Muhammara dip – sweet, savory and utterly addictive!
Made with roasted red peppers and walnuts, Muhammara Dip is a great standby pantry dip for unexpected guests or when the midnight munchies strike! Creamy and smooth, it’s completely different from that other famous middle eastern dip – hummus!
Easy appetizers are something I am always on the lookout for. Dips, like this Roasted Red Pepper and Feta dip or Crab Rangoon, that I can make weeks ahead and freeze, are two of my favorite ones.
And now I have a new, favorite dip to share with you – sweet, earthy and smoky Mahummara
Muhammara – Roasted Red Pepper Dip
Muhammara, a roasted red pepper and walnut dip flavored with Aleppo pepper and pomegranate molasses, originated in Syria. Today, you can find this dip throughout the middle east.
In researching this Mahummara dip recipe, I found hundreds of variations – so in the interests of full disclosure, I am not claiming this is the only “authentic one”. What I will claim is that it is really good, and really easy!
What is Muhammara Made Of?
Although recipes vary, the main ingredients in this dip are roasted red peppers, walnuts,Aleppo pepper, bread, garlic and olive oil. For this version, you will need:
- Roasted Red Peppers– I’ve made this dip with both freshly roasted peppers and jarred, roasted peppers. Since bottled red bell peppers are so easy and convenient, I often make it with them. Freshly roasted peppers have a deeper flavor – so if you have the time, I highly recommend roasting your own!
- Toasted Walnut Pieces – the earthy and slightly bitter flavor of walnuts blends perfectly with the peppers and pomegranate molasses. If you can’t find them or don’t have them, you could substitute almonds.
- Pita Bread – if you don’t have pita bread, plain (dry) white bread or artisanal bread works. In a pinch, you can use unseasoned bread crumbs.
- Fresh Garlic
- Fresh Lemon Juice
- Pomegranate Molasses – a thick reduction of pomegranate juice, this middle eastern staple has so many uses – in salad dressings, in sauces, and even in cocktails, it’s definitely worth having a bottle on hand.
- Aleppo pepper OR chili flakes – Aleppo pepper, which is native to Syria, is moderately spicy with an earthy and fruity flavor. If you don’t have it, red pepper flakes are a good substitute.
How to make this Muhammara Recipe
This dip could not be EASIER to make!!!
- Add the peppers, walnuts, torn pita bread, garlic, lemon juice, pomegranate molasses, and Aleppo pepper to a blender or food processor.
- Blend until the mixture is smooth.
- Drizzle in the olive oil and blend.
- Taste and adjust the seasonings.
- Garnish with pomegranate arils and parsley if desired.
What to serve with this Middle Eastern Dip:
Need an easy menu to go with this roasted red pepper dip? Then you definitely want to check out these recipes!
- Yogurt -Marinated Chicken – lemon and mint flavor this simple marinade!
- Rice Pilaf – an easy pilaf made with orzo!
- Pomelo Salad – pomelo, grapefruit, mango and arugula!
- Guava Bars – the easiest and tastiest bars you’ll ever make!
If you enjoyed this recipe, I would LOVE for you to give it a 5-star rating! Cheers! Nancy
Walnut and Roasted Red Pepper Dip
Ingredients
- 1 cup roasted red bell peppers
- 1/3 cup toasted walnut pieces
- 1/2 pita bread torn (slightly stale is good!)
- 2 cloves garlic chopped
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. pomegranate molasses
- large pinch of aleppo pepper or red chile flakes
- ¼ olive oil
- pomegranate arils and italian parsley to garnish optional
Instructions
- In the bowl of a food processor or in a blender jar combine the roasted bell peppers, walnuts, 1/2 pita bread, garlic, lemon juice, pomegranate molasses, and pepper.
- Garnish with pomegranate arils and Italian parsley. Serve with pita bread triangles, small cucumbers, pepper strips and/or celery.
- Mix until a thick puree forms, scraping down the sides of the bowl/jar as needed.
- With the machine running slowly drizzle in the olive oil. Taste and adjust seasoning.
Recipe Notes
- INGREDIENTS: Pomegranate molasses and Aleppo pepper can both be found in Middle Eastern markets. Check out my Middle Eastern Market Shopping Guide to find out what other treasures you can find there!
- STORAGE: The dip can be made up to a day ahead. If making ahead, refrigerate and let come to room temperature before serving!
- SERVING SUGGESTIONS: This is great with pita and is also good as a pita sandwich spread. Smear some on the inside of the pita bread and fill with cucumbers, tomatoes and onions and drizzle with a little plain yogurt!
I do love muhammara, especially with roasted fish like cod, halibut or salmon. Pita wedges are always a happy place for leftovers. My husband will be gone for the Superbowl, but I plan on tuning in as a party of one with a similar menu: pita wedges, bowls of homemade hummus and eggplant caponata, and thick slices of both tomato and avocado salted and generously peppered. Maybe muhammara, too…
Cheers,
*Heather*
Hi Heather!
Whoa, I think I should come to your house for the Superbowl… all my favorite snacks!!
ooh the molasses is a nice touch…
Oh wow, what a great mix of flavors, this sounds like a fun, unique dip for Super Bowl:-) Love the use of pomegranate molasses, YUM! Hugs, Terra
Ohhh, I love Muhammara so much and the pomegranate arils make it so colorful – great idea. I usually make a double batch because it freezes so well, too. Great idea for a Superbowl snack – flavorful, but still really healthy.
Hi Cathy!! Wow, it’s been WAY too long since I’ve talked to you!! Hope all is well!
Making a double batch of the dip is brilliant… forgot to add that to the recipe!
What a wonderful sounding dip! I’ve yet to use pomegranate molasses in anything, but it looks like I might need some!
looks different and interesting
Well, we’ve never tried Muhammara, but we believe you when you say it’s good! This is the exactly what our food lovers love to see on our community page! I’m sure you can find out other variations or even the “true” recipe there! http://bit.ly/yI0sZU
This is definitely a new recipe to me and one that I am certainly anxious to try! I’m just imagining the combination of roasted red peppers with toasted walnuts, garlic, lemon juice – how fabulous!
I hope you like it Lana! So I think we are now even – you introduced me to Turnip Greens Dip and I introduced you to Mahummara!!
I’ve heard of this dip before and it sounds right up my alley…I love walnuts. Bookmarking this one!
Great shots of the mahummara!
Thanks Kevin!!!
Anyone know how much olive oil? Or is it to taste?
Hi Matt!!
EEK!! This is what I get for typing before I’ve had my second cup of coffee!! It is 2 TBSP. but of course you can adjust that to your own personal taste! Thank you for letting me know about this!!
I’ve got to look for pomegranate molasses…yum! Fantastic dip and I love all the flavors (especially the toasted walnut:).
Hi Lora!
I love pomegranate molasses and find I add it to all kinds of things – even use it on pancakes sometimes diluted with a little warm water!!
Ok, I’m back and have more questions. Where did you buy your pomegranate molasses? Can I use your flatbread in lieu of the pita bread or will it effect the texture? (You would be shocked if you knew how many times I have made your flatbread recipe. They simply go with everything. ha ha) Your photo looks like you have persian cucumbers. I have just discovered persian cucumbers. They are so delicious. I love them fresh and I make a quick refrigerator pickle that is wonderful. No more kirbies for me.
Hi Madonna!! I am so glad you are back and I truly love your questions!! The pomegranate molasses I buy at an ethnic market that sells middle eastern food. If you don’t have one of those in your area, you can find it online at Amazon! My only concern with using the homemade flatbread in the dip is I think it is too moist. If you don’t have pita bread, you could use some stale white bread or country bread. I am so glad that you are enjoying the flatbreads! Yes, those are persian cucumbers (which I also buy at the middle eastern market!) and you are right – they make the best refrigerator pickles!!
This is the first time I’m hearing about Mahummara dip – – it sound phenomenal, both sweet and spicy. Sound perfect for sunday’s big game 🙂
I hope you try it, it is a little different and really good!!!
Looks delicious Nancy. Where did you get that pretty bowl?
Hi Brandon!!
At one of my favorite shopping destinations – CB2!!!
Oh my goodness, I could slather this on most anything! Amazing flavors 🙂