Name: Muhammara
Prep time: 10 min
Total time: 10 min
Cuisine: Middle Eastern
Ingredients: 2 large roasted red peppers (jarred or homemade); ¾ cup walnuts, toasted; ¼ cup breadcrumbs (or almond meal for gluten-free); 1 garlic clove; 1 tablespoon pomegranate molasses; 1 tablespoon lemon juice; ¼ cup olive oil; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ¼ teaspoon red pepper flakes (optional); Salt and pepper, to taste

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Muhammara is a rich, smoky, and slightly spicy roasted red pepper and walnut dip that I absolutely love serving as part of a Mediterranean spread. Originating from Syria, this dip is smooth, nutty, and full of deep flavor. It’s perfect with pita bread, crackers, or fresh veggies, and it always steals the show on any appetizer table.

Why You’ll Love This Recipe

I love this recipe because it’s so simple yet packed with complexity. The roasted peppers bring sweetness, the walnuts add earthiness, and the pomegranate molasses gives it a tangy finish that keeps me coming back for more. It’s healthy, vegan, and can be made ahead of time — ideal for parties or quick snacks during the week. Muhammara

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Roasted red peppers (jarred or homemade)
Walnuts, toasted
Breadcrumbs (or almond meal for gluten-free)
Garlic
Pomegranate molasses
Lemon juice
Olive oil
Ground cumin
Smoked paprika
Red pepper flakes (optional, for heat)
Salt and pepper

Directions

If I’m roasting peppers from scratch, I broil or grill them until charred on all sides, then peel and remove the seeds once cooled.
I toast the walnuts in a dry skillet over medium heat until fragrant, about 3–4 minutes.
In a food processor, I combine the roasted peppers, walnuts, breadcrumbs, garlic, pomegranate molasses, lemon juice, cumin, paprika, and red pepper flakes.
I blend until smooth, then drizzle in olive oil while processing until creamy and well combined.
I taste and adjust seasoning with salt, pepper, or more lemon juice if needed.
I transfer it to a serving bowl and drizzle with olive oil before serving.

Servings and Timing

This recipe makes about 1½ cups of dip. It takes 10 minutes to prepare (plus roasting time if making peppers from scratch).

Variations

I sometimes use almonds instead of walnuts for a milder flavor.
A spoonful of tahini makes it creamier.
For extra spice, I add harissa paste or more red pepper flakes.
I’ve even spread it on sandwiches or used it as a base for grain bowls.

Storage/Reheating

I store Muhammara in an airtight container in the refrigerator for up to 5 days. The flavors deepen as it sits, making it even better the next day. It also freezes well — I thaw it overnight in the fridge and stir before serving.

FAQs

What can I serve with Muhammara?

I love serving it with warm pita, flatbread, crackers, or fresh veggies like carrots and cucumbers.

Can I make it without pomegranate molasses?

Yes — I mix balsamic vinegar with a touch of honey as a substitute.

Is Muhammara spicy?

It has a gentle warmth, but I can make it mild or spicy by adjusting the red pepper flakes.

Can I make it ahead of time?

Absolutely. The flavors actually improve after resting for a few hours or overnight.

Is Muhammara vegan and gluten-free?

Yes! Just make sure to use gluten-free breadcrumbs if needed.

Conclusion

Muhammara is one of my favorite dips because it’s flavorful, colorful, and so versatile. I love how easy it is to whip up with pantry staples, yet it tastes like something from a Mediterranean café. Every scoop is smoky, tangy, and satisfying — the perfect addition to any appetizer spread.