Muhammara is a rich, smoky roasted red pepper and walnut dip with a sweet and tangy finish from pomegranate molasses. It comes together in one food processor, and it’s the dip I love bringing to people’s houses because everyone asks what it is.
Why You’ll Love This Muhammara
- Big flavor, simple ingredients. Roasted peppers, toasted walnuts, garlic, and a few spices. That’s it.
- Perfect for gatherings. It’s colorful, easy to make ahead, and travels well to a party or holiday table.
- Serve it any way you like. Warm, cold, or room temperature. I personally love it warm.
- Budget friendly. A bowl of homemade muhammara costs a fraction of what you’d pay at a specialty store.
What to Serve With Muhammara
- Tourshi (coming soon): Bright, tangy Armenian pickled vegetables for your mezze board.
- Cheese Boreg: Flaky phyllo triangles filled with salty, melty cheese.
- Armenian Rice Pilaf: A simple side when you spoon muhammara over grilled chicken.
Recipes to Try Next
- Easy Pistachio Baklava Nests: All the flavor of baklava in two bites.
- Tutmaj Soup: My grandmother’s Armenian yogurt soup.
- Lahmajoun: Thin, crispy Armenian flatbread with spiced meat.
Jump to:
What Is Muhammara?
Muhammara (sometimes spelled muhamara) is a red pepper and walnut dip that comes from Aleppo, Syria. The name comes from Arabic and means something like “turned red,” which makes sense once you see that bright color. It’s also part of Western Armenian cooking, and versions show up across the region as part of a mezze spread, a table of small shared dishes.
Traditionally, muhammara was made with a mortar and pestle. Today most of us reach for a food processor, which makes it ready in minutes. The heart of the recipe stays the same: red peppers, walnuts, breadcrumbs, pomegranate molasses, Aleppo pepper, and olive oil.
Muhammara Ingredients
Everything here is easy to find, and a few pantry staples do a lot of the work.
- Red bell peppers: 3 large or 4 small. Roasting them brings out their natural sweetness and a little smoky char.
- Garlic: A whole head, roasted. You’ll only use 3 to 5 cloves, so save the rest for garlic bread.
- Walnuts: Toasted for a deeper, nuttier flavor. They give the dip its body.
- Plain breadcrumbs: Toasted with the walnuts. They thicken the dip and keep it scoopable.
- Mild red pepper paste: Adds depth and a rich red color. Look for it in Middle Eastern markets or the international aisle.
- Pomegranate molasses: The secret to muhammara’s sweet and tangy flavor. A little goes a long way.
- Lemon juice: From half a lemon, to brighten everything up.
- Aleppo pepper: A mild, fruity chili flake with gentle warmth.
- Cumin and paprika: Warm, earthy spices that round out the flavor.
- Salt: To bring all the flavors together.
- Olive oil: Blended in for a smooth texture, plus a drizzle on top.
For topping: extra olive oil, a drizzle of pomegranate molasses, pomegranate seeds, and chopped parsley.
See recipe card for quantities.
How to Make Muhammara
Most of the time is hands off while the peppers roast. Here’s how it comes together.
- Step 1: Roast. Roast the red peppers and a head of garlic at 400°F for 20 minutes, then broil until the pepper skins char.
- Step 2: Peel and toast. Steam the peppers in a covered bowl, then peel off the skins. Toast the walnuts and breadcrumbs in a dry skillet.
- Step 3: Blend. Add everything to a food processor and blend until mostly smooth.
- Step 4: Top and serve. Finish with olive oil, pomegranate molasses, pomegranate seeds, and parsley.
Serving Ideas
- Triangles of naan or Middle Eastern flatbread
- Lavash or pita chips
- Cucumbers, carrots, and other fresh vegetables
- Spread on a sandwich or wrap
- Spooned over grilled chicken, kebabs, or roasted vegetables
- As part of a holiday mezze board with hummus, olives, and cheese
Substitutions
Here are a few easy swaps if you’re working with what you have.
- Jarred roasted red peppers: Use about 1½ cups, drained and patted dry, to skip the roasting step.
- Pomegranate molasses: No molasses? Mix a little honey with lemon juice for a similar sweet and tangy balance.
- Aleppo pepper: Swap in a small pinch of red pepper flakes plus a little sweet paprika.
- Breadcrumbs: Use gluten-free breadcrumbs, or toast and crumble a piece of pita or lavash.
- Walnuts: Pecans work in a pinch.
Variations
- Spicy: Use hot red pepper paste or add extra Aleppo pepper.
- Extra smoky: Add a pinch of smoked paprika.
- Chunky: Pulse instead of blending for a more rustic texture.
- Creamy: Blend in a spoonful of tahini.
Equipment
- Baking sheet
- Aluminum foil
- Skillet
- Food processor or blender
- Bowl with a lid or plastic wrap, for steaming the peppers
How to Store Muhammara
- Fridge: Store in an airtight container for up to 5 days. The flavor gets even better on day two.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge and stir before serving.
- To serve warm: Gently warm it in a small pan or the microwave, then add the toppings.
Top Tip
Don’t skip the broiler. Those few extra minutes char the pepper skins, which makes them easier to peel and gives the dip its smoky, roasted flavor.
FAQ
Smoky, nutty, a little sweet, and a little tangy, with gentle warmth from the Aleppo pepper.
Not very. Using mild red pepper paste and Aleppo pepper keeps it gently warm, not hot.
It’s traditionally served cold or at room temperature, but I love it warm. All three work.
Yes. It’s a great make-ahead dip. Make it up to 2 days before a party and add the toppings just before serving.
You’ll see it spelled muhammara, muhamara, and mhammara. They’re all the same dip.
Appetizer Recipes
Looking for other recipes like this? Try these:
Pairing Dish Ideas
These are my favorite dishes to serve with Muhammara:
Muhammara (Roasted Red Pepper and Walnut Dip)
Equipment
- baking sheet
- Aluminum foil
- Skillet
- Food processor or blender
- Bowl with a lid or plastic wrap for steaming the peppers
Ingredients
- 3 large or 4 small red bell peppers
- 1 head garlic 3 to 5 roasted cloves used
- 1 cup walnuts
- ½ cup plain breadcrumbs
- 1 tablespoon mild red pepper paste
- 1 tablespoon pomegranate molasses plus more for topping
- Juice of ½ lemon
- 1 teaspoon Aleppo pepper
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt plus more to taste
- 1 to 2 tablespoons olive oil plus more for topping
- Avocado oil spray
- Optional toppings: pomegranate seeds chopped parsley
Instructions
- Preheat the oven to 400°F. Cut the peppers to lay flat, remove the seeds, and place skin side up on a baking sheet. Spray with avocado oil.
- Slice the top off the garlic head, wrap it in foil, and add it to the baking sheet.
- Roast for 20 minutes, then broil for 3 to 5 minutes until the pepper skins are charred.
- Cover the peppers in a bowl for 10 minutes, then peel off the skins.
- Toast the walnuts and breadcrumbs in a dry skillet over medium heat for 4 to 5 minutes.
- Squeeze 3 to 5 roasted garlic cloves into a food processor. Add the peppers, walnuts, breadcrumbs, pepper paste, pomegranate molasses, lemon juice, spices, salt, and olive oil. Blend until mostly smooth.
- Taste and adjust, then top with olive oil, pomegranate molasses, pomegranate seeds, and parsley.
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