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    Home » Starters

    Muhammara

    Published: Jan 28, 2023 · by Nico

    Jump to Recipe

    Muhammara is a delicious, creamy dip packed with Mediterranean and Middle-Eastern flavors and perfect as an appetizer, spread, or side dish.

    This recipe combines the fruity, spicy, sweet, nutty, rich, and tangy flavors of roasted bell peppers, tomatoes, walnuts, garlic, onion, and cumin into one of the best dips you'll ever taste.

    Muhammara with pomegranate and parsley
    On this page:
    • Ingredients
    • Instructions
    • Serving Suggestions
    • Tips
    • Questions
    • Make Ahead & Storage
    • More Dips and Spreads
    • More Bell Pepper Recipes
    • Recipe

    Check out our best appetizer recipe collection!

    Muhammara is a red pepper and walnut dip from Syria. It is one of the best representations of Mediterranean and Middle-Eastern cuisine, combining simple natural ingredients into a dish with bright colors and bold flavors.

    You'll love muhammara because it connects you to distant cultures where food has been at the center of local communities for millennia.

    You can make muhammara by coarsely blending roasted bell peppers, tomatoes, onion, garlic, cumin, olive oil, breadcrumbs, chilies, or red pepper flakes.

    If you have it, top it with pomegranate seeds and a drizzle of pomegranate molasses. Serve it at the center of the table, part of a beautiful appetizer platter with a warm pita or flatbread.

    Watch the people at your table dig in, taste the Muhammara and be in awe. How can such a simple dip taste so good?

    Muhammara with hand

    Ingredients

    Muhammara ingredients

    Olive oil

    We use good quality extra virgin olive oil to roast the veggies and drizzle on top of the dip.

    Red bell pepper

    We recommend using fresh red bell peppers and roasting them at home for the best results.

    You can make muhammara with roasted jarred bell peppers; however, remember that those are often preserved in citric acid or vinegar, making the dish tangier than it should be. Still delicious but less authentic.

    Tomatoes

    Tomatoes add sweetness and natural acidity, and we roast them with bell peppers to enhance their flavor.

    Onion

    White or yellow onion, chopped into chunks and roasted with bell peppers and tomatoes.

    Tomato paste

    Tomato paste adds richness and umami. Get thick tomato paste that comes in a tube, not a can. We cook it with the garlic for a couple of minutes before adding it to the food processor with the other ingredients to make it taste less raw and more flavorful.

    Garlic

    Use fresh garlic, finely chopped or grated.

    Red pepper flakes

    We use red pepper flakes to add some spice to the Muhammara.

    Substitute Aleppo pepper flakes, red chili peppers, or cayenne pepper for red pepper flakes. Add as much as you like.

    Cumin

    Cumin adds a beautiful aroma, and we strongly recommend it. You can use ground cumin or cumin seeds.

    Walnuts

    Walnuts are another traditional ingredient in muhammara. They add a pleasant nutty flavor and crunch to this red pepper dip.

    Breadcrumbs

    Breadcrumbs are optional, but we like to add them to thicken up the muhammara and make it more creamy and spreadable.

    There are different ways of making this recipe that vary slightly based on local traditions. For example, some make a thick muhammara with breadcrumbs, while others leave the breadcrumbs out and make a thinner, runnier muhammara.

    There's no right or wrong amount of breadcrumbs. Add as much as you need, depending on how wet your ingredients are until you reach your desired consistency.

    Use gluten-free breadcrumbs if you are allergic to gluten.

    Pomegranate molasses

    Pomegranate molasses is not the most common ingredient, so don't worry if you don't have them at home; you can make a delicious muhammara without it. We purchase it online.

    Pomegranate molasses is reduced pomegranate juice, and they have a syrupy consistency and a sweet and sour flavor to add some tang to our dip.

    You can replace them with a balsamic vinegar glaze or squeezed lemon juice.

    Pomegranate seeds

    We use pomegranate seeds as a garnish on top. They add a beautiful deep red color, freshness, and fruitiness to the dip.

    Parsley

    For garnish on top, optional. Flat-leaf parsley is best.

    Salt and pepper

    We use sea salt or kosher salt and freshly ground black pepper.

    Equipment

    While muhammara was originally made with mortar and pestle, we can easily make it at home with a food processor.

    Muhammara with naan bread

    Instructions

    Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.

    Rinse and chop the red bell peppers, tomatoes, and onion into large chunks and add them to the baking sheet.

    Season them with olive oil, salt, and pepper and toss with your hands, then arrange the veggies on a single layer without too much overlapping.

    bell pepper and tomatoes on a tray

    Bake for 30 to 40 minutes or until the bell peppers are fully cooked and well charred outside.

    Tip: charring equals flavor, so we want those dark colors to develop.

    roasted bell peppers on a tray

    Let them cool down slightly, then peel the skin of the bell peppers. Try to peel off as much as possible, but don't worry if some don't come off. That's perfectly normal.

    peeling skin off a bell pepper

    In the meantime, add olive oil, grated garlic, red pepper flakes, cumin, and tomato paste to a small skillet.

    Stir and fry for 2 to 3 minutes until the tomato paste darkens in color and you smell the fragrant aroma of the spices.

    tomato paste and spices

    Then to a food processor, add the tomato paste mixture, roasted bell peppers, tomatoes, onions, walnuts, and pomegranate molasses.

    bell pepper, walnuts and sundried tomatoes in blender

    Pulse a few times until you reach a creamy yet coarse texture. Don't over-blend the ingredients; muhammara should be coarse, not perfectly smooth.

    IMPORTANT: depending on your ingredients and how much water they hold, you can non add in breadcrumbs to thicken up the dip.

    Add a few tablespoons at a time, pulse, then add more, if necessary, until you reach your desired consistency.

    We've done this recipe many times, and it's impossible to give precise measurements for breadcrumbs. We usually add between ½ cup and 1 cup of breadcrumbs.

    blended muhammara dip

    Taste and adjust for salt and molasses, then transfer on a serving platter or bowl, spread it out with the back of a spoon, drizzle with pomegranate molasses, extra virgin olive oil, and sprinkle with pomegranate seeds, and chopped parsley.

    Muhammara with flatbread

    Serving Suggestions

    Our favorite way of serving muhammara is as part of a mezze or appetizer platter with warm pita bread or flatbread and dukkah, a crunchy Egyptian and Middle-Eastern nut-spice mix that tastes incredible.

    Muhammara with naan bread

    Other easy and delicious appetizer recipes to serve it with are:

    • Tahini sauce (tahini, lemon, garlic, water).
    • Hummus (chickpeas, tahini, lemon, garlic, cumin).
    • Grilled eggplant or other roasted vegetables.
    • Shirazi salad (cucumber, tomato, white onion, mint, lime juice).
    • Tabbouleh or lentil tabbouleh (tomato, parsley, bulgur, mint, scallions, lemon juice).
    • Lentil hummus (canned lentils, tahini, lemon juice, garlic, cumin).
    • Tzatziki sauce (cucumber, yogurt, garlic, salt).
    • Fresh pita bread or pita chips (coming soon).
    • Homemade flatbread (coming soon).
    • Oven-baked falafel (store-bought or homemade).
    mezze platter with tabbouleh and hummus

    Or serve it as a dinner with one of our veggie-packed mains, such as:

    • Stuffed eggplant (eggplant, cherry tomatoes, basil, green pesto, cheese).
    • Microwave sweet potato (sweet potato, couscous, parsley, chickpeas, tomato, cucumber).
    • Whole roasted cauliflower (cauliflower, harissa, tahini, chimichurri dressing, almonds).
    • Loaded zucchini boats (zucchini, lentils, crushed tomatoes, walnuts, soy sauce, parsley).
    • stuffed eggplants
      Stuffed Eggplant
    • microwave sweet potato
      Microwave Sweet Potato
    • whole roasted cauliflower with harissa, tahini sauce, and chimichurri
      Whole Roasted Cauliflower
    • zucchini boats
      Zucchini Boats

    Tips

    Freshly roasted bell peppers vs. jarred bell pepper

    If you don't have time to roast the bell peppers yourself, we recommend using jarred roasted bell peppers and tweaking the recipe slightly.

    1. Omit the tomatoes. Fresh tomatoes are way too watery and acidic to add to this dip without roasting them, so keep them out.
    2. Chop the onion finely, then fry it in a pan with olive oil for 5 minutes before adding grated garlic, tomato paste, cumin, and red pepper flakes and frying for another couple of minutes.
    3. Now add all ingredients, except bread crumbs, to the food processor and pulse until you reach your desired texture.
    4. Add bread crumbs a little at a time until you reach your desired texture.

    Questions

    What does muhammara taste like?

    Muhammara has a similar, although more aromatic, taste to Italian red pepper pesto and Spanish Romesco sauce.

    You can expect familiar roasted flavors from the red peppers, onion, and tomatoes, combined with garlic and cumin notes. It also has a mild sweetness from the pomegranate seeds and molasses and a hint of nuttiness from the walnuts.

    If you are a fan of flavorful dips, you'll love this one!

    What do you eat muhammara with?

    Eat muhammara with a warm pita or with other types of flatbreads. Serve it as part of an appetizer platter with other Mediterranean and middle-eastern dishes such as hummus, baba ganoush, roasted eggplants and zucchini, tzatziki sauce, and more.

    Is there tahini in muhammara?

    No, there is no tahini in muhammara.

    Make Ahead & Storage

    Make ahead: to get ahead in the kitchen, we recommend roasting onion, tomatoes, and bell peppers and peeling the bell peppers ahead of time. You can do so up to 3 days in advance and store them in the fridge in a bowl covered with plastic wrap.

    Refrigerator: store leftover muhammara in the fridge for up to 5 days. We recommend putting it in a small bowl or an airtight container, covered by a thin layer of olive oil and plastic wrap to keep it fresh.

    Freezer: transfer it to a freezer-friendly container - we often use a jar - and freeze it for up to 6 months.

    Thaw: defrost in the fridge slowly, for example, overnight.

    Reheat: muhammara is served at room temperature, so there's no need to reheat it. However, we recommend taking it out of the fridge 30 minutes before serving it to allow the flavors to come alive.

    More Dips and Spreads

    • Romesco sauce with bell pepper and almonds is amazing for pasta, toast, and salads.
    • Avocado spread: perfect for avo toast, sandwiches, and as dip with pita.
    • Hummus with chickpeas; or our 5-minute lentil hummus.
    • White bean dip with tahini, a smooth and slightly tangy condiment.
    • Sun-dried tomato pesto: ready in just 5 minutes and great with pasta and bread.
    • Eggplant dip with roasted eggplant and fresh herbs, a creamy Middle-Eastern favorite!
    • white bean dip with spoon
      White Bean Dip
    • baba ganoush eggplant dip
      Eggplant Dip - Baba Ganoush
    • avocado spread
      Avocado Spread
    • hummus
      Hummus

    More Bell Pepper Recipes

    • Red pepper pasta with a super creamy sauce, roasted cauliflower, and fresh herbs.
    • Roasted pepper: a complete guide on how to roast bell peppers.
    • Red pepper pesto with grilled or canned bell pepper is a healthy sauce idea for pasta.
    • Stuffed bell peppers with veggie-packed fillings are a wholesome and fun dinner idea.
    • Kale and quinoa salad: a meal-prep-friendly salad with pepper, pumpkin, and healthy grains.
    • roasted bell peppers with basil
      Roasted Peppers
    • roasted red pepper pasta
      Roasted Red Pepper Pasta
    • red pepper pesto
      Red Pepper Pesto
    • Kale quinoa salad with fork
      Kale and Quinoa Salad

    For more condiment ideas, check out our dressing and sauces category page.

    Recipe

    Muhammara in a bowl

    Muhammara

    Author: Nico
    Muhammara is a delicious, creamy dip packed with Mediterranean and Middle-Eastern flavors and perfect as an appetizer, spread, or side dish.
    This recipe combines the fruity, spicy, sweet, nutty, rich, and tangy flavors of roasted bell peppers, tomatoes, walnuts, garlic, onion, and cumin into one of the best dips you'll ever taste.
    Print Recipe Pin Recipe Share Recipe
    5 from 2 votes
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Appetizer, Side dish
    Cuisine Middle-Eastern
    Servings 8 people
    Calories 227 kcal

    Equipment

    • Food processor

    Ingredients
      

    • 4 red bell peppers
    • 1 large onion
    • 2 vine tomatoes
    • 2 tablespoons extra virgin olive oil divided
    • 3 cloves garlic
    • 2 tablespoons tomato paste
    • 1 teaspoon cumin
    • ½ teaspoon red pepper flakes
    • 1 cup walnuts
    • 2 tablespoons pomegranate molasses
    • ½ to 1 cup breadcrumbs
    • 1 teaspoon salt + 2 twists of black pepper optional

    Garnish With

    • ½ cup pomegranate seeds
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon pomegranate molasses
    • 2 tablespoons flat-leaf parsley chopped

    Instructions
     

    • Preheat oven to 400°F or 200°C. Line baking sheet with parchment paper.
      Chop bell peppers into large pieces, cut tomatoes and onion into quarters, and add them to the baking tray on a single layer.
      Season with 1 tablespoon of olive oil, salt, and pepper, and toss with your hands.
      bell pepper and tomatoes on a tray
    • Bake for 40 minutes until bell peppers are soft and charred.
      roasted bell peppers on a tray
    • Let cool down slightly, then peel bell peppers. Don't worry if some peel won't come off.
      peeling skin off a bell pepper
    • In the meantime, add the remaining olive oil, grated garlic, red pepper flakes, cumin, and tomato paste to a small skillet and fry for 3 minutes, stirring often.
      tomato paste and spices
    • To a food processor, add tomato paste mixture, roasted bell peppers, tomatoes, onions, walnuts, and pomegranate molasses.
      bell pepper, walnuts and sundried tomatoes in blender
    • Pulse a few times until you get a creamy yet coarse texture.
      Now add a few tablespoons of breadcrumbs at a time, pulse, then add more, if necessary, until you reach your desired consistency.
      blended muhammara dip
    • Taste and adjust for salt and molasses, transfer to a serving platter, spread it out with the back of a spoon, and drizzle with pomegranate molasses, olive oil, pomegranate seeds, and chopped parsley.
      Serve with warm pita bread or any other type of flatbread.
      Muhammara with flatbread

    Video Recipe

    My version of Muhammara | super tasty and creamy dip!

    Notes

    Nutrition information is an estimate for one large serving of muhammara out of 8 servings. If you use this in an appetizer platter you can serve more than 8 people.
    SUBSTITUTIONS
    - Extra virgin olive oil: substitute regular olive oil.
    - Fresh red bell peppers: substitute with pre-roasted jarred red bell peppers. See tip below on how to use them.
    - Tomatoes: substitute with 4 sun-dried tomatoes for a thicker muhammara.
    - Red pepper flakes: substitute with Aleppo peppers or with cayenne pepper.
    - Cumin: you can omit the cumin.
    - Breadcrumbs: substitute with gluten-free breadcrumbs if allergic to gluten.
    - Pomegranate molasses: substitute with balsamic vinegar glaze, balsamic vinegar, or with lemon juice.
    TIP
    If you don't have time to roast the bell peppers, we recommend using jarred roasted bell peppers and tweaking the recipe slightly.
    1. Omit the tomatoes or use sub dried tomatoes instead. Fresh tomatoes are way too watery and acidic to add to this dip without roasting them, so keep them out.
    2. Chop the onion finely, then fry it in a pan with olive oil for 5 minutes before adding grated garlic, tomato paste, cumin, and red pepper flakes and frying for another couple of minutes.
    3. Now add all ingredients, except bread crumbs, to the food processor and pulse until you reach your desired texture.
    4. Add bread crumbs a little at a time until you reach your desired texture.
    MAKE AHEAD & STORAGE
    - Make ahead: to get ahead in the kitchen, we recommend roasting onion, tomatoes, and bell peppers and peeling the bell peppers ahead of time. You can do so up to 3 days in advance and store them in the fridge in a bowl covered with plastic wrap.
    - Refrigerator: store leftover muhammara in the fridge for up to 5 days. We recommend putting it in a small bowl or an airtight container, covered by a thin layer of olive oil and plastic wrap to keep it fresh.
    - Freezer: transfer it to a freezer-friendly container - we often use a jar - and freeze it for up to 6 months.
    - Thaw: defrost in the fridge slowly, for example, overnight.
    - Reheat: muhammara is served at room temperature, so there's no need to reheat it. However, we recommend taking it out of the fridge 30 minutes before serving it to allow the flavors to come alive.
     

    Nutritional Values

    Nutrition Facts
    Muhammara
    Amount Per Serving
    Calories 227 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 2g13%
    Trans Fat 0g
    Polyunsaturated Fat 8g
    Monounsaturated Fat 5g
    Cholesterol 0mg0%
    Potassium 385mg11%
    Carbohydrates 20g7%
    Dietary Fiber 4g17%
    Sugar 9g10%
    Protein 5g10%
    Vitamin A 2308IU46%
    Vitamin B6 0.3mg15%
    Vitamin C 86mg104%
    Vitamin E 2mg13%
    Vitamin K 28µg27%
    Calcium 47mg5%
    Folate 63µg16%
    Iron 2mg11%
    Manganese 1mg50%
    Magnesium 43mg11%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

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    Reader Interactions

    Comments

    1. Valentina Iuliana

      March 09, 2023 at 12:27 pm

      5 stars
      I tried this recipe for the first time and it's delicious, I have a plant-based diet and I often look for ways to incorporate proteins, this is very healthy, I hydrated the nuts, which I think is better, and then I baked them a bit, to avoid the combination of starch with protein, I ate it with vegetables, all the recipes on this site worked for me and they are very delicious.

      Thank you very much!

      Reply
      • Louise

        March 09, 2023 at 2:16 pm

        Hi Valentina,
        I'm so happy to hear that you liked the muhammara. Thanks so much for the tips regarding hydrating the nuts, that is very useful!
        Thanks again for taking the time to leave a comment here.
        Kindest regards,
        Louise

        Reply

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