Muhammara (Roasted Red Pepper Dip)

A silky, vibrant Levantine dip made from roasted red peppers, toasted walnuts, pomegranate molasses, and warm spices, muhammara is a deeply flavorful spread with sweet, smoky, tangy notes and a rich nutty body. It comes together quickly yet tastes complex and luxurious, making it perfect for mezze platters, sandwiches, or simply scooping with warm pita.

Why You’ll Love This Recipe

This muhammara delivers the classic balance of sweet-smoky-tangy flavors while remaining incredibly simple to prepare. Toasted walnuts provide richness, roasted peppers add sweetness and depth, and pomegranate molasses brings the essential bright tang. The texture is rustic and hearty, thanks to breadcrumbs and the pulse-blend method. It’s naturally wholesome, nutrient-rich, and ready in minutes.

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 (or 3 medium/large fresh red bell peppers)
• 1 cup (112 g) walnuts
• 1/2 cup (40 g) panko breadcrumbs, fresh breadcrumbs, or fine breadcrumbs
• 1 large clove garlic, chopped (or 2 small cloves)
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 2 tablespoons pure pomegranate molasses
• 1/2 tablespoon freshly squeezed lemon juice
• 1–2 teaspoons Aleppo pepper
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt (or heaping 1/2 teaspoon sea salt)

Optional for serving: chopped fresh mint or parsley, pomegranate seeds, chopped toasted walnuts

Directions

1. Drain the roasted red peppers but do not rinse. Pat dry thoroughly and tear into pieces.
2. Set aside 1–2 walnuts and finely chop them for garnish.
3. Heat a large frying pan over medium heat. Add the walnuts and toast for about 3 minutes, stirring until fragrant.
4. Add the breadcrumbs and toast an additional 3 minutes, stirring frequently to prevent burning. Remove from heat.
5. Transfer the walnut–breadcrumb mixture to a food processor along with the chopped garlic. Blend until fine crumbs form.
6. Add the roasted peppers, olive oil, pomegranate molasses, lemon juice, Aleppo pepper, cumin, and salt.
7. Pulse repeatedly until the texture is mostly smooth but still slightly chunky. Taste and adjust seasoning—add more molasses or lemon for tang, or salt as needed.
8. Spread the dip onto a serving plate. Create textured swirls with a spoon, drizzle with olive oil, and garnish with chopped walnuts, mint, and pomegranate seeds.

Servings and timing

This recipe makes approximately 1 1/2 to 2 cups of dip, enough for 6–8 servings as an appetizer.
Total time: 15 minutes (using jarred roasted peppers).
If roasting fresh peppers, total time may increase by 20–25 minutes.

Variations

• Spicier muhammara: Add more Aleppo pepper or a pinch of mild chili flakes.
• Smoother texture: Blend continuously instead of pulsing.
• Gluten-free version: Use gluten-free breadcrumbs, or replace breadcrumbs with an additional 1/4 cup (28 g) walnuts.
• Deeper smokiness: Add a pinch of smoked paprika or char fresh peppers over an open flame.
• Citrus-forward muhammara: Increase lemon juice by 1–2 teaspoons for extra brightness.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 7 days.
• Freezer: Freeze for up to 2 months; thaw in the refrigerator before serving.
• Reheating: Muhammara is served chilled or at room temperature, so no reheating is required. Simply allow it to sit out for 10–15 minutes before serving to soften and develop flavor.

FAQs

What is muhammara traditionally made of?

Muhammara is a Syrian roasted red pepper and walnut dip made with pomegranate molasses, olive oil, Aleppo pepper, and breadcrumbs for body.

Can I use fresh bell peppers instead of jarred?

Yes. Roast, steam, peel, and slice them before using. Fresh peppers give a slightly deeper flavor but take more time.

Is muhammara spicy?

It has mild heat from Aleppo pepper. You can reduce or increase the amount depending on preference.

Can I make this nut-free?

Walnuts are traditional and central to the flavor, but you may substitute sunflower seeds or omit entirely for a different kind of dip.

Can I prepare muhammara ahead of time?

Yes. The flavor improves after resting for several hours, making it ideal for meal prep or gatherings.

What should I serve with muhammara?

Warm pita, pita chips, flatbread, vegetables, mezze platters, grain bowls, wraps, and sandwiches.

How do I keep the dip from becoming too watery?

Thoroughly dry jarred peppers and avoid over-blending. If needed, add a spoonful of extra breadcrumbs.

Can I freeze muhammara without ruining the texture?

Yes. It freezes well, though you may need to stir after thawing to restore consistency.

What can I use instead of pomegranate molasses?

Reduce pomegranate juice until thick, or use lemon juice plus a tiny amount of maple syrup.

Why is my muhammara bitter?

The most common cause is raw walnuts. Toasting them is essential to remove bitterness and bring out sweetness.

Conclusion

This muhammara delivers the perfect balance of smoky roasted peppers, rich toasted walnuts, and bright pomegranate tang—all blended into a rustic, satisfying dip that comes together quickly. It elevates mezze spreads, sandwiches, grain bowls, and everyday snacking, while remaining nutritious and incredibly easy to make. With just a handful of ingredients and a food processor, you’ll have a vibrant, flavorful dip ready to enjoy anytime.

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