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!
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
- 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
- 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.
- 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!