Muhammara or Mhammara is a rich, smokey-sweet and spicy Middle Eastern dip. This red pepper and walnut spread originated from Aleppo, Syria is very easy to make.
Next time, try this creamy smooth hummus dip as well.
This Muhammara recipe is for your next get together. Stunning textures with flavor profiles that will sure amuse your taste buds. If you have never tried Muhammara before, get your pita bread ready, we will have a lot of digging to do.
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❤️ Why You'll Love It
- Super easy to make and a great healthy dip.
- Suitable for parties and gathering.
- Way better than store bought.
Scoop it up with pita, dig in with tortilla chips or dip your veggies in and enjoy the crunch. No matter what you'll eat it with, it is delicious. If you have last minute guests and no time to make something big, this recipe is here to impress. Just get the ingredients out.
📝 Ingredients
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Place the bell peppers in a baking sheet and bake in the oven (400F), turning them once until they are nicely charred and deflated.
- In the food processor, process walnuts and the roasted bell peppers.
- Add the bread crumbs and the rest of the ingredients then mix well, scrapping the sides every now and then.While the food processor is still on, slowly pour in the olive oil.
💡 Expert Tips
- I did not remove the peppers skin as we love it that way. Removing the skin though, yields a smoother Muhammara.
- You can process ¾ the walnuts with the bell pepper and roughly chop the rest for a more textured dip.
- If your dip is too thick for your liking add water little by little until you reach your desired consistency. You can add up to half a cup of water.
🕛 Time saving tip:
Use store bought jarred peppers or you can also use red pepper paste if you have it.
🧺 Storage
Store leftover in clean jars with a thin layer of olive oil on top. Should keep in the fridge for up to a week when properly stored.
👩🍳 Variations
- Omit the garlic and use a finely chopped onion for a little crunch.
- I've seen some people make the mouhammara without any garlic or onion as well.
- Replace lemon juice with sumac if you have it.
🍽️ Serve With
- Muhammara dip makes a great snack or starter with some veggies / pita chips / tortilla chips or as traditionally served traditionally with fresh pita bread.
- Muhammara is very versatile in its uses as well. Aside from being a great dip, you can use it as a sandwich spread or bagels. A great topping for your grilled meat, pasta or pizza.
- Spread it under the meat mixture when making Sfiha, so good.
💬 FAQs
Muhammara is a hearty dip/spread made basically of roasted red bell peppers and walnuts. It originated in Aleppo, Syria so Aleppo pepper is a main ingredient. However, because many will find it hard to get ingredient I've used cayenne pepper with paprika instead. If you can get your hands on a good quality Aleppo pepper then use it.
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🥣 Equipment
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This pomegranate molasses for its complex tanginess that it offers to my dishes, I also love the balance in the sweet and sour flavors.
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Muhammara Recipe
Ingredients
- 3 red bell peppers about 1 pound.
- 1 cup toasted whole walnut
- ½ - ⅔ cup bread crumbs
- 2 Tablespoons pomegranate molasses.
- 3 garlic cloves minced
- 1 ½ Tablespoon lemon juice
- ½ teaspoon paprika
- ½ teaspoon salt or to taste.
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper more if you like more heat.
- ½ teaspoon black pepper
- ¼ cup olive oil extra for drizzling.
Instructions
- Preheat oven to 400F.
- Place peppers on a baking sheet lined with parchment paper and pop in the oven. Bake for 15-20 minutes.
- Turn peppers to the other side and bake for another 15-20 minutes or until done.
- In the food processor, blend together walnuts and pepper until smooth.
- Add bread crumbs and all the ingredients except for the olive oil. Mix everything well.
- While your food processor still on add the olive oil and process until everything is well mixed.
- Transfer to a bowl, drizzle with more olive oil, garnish with chopped walnuts and serve.
Video
Notes
- Peppers should be lightly charred and collapsed to indicate that they are done.
- I did not remove the peppers skin as we love it that way. Removing the skin though, yields a smoother Muhammara.
- You can process ¾ the walnuts with the bell pepper and roughly chop the rest for a more textured dip.
- If your dip is too thick for your liking add water little by little until you reach your desired consistency. You can add up to half a cup of water.
- To save time: Use store bought jarred peppers or you can also use red pepper paste if you have it.
- Store leftover in clean jars with a thin layer of olive oil on top. Should keep in the fridge for up to a week when properly stored.
- Please check the nutrition disclaimer policy.
Nutrition
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First published Jan 4 2019 . Last updated September 27, 2022 with important tips, clear step by step instructions and readability.
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Laura
Hello Amira! I just discovered your blog. I work from home so just whipped this up at lunch time. I used a jar of roasted red peppers and subbed the walnuts for almonds as it's what I had on hand. I did have Aleppo pepper so I used that. Next time I will roast my own peppers and use almonds! Time to get back to my middle eastern market (we have no less than 3 close by)! I'm blowing through my pomegranate molasses and Aleppo pepper 🙂
Songa
This came out perfect, actually I made it with pistachios as we had people allergic to walnuts. Very unique party dip.
Amira
Songa, yes I agree with you this is perfect for parties! I’m so glad you love it ❤️. I liked your modification as well, thanks for letting me know.