Muhammara is a smoky, nutty, and tangy roasted red pepper and walnut dip that comes from Aleppo, Syria. It is an authentic Syrian roasted red pepper and walnut dip which means “reddened,” that perfectly describes it has such a vibrant color.
This authentic muhammara recipe is creamy, rich, and packed with flavor from roasted bell peppers, toasted walnuts, garlic, breadcrumbs, lemon juice, and pomegranate molasses.
Being aware of food taboos and dietary restrictions ensures you can accommodate diverse preferences.
Table of contents
It is a true mezze dip favorite across the Middle East, right up there with hummus and baba ganoush. This is wholesome, vegan, and so versatile that you can be enjoyed as a spread, sauce, or appetizer.
Muhammara Recipe is perfect as a dip, spread, or part of a mezze platter, this vegan recipe is easy to make, incredibly delicious, and sure to impress anyone who tries it for the first time.
About Muhammara Recipe
This red bell pepper dip muhammara is a popular Syrian dip made using simple pantry staples but tastes extraordinary. Inspired by muhammara from Aleppo this dip is the heart of Syrian cuisine.
In this recipe, roasted peppers are added for sweetness and smokiness, walnuts are added for richness, and pomegranate molasses adds the sweet-tart touch that makes this dip unforgettable.
It’s an easy muhammara recipe that comes together in under an hour when made from scratch like roasting red peppers and toasting walnuts. It is naturally a vegan muhammara dip that can also be made gluten free with a tiny adjustment.
The flavors of this pepper walnut mezze dip deepen overnight, so it is a wonderful option for meal prep.
Whether you serve it with pita, fresh veggies, as a spread for bread, sandwiches, or as part of a mezze platter, this easy muhammara recipe will taste amazing.
Serve it at brunch parties or get-togethers, this roasted red pepper and walnut dip will always impress.
So are you ready to try it. Let us make it together!
Why You will Love the Recipe
This Muhammara
✔ has an authentic taste
✔ is wholesome & vegan
✔ is full of nutrients
✔ is quick & easy to make
✔ is made with simple ingredients
✔ is very versatile
✔ is great for meal prep
✔ tastes great the next day
✔ pairs beautifully with other small plates
✔ can use as a dip, or sandwich spread
✔ can also be sued as a sauce for grilled meats & veggies
Ingredients
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Red Bell Peppers – You will need about medium red bell peppers for roasting. Roasted peppers add sweetness and smoky flavor.
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Garlic cloves – Peeled and roasted garlic cloves add sharpness and depth to this dip. I used about 4-5 garlic cloves in this recipe; you can adjust the amount according to your taste preference.
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Extra virgin olive oil - It is needed for blending the dip to make it smooth and rich. Evoo is also used for drizzling over red bell peppers and garlic before roasting.
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Breadcrumbs – It thickens the dip while keeping it scoopable. You can use fine breadcrumbs, panko breadcrumbs, or even fresh breadcrumbs.
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Seasoning - You will need salt to taste to bring balance to the flavors. Other spices are ground black pepper for a light peppery bite. Ground cumin for earthy flavor, smoked paprika or Aleppo pepper flakes for warmth and smokiness.
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Lemon Juice - Freshly squeezed lemon juice adds freshness and tang.
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Walnuts – Toasted walnuts are the star ingredient to give nuttiness and body in this dip.
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Pure pomegranate molasses – It is one of the key ingredients to give this signature flavor in this pomegranate molasses dip.
For Serving (Optional)
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Fresh parsley or mint chopped – Used as a garnish for a fresh herby touch and beautiful finish.
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Pomegranate seeds** – To complement juicy pomegranate flavors.
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Walnuts – They are added for garnish with crunch.
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Smoked paprika – A pinch of smoked paprika is sprinkled for a lush color and aroma.
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Any flatbread of your choice – Use any flatbread of your choice, perfect for scooping.
How to Make Muhammara
Roast the Peppers: Simply preheat the oven to 220°C (425°F). Then slice the peppers in half, remove seeds and stems, and place them cut side down on a tray with garlic cloves.
Drizzle with olive oil, season with salt and pepper, and roast for 35–40 minutes until soft, charred, and blistered.
Steam and Peel: After that, transfer roasted peppers to a bowl, cover with a plastic wrap and steam for 10–15 minutes. Peel off the skins, then slice or tear into chunks.
Blend: To a food processor, add all the dip ingredients (except extra virgin oil) and blend. Then drizzle in olive oil and blend again until smooth and creamy. Taste and adjust the seasoning as needed.
Serve: Once blended, spoon into a bowl, drizzle with olive oil and pomegranate molasses, and garnish with parsley, mint, walnuts, smoked paprika, and pomegranate seeds. Enjoy with flatbread, tortilla, or veggies of your choice.
Variations
Gluten-Free Muhammara
To make a s gluten free version of this dip, swap breadcrumbs with gluten-free breadcrumbs or use ground oats.
Spicy Muhammara
To make it spicier, feel free to add more Aleppo pepper or chili flakes. You can also add red chili powder to it.
Nut-Free Muhammara
If you have nut allergies or want to make it without any nuts, then you can replace walnuts with pumpkin or sunflower seeds.
Creamy Dip
For a creamier twist, you can blend in tahini to make it extra creamy. You can also add chickpeas to give it a hummus-like taste.
Tomato Muhammara
For a tomato muhammara version. add tomato to the pan while roasting, or add tomato paste while blending the dip for a richer flavor.
Serving Suggestions
It can be served as a mezze dip along with hummus, baba ganoush, and tabbouleh. This can also be used as a spread for your sandwiches, wraps, or toast.
This can also be enjoyed as a sauce for grilled meats, grilled paneer tikka, kebabs, or roasted vegetables. Or relish it with pita chips, naan, or fresh veggie sticks.
Storage Suggestions
It keeps well in an airtight container in the fridge for up to 5 days.
In fact, the flavors deepen the next day, which makes it even tastier the next day.
For a longer storage, freeze it in small or in ice trays until frozen. Once frozen, transfer them into a freezer safe Ziplock bag and freeze for up to *2 months.
Tips and Tricks to make the Best Muhammara
1. Roasting: For the best smoky taste, make sure to roast peppers until deeply charred and blistered.
2. Walnuts: Toast the walnuts to enhance their nuttiness.
3. Customize: Feel free to adjust the texture of this dip with more breadcrumbs for a thicker version or add olive oil for smoother texture.
4. Molasses: Never skip pomegranate molasses as it is the soul of authentic muhammara recipe.
5. Serving: It is best served at room temperature for the fullest flavor and taste.
6. Flame roasting: For faster process and to keep authentic flavors, you can roast peppers directly over a flame. This adds extra smokiness.
7. Texture: You can use either a chunkier texture or keep it creamy. It’s totally up to your preference.
Muhammara (Step-by-step photo instructions)
Roast the peppers
- Preheat the oven to 220°C (425°F). Place the red bell peppers on a chopping board, slice them in half lengthwise, and remove the stems, seeds, and membranes. Arrange the halves cut-side down on a baking tray.
- Line a baking tray with parchment paper. Add the garlic cloves to the tray. Spray or drizzle with extra virgin olive oil, then sprinkle with sea salt and ground black pepper. Roast for 35–40 minutes, or until the peppers are charred and blistered.
Steam and peel
- Remove the tray from the oven and transfer the hot peppers to a bowl or shallow dish. Cover with a lid or wrap, and let them steam for 10–15 minutes. Peel off the skins, then roughly tear or slice the peppers.
Blend the base
- In a food processor, combine the roasted peppers, garlic, toasted walnuts, breadcrumbs, pomegranate molasses, smoked paprika (or Aleppo pepper), cumin, salt, and lemon juice. Blend until smooth. Add the olive oil, then blend again into a thick, creamy dip. Taste and adjust seasoning if needed.
Serving
- Transfer the muhammara to a serving bowl. Drizzle with olive oil and a little extra pomegranate molasses, then top with parsley or mint, pomegranate seeds, walnuts, and a sprinkle of smoked paprika if desired. Serve with warm flatbread and enjoy your beautiful, delicious muhammara.
Recipe Card
Muhammara [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 45 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Sides | International | 8 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 110 calories | 1 |
INGREDIENTS
For Muhammara
- 3 medium red bell peppers, rinsed and dried
- 4–5 garlic cloves, peeled
- 3 tablespoons extra virgin olive oil, more for drizzling
- Salt, to taste
- Ground black pepper, to taste
- 1/2 cup breadcrumbs
- Juice of 1/2 lemon, freshly squeezed
- 1 cup walnuts, toasted
- 2 tablespoons pure pomegranate molasses
- 1 teaspoon smoked paprika or Aleppo pepper flakes
- 1/2 teaspoon ground cumin, more to taste
For Serving (Optional)
- Handful of fresh parsley or mint leaves, chopped
- 2–3 tablespoons pomegranate seeds
- 4–5 walnuts
- A pinch of smoked paprika
- Any flatbread of your choice
INSTRUCTIONS:
Roast the peppers
- Preheat the oven to 220°C (425°F). Place the red bell peppers on a chopping board, slice them in half lengthwise, and remove the stems, seeds, and membranes. Arrange the halves cut-side down on a baking tray.
- Line a baking tray with parchment paper. Add the garlic cloves to the tray. Spray or drizzle with extra virgin olive oil, then sprinkle with sea salt and ground black pepper. Roast for 35–40 minutes, or until the peppers are charred and blistered.
Steam and peel
- Remove the tray from the oven and transfer the hot peppers to a bowl or shallow dish. Cover with a lid or wrap, and let them steam for 10–15 minutes. Peel off the skins, then roughly tear or slice the peppers.
Blend the base
- In a food processor, combine the roasted peppers, garlic, toasted walnuts, breadcrumbs, pomegranate molasses, smoked paprika (or Aleppo pepper), cumin, salt, and lemon juice. Blend until smooth. Add the olive oil, then blend again into a thick, creamy dip. Taste and adjust seasoning if needed.
Serving
- Transfer the muhammara to a serving bowl. Drizzle with olive oil and a little extra pomegranate molasses, then top with parsley or mint, pomegranate seeds, walnuts, and a sprinkle of smoked paprika if desired. Serve with warm flatbread and enjoy your beautiful, delicious muhammara.
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NOTES:
- Toast the walnuts to enhance their nuttiness.
- Serve at room temperature for the fullest flavor and taste.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/muhammara-recipe/
