Muhammara is a rich, smoky, and slightly spicy roasted red pepper dip made with toasted walnuts. This Middle Eastern dip is perfect for spreading on warm pita bread or pairing with fresh vegetables. Its smooth texture and unique flavors, with a hint of pomegranate molasses and cumin, make it a standout addition to any appetizer spread or party platter.
Why You’ll Love This Recipe
Muhammara offers a delightful balance of smoky, tangy, and spicy flavors, with the depth and richness of roasted red peppers and toasted walnuts. The addition of pomegranate molasses gives it a subtle sweetness that’s balanced by the zing of lemon and the earthiness of cumin. This dip is not only full of bold flavors but also a healthy and vegan-friendly option. Perfect for gatherings, it can be served with pita, crackers, or fresh vegetables, making it a versatile snack for any occasion.
Ingredients
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2 large red bell peppers, roasted, peeled, and seeds removed
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1/2 cup walnuts, toasted
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2 tablespoons olive oil
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1 tablespoon lemon juice
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1 tablespoon pomegranate molasses
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1 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1/4 teaspoon cayenne pepper (optional for extra heat)
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1-2 garlic cloves, minced
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Salt and pepper to taste
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1 tablespoon fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 400°F (200°C). To roast the bell peppers, place them on a baking sheet and roast for 20-25 minutes, turning occasionally until the skin is charred and blistered. Alternatively, you can use a grill to roast the peppers for an even smokier flavor.
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Once roasted, place the peppers in a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skin, then peel off the skin and remove the seeds.
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In a food processor, combine the roasted peppers, toasted walnuts, olive oil, lemon juice, pomegranate molasses, cumin, smoked paprika, cayenne pepper (if using), and minced garlic. Pulse until smooth, adding more olive oil if needed for desired consistency.
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Taste the dip and season with salt and pepper as needed.
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Transfer the dip to a serving bowl and garnish with freshly chopped parsley.
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Serve at room temperature or slightly chilled with pita bread, crackers, or fresh vegetables for dipping.
Servings and Timing
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Prep Time: 10 minutes
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Cooking Time: 25 minutes
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Total Time: 35 minutes
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Servings: 6 servings
Variations
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Extra Smoky Flavor: For a stronger smoky taste, add a bit more smoked paprika or grill the red peppers for a few minutes longer.
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Nut-Free Version: Replace walnuts with sunflower seeds or omit them entirely for a nut-free version.
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Spicy Twist: If you enjoy a little more heat, increase the cayenne pepper or add a small fresh chili pepper into the dip.
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Herb Infusion: Try adding a little fresh mint or cilantro for a refreshing herbal note.
Storage/Reheating
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Storage: Store leftover muhammara in an airtight container in the fridge for up to 3 days.
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Reheating: This dip is best enjoyed cold or at room temperature, so there’s no need to reheat it. Simply take it out of the fridge about 15-20 minutes before serving for the best flavor.
FAQs
Can I make muhammara ahead of time?
Yes, this dip can be made ahead of time and stored in the fridge for up to 3 days. The flavors often improve as they meld together.
What if I don’t have pomegranate molasses?
If you don’t have pomegranate molasses, you can substitute it with a small amount of honey or balsamic vinegar, but it may alter the taste slightly.
Can I use other nuts in place of walnuts?
Yes, you can substitute walnuts with almonds, pine nuts, or even pecans for a different flavor profile.
How spicy is this dip?
The dip has a mild spice level, but you can control the heat by adjusting the amount of cayenne pepper. For a hotter dip, feel free to add more.
Can I freeze muhammara?
It’s not recommended to freeze muhammara as the texture might change when thawed. It’s best enjoyed fresh or stored in the fridge for a few days.
Can I use jarred roasted red peppers instead of fresh?
You can use jarred roasted red peppers in a pinch, but fresh roasted peppers will give the dip a much smokier and more authentic flavor.
What can I serve muhammara with?
Muhammara pairs wonderfully with pita bread, crackers, fresh veggies like cucumber and carrots, or even as a spread on sandwiches and wraps.
Is muhammara vegan?
Yes, muhammara is a vegan-friendly dip, making it a great choice for plant-based diets.
How can I adjust the consistency of muhammara?
If you prefer a thinner consistency, simply add more olive oil to the dip until it reaches your desired texture.
Can I make muhammara without a food processor?
Yes, if you don’t have a food processor, you can finely chop the roasted peppers and walnuts and mix everything by hand, though the texture will be a bit chunkier.
Conclusion
Muhammara is a deliciously smoky and flavorful dip that brings a unique twist to your usual appetizer spread. With the richness of roasted red peppers, the earthiness of walnuts, and a hint of sweetness from pomegranate molasses, this Middle Eastern classic is sure to impress your guests. It’s easy to make, versatile, and packed with flavor, making it a perfect choice for any gathering or snack time. Enjoy this vibrant and healthy dip with your favorite dippers for an unforgettable treat!
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BEST Muhammara (Roasted Red Pepper Dip) Recipe
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Muhammara is a rich, smoky, and slightly spicy roasted red pepper dip made with toasted walnuts. This Middle Eastern dip is perfect for spreading on warm pita bread or pairing with fresh vegetables. Its smooth texture and unique flavors, with a hint of pomegranate molasses and cumin, make it a standout appetizer for any occasion.
Ingredients
2 large red bell peppers, roasted, peeled, and seeds removed
½ cup walnuts, toasted
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon pomegranate molasses
1 teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional for extra heat)
1–2 garlic cloves, minced
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
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Preheat the oven: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally until the skin is charred and blistered. Alternatively, you can use a grill for an even smokier flavor.
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Peel the peppers: After roasting, place the peppers in a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel off the skin and remove the seeds.
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Make the dip base: In a food processor, combine the roasted peppers, toasted walnuts, olive oil, lemon juice, pomegranate molasses, cumin, smoked paprika, cayenne pepper (if using), and minced garlic. Pulse until smooth, adding more olive oil if needed for the desired consistency.
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Taste and season: Taste the dip and season with salt and pepper as needed.
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Serve: Transfer the dip to a serving bowl and garnish with freshly chopped parsley. Serve at room temperature or slightly chilled with pita bread, crackers, or fresh vegetables for dipping.
Notes
Extra Smoky Flavor: For a stronger smoky taste, add more smoked paprika or grill the red peppers a little longer.
Nut-Free Version: Replace walnuts with sunflower seeds or omit them entirely for a nut-free option.
Spicy Twist: Add more cayenne pepper or a fresh chili pepper for additional heat.
Herb Infusion: Fresh mint or cilantro can be added for a refreshing herbal note.
Storage: Store leftover muhammara in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Dip
- Method: Roasting, Blending
- Cuisine: Middle Eastern
Nutrition
- Calories: 190 kcal per serving
