Muhammara, the Middle Eastern roasted pepper and walnut dip, has great texture and a flavor that reminds me of Spanish Romesco. This recipe is vegan and dairy-free and can easily made gluten-free so many people with different dietary restrictions can enjoy it.
I love making Muhamara in the summer when red bell peppers are sweet and plentiful. The sweetness of homemade roasted red peppers adds a subtle sweetness to this Mediterranean dip, a hint of vinegar adds a slightly tangy flavor and walnuts add a satisfying nutty flavor. Even though muhammara tastes the best with seasonal produce it can be enjoyed all year round and can also be made with jarred roasted red peppers.
Muhammara, The Tangy Middle Eastern Spread You Need to Try
Many culinary sources place its origin in the Syrian city of Aleppo, however, Paula Wolfert in her cookbook The Cooking of the Eastern Mediterranean points out that Muhammara is also found in Lebanon, Turkey, and Georgia (the Eastern European country, not the state in the US).
You may have seen this flavorful dip in jars at the store, but making it at home is far superior. You can taste it and adjust the flavor to your liking. This Muhammara recipe can be made 2-3 days ahead so it's ready for when you have company or are attending a get-together. Once you serve this tangy spread, you'll have people begging for the recipe. With years of experience crafting Middle Eastern recipes, we know how to balance spices, textures, and tradition. This recipe highlights all the flavors and textures of our heritage.
Ingredients Needed to Make Muhammara
- Roasted Red Bell Peppers. We strongly suggest roasting your own at home. It doesn't take long and brings out more flavor. Jarred works in a pinch.
- Panko Bread Crumbs. Adds texture.
- Extra Virgin Olive Oil. Adds depth of flavor and helps emulsify the dip.
- Pomegranate Molasses. This is a traditional ingredient that gives Muhammara its signature flavor profile.
- Walnuts. Add savory nuttiness and texture.
- Garlic. Roast a whole head to impart a mild flavor to the dish.
- Sweet Paprika.
- Aleppo Pepper: Is optional for a little heat.
- Ground Cumin. Imparts that distinct slightly smoky flavor we love.
- Red Wine Vinegar.
- Salt.
How to Make this Roasted Red Pepper Walnut Dip
- Roast the peppers and garlic.
- Toast the walnuts.
- Process all the ingredients in the food processor and the muhammara is ready.
How to Store Muhammara
Muhammara can be stored in an airtight container in the fridge for up to 1 week. You can make this dip a few days ahead when entertaining at home or attending a party.
Muhammara freezes well. Place it in an airtight container and freeze for up to 3 months. Let it thaw on the counter for 2-3 hours before planning to serve it.
Muhammara Serving Suggestions
Serve muhammara in a shallow bowl, topped with a drizzle of olive oil, tangy pomegranate molasses, and a few chopped walnuts. Serve it with fresh veggies, warm pita bread, or focaccia bread.
Muhammara can be spread onto grilled sandwiches, cold sandwiches, dolloped onto a falafel bowl, roasted veggies, or frittata for a burst of flavor.
Serve muhammara on a mezze platter with other dips, homemade pita chips, stuffed grape leaves, olives, hummus, fresh veggies, and cheese.
More Mediterranean Diet Recipes
Muhammara is just one of many healthy and flavorful Mediterranean dishes. Here are some more of our favorite recipes:
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Muhammara
- Total Time: 50 minutes
- Yield: 1 ½ cups
- Diet: Vegan
Ingredients
- 2 roasted red bell peppers, we recommend using homemade roasted red peppers , but you can use jarred ones as well.
- ½ cup Panko breadcrumbs or regular breadcrumbs
- 2 tablespoon extra virgin olive oil and a little more as an optional garnish
- 1 tablespoon pomegranate molasses and a little more as an optional garnish
- ½ cup walnuts, toasted, and a little more as an optional garnish. See Note 1
- 1 head of garlic, if roasting your own peppers or one clove of garlic for jarred roasted peppers ( see step 2 in the instructions below)
- ½ teaspoon sweet paprika
- ½ teaspoon cumin
- ½ teaspoon red wine vinegar
- ¼ teaspoon salt
Instructions
- Refer to our roasted pepper post to learn how to roast red peppers
- If you are roasting your peppers, roast them with a head of garlic drizzled with olive oil and the top cut off. If you are using jarred red peppers, use one clove of raw garlic or roast a head of garlic
- Place roasted peppers, garlic, and the remaining ingredients in the food processor and process until is still a little chunky.
- Serve on a plate garnished with fresh parsley, extra virgin olive oil, pomegranate molasses, and chopped walnuts.
Notes
- Toast walnuts in the oven at 375ºF for 5-7 minutes.
- Want to make it gluten-free? Simply use GF bread crumbs.
- Want to make it smoky? Use Smoked paprika or Pimenton de la Vera (Smoked parpika from Spain)
- Prep Time: 5
- Cook Time: 45
- Category: Dips
- Method: Oven
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tbsp
- Calories: 63
- Sugar: 2.5 g
- Sodium: 50.7 mg
- Fat: 5.2 g
- Saturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.9 g
- Protein: 1 g
- Cholesterol: 0 mg
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