Discover a vibrant, authentic Muhammara dip - sweet, smoky roasted red peppers blended with toasted walnuts, pomegranate molasses, and Middle Eastern spices. Perfect as a mezze dip, sandwich spread, or festive party appetizer. Vegan.
As a child, I remember weaving through the crowded souks in Syria on my father’s shoulders. At a crowded cafe, we indulged in a mezze platter with lots of dips, cheeses, olives, and pita, and here is where I got my first taste of mahummara. It was too spicy for my young palate, but my mother recreated it when we got back home from traveling, and it was something she made in the winter, often at Christmas time, because pomegranates were in season in California, and it was such a festive color. To this day, it reminds me of the holidays.
What is Muhummara?
Muhammara (pronounced moo-hahm-MAH-rah) hails from Aleppo, Syria- a city known for its love of bold, yet balanced flavors. Here, sweet roasted red peppers are blended with walnuts and pomegranate molasses, touched with Aleppo pepper- transformed into a dish meant for sharing: rich, vibrant, and lovely.
It carries the flavors of the Levant - smoky peppers, earthy walnuts, Aleppo, and the sweet-tart whisper of pomegranate molasses - blended into a dip that is both beautiful and luscious. Serve it with a mezze board or with pita chips for a festive appetizer.
Ingredients in Muhammara Recipe (or Mouhammara)
- Roasted red bell peppers– I prefer roasting my own, but jarred will work in a pinch.
- Pomegranate Molasses– the signature flavor here- see notes for making your own.
- Walnuts– lightly toasted, for the best flavor.
- Fresh garlic clove
- Lemon juice
- Salt and Cumin, optional sumac
- Aleppo chili flakes (or try Urfa Biber or regular red pepper flakes)
- Extra Virgin Olive oil
- Honey or sugar, add to taste
- Breadcrumbs (optional, or sub more walnuts). I use day-old bread here ( dry and torn apart)
- Garnish: pomegranate seeds, Italian parsley leaves or mint leaves.
Variations
Consistency can vary! make it smooth and creamy or leave a little texure as you see here.
Some traditional versions include a spoonful of tomato paste for depth and color, while others let the roasted red peppers speak for themselves. Both variations are rooted in tradition and come down to regional preference - and personal taste. You can roast a tomato with the peppers and use this.
To make this gluten-free, leave out the bread crumbs and replace with more toasted walnuts.
How to make Muhammara
1. Roast the peppers. Preheat oven to 450F. Cut the peppers in half, remove seeds and stem, and place in a single layer, open side down, on a parchment-lined sheet pan, and roast until blackened and bubbled, 30-45 minutes. You want them to blacken, not only for the smoky flavor, but so the skin is easily removed. Once blackened, place in a bowl, covered with a kitchen towel, to further soften them. Peel under running water. No need to get every bit of skin.
2. Toast the walnuts on a sheet pan in a 350F oven, until fragrant and earthy, roughly 7-10 minutes, stirring halfway through.
3. Blend. Place ingredients in a food processor and pulse until combined. You can make it smoother, or leave a little texure as you see here. Adjust seasonings to taste, and refrigerate!
4. Garnish: Sprinkle with toasted walnuts, fresh parsley or mint leaves, a drizzle of olive oil and pomegranate seeds.
What to serve with Muhummara
- Serve with warm pita bread or pita chips
- Serve as part of a mezze platter with olives, cheeses, and other dips such as baba ganoush, hummus, and tzatziki.
- Leftovers are delcious as a spread in sandwiches and wraps or as a condiment.
Storing Muhammara
Muhammara will keep up to 4 days in an airtight container in the refrigerator. It can also be frozen for up to 3 months.
Make it ahead
Make the muhammara dip and refrigerate overnight, and the flavors get even better – then bring to room temperature before serving.
More favorite Middle Eastern Dips
Enjoy making this tasty roasted red pepper dip, which can be made ahead and is easy to transport to parties and gatherings. Cheers friends! Sylvia
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Muhammara Dip
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 10 1x
- Category: Appetizer
- Method: roasted
- Cuisine: dip recipe, Middle Eastern, red pepper dip, syrian
- Diet: Vegan
Description
A simple, flavorful Middle Eastern Dip called Muhammara, with roasted peppers, garlic, parsley and pomegranate molasses (recipe below) that can be made ahead! Serve with toasted pita or crackers. This can be made in 20 minutes using jarred roasted peppers. I prefer roasting my own, but in a pinch, jarred works too. If roasting your own, plan on 75 minutes.
Ingredients
- 3 red bell peppers (or use from a jar)
- 1 cup fresh walnuts, lightly toasted (use 1/2 cup more if omitting bread crumbs)
- 1 clove garlic
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon ground cumin, more to taste
- 1/2–1 teaspoon kosher salt, more to taste
- 1–2 tablespoons pomegranate molasses, more as needed (see recipe in the notes)
- 1 teaspoon Aleppo chili flakes (or try Urfa Biber or regular chili flakes), and more to taste
- 1/4 cup olive oil
- 1 teaspoon honey, or sugar, more to taste
- 1/4 cup Italian parsley
- 1/2– 3/4 cup bread crumbs (optional, sub more walnuts)
- Optional Garnishes: Drizzle of olive oil, crushed toasted walnuts, fresh pomegranate seeds, Italian parsley leaves or mint leaves.
Instructions
- Roast the peppers. Preheat oven to 450F. Cut the peppers in half, remove seeds and stem, and place in a single layer, open side down, on a parchment-lined sheet pan, and roast until blackened and bubbled, 30-45 minutes. You want them to blacken, not only for the smoky flavor, but so the skin is easily removed. Once blackened, place in a bowl, covered with a kitchen towel, to further soften them. Peel under running water. No need to get every bit of skin.
- Toast the walnuts on a sheet pan in a 350F oven, until fragrant and earthy, roughly 7-10 minutes, stirring halfway through.
- Blend. Place ingredients in a food processor and pulse until combined. You can make it smoother, or leave a little texure as you see here. Adjust seasonings to taste, and refrigerate!
- If it seems dry or thick, add a little more olive oil as needed.
- Taste and adjust salt, honey and chili flakes to your liking.
- At this point feel free to refrigerate, covered, up to 2 days ahead, allowing flavors to meld and enhance.
- Before serving, bring to room temp. Place in a medium bowl. With the back of a spoon make a circular well in the dip and drizzle olive oil into the well. Top with more crushed toasted walnuts, fresh pomegranate seeds and a few parsley or mint leaves. Serve with warm toasty pita bread or pita crackers.
Notes
Canned roasted peppers: Rinse and pat dry thoroughly. You’ll need about 2 ½-3 cups.
To make 1/4 cup of pomegranate molasses, place 1 cup of 100 % pomegranate juice, 2 tablespoons maple syrup, and 2 teaspoons lemon juice into a small pot on the stove. Stir over medium heat until the sugar dissolves, then simmer gently over medium-low heat, uncovered, until it has reduced to 1/4 cup. The more gently you simmer, the less bitter it will be. It will thicken as it cools.
Nutrition
- Serving Size:
- Calories: 148
- Sugar: 4.8 g
- Sodium: 43.8 mg
- Fat: 11 g
- Saturated Fat: 1.2 g
- Carbohydrates: 10.8 g
- Fiber: 2.1 g
- Protein: 3.1 g
- Cholesterol: 0 mg
Ive made this several times and each time it was a hit
Glad you are enjoying Dana!
What a great find! This dip is wonderful. The pomegranite molasses is definnitely the special and unusual ingredient. This was such a hit with my guests, I had to share the recipe with everyone. Delicious and so easy and fast to make. A perfect way to begin a meal with crusty bread and a bottle of wine.
I am so glad you enjoyed this Joanne! And thanks for sharing the recipe!
Delicious
Thanks for letting us know Elizabeth!
I made this for a small get together yesterday. It was a big hit, with many people asking for the recipe. I served it with crackers and pita bread and it was delicious!
Glad it was a hit Karon!
Looks great. Is there anything I can use in place of the pomegranate molasses?
Many thanks!
Hey Heather, it is a pretty signature ingredient to the dish and really gives it an authentic flavor. If I had to substitute its sweet tart flavor, I would add a little maple syrup and something tangy, like a squeeze of orange or sumac.
Hi Sylvia, super helpful, thank you!
You are welcome!
Delicious and so easy to make! It was great with both pita bread and seed crackers. I added extra olive oil to loosen it up.
I am so happy you enjoyed this Karen!
I made this for a party, its the most interesting flavours, the best dip I think I’ve tasted. Will definitely be a regular in our house.
Great to hear Nina! So glad you gave it a go.
Really good, and can see how it would also pair well with chicken or fish. I didnt have pomegranate molasses, so mixed some raspberry jam into a balsamic reduction glaze….I think it worked well! A little extra lemon juice as well.
Oh love that improving Kristin- great ideas on flavor profile! So glad you enjoyed.
Always a hit when I make this dip. Thanks Sylvia!
Awesome to hear Gemma!
I just made this and it is amazing! Thank you for the tip about reducing the pomegranate reduction. I reduced slowly and it was perfect.
Great to hear!
Delicious! Initially, it had a bitter taste (from the walnuts?) but after sitting for a few hours in the fridge and adjusting the seasonings to taste, it was fantastic. It received raves at the party I took it to and was a welcome dairy-free option
Yes, walnuts can do that sometimes- make sure they are fresh, also jarred peppers can have a bitter taste, so rinse first. I will note the recipe.
The flavors were great! Mine came out looking drier and more crumbly than the pictures though. Do you know why that would have happened? I roasted my own bell peppers, perhaps they weren’t large enough? Or should I cut down on bread crumbs next time? Thank you!!
Hi Asheley! You can always add a little more olive oil to loosen it up a bit. 🙂
easy to make and delicious!
Great to hear!
Delicious!
I love this version of the dip, amazing flavor, nothing to add, nothing to take out! It is perfect. Thank you, Sylvia.
Hey, have a question ! Does it stay good 6 months in a fridge or a freezer?
The Pomegranate Molasses will stay goof for 6 months in the fridge.