While homemade hummus is a staple in my kitchen, my actual favorite dip of all time is muhammara. Originating in Syria and popular throughout the Levantine, muhammara is a sweet-smoky-tangy dip. It’s made from roasted red bell peppers, walnuts, pomegranate molasses, bread crumbs, olive oil, and Aleppo pepper. And it’s SO good.
Plus, it’s made with only a few ingredients and takes 15 minutes to make, yet the flavors are so phenomenal your tastebuds will be dancing.
Scoop it up with warm pita and indulge in this highly underrated (and nutritious) dip.
Table of Contents:
1. What is muhammara?
2. Why this recipe works
3. Ingredient notes
4. Step-by-step instructions
5. Tips for making this recipe
6. How to use muhammara
7. Frequently Asked Questions
8. Recipe card with notes
What is muhammara?
Muhammara is a roasted red pepper and walnut dip that originated in Aleppo, Syria but is popular in many Middle Eastern countries, including Turkey and Lebanon.
Regional variations abound. For example, Lebanese muhammara may include tomato paste or sumac, while other versions may skip the lemon juice or cumin.
But the primary ingredients remain the same across the board: roasted red peppers, walnuts, pomegranate molasses, Aleppo pepper, and olive oil.
They’re necessary for the signature subtly sweet and smoky flavors and creamy, nutty texture.
Why this recipe works
Incredible flavor
The reason I like muhammara even more than hummus is that it has a complex blend of the best flavors.
It’s tangy, sweet, smoky, spicy, and nutty, and that makes for an addictive combo. My version of this popular Middle Eastern dip uses a generous amount of both walnuts and pomegranate molasses, making it feel rich with just the right amount of zingy tang.
Indulgent yet wholesome
You would never guess this dip is actually good for you after the first bite. It has a luxurious body, a seriously nutty flavor, and a rich mouthfeel, making it feel more like an indulgent treat.
But with omega-3-rich walnuts and vitamin-rich red bell peppers being the foundation of the recipe, the dip is surprisingly wholesome!
Quick and easy
Traditionally, muhammara is made with a mortar and pestle. You can stick with this traditional method if you want, but for a modern gal like me, a food processor gets the job done in just one minute.
Another great way to save time here (without sacrificing flavor) is to opt for jarred roasted red peppers instead of smoking or roasting the whole bell peppers yourself.
This way, the only “cooking” required is briefly toasting the walnuts and bread crumbs (5-ish minutes).
Using a food processor + opting for jarred roasted peppers = your new favorite dip is ready from start to finish in 15 minutes or less!
Ingredient notes
Roasted red bell peppers
The secret behind muhammara’s vibrant red-orange color and subtle smoky flavor.
It’s traditional to char your own bell peppers in the oven or over a gas flame (and there are oven instructions in the recipe card). But in my tests, I found that jarred roasted red bell peppers produce extremely delicious results as well.
Prefer to save time? Opt for jarred peppers. Prefer to save a few dollars? Roast the bell peppers yourself.
Using jarred peppers? Don’t rinse them, as this will remove some of their smoky, marinated flavors. Instead, pat the peppers dry before blending because they release quite a bit of liquid and you don’t want the dip to get watery.
Walnuts
The second star ingredient in muhammara! Toasted and blended walnuts give this dip a luscious, indulgent texture.
Substitute: Walnuts are traditional in this recipe so there aren’t many great substitutes. If allergic to nuts, try a nut-free dip instead, like beet hummus, tzatziki, or aioli. Or, check the FAQ for substitute suggestions.
Bread crumbs
Bread crumbs in muhammara add another layer of texture. They’re why this dip is known for being chunky rather than completely smooth.
I always have panko bread crumbs on hand, so that’s what I use here. They’re fairly large and crispy, which adds a lot of texture and body to the dip. If you prefer a smoother texture, use fine bread crumbs (or just blend the dip more).
Making your own breadcrumbs takes a few extra minutes but is a wonderful way to use up any leftover bread you don’t want to waste (use this tutorial to make homemade bread crumbs).
Substitute: Gluten free? Simply omit the bread crumbs, use gluten-free bread crumbs, or replace the bread crumbs with an extra ¼ cup (28g) of walnuts.
Pomegranate molasses
This is a super special yet underrated ingredient I think should be in everyone’s pantry. It’s a thick tangy syrup made from boiled pomegranate juice that strikes the perfect balance of tart and sweet. Its unique flavor is what makes muhammara extra special.
Tips for buying: Pomegranate molasses is sold online or at Middle Eastern grocers. Look for pure pomegranate molasses made from only 100% pomegranate juice.
I have tried at least half a dozen brands, and the Al Wadi *all natural* version is hands down the best (affiliate links). My favorite spice brand Burlap & Barrel just launched a pomegranate molasses too (haven’t tried it but I’m sure it’s great). Try to avoid brands like this that add sugar, as it can make the dip too sweet.
Substitute: If you can’t find this, you have two options: (1) reduce some pomegranate juice in a pan until it’s very viscous and thick (instructions here), OR (2) replace it with some lemon juice and just a little maple syrup for a subtle sweetness. The latter won’t produce the same complexity in flavor but will still be tasty.
Aleppo pepper
Muhammara dip originated in Aleppo, Syria, home of the Aleppo pepper. Unfortunately, millions of dollars worth of Aleppo pepper crops were destroyed in the devastating Syrian Civil War. So the Aleppo pepper you’ll find in the U.S. is not true Syrian Aleppo pepper anymore, though there are still some decent versions.
Aleppo chile pepper flakes have a mild-to-medium heat. While they do give this recipe a slight kick, it’s their mild, fruity, and slightly earthy flavors and lovely oily texture that really make the difference.
Tips for buying: Sold online or at Middle Eastern grocers. . I like this brand (affiliate link), as well as Burlap and Barrel’s similar Silk Chili.
Substitute: Use ¼ to ½ the amount of red pepper flakes, or try another mild chili flake like gochugaru.
Step-by-step instructions
Toast the walnuts in a large frying pan over medium heat until lightly golden brown, about 3 minutes.
Add the bread crumbs and toast for 3 more minutes or until golden brown, stirring frequently.
Transfer the nuts and bread crumbs to a food processor along with the garlic.
Blend until everything is broken down into fine crumbs.
Now add the drained jarred roasted peppers (or homemade roasted peppers), pomegranate molasses, olive oil, lemon juice, Aleppo pepper, cumin, and kosher salt.
Pulse until the dip is mostly smooth but still a bit chunky.
Give it a taste and adjust the flavors as needed (add more pomegranate molasses or lemon for tang, or salt to round out the other flavors).
Transfer the dip to a serving plate. Use the back of a spoon to create waves in the dip, then drizzle olive oil over the top. Garnish with chopped walnuts and fresh mint and optionally pomegranate seeds. Enjoy!
Tips for making this recipe
Always toast the walnuts and bread crumbs
TLDR: Don’t you dare use raw walnuts!
Plain walnuts and bread crumbs are fine, but taking 5 minutes to toast them is 100% worth it. Heat draws out the essential oils in the walnuts, transforming them from bitter and waxy to nutty and delicious.
The bread crumbs are also much tastier after toasting. It’s more common to toast them separately, but I’ve found that you can toast them in the same pan as the nuts as long as you stir frequently.
Don’t skip the pomegranate molasses
While this ingredient is a bit harder to find, it is essential in muhammara and truly makes a huge difference. It’s the reason this muhammara is so addictively tangy and just the perfect amount of sweet.
It’s also the secret fun ingredient that makes my Crispy Toasted Quinoa Salad the best quinoa recipe I’ve ever tried.
Leave some texture behind
Muhammara isn’t meant to be perfectly smooth like hummus. It’s more of a rustic dip with lots of body and a slightly chunky texture.
I like to use the pulse function on my food processor instead of the blend function so I don’t accidentally over-blend it. Of course, texture is a personal preference, so if you prefer a completely smooth dip, just let your food processor run on blend mode for a couple minutes.
Season to taste
My muhammara recipe is on the tart side because I love that balance of flavor. If you don’t, start with less pomegranate molasses or wait to add the lemon juice until after blending. Taste, then adjust as needed.
And always adjust to your taste. If you love cumin or garlic, don’t be shy about adding more.
Make it part of your weekly meal prep!
This dip will stay good in the fridge for about a week, so you can whip up a batch on Sunday and enjoy it throughout the week (see the next section for loads of inspiration on how to use it).
How to use muhammara
Just like most vegan dips, you can dress up muhammara on a serving platter with all the garnishes you can imagine. I like a drizzle of olive oil, crushed walnuts, fresh mint leaves, and pomegranate seeds if they’re in season. You can also top with finely chopped roasted red peppers and chopped parsley, or roasted garlic cloves and za’atar.
Muhammara is also a great opportunity to make a mezze platter. Build the platter with other dips, like hummus, beet hummus, tzatziki, white bean dip, or aioli. Serve the dips with crackers, pita or crusty bread, and crudités with olives, roasted nuts, cheeses, and fresh fruit on the side.
The leftover dip is fantastic on sandwiches and burgers (major upgrade from ketchup + mustard)! For an epic sandwich, layer the muhammara-dressed bread with pan-fried tofu, roasted or grilled eggplant or zucchini, and sliced cucumbers and radishes.
Or, spread on lavash bread or tortillas. Top with sprouts or salad greens drizzled with olive oil, pickled vegetables, and vegan feta. Feel free to add roasted chickpeas for extra protein.
Any leftovers can be used up on your favorite grain bowl. The dip is so flavorful that it’s guaranteed to make even a simple bowl of lentils and grains shine!
Frequently Asked Questions
Definitely! That’s the more traditional way of making this dip. It’ll add some extra prep time to the recipe but it’s mostly hands off.
1) Slice three medium or large red bell peppers in half, lengthwise; remove the stems, seeds, and membranes. Place them cut-side down on a parchment paper-lined baking sheet (to make cleanup much easier).
2) Roast the peppers on a rack placed in the top third of the oven at 450ºF/230ºC for 12 to 15 minutes. Rotate the pan by 180º and continue roasting until the skins are charred and the bell peppers have softened (10 to 15 minutes).
Transfer the roasted peppers to a bowl and cover with a tight layer of plastic wrap. Steam for 10 minutes, then peel the skins from the peppers. Slice into strips.
Blend them into the dip right away or store them in an airtight container in the fridge for 4 to 6 days.
Note: You will likely need to add a bit more lemon juice and salt when blending the dip if using fresh bell peppers instead of jarred.
Walnuts are traditionally used in muhammara, so this dip won’t be the same without them.
If you can have almonds, I’d suggest using raw blanched almonds that are then toasted (as the walnuts are toasted in this recipe, or roasted in the oven). That’s what is used in the Spanish sauce romesco, which is somewhat similar in flavor and texture to muhammara.
If you can’t have any nuts, a mixture of toasted sunflower seeds and hemp seed would be a decent option, although the flavor will be a bit different.
Or, try making one of my nut-free dips instead, like classic hummus, beet hummus, tzatziki, or aioli.
Honestly, I wouldn’t recommend it, as it really makes this dip shine.
But if you’re keen on making it and can’t find pomegranate molasses, you have two options: (1) reduce some pomegranate juice in a pan until it’s very viscous and thick (instructions here), or (2) replace it with some lemon juice and just a little maple syrup for a subtle sweetness. The latter won’t produce the same complexity in flavor but will still be tasty.
You have three options: (1) Use your favorite gluten-free bread crumbs, (2) omit them entirely, or (3) replace them with an extra ¼ cup (28g) of walnuts.
The dip will stay good for 5 to 7 days in the refrigerator. Store it in an airtight container to maintain freshness.
If you loved this Muhammara recipe, please be sure to leave a rating and review below! It’s always much appreciated 🙂
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Muhammara (Roasted Red Pepper Dip)
Say hello to your new favorite dip—Muhammara! This roasted red pepper and walnut dip comes together in just 15 minutes but rewards you with addictively delicious sweet-smoky-tangy flavors and rich nuttiness. Enjoy with warm pita, as part of a mezze platter, spread on a sandwich or wrap, or dollop on a grain bowl.
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Drain the jarred roasted red peppers but do not rinse, as it can water down the dip. Pat dry peppers with a clean towel to remove as much moisture as you can, then tear them into pieces with your hands. If using fresh bell peppers, see Note 1.
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Set aside 1 or 2 walnuts for the garnish and finely chop them.
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Heat a large frying pan over medium heat. Once hot, add the walnuts and toast for 3 minutes or until fragrant, stirring occasionally. Now add the breadcrumbs and toast for 3 more minutes, or until walnuts are aromatic and breadcrumbs are golden brown, stirring frequently (don’t walk away–the breadcrumbs will burn). Take off the heat.
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In a food processor, combine the walnut-breadcrumb mixture and the chopped garlic. Blend until everything is broken down in fine crumbs.
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To the food processor, add the drained roasted peppers, olive oil, pomegranate molasses, lemon juice, Aleppo pepper, cumin, and salt.
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Use the pulse function and pulse repeatedly until the dip is mostly smooth but still a bit chunky. Taste, adding more pomegranate molasses or lemon for tang, or salt to season.Note: If you prefer an entirely smooth consistency, use the blend function and blend until smooth.
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Transfer the dip to a serving plate and use the back of a spoon to create waves in the dip. Drizzle some good-quality olive oil on top, garnish with reserved finely chopped walnuts and optional toppings, such as fresh mint and pomegranate seeds.
- If using fresh bell peppers, follow these instructions.
- Arrange a rack in the top third of the oven. Preheat oven to 450ºF/230ºC. Line a rimmed sheet pan with parchment paper, as the peppers will get sticky.
- Cut 3 medium or large red bell peppers in half, lengthwise. Remove seeds, membranes, and stem. Arrange peppers on the lined pan, cut side down.
- Roast for 12 to 15 minutes, then rotate the pan 180º. Roast for 10 to 15 minutes, or until the top skins are charred and peppers have softened.
- Transfer the peppers to a large bowl and cover tightly with plastic wrap. Steam for 10 minutes.
Use your hands to peel the skins from the peppers. Slice the peppers into strips. - If making ahead of time, store peppers in a container in the fridge for 5 to 6 days.
- NOTE: You will likely need to add a bit more lemon juice and salt when blending.
- Gluten free? (1) Use gluten-free bread crumbs; (2) omit them entirely; OR (3) replace them with an extra ¼ cup (28g) of walnuts.
- Using good-quality 100% pure pomegranate molasses is essential for a good muhammara. Al Wadi Pomegranate Molasses is my favorite (affiliate link). You can also buy pomegranate molasses at Middle Eastern markets. If you can, avoid brands that have added sugar, as it usually makes the molasses less tart and more sweet.