Muhammara (Roasted Red Pepper and Walnut Dip)

Muhammara is an easy appetizer recipe to keep in your back pocket for parties, picnics, and other snacking situations. Takes just 10 minutes to make.

Muhammara is one of the easiest, yet most delicious and impressive party recipes I know. Every time I make it when people come over – which is, coincidentally, every time people come over – they go crazy for it. This reaction never ceases to amaze me since the dip requires so little effort and is literally made with pantry staples. It’s a win-win for everyone.

Muhammara (pronounced muh-HUM-marah) is a classic Middle Eastern appetizer. The roasted red pepper and walnut spread is said to have originated in Syria, but it’s also popular in Lebanon and Turkey. Generally speaking, though, red pepper dips/spreads are popular all across Europe and the Middle East – appearing as romesco sauce in Spain, ikra in Ukraine, ajvar in the Balkans, etc.

Nutty, tangy, a bit sweet, and rich but not heavy, muhammara is great with crudités, crackers, plantain chips, pita triangles, crostini… basically every vessel known to the snacking universe.

Muhammara Dip Ingredients

Muhammara is made primarily of roasted red peppers (I use the store-bought jarred variety), roasted walnuts, and breadcrumbs. In the flavorings department, there’s fresh garlic, ground cumin, pomegranate molasses*, and lemon juice if needed. Olive oil brings it all together. (For a gluten-free version, either use GF breadcrumbs or simply substitute with more walnuts.)

How to Substitute Pomegranate Molasses

*Pomegranate molasses is a Middle Eastern pantry staple. It’s a thick, gooey, sweet-sour condiment (reduced pomegranate juice) used to flavor stews, as a glaze, etc. It’s relatively easy to find in specialty stores, in the international foods aisle of many supermarkets, and online. However, it can be challenging to use up an entire bottle if you’re not familiar with it, so I substitute with reduced balsamic vinegar (instructions below).

How to Make Muhammara

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Reduce the Balsamic Vinegar

If using pomegranate molasses or an already-reduced balsamic glaze, skip this step. If not, pour plain balsamic vinegar into a small pot and bring to a simmer. Let it bubble away gently until it’s thick and syrupy, about 5 minutes. Watch it carefully toward the end – it can go from syrupy to burnt pretty quickly.

Step 2: Combine Everything

In a food processor, combine roasted red peppers, walnuts, breadcrumbs, garlic, cumin, and the reduced balsamic vinegar (or pomegranate molasses).

Step 3: Purée the Dip

Puree until everything is broken down. Then, with the motor running, stream in the olive oil; be careful not to over-process since muhammara should still have a bit of a chunky texture to it. Season to taste with salt, pepper, and lemon juice. (Depending on how your store-bought peppers were marinated, you may not need to use all the lemon juice.)

Make-Ahead Tips

Muhammara dip can be made up to 4 days in advance and kept in an airtight container in the fridge. It travels well (yay for picnics!) and is fine to leave out at room temp for an hour or two during a party.

More Appetizer Ideas…

• Mexican-ish Black Bean Dip
• Sesame Garlic Edamame
• Plantain Nachos
• Cannellini Bean Dip