Muhammara Recipe (Roasted Red Pepper Dip)

Name: Muhammara Recipe (Roasted Red Pepper Walnut Dip)
Prep time: 10 min
Cook time: 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 red bell peppers; 4 tbsp Extra Virgin Olive Oil (divided); 1/4 lb shelled toasted walnuts; 1 garlic clove (roughly chopped); 2 1/2 tbsp tomato paste; 3/4 cup bread crumbs; 2 tbsp pomegranate molasses; 1 tsp Aleppo pepper; 1/2 tsp sugar; 1 tsp sumac; 1/2 tsp salt; 1/2 tsp cayenne pepper (optional)

Muhammara is a Syrian roasted red pepper and walnut dip that balances nutty richness with tangy pomegranate molasses and warm Aleppo pepper spice. It's a showstopping mezze staple that takes 15 minutes to blend once peppers are roasted.

🌍Mediterranean 🌍Middle Eastern 🏷️How to make muhammara 🏷️Muhammara 🏷️Roasted red pepper dip

Muhammara Recipe (Roasted Red Pepper Dip)

Total

Servings

6

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From The Mediterranean Dish

Ingredients

2 red bell peppers
4 tbsp Extra Virgin Olive Oil (divided)
1/4 lb shelled toasted walnuts
1 garlic clove (roughly chopped)
2 1/2 tbsp tomato paste
3/4 cup bread crumbs
2 tbsp pomegranate molasses
1 tsp Aleppo pepper
1/2 tsp sugar
1 tsp sumac
1/2 tsp salt
1/2 tsp cayenne pepper (optional)optional

12 Ingredients

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Instructions

1
Preheat the oven to 425 degrees F.
2
Brush the bell peppers with 1 tbsp of olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers in the 425 degrees F heated oven for 30 minutes or so, turning them over once or twice.
3
Remove from the oven and place the peppers in a bowl. Cover with plastic wrap for a few minutes. This traps the steam from the roasted peppers, making them easy to peel. When cool enough to handle, simply peel the peppers, remove the seeds and slice the peppers into small strips.
4
Now in the bowl of a large food processor, combine the roasted red pepper strips with 3 tbsp extra virgin olive oil, garlic, walnuts, tomato paste, bread crumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, salt and cayenne. Blend into a smooth paste.
5
Transfer to a serving bowl. You may cover the muhammara and refrigerate, but be sure to bring the dip to room temperature before serving.
6
When ready to serve, top the dip with a drizzle of extra virgin olive oil, and garnish with a little more walnuts and fresh parsley, if you like. Serve with pita bread or pita chips. Enjoy!

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Tips & Notes

Pro tips

Char the red peppers directly over a gas flame or under the broiler until blackened all over, then steam in a covered bowl—this deepens flavor and loosens the skin for easy peeling.
Toast walnuts lightly before blending to intensify their nuttiness and prevent the dip from tasting raw or bitter.
Add bread crumbs gradually while blending; they thicken the dip and should reach a creamy, spoonable consistency, not paste.
Taste and adjust pomegranate molasses first, then add Aleppo pepper and sumac at the end—these spices are assertive and easy to overdo.

Substitutions

Walnuts → hazelnuts or pine nuts (note: changes the flavor profile slightly but maintains body)
Pomegranate molasses → red wine vinegar mixed with a pinch of sugar (note: less authentic but similar tanginess)
Aleppo pepper → paprika + pinch of cayenne (note: less fruity, more heat—use less cayenne)
Bread crumbs → ground almonds or chickpea flour (note: creates a thicker, nuttier base)