Name: Muhammara Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 5 medium-large red bell peppers, divided; 1 cup walnuts, toasted; 1/2 cup breadcrumbs; 1 large garlic clove (or 2 small); 3 tablespoons extra-virgin olive oil; 2 tablespoons pomegranate molasses; 1 teaspoon lemon juice; 1/2 teaspoon ground cumin; 1 teaspoon kosher salt; 1/2 teaspoon chili flakes; 1/2 teaspoon sumac; 1/3 cup chopped walnuts, toasted (for topping); 1 tablespoon minced fresh mint (for topping); 1 tablespoon extra-virgin olive oil (for topping); 1/4 teaspoon sumac (for topping); 3–4 pitas (for serving)

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Why You’ll Love This Recipe

Muhammara combines the natural sweetness of roasted red peppers with the crunch and earthiness of walnuts, enhanced by a complex mix of spices like cumin, sumac, and chili flakes. The addition of pomegranate molasses adds a subtle sweet-tart depth, balancing the smoky and spicy notes. It’s a deliciously versatile dip that’s easy to prepare and sure to impress guests with its bold, authentic Middle Eastern flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5 medium-large red bell peppers, divided
1 cup walnuts, toasted
1/2 cup breadcrumbs
1 large garlic clove (or 2 small)
3 tablespoons extra-virgin olive oil
2 tablespoons pomegranate molasses
1 teaspoon lemon juice
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon chili flakes
1/2 teaspoon sumac
1/3 cup chopped walnuts, toasted (for topping)
1 tablespoon minced fresh mint (for topping)
1 tablespoon extra-virgin olive oil (for topping)
1/4 teaspoon sumac (for topping)
3–4 pitas (for serving)

Directions

Roast the peppers: Roast or char the red bell peppers under a broiler or directly on a gas flame until the skins are blackened. Let cool, then peel off the skins, remove seeds, and roughly chop.
Prepare the dip: In a food processor, combine the roasted peppers, toasted walnuts, breadcrumbs, garlic, olive oil, pomegranate molasses, lemon juice, cumin, kosher salt, chili flakes, and sumac. Blend until smooth and well combined.
Transfer and top: Transfer the dip to a serving bowl. In a small bowl, mix the chopped toasted walnuts, fresh mint, olive oil, and sumac. Sprinkle this topping evenly over the dip.
Serve: Serve the Muhammara with warm pita bread.

Servings and timing

Yield: About 4 cups of dip
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

Adjust the chili flakes to make the dip milder or spicier according to your taste.
Substitute pomegranate molasses with a mix of honey and lemon juice if unavailable.
Add a small roasted chili pepper for an extra smoky heat.
For a smoother texture, blend longer or add a bit more olive oil.
Serve topped with toasted pine nuts instead of walnuts for a different nutty flavor.

Storage/reheating

Store Muhammara in an airtight container in the refrigerator for up to 5 days. It’s best served at room temperature—remove from the fridge about 20–30 minutes before serving. Muhammara does not require reheating.

FAQs

What is Muhammara?

Muhammara is a Middle Eastern dip made primarily from roasted red peppers, walnuts, breadcrumbs, and spices, known for its smoky, sweet, and spicy flavor.

Can I make Muhammara ahead of time?

Yes, it actually tastes better after the flavors have melded for a few hours or overnight in the refrigerator.

How spicy is Muhammara?

The spice level can be adjusted by varying the amount of chili flakes or adding fresh chili peppers.

Can I use raw walnuts?

Toasting walnuts enhances their nuttiness and flavor, so lightly toast them for best results.

What can I substitute for pomegranate molasses?

If unavailable, use a mix of honey and lemon juice to replicate the sweet-tart flavor.

Is Muhammara vegan?

Yes, this recipe is vegan and vegetarian-friendly.

Can I freeze Muhammara?

It’s best enjoyed fresh or refrigerated. Freezing is not recommended as it may alter the texture.

What should I serve with Muhammara?

Serve with warm pita bread, fresh vegetables, or use it as a spread on sandwiches or wraps.

Can I make Muhammara without breadcrumbs?

Breadcrumbs help thicken the dip, but you can substitute with soaked bread or omit for a thinner consistency.

How long does Muhammara last in the fridge?

Stored properly, it lasts up to 5 days in an airtight container.

Conclusion

Muhammara is a deliciously smoky, tangy, and nutty Middle Eastern dip that’s easy to make and full of bold flavors. Whether you’re serving it at a party or enjoying it as a snack, it offers a beautiful balance of textures and tastes. With simple ingredients and quick preparation, this dip is a wonderful addition to any appetizer spread.

Muhammara Recipe

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Muhammara is a smoky, sweet, and spicy Middle Eastern dip made from roasted red peppers, toasted walnuts, breadcrumbs, and aromatic spices, topped with fresh mint and served with warm pita bread.

Author: Amy
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: About 4 cups
Category: Appetizer, Dip
Method: Roasting, blending
Cuisine: Middle Eastern
Diet: Vegan

Instructions

Roast or char the red bell peppers under a broiler or on a gas flame until skins are blackened. Let cool, peel skins, remove seeds, and roughly chop.
In a food processor, combine roasted peppers, toasted walnuts, breadcrumbs, garlic, olive oil, pomegranate molasses, lemon juice, cumin, kosher salt, chili flakes, and sumac. Blend until smooth and combined.
Transfer dip to a serving bowl. Mix chopped toasted walnuts, fresh mint, olive oil, and sumac in a small bowl and sprinkle evenly over the dip.
Serve Muhammara with warm pita bread.