the dip.

    halved red peppers in a black cast iron skillet on a white and blue tiled background
    halved red peppers in a black cast iron skillet with light char marks on the outside on a white and blue tiled background

    Once charred, cover the red peppers and place in a pre-heated oven at 450F for 30 to 45 minutes, until the peppers are soft.

    halved red peppers in a black cast iron skillet with char marks on the outside with tongs on a white and blue tiled background
    Remove red peppers from the oven
    black cast iron skillet covered with aluminum foil on a white and blue tiled background
    Cover with tin foil for 5 minutes to steam and soften the skin

    Remove the red peppers from the oven and immediately cover them with tin foil. This helps the peppers to steam which will soften the peel and make it easier to peel them.

    roasted red peppers in a black cast iron skillet with the skins peeled off with tongs on a white and blue tiled background

    Peel the peppers, using your hands or tongs. The peel should come off relatively easily. Don't worry if you have small areas of peel that is too stubborn to be removed. Aim for 90% of the peppers being peeled.

    Preparing the rest of the ingredients

    a white skillet with breadcrumbs with a light blue spatula on a white and blue tiled background
    Toast the breadcrumbs for a few minutes until lightly golden
    walnuts in a white skillet with a light blue spatula on a white and blue tiled background
    Toast the walnuts for a few minutes to release the oils and enhance the flavour

    roasted red peppers, garlic, walnuts, breadcrumbs, pomegranate molasses, olive oil, lemon juice, salt, aleppo pepper in a small food processor on a white and blue tiled background
    Add all the ingredients to a food processor
    blended Muhammara in a small blender with a spoon in it on a white and blue tiled background
    Process for 5 minutes, using a spoon to scrape the sides as necessary

    The final dip consistency will have texture. You can continue to process it until you achieve a smooth paste, but the authentic muhammara always has a bit of texture, which is how I recommend you serve it.

    Drizzle it with extra pomegranate molasses and garnish with walnuts and parsley and serve!

    Piece of pita in Muhammara spread in a plate drizzled with pomegranate molasses, walnuts and parsley, with walnuts in a small bowl, pita in the corner on a white and blue tiled background

    Serve Muhammara in a Mezze Platter

    Muhammara is best served with fresh pita bread for scooping. You can also serve it with crackers, sliced baguette, or any other crusty bread.

    It is often featured as part of a middle eastern mezze spread. Mezze in the middle east, more notably in the Levant, Greece and Turkey, are a selection of small dishes often served as appetizers before a meal.

    Here's what you can include in a mezze spread for friends and family:

    • Muhammara
    • Hummus
    • Baba Ghanoush
    • Eggplant Dip
    • Labneh
    • Marinated olives
    • Sliced or grilled halloumi cheese, or Arabic cheese
    • Pickles
    • Pita Bread
    • Fresh Mediterranean vegetables like cucumbers, tomatoes, and peppers
    • Batata Harra
    • Tabouli

    The idea is to serve a selection of 3-4 dishes and allow guests to enjoy with drinks before the main meal. This is a typical practice at many middle eastern restaurants!

    Other Recipes You Will Love

    • malfouf salad served in a green plate with lemons and cutlery
      Malfouf Salad (Lebanese Cabbage Salad)
    • A colorful bulgur salad served on a plate with a spoon and a half cut lemon displayed beside it.
      Healthy Bulgur Salad with Easy Dressing
    • Jajik Cucumber yogurt and mint salad
      Jajik (Cucumber Yogurt & Mint Salad)
    • Tabouli Salad served in a bowl with lemon and tomato slices
      The Best Tabouli Salad

    If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page - I'd love to hear from you! You can also hop on over to Instagram and say hello!

    Piece of pita in Muhammara spread in a plate drizzled with pomegranate molasses, walnuts and parsley, with walnuts in a small bowl, pita in the corner on a white and blue tiled background

    Muhammara (Roasted Red Pepper and Walnut Dip)

    This Middle Eastern dip is made with roasted red peppers, walnuts and pomegranate molasses. Muhammara is sweet, tangy, savoury and has a bit of a kick. It's easy to make in a food processor, and perfect served up with pita bread.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Dip
    Cuisine: middle eastern
    Diet: Vegan, Vegetarian
    Keyword: Muhammara
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 6 servings
    Calories: 217kcal
    Author: Amina Al-Saigh

    Ingredients

    • 3 large red peppers or substitute with jarred roasted red peppers
    • ½ cup breadcrumbs
    • ½ cup walnuts raw, unsalted
    • 2 tablespoons pomegranate molasses
    • ¼ cup extra virgin olive oil
    • 1 large garlic clove
    • 1 teaspoon aleppo pepper or substitute with half the amount in chilli flakes
    • ½ teaspoon salt
    • 4 sun dried tomatoes optional - see notes
    • 1 tablespoon tomato paste
    • 1 tablespoon lemon juice

    Instructions

    • Start by pre-heating the oven to 450F
    • Wash and cut the red peppers in half. Remove all the seeds
    • To char the red peppers before roasting, place the peppers skin side down in a cast-iron pan over medium high heat and char for 5-6 minutes
    • Cover with foil and place in the oven. Bake for 30 - 45 minutes, until the peppers are soft
    • Take them out of the oven and cover the pan with foil paper right away
    • Allow the peppers to rest for 10 minutes. This allows them to soften and makes removing the peel mush easier
    • Peel the peppers carefully with tongs or using your hands, and discard the peels
    • Lightly toast the bread crumbs in an oil free pan over medium heat and set aside
    • Lightly toast the walnuts in an oil free pan over medium heat, and set aside
    • Add the roasted peppers along with the bread crumbs, walnuts, and all other ingredients to a food processor
    • Process until a paste forms, stopping to scrape the sides of the food processor as necessary. The final dip should have a bit of texture
    • Spread onto a dish and garnish with pomegranate molasses, walnuts and parsley. Serve with pita bread

    Video

    https://www.hungrypaprikas.com/wp-content/uploads/2023/02/Muhammara-video.mp4

    Notes

    • You can use ready jarred roasted red peppers for this recipe, instead of roasting them yourself
    • Be sure to lightly toast the walnuts and breadcrumbs for optimal flavour
    • If you don't have Aleppo pepper, replace with half the amount of chilli flakes
    • Do not use more lemon juice than specified, because it may overpower the flavours
    • Traditional muhammara does not use sundried tomatoes, but I love adding them for a deeper flavour. Feel free to substitute ½ tablespoon of tomato paste instead.

    Nutrition

    Serving: 1g | Calories: 217kcal | Carbohydrates: 17g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 288mg | Potassium: 277mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1969IU | Vitamin C: 82mg | Calcium: 37mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @HungryPaprikas or tag #HungryPaprikas!
    « One Pot Mujadara (Middle Eastern Lentils and Rice)
    6 shares

    Reader Interactions

    Leave a Comment & Rate this Recipe Cancel reply

    If you loved this recipe, please consider leaving a star rating and a comment as well as any recipe questions you have. Star ratings help people discover my recipes, and your support means so much to me!

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    ABOUT ME

    Hi friend! I'm Amina, a wife and busy mother of two. And I know you're super busy too. I'm here to help you figure out dinner for your family with my easy, quick, and Middle Eastern inspired recipes. Hope you enjoy your stay - and please - have a look around and get in touch!

    FIND OUT MORE

    Ramadan Recipes

    45 degree view of Green plate with rice, lentils and caramelized onions, chopped cucumbers and peppers with mint on top, on a dark green tiled background, the end of a spoon on the plate and some mint leaves in the top corner

    One Pot Mujadara (Middle Eastern Lentils and Rice)

    Orange-brown bowl filled with labneh topped with slivered almonds, parsley, with pita at the side, olive oil bottle, chilli flakes, parsley and lemon at the side

    How to Make Labneh at Home (5 minutes!)

    beef shawarma served in a green bowl with onion slices and chopped parlsey, along with bowls of tomato, tahini sauce, onions, pickles and pita bread

    Tender Beef Shawarma (Quick Stovetop Method)

    Harira soup served in a bowl, garnished with parsley with a spoon inside. A pot of soup in the top corner and another bowl in the bottom corner.

    Easy Moroccan Harira Soup

    Lamb kabsa served on a white platter with a silver spoon, surrounded by glasses of water and bowls of yogurt.

    Fragrant Lamb Kabsa (10 min prep time!)

    White ceramic bowl with a heaping serving of Fattet Hummus, served with a silver spoon and small bowls of garnish

    30 Minute Fattet Hummus (Using Canned Chickpeas!)

    Popular Recipes

    Crispy Kunafa served on a round plate, garnished with pistachios.

    Kunafa Recipe with Mozzarella Cheese (Easy!)

    Quzi which is lamb shanks served over yellow rice with almonds and raisins

    Quzi (Authentic Iraqi Lamb over Rice)

    cheese manakish served on a tray with tea cups

    Manakish with Cheese and Za'atar

    iraqi dolma served in a blue patterned plate

    Iraqi Dolma (Middle Eastern Stuffed Vegetables)

    Hashweh rice served in a platter garnished with almonds, raisins and parsley

    Hashweh Rice (Arabic Rice with ground beef)

    Maqluba served in a platter garnished with almonds and parsley. Forks, water cups, a plate with almonds in it, and a bowl with cucumber and yogurt is on the right top side of the frame

    Maqluba (Makloubeh) with Lamb (Arabic rice dish)

    Copyright © 2023 Hungry Paprikas · Support by Foodie Digital

    6 shares