If you love bold, savory dips with a little sweetness and a touch of heat, you're going to love this muhammara recipe! This flavorful roasted red pepper and walnut dip is a Middle Eastern favorite, made with simple ingredients that come together for an irresistible combination of smoky, nutty, tangy, and slightly spicy flavors. Serve this muhammara dip with baked pita chips, or as part of a mezze spread, and watch it disappear!
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I'm currently visiting my family in Chicago, and one of our traditions is preparing new recipes together. I've been wanting to create this muhammara recipe for a while, but somehow I never seem to get around to it. It turns out my sister, Beni, has been wanting to make muhammara dip too. She had even purchased most of the ingredients, but hadn't made it yet. I guess great minds think alike!
We enjoyed the dip on a Wednesday, when many Assyrians don't eat meat, including my sister's family. I even made the muhammara gluten-free by using gluten-free breadcrumbs so that my niece, Ninva, could enjoy it too.
I hope you give this muhammara recipe a try and enjoy it as much as we did!
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🥣 What is Muhammara Dip?
Muhammara (محمّرة), also spelled muhamarra, is an Arabic word derived from ahmar (أحمر), meaning red. It's also the name of this popular Middle Eastern dip, made with roasted red peppers, walnuts, breadcrumbs, pomegranate syrup, and warm spices.
Muhammara dip is traditionally prepared with a mortar and pestle, but using a food processor makes the task much simpler.
🔖 Ingredients & Substitutions
- Red Bell Peppers: You can use 3 large roasted red bell peppers or a jar of roasted bell peppers, which is what I'm using in this recipe.
- Nuts: Raw walnuts are traditionally used in most muhammara recipes, but if you don't have walnuts, you can substitute pecans.
- Breadcrumbs: You can use unseasoned breadcrumbs, gluten-free breadcrumbs, or half of a stale pita, torn into chunks.
- Pomegranate Syrup: Pomegranate syrup (also known as pomegranate molasses) is available at most Middle Eastern markets or on Amazon. Another option is to make it from scratch with my linked recipe. It adds acidity, tang, and sweetness.
- Citrus Juice: Fresh lemon juice or lime juice.
- Garlic: Two fresh garlic cloves.
- Tomato Paste: Adds depth and color; Turkish red pepper paste would be an excellent substitute.
- Spices: Sea salt, Aleppo pepper (or paprika), cumin, sumac, and crushed red pepper.
- Garnish: Extra virgin olive oil, pomegranate syrup, chopped walnuts, Italian parsley, pomegranate seeds, and za'atar.
🫑 How to Make Muhammara Dip
Step 1: Toast walnuts in a dry pan over low heat until fragrant. Roughly chop the walnuts, then set aside 1 tablespoon for garnish.
Step 2: Drain roasted red peppers and add them to a food processor with the toasted walnuts, garlic, breadcrumbs, tomato paste, lime juice, pomegranate syrup, Aleppo pepper, cumin, sumac, salt, crushed red pepper flakes, and 3 tablespoons olive oil.
Step 3: Pulse ingredients in the food processor until the muhammara dip is mostly smooth with a slightly chunky consistency.
Pro Tip: You're not looking for a consistency as smooth as this Lebanese hummus recipe.
Step 4: Transfer the dip to a serving plate and smooth the surface with the back of a spoon or spatula, or create decorative swirls. For an extra pop of flavor and color, drizzle with olive oil and pomegranate syrup, then garnish with chopped walnuts, pomegranate seeds, and Italian parsley. Sprinkle the edges with za'atar and serve with Middle Eastern pita bread.
🍽 Serving Suggestions
Muhammara is delicious served as a dip with warm pita, naan, Greek pita bread, or crusty bread. It also makes a beautiful addition to a mezze platter alongside loaded hummus, olives, Middle Eastern pickles (torshi), and fresh vegetables. It's also a great addition to a Mediterranean charcuterie board.
For something a little different, use it as a spread for sandwiches, falafel wraps, or flatbreads, or serve it alongside grilled sumac chicken, kofta kebab, or roasted vegetables.
FAQs
Is muhammara Syrian or Turkish?
Muhammara is traditionally considered a Syrian dish, particularly associated with the city of Aleppo in northern Syria. It is also enjoyed throughout the Levant and neighboring regions, so you'll find variations of muhammara throughout the Middle East, including Turkey.
What is the difference between muhammara and hummus?
The main difference between the two is the base ingredients. Most muhammara recipes are made primarily with roasted red peppers and walnuts, giving them a smoky, nutty, slightly sweet flavor, while hummus is made with chickpeas and tahini, creating a creamy, earthy, and nutty dip. Both are popular Middle Eastern dishes and are traditionally served with pita bread, vegetables, and other mezze dishes.
Can I make muhammara ahead of time?
Yes! In fact, this muhammara recipe tastes even better after it has had some time for the flavors to meld. Prepare muhammara a day ahead and store it in an airtight container in the refrigerator until you're ready to serve it.
Can I freeze muhammara?
Yes, muhammara dip can be frozen for up to 3 months. Store in an airtight, freezer-safe container, leaving a little more room for expansion. Thaw it overnight in the refrigerator, then give it a good stir before serving. The texture may be slightly softer after freezing, but the flavor will still be delicious.
👩🏼🍳 Pro Tips
- Drain red peppers well before blending so the dip doesn't turn out watery.
- Toasting the walnuts brings out their natural flavor and gives the muhammara dip a richer, nuttier taste.
- For the best texture, blend until mostly smooth, but leave a little texture from the walnuts rather than turning it completely silky.
- Let the dip rest for at least 30 minutes before serving so the flavors have time to meld.
- Store leftover Muhammara in an airtight container in the refrigerator for up to 5 days.
🥣 More Middle Eastern Dips
If you enjoy this muhammara recipe, be sure to check out these other delicious Middle Eastern dips!
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📖 Recipe
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Ingredients
Equipment
Method
- Toast walnuts in a dry pan over low heat until fragrant. Roughly chop the walnuts, then set aside 1 tablespoon for garnish.
- Drain roasted red peppers and add them to a food processor with the toasted walnuts, garlic, breadcrumbs, tomato paste, lime juice, pomegranate syrup, Aleppo pepper, cumin, sumac, salt, crushed red pepper flakes, and 3 tablespoons olive oil.
- Pulse ingredients in the food processor until the muhammara dip is mostly smooth with a slightly chunky consistency.
- Transfer the dip to a serving plate and smooth the surface with the back of a spoon or spatula, or create decorative swirls. For an extra pop of flavor and color, drizzle with olive oil and pomegranate syrup, then garnish with chopped walnuts, pomegranate seeds, and Italian parsley. Sprinkle the edges with za'atar and serve with Middle Eastern pita bread.
Nutrition
Video
Notes
- For the best muhammara, drain red peppers well before blending so the dip doesn't turn out watery.
- Toasting the walnuts brings out their natural flavor and gives the muhammara dip a richer, nuttier taste.
- For the best texture, blend until mostly smooth, but leave a little texture from the walnuts rather than turning it completely silky.
- Let the dip rest for at least 30 minutes before serving so the flavors have time to meld.
- Store leftover Muhammara in an airtight container in the refrigerator for up to 5 days.
Hilda Sterner says
We hope you give this recipe a try soon, then let us know what you think!