Muhammara (Roasted Red Pepper & Walnut Dip) (2024)

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by Mike Hultquist · Apr 3, 2020 · 31 Comments · Jump to Recipe

This Muhammara recipe is the ultimate roasted red pepper dip, with toasted walnuts and sweet pomegranate. It is creamy and delicious and easy to make. A huge crowd pleaser!

One of my approaches to cooking is this - Follow the peppers and you'll find amazing foods wherever you go. Take the Middle East, for example. Follow the peppers into that region and you'll encounter some highly flavorful dishes.

We're talking all sorts of recipes you can't make properly without peppers, like harissa,Zhug (Yemenite Green Hot Sauce), Shakshuka, and this addictive spread that is made with wondrous roasted red peppers that, frankly, make everything taste great.

We're talking Muhammara, my friends, and you're going to love it.

What is Muhammara?

Muhammara is a seductive Middle Eastern spread or dip made with roasted red peppers, toasted walnuts, pomegranate molasses, and a few other ingredients and seasonings.

When it comes to roasted red pepper dip, this is tops. It is typically served as a dip or a spread, though it is actually much more versatile. It's huge on flavor, and it's a recipe worth keeping in your back pocket for gatherings where you can be the star just by bringing this.

Personally, I would say that muhammara issort of a cross between anItalian Pesto and a Spanish Romesco Sauce.

It's creamy and addictive. I LOVE this stuff. Roasted red pepper dip is the best.

Let's talk about how we make it, shall we?

Muhammara (Roasted Red Pepper & Walnut Dip) (2)

Muhammara Ingredients

2 large red bell peppers, about 1.5 pounds, or use 2 cups roasted red bell peppers
1 cup walnuts
¼ cup bread crumbs
2 cloves garlic chopped
1 tablespoon lemon juice
3 teaspoons pomegranate molasses* see notes below
1 tablespoon cayenne
1 tablespoon paprika
1 teaspoon cumin
Salt and pepper to taste
½ cup olive oil
FOR SERVING: Extra chopped walnuts fresh chopped parsley, spicy chili flakes for garnish – Toasted pita for serving

How to Make Muhammara - the Recipe Method

First, Set your oven to bake at 400 degrees F.

Slice the red peppers in half lengthwise and core out the insides. Remove the stem. Set the peppers on lightly oiled baking sheets.

Muhammara (Roasted Red Pepper & Walnut Dip) (3)

Bake them in the center of the oven for 20-30 minutes, or until the skins char and bubble up.

Muhammara (Roasted Red Pepper & Walnut Dip) (4)

Remove from heat and cover with paper towels to let the skins steam up. Remove the skins and discard them. You can learn more about How to Roast Chili Peppers here.

Give the roasted peppers a rough chop and toss them into a food processor.

While the peppers are roasting, lightly toast the walnuts in a dry pan about a minute or two, tossing here and there. Do not let them burn. Set them into the food processor.

Add the remaining ingredients except the olive oil to the food processor.

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Process the mixture while drizzling in the olive oil a bit at a time, until all of the oil is incorporated and the dip is nice and smooth.

I always like my spreads just a bit chunky, so you can process it to your personal preference.

Muhammara (Roasted Red Pepper & Walnut Dip) (6)

Spread into a bowl and garnish. Serve with pita wedges.

BOOM! DONE!

Pretty easy, right? And super delicious. And unique! Home cooks rejoice! I'll bet no one else is bringing muhammara to the party.

About the Chili Peppers

Milder peppers are more traditional for making muhammara, as it isn't meant to be a spicy dip or spread, but that doesn't mean you have to stick to bell peppers and that you can't include spicy peppers. Locals in Syria often use the aleppo pepper, though red bell peppers are perfect here.

Consider making this with any thicker fleshed sweet pepper, such as the Corno di Toro. Feel free to toss in some roasted red jalapeno peppers, or a few serrano peppers. Habanero peppers, anyone?

Absolutely! You can adjust the heat factor to your palate's delight with fresh red pepper flakes or spicier chili powders, or hotter peppers.

About thePomegranate Molasses

Pomegrate molasses is, admittedly, a unique recipe ingredient, one you probably won't find in your regular grocery store.

You can find it in specialty stores, but if you can’t find it, simply reduce some pomegranate juice until it is thickened. Grenadine is a good substitute, as it is basically a reduction of pomegranate juice mixed with sugar to form a simple syrup.

Honey is an acceptable substitute, though you won’t get the exact flavor.

Also, consider using pecans instead of walnuts. Again, not exactly the same, but delicious nonetheless.

Recipe Tips & Notes

You can play with the ingredient ratios here of red peppers and walnuts. Feel free to add more in as desired. Also, add in more pomegranate molasses for a sweeter version. It really is great with the sweet factor.
Most people serve their Muhammara up as a dip with pita bread. It is great with thick, crusty bread, pita chips or crackers. Try it with fresh vegetables as well. I’ve served it with pasta as the sauce, with some lightly poached salmon over the top. Delicious.
It’s great over grilled meats and used as a condiment as well. Think sandwich spread or a fun topping for your burger or chicken sandwich.

Storage & Leftovers

Storing yourMuhammarain anairtight containerin the fridge may allow you to store the leftovers for up to 3-5 days. To maximize the storage life, make sure to refrigerate it promptly.

Try Some of My Other Popular Recipes

Ajvar (Roasted Red Pepper and Eggplant Spread)
Sweet Roasted Red Pepper Sauce
Romesco Sauce
Peri Peri Sauce
Sambal Oelek
Roasted Red Pepper Hummus
Roasted Red Peppers
Guasacaca (Venezuelan Avocado Dip)

Muhammara (Roasted Red Pepper & Walnut Dip) (7)

If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.

Muhammara Recipe

This Muhammara recipe is the ultimate roasted red pepper dip, with toasted walnuts and sweet pomegranate. It is creamy and delicious and easy to make.

Save Recipe

Course: Appetizer

Ingredients

2 large red bell peppers about 1.5 pounds, or use 2 cups roasted red bell peppers
1 cup walnuts
¼ cup breadcrumbs
2 cloves garlic chopped
1 tablespoon lemon juice
3 teaspoons pomegranate molasses* see notes
1 tablespoon cayenne
1 tablespoon paprika
1 teaspoon cumin
Salt and pepper to taste
½ cup olive oil
FOR SERVING: Extra chopped walnuts fresh chopped parsley, spicy chili flakes for garnish – Toasted pita for serving

Instructions

Set your oven to bake at 400 degrees F (200 C).
Slice the red peppers in half lengthwise and core out the insides. Remove the stem. Set the peppers on lightly oiled baking sheets and bake them in the center of the oven for 20 to 30 minutes, or until the skins char and bubble up.
Remove from heat and cover with paper towels to let the skins steam up. Remove the skins and discard them.
Give the roasted peppers a rough chop and toss them into a food processor.
While the peppers are roasting, lightly toast the walnuts in a dry pan about a minute or two, tossing here and there. Do not let them burn. Set them into the food processor.
Add the remaining ingredients except the olive oil to the food processor.
Process the mixture while drizzling in the olive oil a bit at a time, until all of the oil is incorporated and the dip is nice and smooth.
Spread into a bowl and garnish. Serve with toasted pita.

Video

Notes

Pomegranate Molasses. You can find these in specialty stores, but if you can’t find it, reduce some pomegranate juice until it is thickened. Honey is an acceptable substitute, though you won’t get the exact flavor.

Heat Factor: Mild, though you’ll get some spice from the cayenne. Add in more cayenne or spicier chili flakes for a hotter version.

Nutrition Information

Calories: 200kcalCarbohydrates: 7gProtein: 2gFat: 18gSaturated Fat: 2gSodium: 22mgPotassium: 136mgFiber: 1gSugar: 2gVitamin A: 1300IUVitamin C: 31.7mgCalcium: 23mgIron: 1mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 4/3/20 to include new information and a video. It was originally published on 12/7/18.

Reader Interactions

Comments

Marlena says
August 16, 2023 at 12:05 pm

Thx for this yummy recipe
Reply
- Mike Hultquist says
  August 16, 2023 at 12:07 pm
  Thanks, Marlena!
  Reply
Shafiun Nessa says
July 10, 2023 at 10:40 pm
Thanks for recipe.
I will definately try.
Reply
Sohail says
August 12, 2022 at 1:16 pm

awesome and so simple. Thank you !!!
Reply
- Mike Hultquist says
  August 12, 2022 at 1:30 pm
  Thanks, Sohail! I appreciate it.
  Reply
  See Also
  Sweet Potato and Chickpea Curry
Kristina says
July 16, 2022 at 9:05 am

Hello, I have bookmarked the recipe, I think it is a fantastic one, I particularly love the way you go on about the recipe, I can feel love in your cooking. I admire people who are like that.
Thank you for it and I must check out your other recipes as I am sure I will find more here.
Having said that now I am very hungry...............food is our most honest love in life and lasts forever.
Thank you
Reply
- Mike Hultquist says
  July 16, 2022 at 9:16 am
  Thanks so much, Kristina. I appreciate the comments!
  Reply
Brian says
February 20, 2022 at 1:47 pm

Hey Mike, thanks for making this awesome website. It's my go to for all things chili related. I moved from the states a couple years back and missed the Mexican flavors, so upon searching for some good recipes I arrived here. Last summer I grew tomatillos (in Belgium!) to make your salsa verde recipe. I discovered Shakshuka and Menemen on your website, and Menemen remains, bar none, my wife and my favorite breakfast food.
Just made the muhammara today and it's great. Just wanted to say I appreciate all the work and passion you put into sharing all this. Cheers!
Reply
- Michael Hultquist - Chili Pepper Madness says
  February 20, 2022 at 2:09 pm
  Hey, Brian. Thanks so much! VERY happy I'm able to be helpful and spread the spicy food love! Thanks for sharing your comments! Always appreciated.
  Reply
Abby says
March 03, 2021 at 8:32 am

This goes down in the books as seriously one of the best things we’ve ever eaten!!! It’s our new favorite dip that we eat with homemade flatbread and veggies. OH SO GOOD!!!
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 03, 2021 at 8:49 am
  Awesome, Abby. Yes, we really love this one. Very tasty and unique! Glad you enjoyed it!
  Reply
Sarah says
July 14, 2020 at 9:01 am

Not only was this super easy to make, but it was wonderfully delicious! I may have overdid the cayenne pepper slightly, but since I don't mind a little heat, it was perfectly fine! I've eaten this by the spoonful, with pita bread, as a veggie dip, with chips, and ... I even used some leftover to spice up some ground beef for meatballs. Safe to assume I really enjoyed this recipe. Thanks for sharing!
Reply
- Michael Hultquist - Chili Pepper Madness says
  July 14, 2020 at 11:18 am
  Thanks, Sarah! Super happy you enjoyed it! So tasty!
  Reply
Opal Barker says
April 05, 2020 at 5:18 pm
This recipe sounds delicious. However, I do not eat bread or any grains. What can I use instead of breadcrumbs?
Reply
- Michael Hultquist - Chili Pepper Madness says
  April 06, 2020 at 7:30 am
  Opal, I would use extra walnuts to achieve the thickness of this spread. Let me know how it turns out for you.
  Reply
Zack says
April 04, 2020 at 7:01 am

Could you use cashews or peanuts here?
Reply
- Michael Hultquist - Chili Pepper Madness says
  April 04, 2020 at 10:24 am
  Zach, yes, this recipe will work with cashews or peanuts, or other nuts as well. Walnuts are traditional, and the flavor won't be quite the same, but I'm sure it would still be delicious. Please let me know how it turns out for you.
  Reply
Matt @ Plating Pixels says
December 07, 2018 at 9:03 pm

Sounds amazing! Love the addition of roasted peppers.
Reply
Adriana Lopez Martin says
December 07, 2018 at 8:59 pm

wow and more wow this is my kind of dip love the spiciness and the roasted flavors I need to make this instead of hummus sounds incredibly tasty!
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 08, 2018 at 11:55 am
  A great hummus stand in. In fact, I'll take this over hummus any day!
  Reply
Mary says
December 07, 2018 at 5:10 pm

I love muhammara! It's one of my favorite things to eat with pita!
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 08, 2018 at 11:54 am
  I know, right? So delicious.
  Reply
Taylor Kiser says
December 07, 2018 at 4:59 pm

This looks so delicious! This is sure to be a party appetizer hit!
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 08, 2018 at 11:54 am
  I agree! Thanks, Taylor.
  Reply
Jeremie says
December 07, 2018 at 4:25 pm

Hmmm Mike, sounds delicious (again!)
I've got some homemade pomegranate molasse (made for an awesome persian dish)... so I think I'll try this one very soooon!
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 08, 2018 at 11:53 am
  Wow, Jeremie. You make your own homemade pomegranate molasses? Impressive!
  Reply
Allison says
December 07, 2018 at 3:24 pm

I've never had this before, and I am missing out! I love everything in this - can't wait to try it!
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 07, 2018 at 4:01 pm
  You're gonna love it for sure!
  Reply
Pam Greer says
December 07, 2018 at 2:22 pm

Oh my goodness this sounds delicious! I bought some pomegranate molasses for a different recipe and I'm so glad to find another recipe to use it!
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 07, 2018 at 2:56 pm
  Perfect, Pam! Thanks!
  Reply
- Nuyan says
  December 31, 2023 at 9:15 am
  You may use it with green salats too.instead of lemon.
  Reply