Muhammara (roasted red pepper & walnut dip) ~ Muhammara isn’t quite as well known as its sisters hummus and baba ganoush, but it’s equally amazing and versatile. If you love Middle Eastern dips, this easy vegan spread is a must-make.
This simple but brilliant spread from Syria has been on my bucket list for years. It’s a beloved mezze (small plate) favorite across Syria and into neighboring Turkey and Lebanon. I’ve ordered muhammara countless times in restaurants, but somehow never made it myself. That finally changed last week when I was laid low with the flu. I didn’t have much energy for cooking, but I had just enough for this easy dip. I knew its gorgeous color alone would lift my spirits ~ and it did.
Muhammara ingredients
The ingredients are simple but intensely flavored:
- roasted red peppers (do it yourself* or jarred)
- olive oil
- pomegranate molasses
- simply pomegranate juice that has been reduced down to a thick syrup. Look for it in the International aisle of your grocery store. I’ve got a recipe for homemade pomegranate molasses, here.
- Aleppo pepper
- a mildly spicy, fruity red chile from the Middle East. It adds warmth and depth without real heat ~ more of a gentle glow than a burn, with a subtle sweetness that’s perfect in muhammara. Find it in the spice section of large grocery stores.
- a mildly spicy, fruity red chile from the Middle East. It adds warmth and depth without real heat ~ more of a gentle glow than a burn, with a subtle sweetness that’s perfect in muhammara. Find it in the spice section of large grocery stores.
- salt
- walnuts
- breadcrumbs
Making muhammara
Muhammara is made in a blender or food processor. Traditional muhammara has a bit of texture from the walnuts and breadcrumbs, so it’s not a hummus-smooth purée. Taste it to adjust the seasonings. I like to make it a few hours or up to a day ahead to allow the flavor to develop.
Serving muhammara
The next time you’re tempted to pick up another tub of hummus to serve to your friends, try this instead. It’s a total game changer.
Serve it with toasted pita bread as an appetizer, or use it as you would pesto to make a vivid sauce for pasta. My husband loves it as a topping for roasted chicken.
- As a dip with toasted pita chips, crackers, or cut veggies.
- As a pesto style sauce for pasta.
- Slathered on roasted chicken or fish.
- As a sandwich spread.
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Muhamarra (roasted red pepper & walnut dip)
Ingredients
- 8 ounces roasted red peppers, use jarred or make your own*
- 4 Tbsp extra virgin olive oil
- 4 Tbsp pomegranate molasses
- 1 1/2 tsp Aleppo pepper
- 1/2 tsp ground cayenne, optional, more for more heat
- 1/2 tsp salt
- 2 cups walnut halves
- 2/3 cup bread crumbs
Instructions
- Process the red peppers, olive oil, molasses, spices, and salt in a food processor or blender until smooth.
- Pulse in the nuts and crumbs ~ pulse just enough to combine, but preserve a little texture.
- Drizzle with olive oil and garnish with chopped walnuts and thyme leaves. Serve with pita triangles, pita chips, or cut veggies for dipping.
- The dip will keep for several days covered and refrigerated.
Notes
- Broil whole red peppers on a foil-lined sheet pan, turning until the skins are blackened and blistered all over.
- Transfer to a bowl, cover, and let steam 10–15 minutes.
- Peel off the skins, remove stems and seeds, and you’re ready to go.
Nutrition
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