Muhammara (Roasted Red Pepper Dip)

Name: Muhammara (Roasted Red Pepper Dip)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 3 large red bell pepper, halved, stems and seeds removed; 1/4 cup bread crumbs; ½ cup walnuts (plus more for serving); 4 tablespoons extra virgin olive oil (plus more for serving); 1 tablespoon pomegranate molasses (or balsamic reduction); 1 tablespoon lemon juice, freshly squeezed; 1 large clove of garlic, roughly chopped; 1/2 teaspoon red chili flakes (or to taste); 1/2 teaspoon cumin; ½ teaspoon salt; fresh parsley, chopped (for garnish)

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Muhammara is a vibrant and flavorful Middle Eastern dip made from roasted red peppers, walnuts, and a touch of spice. This rich, creamy dip is not only easy to make but also packed with healthy ingredients, making it a perfect addition to any appetizer spread or as a savory snack.

Muhammara is a delicious Middle Eastern dip made with roasted red peppers, walnuts, and spices. Perfect for dipping or spreading on sandwiches. | aheadofthyme.com

With its smoky, slightly tangy, and nutty flavor, Muhammara combines roasted red peppers and walnuts with a hint of pomegranate molasses for an extra burst of sweetness. Whether you’re hosting a gathering or simply craving something delicious, this roasted red pepper dip is sure to impress with its rich and complex taste.

Perfect for serving with our Homemade Pita Bread, crackers, or fresh vegetables, Muhammara makes a great accompaniment to any Mezze Platter.

Why You'll Love This Recipe

Rich and creamy texture. The combination of walnuts and roasted red peppers creates a smooth, creamy dip that’s full of flavor and satisfying.
Healthy ingredients. Packed with nutritious ingredients like walnuts, red peppers, and olive oil, this dip offers healthy fats and antioxidants, making it a guilt-free snack.
Versatile. Serve it as a dip with warm pita bread or crackers, spread it on sandwiches, or drizzle it over grilled meats or vegetables.
Easy to make. With only a handful of ingredients and a few simple steps, this dip comes together quickly, making it perfect for busy weeknights or gatherings.
Perfect for parties. The unique flavor profile in this muhammara recipe will impress your guests and is sure to be the star of any appetizer spread.

Jump to:

Why You'll Love This Recipe
Ingredients and Substitutions
Equipment
Instructions
Top Tip: How to Change the Consistency
More Tips and Tricks
Recipe Variations
Storage
How to Serve
FAQ
More Dip Recipes
Tried this recipe?
Recipe
Comments

Ingredients and Substitutions

To make this delicious Muhammara Dip, you will need the following ingredients (see recipe card below for quantities):

red peppers – The base of the dip, adding a sweet, smoky flavor. You’ll roast these to bring out their natural sweetness. You can also use jarred roasted red peppers if fresh are not available.
breadcrumbs – Adds a bit of texture to the dip, helping to bind everything together and making it extra smooth.
walnuts – Provide a creamy texture and rich, nutty flavor. You can substitute with pine nuts or almonds if needed.
olive oil – Adds richness and helps to bring everything together. Use a good quality extra virgin olive oil for the best flavor.
pomegranate molasses – This ingredient gives the dip its signature sweet and tangy note. If you can't find it, try a splash of balsamic vinegar or honey as an alternative.
lemon juice – Adds a fresh, citrusy tang to balance the richness of the dip.
garlic – Adds a savory, aromatic depth to the dip. You can use fresh garlic or garlic powder.
red chili flakes – Adds a touch of heat for a spicy kick. Adjust the amount to your desired spice level.
ground cumin – A warm, earthy spice that complements the smoky peppers and walnuts.
salt – Enhances the flavors and ties everything together.
parsley – optional, for garnish.

Equipment

You’ll also need measuring cups and spoons, a baking sheet (for roasting the red peppers), a food processor or blender, and a small bowl for serving.

Instructions

Roast the red peppers. Preheat your oven to 450°F (230°C). Line a quarter sheet baking pan with parchment paper, then place the halved red bell peppers, cut side down, on the pan. Roast for 15-20 minutes until the skins are blackened and the peppers have collapsed. Remove from the oven and let them cool for a few minutes, or until they’re cool enough to handle. If desired, peel off the blackened skin for a smoother texture.

Chop the peppers. Once cooled, chop the roasted peppers into small pieces.

Blend. In a blender or food processor, combine the chopped red peppers, bread crumbs, walnuts, olive oil, pomegranate molasses, lemon juice, garlic, chili flakes, cumin, and salt. Blend until smooth and well combined, about 30 seconds, scraping down the sides as needed.

Serve. Transfer the Muhammara to a bowl and drizzle with extra olive oil. Garnish with crushed walnuts and chopped parsley. For a vibrant touch, you can also sprinkle pomegranate seeds on top.

Top Tip: How to Change the Consistency

For an extra smooth texture, be sure to blend the dip until it’s fully combined, scraping down the sides of the food processor as needed. If you prefer a chunkier dip, pulse it a few times instead of blending continuously.

Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.

More Tips and Tricks

Roast your peppers for deeper flavor. Roasting your own red peppers adds a smoky depth that jarred peppers can’t match.
Adjust the spice level. If you like a bit of heat, add a pinch of cayenne pepper or a chopped fresh chili to the dip.
Make ahead. Muhammara Dip can be made ahead and stored in the fridge for up to 3 days. The flavors only improve after sitting for a few hours.
Garnish for a pop of color. Top the dip with extra chopped walnuts, a drizzle of olive oil, or pomegranate seeds for a beautiful presentation.
Use fresh walnuts. For the best texture, use fresh walnuts rather than pre-ground or stale ones, which can affect the dip’s flavor and consistency.

Recipe Variations

Spicy. Add a chopped jalapeño or a pinch of red pepper flakes to the dip for an extra kick.
Vegan. Keep it fully vegan by ensuring the pomegranate molasses you use is plant-based and by omitting any dairy-based toppings.
Herb-infused. Add fresh parsley or cilantro to the dip for a burst of fresh herb flavor.
Nut-free. Substitute the walnuts with sunflower seeds for a nut-free version that still has plenty of creamy texture.

Storage

How to Store

Muhammara Dip can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, so it’s even better the next day! Make sure to cover it well to prevent it from drying out or absorbing other odors in the fridge.

How to Reheat

While Muhammara is typically served chilled or at room temperature, you can gently reheat it if you prefer it warm. To do so, transfer the dip to a microwave-safe dish and heat it in 15-second intervals, stirring each time. Be careful not to overheat, as it could affect the texture.

How to Freeze

Muhammara Dip can be frozen for up to 1 month. To freeze, place it in an airtight container, ensuring it’s sealed tightly. When ready to use, thaw it overnight in the fridge. Keep in mind that the texture may change slightly upon freezing, so stir well before serving.

How to Serve

Muhammara Dip is delicious on its own or paired with a variety of sides. It’s perfect for dipping pita, crackers, pita chips, or fresh veggies. You can also spread it on toast or use it as a condiment for grilled meats, roasted vegetables, or sandwiches.

These are my favorite dishes to serve with muhammara dip:

FAQ

What is Muhammara?

Muhammara is a Middle Eastern dip made from roasted red peppers, walnuts, olive oil, and spices. It has a rich, creamy texture and a smoky, slightly sweet flavor that pairs perfectly with pita, crackers, or veggies. The combination of roasted red peppers and walnuts creates a unique depth of flavor, while the addition of pomegranate molasses and spices adds a complex sweetness and tanginess. It’s often served as part of a mezze platter, alongside other dips like hummus and baba ganoush.

What is Muhammara made of?

Muhammara is made of roasted red peppers, walnuts, olive oil, garlic, lemon juice, pomegranate molasses, and spices such as cumin and chili flakes. These ingredients come together to create a creamy, flavorful dip with a slight tang from the lemon and pomegranate molasses, a nutty richness from the walnuts, and a hint of smokiness from the roasted peppers. The blend of these ingredients gives Muhammara its signature taste that is both savory and subtly sweet, making it a unique addition to any appetizer spread.

What does Muhammara taste like?

Muhammara has a rich and complex flavor profile. The roasted red peppers bring a sweet, smoky depth, while the walnuts add a creamy, nutty richness. The pomegranate molasses provides a subtle sweetness with a tangy edge, and the garlic, cumin, and chili flakes add a warm, savory depth with a little heat. Overall, Muhammara tastes slightly sweet, smoky, tangy, and rich, with a little bit of spice that makes it irresistible and perfectly balanced.

Is Muhammara served warm or cold?

Muhammara is typically served cold or at room temperature. It’s perfect for making ahead of time, allowing the flavors to meld together as it chills in the refrigerator. While it can be enjoyed warm, serving it chilled allows the flavors to intensify and gives it a refreshing quality that pairs well with fresh veggies, pita, or crackers. However, if you prefer it warm, you can gently heat it up, but keep in mind that it may slightly alter the texture.

Is Harissa the same as Muhammara?

No, Harissa and Muhammara are not the same, although both are popular in Middle Eastern cuisine. Harissa is a hot chili paste made from roasted red peppers, spices, and olive oil. It’s typically spicier and has a more pronounced heat compared to Muhammara. Muhammara, on the other hand, is a dip made from roasted red peppers and walnuts, with a sweet and tangy flavor profile that is much milder in heat. Harissa can be used as a condiment or flavor base, while Muhammara is a creamy dip.

Is Muhammara Dip healthy?

Yes, Muhammara Dip is a healthy choice! It’s made from wholesome ingredients like roasted red peppers, walnuts, olive oil, and garlic, which provide healthy fats, antioxidants, and anti-inflammatory properties. Walnuts are rich in omega-3 fatty acids, which are great for heart health, while red peppers are packed with vitamins A and C. The dip is naturally gluten-free, dairy-free, and can be made vegan, making it suitable for a variety of dietary needs. However, as with all dips, it's important to enjoy it in moderation.

Can you make Muhammara without walnuts?

Yes, you can make Muhammara without walnuts, though the texture and flavor will change slightly. If you're allergic to nuts or simply prefer not to use walnuts, you can substitute them with sunflower seeds or pumpkin seeds for a similar creamy texture. Another option is to use toasted bread crumbs to mimic the thickness and smoothness of the dip. The walnuts contribute a rich, nutty flavor, so while it won’t taste quite the same, it will still be a delicious and satisfying dip.

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