A staple of Middle Eastern cuisine, muhammara is a bold, smoky, and slightly sweet dip that blends the rich depth of roasted red peppers with the nutty essence of toasted walnuts. Enhanced with warm spices, tomato paste, and the tangy sweetness of pomegranate molasses, this dip delivers a well-balanced combination of flavors. Whether served as a dip, spread, or condiment, its versatility makes it a favorite addition to appetizers, sandwiches, and grilled dishes.
Ingredients Overview
The foundation of muhammara is roasted red bell peppers, which develop a deep, smoky-sweet flavor when blistered in the oven. Their natural sweetness balances the other bold flavors in the dip.
Toasted walnuts contribute a creamy, slightly earthy texture that enhances the dip’s richness. Toasting the walnuts before blending intensifies their flavor, adding a nutty depth to the spread.
The combination of tomato paste and pomegranate molasses creates a tangy, umami-rich undertone. The tomato paste enhances the savory element, while pomegranate molasses adds a subtle tartness and hint of sweetness, making the flavors well-rounded.
For an aromatic kick, Aleppo pepper, sumac, and cayenne pepper introduce layers of warmth and spice. Aleppo pepper has a moderate heat with a slightly fruity, sun-dried quality, while sumac brings a citrusy brightness. The optional cayenne provides an extra fiery touch for those who enjoy a bolder kick.
To achieve the perfect consistency, extra virgin olive oil is incorporated in stages. It not only helps emulsify the ingredients but also enriches the overall flavor, adding a silky smoothness to the final dip.
Step-by-Step Preparation
Roasting and Preparing the Bell Peppers
Achieving the signature smoky depth of muhammara starts with properly roasting the bell peppers. Preheat the oven to 425°F, lightly coat the peppers with olive oil, and roast them in a cast-iron skillet or baking dish for about 30 minutes. Rotating the peppers ensures an even char, allowing the skins to blister and darken.
Once roasted, transferring the peppers to a bowl and covering them with plastic wrap traps steam inside, making the skins easier to peel. After a few minutes, the softened skins should slide off effortlessly. Removing the seeds and slicing the peppers into thin strips ensures they blend smoothly into the dip.
Blending and Achieving the Perfect Texture
To create a well-balanced muhammara, the order of ingredients matters. In a food processor, blend the roasted red peppers first with walnuts, garlic, and olive oil. This creates a smooth base while allowing the nuts to break down evenly.
Once the mixture begins to form a paste, add tomato paste, pomegranate molasses, breadcrumbs, and spices. Pulsing the mixture in short bursts ensures the consistency remains creamy while still retaining a slightly textured bite. If a thinner consistency is preferred, a small drizzle of additional olive oil can help loosen the mixture.
Final Touches and Presentation
Allowing the dip to rest before serving deepens the flavors, as the spices and ingredients meld together. Letting it sit at room temperature for at least 20 minutes before serving ensures that all elements are evenly balanced.
For an eye-catching presentation, drizzle the muhammara with a swirl of extra virgin olive oil. A sprinkle of chopped toasted walnuts and fresh parsley adds contrast in both texture and color, making the dip visually appealing as well as flavorful.
Recipe Tips & Frequently Asked Questions
How to properly roast red peppers over an open flame or broiler if an oven isn’t available:
Place the peppers directly over a gas stove burner or under a broiler, rotating them until the skins are charred. Let them steam in a covered bowl before peeling.
Substitutions for Aleppo pepper:
If Aleppo pepper isn’t available, use a mix of smoked paprika and red pepper flakes for a similar balance of smoky heat.
Adjusting the spice level:
Reduce or omit the cayenne for a milder version, or increase it for a fiery kick.
How to make the dip smoother or chunkier:
For a smoother consistency, blend longer with additional olive oil. For a chunkier texture, pulse the ingredients instead of pureeing.
Storing and serving temperature recommendations:
Store muhammara in an airtight container in the refrigerator for up to five days. Always bring it to room temperature before serving to maximize flavor.
Can I make muhammara ahead of time?
Yes! The flavors deepen as it sits, making it even better the next day.
What can I use instead of pomegranate molasses?
A mix of balsamic vinegar and honey or a splash of lemon juice can mimic its tangy sweetness.
Is there a gluten-free alternative to bread crumbs?
Ground almonds or crushed gluten-free crackers work as great substitutes.
How long does muhammara last in the refrigerator?
Up to five days when stored properly in an airtight container.
Can I freeze muhammara for later use?
Yes, store it in a freezer-safe container for up to three months. Thaw and stir well before serving.
What to Serve With This Recipe
Muhammara pairs beautifully with a variety of dishes and appetizers. Serve it traditionally with warm pita bread or crispy pita chips, allowing the smoky, tangy flavors to shine.
For a modern twist, spread it onto sandwiches or wraps, using it as a flavorful alternative to hummus or mayonnaise. It also works as a topping for grilled meats, roasted vegetables, or grain bowls, adding a rich, nutty depth to the dish.
For a stunning appetizer platter, include muhammara as part of a mezze spread, alongside olives, feta cheese, and baba ganoush. It also makes an unexpected yet delicious dip for cheese boards or crackers, offering a contrast to creamy cheeses.
Bold, smoky, and incredibly versatile, muhammara is a dip that deserves a place in every kitchen. Its combination of roasted peppers, walnuts, and warm spices creates an irresistible depth of flavor that pairs well with countless dishes. Whether served as a dip, a spread, or a flavorful accompaniment, this Middle Eastern classic is guaranteed to impress. Experiment with spice levels, serving variations, and different pairings to make this muhammara recipe your own.
Ingredients
2 red bell peppers
¼ lb shelled toasted walnuts
¾ cup bread crumbs
2 ½ tbsp tomato paste
2 tbsp pomegranate molasses
4 tbsp extra virgin olive oil, divided
1 garlic clove, roughly chopped
1 tsp Aleppo pepper
1 tsp sumac
½ tsp salt
½ tsp sugar
½ tsp cayenne pepper (optional)
Instructions
Preheat the oven to 425°F.
Lightly brush the bell peppers with 1 tablespoon of olive oil and place them in a greased oven-safe pan or cast-iron skillet. Roast in the preheated oven for about 30 minutes, turning them occasionally to ensure even charring. The skins should blister and darken, imparting a deep, smoky flavor.
Once roasted, transfer the peppers to a bowl and cover tightly with plastic wrap. Let them sit for a few minutes to allow the steam to loosen the skins. When cool enough to handle, peel off the skins, discard the seeds, and slice the peppers into thin strips.
In a large food processor, combine the roasted red pepper strips with the remaining 3 tablespoons of extra virgin olive oil, walnuts, tomato paste, bread crumbs, pomegranate molasses, garlic, Aleppo pepper, sugar, sumac, salt, and cayenne (if using). Blend until the mixture forms a smooth, creamy paste with a slightly textured consistency.
Transfer the muhammara to a serving bowl. If making in advance, cover and refrigerate, but allow it to come to room temperature before serving for the best flavor.
Just before serving, drizzle with extra virgin olive oil and garnish with additional walnuts and fresh parsley if desired. Pair with warm pita bread or crunchy pita chips for a deliciously rich and tangy dip.
Muhammara Recipe
Ingredients
- 2 red bell peppers
- ¼ lb shelled toasted walnuts
- ¾ cup bread crumbs
- 2 ½ tbsp tomato paste
- 2 tbsp pomegranate molasses
- 4 tbsp extra virgin olive oil divided
- 1 garlic clove roughly chopped
- 1 tsp Aleppo pepper
- 1 tsp sumac
- ½ tsp salt
- ½ tsp sugar
- ½ tsp cayenne pepper optional
Instructions
- Preheat the oven to 425°F.
- Lightly brush the bell peppers with 1 tablespoon of olive oil and place them in a greased oven-safe pan or cast-iron skillet. Roast in the preheated oven for about 30 minutes, turning them occasionally to ensure even charring. The skins should blister and darken, imparting a deep, smoky flavor.
- Once roasted, transfer the peppers to a bowl and cover tightly with plastic wrap. Let them sit for a few minutes to allow the steam to loosen the skins. When cool enough to handle, peel off the skins, discard the seeds, and slice the peppers into thin strips.
- In a large food processor, combine the roasted red pepper strips with the remaining 3 tablespoons of extra virgin olive oil, walnuts, tomato paste, bread crumbs, pomegranate molasses, garlic, Aleppo pepper, sugar, sumac, salt, and cayenne (if using). Blend until the mixture forms a smooth, creamy paste with a slightly textured consistency.
- Transfer the muhammara to a serving bowl. If making in advance, cover and refrigerate, but allow it to come to room temperature before serving for the best flavor.
- Just before serving, drizzle with extra virgin olive oil and garnish with additional walnuts and fresh parsley if desired. Pair with warm pita bread or crunchy pita chips for a deliciously rich and tangy dip.
