This recipe delivers bold flavor with minimal effort. The combination of roasted red peppers and walnuts creates a creamy yet textured dip that feels both rustic and elegant.
It’s quick to prepare, especially when using jarred roasted peppers, and requires only a handful of wholesome ingredients. Muhammara is naturally vegetarian and can easily be made vegan, making it ideal for gatherings or everyday snacking.
Its balance of smoky, sweet, and savory notes makes it incredibly versatile. Use it as a dip, sandwich spread, or even as a sauce for grilled vegetables and meats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups roasted red peppers, drained 1 cup walnuts 1/2 cup breadcrumbs 2 tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon pomegranate molasses 2 cloves garlic 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 teaspoon red pepper flakes (optional) Salt to taste
Directions
If using fresh red peppers, roast them in a 400°F (200°C) oven for 20–25 minutes until charred and soft. Let them cool, peel off the skins, and remove the seeds.
In a food processor, combine the roasted red peppers, walnuts, breadcrumbs, olive oil, lemon juice, pomegranate molasses, garlic, cumin, smoked paprika, red pepper flakes, and salt.
Blend until the mixture reaches your desired consistency. Traditionally, Muhammara has a slightly textured finish rather than being completely smooth.
Taste and adjust seasoning if needed, adding more lemon juice for brightness or salt to enhance flavor.
Transfer to a serving bowl and drizzle with olive oil before serving.
Servings and timing
Servings: Makes about 6 servings Prep time: 10 minutes Cook time: 25 minutes (if roasting peppers) Total time: 10 minutes (with jarred peppers) or 35 minutes (with fresh peppers)
Variations
For extra heat, increase the red pepper flakes or add a small fresh chili.
For a deeper smoky flavor, char the peppers over an open flame before blending.
If you prefer a gluten-free version, substitute the breadcrumbs with ground almonds or gluten-free breadcrumbs.
For a slightly sweeter dip, add a teaspoon of honey or a bit more pomegranate molasses.
To create a smoother spread, blend longer and add an extra drizzle of olive oil.
Storage/Reheating
Store Muhammara in an airtight container in the refrigerator for up to 4 days. The flavors often deepen after resting for a few hours.
Bring to room temperature before serving for the best texture and flavor. Stir well and drizzle with fresh olive oil if needed.
It can also be frozen for up to 1 month. Thaw overnight in the refrigerator and stir before serving.
FAQs
What is Muhammara traditionally made of?
Muhammara is traditionally made with roasted red peppers, walnuts, breadcrumbs, olive oil, garlic, and spices, often including pomegranate molasses for tanginess.
Can I make this without pomegranate molasses?
Yes, you can substitute with a mix of lemon juice and a small amount of honey or maple syrup to mimic the sweet-tart flavor.
Can I use store-bought roasted red peppers?
Yes, jarred roasted red peppers work perfectly and save time.
Is Muhammara spicy?
It can be mildly spicy depending on the amount of red pepper flakes used. You can adjust the heat to your preference.
Can I make Muhammara ahead of time?
Yes, it’s ideal for preparing ahead since the flavors improve after chilling.
What can I serve with Muhammara?
Serve it with pita bread, flatbread, crackers, fresh vegetables, or as part of a mezze platter.
How do I make it thicker?
Add more walnuts or breadcrumbs to thicken the texture.
Can I make it nut-free?
Yes, replace walnuts with sunflower seeds or omit them for a slightly different texture.
Is this dip vegan?
Yes, as long as no honey is added, it is completely plant-based.
Why is my Muhammara too thin?
Excess moisture from the peppers can cause a thin consistency. Drain the peppers thoroughly and add more breadcrumbs if needed.
Conclusion
Easy Muhammara is a vibrant, bold-flavored dip that brings together smoky roasted peppers, crunchy walnuts, and warm spices in every bite. Quick to prepare and endlessly versatile, it’s a delicious addition to any appetizer spread or everyday meal.
This Easy Muhammara is a bold and flavorful Middle Eastern dip made with roasted red peppers, walnuts, olive oil, garlic, and warm spices. Slightly smoky, nutty, and tangy with a hint of sweetness, this traditional Muhammara recipe is perfect as a dip, spread, or mezze platter addition.
Ingredients
2 cups roasted red peppers, drained
1 cup walnuts
1/2 cup breadcrumbs
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon pomegranate molasses
2 cloves garlic
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)
Salt to taste
Instructions
If using fresh peppers: Preheat oven to 400°F (200°C). Roast red peppers for 20–25 minutes until charred and soft. Let cool, peel skins, and remove seeds.
Add roasted red peppers, walnuts, breadcrumbs, olive oil, lemon juice, pomegranate molasses, garlic, cumin, smoked paprika, red pepper flakes (if using), and salt to a food processor.
Blend until your desired consistency is reached. Traditionally, Muhammara has a slightly textured finish rather than being completely smooth.
Taste and adjust seasoning as needed, adding more lemon juice or salt if desired.
Transfer to a serving bowl and drizzle with olive oil before serving.
Notes
Using jarred roasted red peppers saves time and works perfectly.For deeper smoky flavor, char peppers over an open flame before blending.For a gluten-free version, substitute breadcrumbs with ground almonds or gluten-free breadcrumbs.For extra sweetness, add 1 teaspoon honey or extra pomegranate molasses.To make it smoother, blend longer and drizzle in additional olive oil.Store in an airtight container in the refrigerator for up to 4 days.Freeze for up to 1 month; thaw overnight and stir before serving.
