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.

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)

Description

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.

Ingredients

Scale

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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Instructions

Preheat your oven to 450°F (230°C). Line a quarter sheet baking pan with parchment paper, then place the halved red 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.
Once cooled, chop the roasted peppers into small pieces.
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.
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.

Notes

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 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.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dip
Method: Blender
Cuisine: Middle Eastern