Muhammara is a unique alternative to more common dips like hummus or baba ghanoush. It’s incredibly easy to make using simple pantry ingredients, yet delivers a complex depth of flavor. Whether you’re serving it as part of a mezze platter or enjoying it on its own, this dip is sure to impress your guests with its vibrant color and rich taste. Plus, it’s naturally vegan and gluten-free (if served with appropriate sides), making it a crowd-pleaser for many dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Roasted red bell peppers (jarred or homemade)
Walnuts, toasted
Garlic
Olive oil
Pomegranate molasses
Lemon juice
Ground cumin
Smoked paprika (optional for extra smokiness)
Aleppo pepper or red pepper flakes
Salt
Breadcrumbs (optional, for thickening)
Directions
If using fresh bell peppers, roast them over an open flame or under the broiler until charred. Peel off the skins and remove seeds.
In a food processor, combine the roasted red peppers, toasted walnuts, garlic, olive oil, pomegranate molasses, lemon juice, cumin, paprika, Aleppo pepper, and salt.
Blend until smooth and creamy, scraping down the sides as needed.
Add breadcrumbs gradually to reach your desired thickness.
Taste and adjust seasoning—add more lemon juice for tang, or molasses for sweetness.
Transfer to a serving bowl, drizzle with olive oil, and garnish with extra walnuts or herbs if desired.
Servings and timing
This recipe makes approximately 1.5 to 2 cups of dip, serving 6–8 people as an appetizer. Preparation time is about 10 minutes if using jarred peppers, or 25 minutes if roasting your own.
Variations
Nut-Free Version: Substitute sunflower seeds or roasted chickpeas for the walnuts.
Spicier Version: Add a fresh chili or more red pepper flakes.
Roasted Tomato Twist: Add a roasted tomato or sun-dried tomatoes for extra depth.
Tahini Addition: Mix in a tablespoon of tahini for a creamier texture.
Herbed Muhammara: Blend in fresh parsley or cilantro for a fresh herbal note.
Storage/Reheating
Store Muhammara in an airtight container in the refrigerator for up to 5 days. For best flavor, bring it to room temperature before serving. You can also freeze it for up to 2 months—just thaw overnight in the fridge and stir well before serving. Reheating is not typically necessary as this is best served cold or at room temperature.
FAQs
What is Muhammara made of?
Muhammara is a Middle Eastern dip made from roasted red peppers, walnuts, olive oil, pomegranate molasses, garlic, and spices.
Can I make Muhammara without pomegranate molasses?
Yes, but the flavor will change. You can substitute with a mix of balsamic vinegar and a touch of honey for a similar sweet-tangy effect.
Is Muhammara vegan?
Yes, Muhammara is naturally vegan and contains no animal products.
How do I serve Muhammara?
Serve it with pita bread, crackers, fresh vegetables, or use it as a spread in sandwiches or wraps.
Can I use raw walnuts?
You can, but toasting the walnuts adds a deeper, more complex flavor.
How spicy is Muhammara?
It has a mild to moderate spice level, but you can adjust the heat by adding more or less pepper flakes or chili.
Can I make Muhammara ahead of time?
Yes, in fact, it tastes even better after a few hours or overnight as the flavors meld together.
What can I use instead of breadcrumbs?
You can omit them entirely for a thinner dip or use almond flour or ground oats for a gluten-free version.
How long does Muhammara last in the fridge?
It can last up to 5 days when stored properly in an airtight container in the fridge.
Can I freeze Muhammara?
Yes, Muhammara freezes well for up to 2 months. Thaw in the fridge and stir before serving.
Conclusion
Homemade Muhammara Dip is an easy, flavorful, and versatile recipe that deserves a place at your table. Whether you’re entertaining guests or looking for a healthy snack, this rich and vibrant dip is the perfect choice. With its bold flavors and beautiful color, Muhammara is sure to become a favorite in your kitchen.
Homemade Muhammara Dip is a rich, smoky, and slightly sweet Middle Eastern dip made from roasted red peppers, walnuts, and pomegranate molasses. It’s creamy, vibrant, and perfect for serving with pita bread, veggies, or as a flavorful spread.
Author:Catherine
Prep Time:10 minutes
Cook Time:0 minutes (25 minutes if roasting peppers)
Total Time:10–25 minutes
Yield:1.5 to 2 cups (6 to 8 servings)
Category:Appetizer
Method:Blended
Cuisine:Middle Eastern
Diet:Vegan
Ingredients
2 large roasted red bell peppers (jarred or homemade)
1 cup walnuts, toasted
1–2 cloves garlic
3 tablespoons olive oil, plus more for drizzling
2 tablespoons pomegranate molasses
1 tablespoon lemon juice
1 teaspoon ground cumin
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon Aleppo pepper or red pepper flakes (adjust to taste)
1/2 teaspoon salt, or to taste
2–4 tablespoons breadcrumbs (optional, for thickening)
Instructions
If using fresh red peppers, roast them over a flame or under a broiler until charred, then peel, deseed, and set aside.
In a food processor, combine roasted red peppers, toasted walnuts, garlic, olive oil, pomegranate molasses, lemon juice, cumin, paprika (if using), Aleppo pepper, and salt.
Blend until smooth and creamy, scraping down the sides as needed.
Add breadcrumbs gradually and pulse to reach your desired consistency.
Taste and adjust seasoning, adding more lemon juice or molasses as needed.
Transfer to a bowl, drizzle with olive oil, and garnish with extra walnuts or herbs if desired.
Serve at room temperature with pita, vegetables, or use as a spread.
Notes
For deeper flavor, toast the walnuts before blending.Add more red pepper flakes for a spicier version.Substitute breadcrumbs with almond flour for a gluten-free option.Let the dip sit for a few hours before serving to enhance flavor.Freeze in small portions and thaw as needed for up to 2 months.
