Muhammara (roasted red pepper & walnut dip)

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, and If you love Middle Eastern dips, this easy vegan spread has to go on your must make list.

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, and If you love Middle Eastern dips, this easy vegan spread has to go on your must make list.

This simple but brilliant spread from Syria has been on my bucket list for so long. I’ve had it many times in restaurants, but never made it myself. It finally came to be last week when I was laid low with the flu. I couldn’t manage much in the kitchen, but I had just enough energy for this easy dip. I knew the gorgeous color would perk me up, and it did.

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.

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.

The ingredients are simple but intensely flavored, and a little goes a long way ~

  • roasted red peppers (do it yourself or jarred)
  • olive oil
  • pomegranate molasses
  • red chili powder
  • smoked paprika (use sweet for less heat)
  • salt
  • walnuts
  • breadcrumbs

Ingredient spotlight: POMEGRANATE MOLASSES

This deliciously tart syrup is simply pomegranate juice that has been reduced down to a thick syrup. It’s one of those unique ingredients that has no substitute. It’s used a lot in Middle Eastern recipes, has an amazing flavor, and keeps well ~ so pick up a bottle. I’ve used many brands and don’t have a favorite, so grab what you can find. You can also make it yourself, I’ve got instructions HERE.

TIP: I like to make this muhammara a few hours or up to a day ahead to allow the flavor to develop.

Making Syrian Muhammara roasted red pepper dip

The next time you’re tempted to pick up another tub of guacamole or hummus to serve to your friends, try this instead. It’s a game changer.


  • Serve it as a dip with toasted pita chips, crackers, or cut veggies.
  • Make a pesto style sauce for pasta.
  • Slather it on roasted chicken or fish.
  • Use it as a sandwich spread.

muhamarra dip in a floral bowl
2.96 from 25 votes

Muhamarra (roasted red pepper & walnut dip)

Author Sue Moran


  • 8 ounces roasted red pepper
  • 4 Tbsp extra virgin olive oil
  • 4 Tbsp pomegranate molasses
  • 1 1/2 tsp chili powder
  • 1/2 tsp cayenne powder more for more heat
  • 1 tsp smoked paprika use sweet for less heat
  • 1/2 tsp salt
  • 2 cups walnut halves
  • 2/3 cup bread crumbs


  • Process the red peppers, olive oil, molasses, spices, and salt in a food processor 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 nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

  • You can roast your own red peppers ~ put whole red peppers on a baking sheet in a 500F oven, and let roast until the skins are wrinkled and charred, about 40 minutes. Remove the pan, cover tightly with foil, and let cool. Then pull off the stems and scrape out the seeds with the side of a knife. The outer skins should slip off easily. You can roast any color of bell pepper, but for this dip, use only the sweet reds.


Don’t forget to pin this amazing Muhammara!

Muhamarra (roasted red pepper & walnut dip) ~ Mahamarra isn't quite as well known as its sisters hummus and baba ganoush, but it's equally amazing and versatile, and If you love Middle Eastern dips, this has to go on your to do list. #dip #appetizer #Middleeasternrecipe #syrianrecipe #vegan #vegetarian #healthy #roastedredpeppers #walnuts #hummus #babaganoush


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  • Reply
    December 6, 2019 at 2:14 pm

    I made us with fresh pomegranate and I tc turned out great. Thanks for the recipe.

  • Reply
    April 16, 2019 at 12:04 am

    Hello Sue,
    This looks sooo good! I want to make it soon but I need to know what you mean as 8 onces: a cup or 8 onces in weight? Thanks!

    • Reply
      April 16, 2019 at 7:29 am

      I used an 8 ounce jar, but you could approximate that as 1 cup, more or less, if you need a volume measurement.

  • Reply
    December 21, 2018 at 7:55 am

    I’ve made this using the 101 Cookbooks recipe; very similar but with a bit of tomato paste. Love this dip. Love your recipes and have made many.

  • Reply
    November 18, 2018 at 6:58 pm

    This looks amazing! Thanks for sharing. I’m going to use pistachios as I’m allergic to walnuts, but I think it should still work out!

    • Reply
      November 19, 2018 at 4:26 am

      Interesting, let me know how that works!

  • Reply
    April 26, 2018 at 6:45 pm

    I was very exstatic finding this recipe! I made it this evening, and it is really a lot…so was wondering if you can freeze portions for later use? Thanks for sharing Sue!

    • Reply
      April 26, 2018 at 7:25 pm

      I think this should freeze fine, Chaya, but I haven’t tried it.

  • Reply
    February 3, 2018 at 11:59 am

    Simply fantastic!!!

  • Reply
    Laura | Tutti Dolci
    January 21, 2018 at 11:06 pm

    Such an incredible dip, can’t wait to try this!

  • Reply
    Pier Sanna
    January 21, 2018 at 6:30 pm

    A favorite of mine at a local Middle Eastern restaurant this is a real find – thanks, I made it yesterday and will make it again for entertaining.

    • Reply
      January 22, 2018 at 7:28 am

      Enjoy, Pier, it’s a keeper recipe, for sure, and I’m so glad I don’t have to go out to a restaurant to get it anymore ๐Ÿ™‚

  • Reply
    January 17, 2018 at 6:00 am

    I absolutely love muhammara, I’ve got a very similar recipe from a Syrian friend (after eating it in her house) and I have been making it ever since. I like to surprise guests with it, it is very unusual for Germany, but after carefully taking one first bite, they all seem to love it. Gorgeous pictures!

  • Reply
    January 16, 2018 at 1:32 pm

    Wonderful! This is a first class upgrade for the red divas! It fascinates me what different people in different countries can come up with using the same ingredient! Thank you for bringing this.

    • Reply
      January 16, 2018 at 2:13 pm

      I agree Alexandra, the way different cultures handle the same ingredients so differently is fascinating.

  • Reply
    Renate Kasper
    January 15, 2018 at 2:37 pm

    I used to order this dip at a restaurant in Austin years ago. They have since closed, but I would’ve never remembered the name muhammara. Thanks for the reminder. I make hummus all the time, and will definitely be making this one too.

  • Reply
    Chris Scheuer
    January 15, 2018 at 12:59 pm

    Yum, so happy to learn about this wonderful dip! I love how every country and culture has their own unique and very distinctive spreads. The color of this is just gorgeou!

  • Reply
    Jeni @ Biscuits & Booze
    January 15, 2018 at 9:08 am

    I LOVE muhammara! And now I’ve read this I’m thinking – why on earth haven’t I made it before? It looks so easy, and SO worth the time and effort.

  • Reply
    Elaine @ Dishes Delish
    January 15, 2018 at 8:45 am

    Ooooo. I have never heard of muhammara! This dip looks delicious and delightful! I’m always looking for new dip ideas and this really has me intrigued! I’ll be trying this out on my hubby this weekend.

  • Reply
    January 15, 2018 at 8:43 am

    Such a interesting and beautiful looking dip!! Loved the flavors you have going on in it??

  • Reply
    Mary Ann | The Beach House Kitchen
    January 15, 2018 at 8:16 am

    This is totally my kind of dip Sue! It looks so packed with flavor. I’m always looking for healthy options for my Super Bowl spread too! Thanks for sharing and hope you have an awesome week!

    • Reply
      January 15, 2018 at 8:19 am

      I was thinking Super Bowl, even though I could care less for sports ~ gotta love Game Day food ๐Ÿ˜‰

  • Reply
    [email protected]
    January 15, 2018 at 8:16 am

    A very cool little recipe! Can see all kinds of ways of incorporating it into different recipes. Thanks Sue!
    And a BIG thank you for including the recipe title in your email subject box; so much easier to see what I have saved to file now.

    • Reply
      January 15, 2018 at 8:19 am

      Thanks, I got enough requests for the recipe titles that I made the change!

  • Reply
    January 15, 2018 at 8:13 am

    Sounds delicious, grazie!

  • Reply
    January 15, 2018 at 8:02 am

    I grew up in the Middle East and Muhamarra is one of my favorite things when it comes to the mezze! So delicious!

  • Reply
    January 15, 2018 at 7:14 am

    I’ve never had anything like this. This sounds amazing!

    • Reply
      January 15, 2018 at 7:31 am

      It’s a nice change from hummus, Amanda ๐Ÿ˜‰

  • Reply
    Jennifer @ Seasons and Suppers
    January 15, 2018 at 7:10 am

    Wow! So beautiful and I can just imagine the flavours! Can’t wait to try this one ๐Ÿ™‚

    • Reply
      January 15, 2018 at 7:34 am

      Red peppers are so awesome, I often use them to boost my tomato sauces and soups, too, the color and flavor really pops.

  • Reply
    January 15, 2018 at 5:59 am

    We are on ourlast frozen bag of BBQ roasted red peppers that we make in the fall..and I will make twice as many next soon as they are peeled and roasted they are in an oil,garlic and fresh basil bath then frozen..Unparalelled.I have a huge Costco jar and all they taste like is vinegar:( I wonder if a long rinse would remove that..because this looks great:)

    • Reply
      January 15, 2018 at 6:58 am

      Oh wow, what a treasure you’ve got! As for the Costco peppers, most store bought ones are in some sort of vinegar, and that’s ok, but if yours are particularly strong, you’re probably right to rinse them a bit.

  • Reply
    Tricia @ Saving Room for Dessert
    January 15, 2018 at 4:52 am

    What a gorgeous, glorious, flavorful bowl of color! I have never tried this dip but that’s going to change right now. I adore red peppers and all those spices. I bet this would be incredible smeared on a grilled cheese sandwich along with a hundred other things!

    • Reply
      January 15, 2018 at 6:59 am

      Oh yes, the grilled cheese idea is genius ๐Ÿ™‚

  • Reply
    [email protected]'s Recipes
    January 15, 2018 at 3:14 am

    What can I use instead of pomegranate molasses?

    • Reply
      January 15, 2018 at 7:02 am

      It’s interesting Angie, there is no easy substitute for it, it’s so distinctive. If you have access to pomegranate juice, you can reduce it down in a saucepan to a syrup and use that.

  • Reply
    [email protected]'s Recipes
    January 15, 2018 at 3:14 am

    That looks out of this world!

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