Muhammara is a vibrant Middle Eastern dip that features roasted red peppers and walnuts, delivering a perfect balance of smoky, nutty, and slightly sweet flavors.
This dip is easy to prepare, making it an ideal appetizer for parties or a flavorful addition to your mezze platter.
Serve Muhammara with warm pita bread, fresh vegetable sticks, or as a spread on sandwiches for a delicious taste experience.
Why You’ll Love This Recipe
- Roasting the red peppers intensifies their sweetness and imparts a subtle smoky flavor that defines Muhammara.
- Walnuts add a rich, slightly bitter contrast that complements the sweetness of the peppers and the warmth of the spices.
- The combination of lemon juice and pomegranate molasses creates a balanced tangy and fruity note.
- Using breadcrumbs helps to bind the dip while providing body and texture.
Authentic Muhammara Dip Recipe: Roasted Red Pepper and Walnut Spread
Discover the rich and flavorful Muhammara dip made with roasted red peppers, walnuts, and spices – a perfect Middle Eastern appetizer for pita or veggies.
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Servings
- 6
- Yield
- About 1 1/2 cups (360 ml)
Ingredients
- 2 large red bell peppers
- 1/2 cup (60 g) walnuts, toasted
- 1/4 cup (30 g) fine breadcrumbs
- 1 tablespoon pomegranate molasses
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt, or to taste
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Fresh parsley for garnish (optional)
Instructions
- Roast the red peppers Preheat your oven’s broiler or grill to high. Place the whole red bell peppers on a baking sheet lined with foil. Roast for 10-15 minutes, turning occasionally, until the skins are blackened and blistered all over. Remove from heat and place the peppers in a bowl; cover tightly with plastic wrap or a plate to steam for 10 minutes.
- Prepare the peppers Once cooled, peel off the charred skin, remove stems, seeds, and membranes. Roughly chop the roasted peppers.
- Toast the walnuts and combine Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning. Let cool slightly.
- Blend the dip In a food processor, combine the roasted peppers, toasted walnuts, breadcrumbs, pomegranate molasses, lemon juice, garlic, cumin, cayenne pepper, smoked paprika, salt, and olive oil. Pulse until smooth but still slightly textured, about 20-30 seconds.
- Adjust and serve Taste and adjust seasoning if needed. Transfer the Muhammara to a serving bowl, drizzle with a little extra olive oil and garnish with chopped fresh parsley if desired. Serve at room temperature with pita bread or fresh vegetables.
Helpful Tips
- For easier peeling, use a kitchen towel to rub off charred skin after steaming the peppers.
- If you don’t have pomegranate molasses, substitute with a mixture of 1 tablespoon honey and 1 teaspoon balsamic vinegar for a similar sweet tang.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Let the dip come to room temperature before serving for best flavor.
Storage and Make-Ahead
Refrigerate in an airtight container for up to 3 days.
If you want to keep it longer, consider freezing in small portions; thaw in the refrigerator overnight and stir before serving.
Frequently Asked Questions
Can I make Muhammara dip vegan?
Yes, this traditional recipe is vegan as it contains no animal products.
How do I roast red peppers without a broiler?
You can roast them over a gas stove flame using tongs to turn them until all sides are charred or use a grill.
Is Muhammara spicy?
It has a mild to medium heat from cayenne; you can adjust or omit cayenne to suit your spice preference.
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