Homemade Muhammara Recipe

Muhammara is a Syrian spread that originated in Aleppo, Syria. It’s made with red pepper paste, olive oil, walnuts and pomegranate molasses. The different spices create an incredibly complex flavor!

Lebanese Muhammara is a dish that is made from walnuts, red peppers, pomegranate molasses and spices. It’s often served as a dip with bread or as a spread on sandwiches.

This Dip in Muhammara comes up in about 10 minutes and is bursting with flavor! A simple red pepper walnut dip that goes well on warm pita bread.

Muhammara Dip

In Cambridge, MA, I used to work in a Middle Eastern bakery. It was my first real taste of Middle Eastern food, and I was completely smitten. My days were spent brewing Turkish coffee, chopping chocolate hazelnut baklava, and soaking revani in syrup. I’d make massive amounts of handmade chai syrup, nibble on scraps of sesame cashew bars, and box up a variety of mezze (dips and spreads) for our take-home case.

Lunch was one of the highlights of my day since I got to try alllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllll And, despite making my way around the menu, I kept coming back to our mezze platter, an oblong dish with 5 circular scoops of house-made dips and spreads.

At any one moment, there were at least 12 options, but I always made sure one of those scoops was muhammara, a roasted red pepper walnut dip. I couldn’t get enough of the mix of sweet and acidic red peppers, toasty and nutty walnuts, with a touch of pomegranate molasses. And this is coming from a person who despises roasted red peppers. In fact, roasted red peppers is one of the few things I despise. However, when combined with roasted walnuts, they take on a totally different taste profile.

So I had great hopes for inventing my own muhammara dip recipe. However, they were fortunately surpassed, and this dip is a definite winner.

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What is Muhammara Dip made of?

This muhammara dip takes just 10 minutes to make and is as simple as putting everything into a food processor and mixing! The following are the crucial components that make this red pepper walnut dip so delicious:

  • Red peppers, roasted – I suggest roasting your own red peppers for the finest taste. It just takes 30 minutes in the oven to make this dip taste more fresh and tasty! I’ve included directions for roasting red peppers in the recipe card below, but please contact me if you have any concerns.
  • Walnuts – To make your life simpler, purchase roasted unsalted walnuts at the shop. Alternatively, you may toast raw walnuts while roasting red peppers (walnuts only need 8 to 10 minutes in the oven, though). The walnuts are essential to this dip because they offer a subtle nutty taste and make the texture so appealing.
  • Bread crumbs – This is an unusual ingredient, but bread crumbs are required in this simple dip recipe. The bread crumbs thicken the dip and absorb some of the liquid that the red peppers emit. If you’re gluten-free, gluten-free bread crumbs are perfectly OK!
  • Pomegranate molasses — This is not to be confused with the molasses used in gingerbread pastries. Because pomegranate molasses is sweet and very rich, just a few teaspoons are required for this muhammara dip.
  • Fresh lemon juice is the most important thing to remember here. Lemon juice brightens the dip without making it taste lemony, and it provides another layer of flavor that will have you coming back for more.

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Muhammara Dip: How to Eat It

This muhammara dip goes well with my 5-minute homemade hummus, nutty cheeses, and crackers. It’s also delicious served with warm pita bread or a raw vegetable platter (soooo much better than the usual ranch dip people serve with vegetable trays). It’s a delicious no-cook dinner that you can have at any time of year. It’s also a one-of-a-kind app to bring to parties.

This red pepper walnut dip may be prepared ahead of time and stored in the refrigerator for several days. When storing it, just make sure it’s in an airtight container! If the oil and lemon juice have separated, give the muhammara a vigorous toss before serving.

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I hope you like muhammara as much as I did! XO!

Print

The finest dip you’ve never heard of is this handmade muhammara. With roasted red peppers and walnuts, and pomegranate molasses for sweetness!

  • Sarah wrote this article.
  • Time to Prepare: 10 minutes
  • 30 minutes to prepare
  • 40-minute total time
  • Yield: 4
  • Dip is a category of food.
  • Oven and food processor are used in this recipe.
  • Middle Eastern cuisine
  • Sarah wrote this article.
  • Time to Prepare: 10 minutes
  • 30 minutes to prepare
  • 40-minute total time
  • Yield: 4
  • Dip is a category of food.
  • Oven and food processor are used in this recipe.
  • Middle Eastern cuisine

Ingredients

  • 2 rinsed red bell peppers

  • 1 cup walnuts, toasted

  • pomegranate molasses, 2 tblsp

  • 3 tblsp. freshly squeezed lemon juice

  • 2 tablespoons extra virgin olive oil

  • 1 big minced garlic clove

  • cumin (1 1/2 teaspoons)

  • a quarter teaspoon of salt

  • 1/2 teaspoon flakes of aleppo pepper

  • bread crumbs (1/2 cup)

  • Pomegranate seeds, flat parsley, and pomegranate molasses are optional garnishes.

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Set aside a baking sheet lined with parchment paper.
  2. Remove the core and seeds from the red bell peppers by slicing them in half lengthwise. Brush the insides and outsides of the potatoes with olive oil, then arrange cut side down on a baking sheet.
  3. Bake for 30 minutes, or until the peppers are charred and have sweated off the most of their liquid. Allow to cool to room temperature after removing from the heat.
  4. Pulse the roasted red peppers, toasted walnuts, pomegranate molasses, lemon juice, olive oil, garlic, cumin, salt, and aleppo pepper flakes in a food processor or high-powered blender until the mixture resembles coarse sand. You want some roughness in this dip, so don’t pulse it too much or it will become too smooth.
  5. Remove the bread crumbs from the food processor and mix them in. Serve with pomegranate molasses, pomegranate seeds, and a sprig of flat parsley as garnish. Serve with carrots and cucumbers sliced, crackers, or pita bread!

Middle Eastern dip, muhammara dip, red pepper dip, roasted pepper dip

More Middle Eastern recipes may be found at:

Shortbread for a Middle Eastern Millionaire

Baklava with chocolate and hazelnuts

Cake of Persian Love

Ottolenghi’s Fattoush Salad reimagined

Shakshuka is a traditional Israeli breakfast dish (Eggs in Hell)

The “muhammara recipe syrian” is a spicy and delicious dip made with walnuts, pomegranate molasses, red pepper flakes, and cumin. It’s also a popular Syrian dish.

Frequently Asked Questions

Is Muhammara Persian?

What do you eat in Muhammara?

A: In Muhammara, dishes contain a tomato paste as well as walnuts and pomegranate molasses. These ingredients are mixed together with thyme, parsley and Aleppo pepper to create the flavors.

Where is Muhammara from?

A: Muhammara is a type of dip traditionally made with walnuts, pomegranate molasses, olive oil and red pepper flakes.

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