Muhammara or Mhammara is a rich, smokey-sweet and spicy dip. This Middle Eastern red pepper and walnut spread originated from Aleppo, Syria is very easy to make.
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 pitas ready, we will have a lot of digging to do.
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.
What Is Muhammara?
Muhammara is a 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 for instead. If you can get your hands on a good quality Aleppo pepper then use it.
What are the ingredients in Muhammara?
Muhammara is made of roasted red bell peppers, you can use canned/jarred roasted bell pepper or frozen. The texture will be a little bit watery than when you use fresh one but the taste will still be amazing. So use whatever is convenient for you.
Next comes the walnut for bite and make the dip hearty. Followed by bread crumbs for texture. You may use gluten free bread crumbs for a gluten free dip. We also have lemon juice for a tartness, cumin for smokiness, paprika for color, cayenne pepper for spiciness. Olive oil for richness and pomegranate molasses for sweetness. Fresh garlic, and I hope you will not ask me why.
Some people substitute pomegranate molasses with honey and a splash of balsamic or white vinegar and they say it went perfect for them. Well, not always, I highly recommend you to get a bottle of the thing. I will include a link at the bottom of this page for my favorite brand. Seriously pomegranate molasses makes all the difference. It adds so much, and I love its garnet color.
What do you serve with Muhammara?
Muhammara goes perfectly with everything. It can be used as a starter if you are hosting or even for your weeknight dinners. A great snack with some veggies / pita chips/ tortilla chips or as it is served traditionally with pita bread.
Muhammara is very versatile in its uses as well. Aside from being a gread dip, you can use it as a spread for sandwiches or bagels. A great topping for your grilled meat and even for your pasta.
Muhammara: step by step
How do you make Muhammara?
- 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, add walnuts and the roasted bell peppers. I did not remove the skin, my Palestinian friend told me not to. Removing the skin though, yields a smoother Muhammara.
- Add the bread crumbs and all the spices then mix well, scrapping the sides every now and then.
- While the food processor is still on, slowly pour in the olive oil.
- Scoop in the serving bowl and get ready to dig in.
Drizzle with more olive oil and garnish with chopped walnuts, parsley or cubes bell pepper.
Refrigerate any left overs in an airtight container. Muhammara can be kept in the refrigerator for up to 10 days and I would safely say two weeks. Just make sure to let it come to room temperature before reserving.
You might need:
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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 is Syrian dip recipe. A delicious Middle Eastern dip made with roasted red peppers and walnuts. It vegan and can easily be gluten free.
- 3 red bell peppers about 1 pound.
- 1 cup toasted whole walnut.
- 2/3 cup bread crumbs
- 2 Tablespoons pomegranate molasses.
- 3 garlic cloves minced.
- 1 1/2 Tablespoon lemon juice.
- 1/2 teaspoon paprika.
- 1/2 teaspoon salt or to taste.
- 1/2 teaspoon ground cumin.
- 1/4 teaspoon cayenne pepper more if you like more heat.
- 1/2 teaspoon black pepper.
- 1/4 cup olive oil extra for drizzling.
- Pre heat 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. (Note1)
- In the food processor, blend together walnut 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 as a dip.
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