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How to make Muhammara – a flavorful Middle Eastern dip made with roasted pepperspomegranate molasses and walnuts. Easy, vegan and can be made in 15 minutes. Can be made ahead!

How to make Muhammara Dip - a flavorful Middle Eastern appetizer made with roasted peppers and walnuts. A delicious dip to serve with veggies or pita bread! #Muhammara #muhammaradip

This brightly-hued, roasted red pepper and walnut dip, called Muhammara, will become your new favorite party appetizer.

How to make Muhammara Dip - a flavorful Middle Eastern appetizer made with roasted peppers and walnuts. A delicious dip to serve with veggies or pita bread! #Muhammara #muhammaradip

It hails from Syria, with many variations found throughout Turkey and other Eastern Mediterranean countries, it’s signature ingredient is sweet and tangy pomegranate molasses – which I’ve included a recipe for as well!

Ingredients in Muhammara

How to make Muhammara

It really doesn’t get easier than this: Place ingredients in a food processor and pulse until combined.

Adjust seasnonings to taste. Refrigerate!

Muhummara Dip - a simple flavorful Middle Eastern Roasted Pepper & Walnut Dip that can be made ahead in food processor. Perfect for parties and gatherings, serve with toasted pita or crackers. |

Toasted walnuts and bread crumbs give the flavorful dip a delicious texture and earthiness, while Aleppo chili flakes add heat.

TIP: Make this ahead and refrigerate overnight, because the flavors get even better – then bring to room temperature before serving.

Garnish: Sprinkle with toasted walnuts, fresh parsley or mint leaves, a drizzle of olive oil and pomegranate seeds

Serve with toasty pita bread or crackers.  A simple, festive, make-ahead appetizer, perfect for parties and gatherings! How to make Muhammara Dip - a flavorful Middle Eastern appetizer made with roasted peppers and walnuts. A delicious dip to serve with veggies or pita bread! #Muhammara #muhammaradip

A simple, unique and delicious appetizer that can be made ahead and is easy to transport to parties and gatherings. Cheers friends!


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A simple, flavorful Middle Eastern-style, Roasted Red Pepper - Walnut Dip called Muhammara, with garlic, parsley and pomegranate molasses ( recipe below) , that can be made ahead in food processor. Serve with toasted pita or crackers.

Muhammara Dip


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. Vegan!


Units Scale
  • 3 roasted red bell peppers ( from a jar, or roast and peel your own)
  • 1/4 cup Italian parsley
  • 1 clove garlic
  • 1 teaspoon freshly squeezed lemon juice
  • 12 teaspoons ground cumin
  • 1/21 teaspoon kosher salt, more to taste
  • 1 tablespoon 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
  • 12 teaspoons honey, more to taste
  • 1 cup fresh walnuts, lightly toasted
  • 1/23/4 cup bread crumbs
  • Garnish: 1-2 tablespoons olive oil, crushed walnuts, pomegranate seeds, Italian parsley leaves or mint leaves. Serve with warm pita bread or crackers.


  1. If using canned roasted peppers, rinse and pat dry well. Place all ingredients except the walnuts
    and bread crumbs into a food processor, and repeatedly pulse until chopped and combined but not completely smooth. Leave a little texture.
  2. Add toasted walnuts and bread crumbs and pulse until combined, but again, not too smooth.
  3. If it seems dry or thick, add a little more olive oil as needed.
  4. Taste and adjust salt, honey and chili flakes to your liking.
  5. At this point feel free to refrigerate, covered, up to 2 days ahead, allowing flavors to meld and enhance.
  6. 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 or crackers.


To make 1/4 cup of pomegranate molasses, place 1 cup of 100 % pomegranate juice, 2 tablespoons sugar, 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 or low heat, uncovered, until it has reduced all the way down to 1/4 cup. The more gently you simmer, the less bitter it will be. It will thicken as it cools.


  • 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

Keywords: muhammara, muhammara recipe, muhammara dip, how to make muhammara, the best muhammara, what is muhammara?





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  1. 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.

  2. 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

    1. 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.

  3. 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!!

  4. I love this version of the dip, amazing flavor, nothing to add, nothing to take out! It is perfect. Thank you, Sylvia.


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