How To Make Muhammara (Roasted Red Pepper Dip)

This vibrant roasted red pepper and walnut dip is rich, smoky, tangy, and subtly sweet all at once. Muhammara comes together quickly but delivers deep, complex flavors that feel special enough for entertaining yet simple enough for everyday snacking. It’s perfect scooped with warm pita, spread on sandwiches, or served as part of a mezze platter.

Why You’ll Love This Recipe

Muhammara is one of those recipes that tastes far more indulgent than the effort required to make it. The combination of toasted walnuts, roasted red peppers, and pomegranate molasses creates a layered flavor that is nutty, smoky, tangy, and gently sweet. It’s naturally plant-based, packed with nutrients, and incredibly versatile. Best of all, it comes together in about 15 minutes using a food processor, making it ideal for busy days or last-minute gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (16-ounce / 450 g) jar roasted red bell peppers, drained and patted dry
1 cup (112 g) raw walnuts
1/2 cup (40 g) panko breadcrumbs or fine breadcrumbs
1 large garlic clove, chopped
3 tablespoons extra virgin olive oil, plus more for drizzling
2 tablespoons pure pomegranate molasses
1/2 tablespoon freshly squeezed lemon juice
1 to 2 teaspoons Aleppo pepper, to taste
1/2 teaspoon ground cumin
1 teaspoon kosher salt

Optional for serving
Fresh mint leaves or flat-leaf parsley, finely chopped
Pomegranate seeds
Extra chopped walnuts

Directions

Heat a large frying pan over medium heat. Add the walnuts and toast for about 3 minutes, stirring occasionally, until fragrant and lightly golden.

Add the breadcrumbs to the same pan and toast for another 3 minutes, stirring frequently, until the breadcrumbs are golden and the walnuts are well toasted. Remove from the heat and let cool slightly.

Transfer the toasted walnut and breadcrumb mixture to a food processor. Add the chopped garlic and pulse until everything is broken down into fine crumbs.

Add the roasted red peppers, olive oil, pomegranate molasses, lemon juice, Aleppo pepper, cumin, and salt to the food processor.

Pulse repeatedly until the mixture is mostly smooth but still slightly chunky. Taste and adjust seasoning as needed, adding more salt, lemon juice, or pomegranate molasses to balance the flavors.

Transfer the muhammara to a serving bowl. Use the back of a spoon to create gentle swirls, drizzle with olive oil, and garnish with herbs, walnuts, or pomegranate seeds if desired.

Servings and timing

Servings: 6 to 8 as a dip
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes

Variations

For a smoother dip, let the food processor run longer instead of pulsing.
For extra heat, increase the Aleppo pepper slightly.
For a gluten-free version, replace the breadcrumbs with an additional 1/4 cup (28 g) of walnuts or use gluten-free breadcrumbs.
For a slightly smokier flavor, roast fresh red bell peppers instead of using jarred ones.

Storage/Reheating

Store muhammara in an airtight container in the refrigerator for up to 7 days. Stir before serving, as some separation may occur. This dip is best enjoyed at room temperature, so remove it from the fridge about 15 minutes before serving. Reheating is not recommended, as it is meant to be served cold or at room temperature.

FAQs

What does muhammara taste like?

Muhammara is nutty, smoky, tangy, and lightly sweet with a mild heat that builds gently.

Can I use fresh bell peppers instead of jarred?

Yes, fresh bell peppers can be roasted and peeled before using. They add a slightly fresher, less briny flavor.

Is muhammara spicy?

It has mild heat. You can easily adjust the spice level by adding more or less Aleppo pepper.

Can I make this recipe without breadcrumbs?

Yes, you can omit the breadcrumbs or replace them with extra walnuts for a similar texture.

Is muhammara healthy?

Yes, it’s rich in healthy fats, antioxidants, and vitamins from walnuts and red bell peppers.

Can I freeze muhammara?

Freezing is not recommended, as the texture may change once thawed.

What can I serve with muhammara?

It pairs well with pita bread, flatbread, crackers, raw vegetables, or as a spread in sandwiches.

How long does muhammara last in the fridge?

It keeps well for up to one week when stored properly in an airtight container.

Can I make it smoother like hummus?

Yes, simply blend longer until completely smooth.

Does muhammara need to be served chilled?

No, it’s best served at room temperature to fully enjoy its flavors.

Conclusion

Muhammara is a bold, flavorful dip that deserves a place in your regular rotation. With its balance of smoky roasted peppers, rich walnuts, and tangy pomegranate molasses, it delivers impressive flavor with minimal effort. Whether you’re serving guests or prepping snacks for the week, this dip is guaranteed to become a favorite.

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