Muhammara is a delicious roasted red pepper and walnut dip that’s full of amazing flavors! This muhammara dip is a great alternative to classic dips and can be made in no time.
I love hummus, I really do, but it’s time for me to introduce you to a unique and absolutely delicious dip you will love!
So, what is Muhammara?
Muhammara, meaning “reddened”, is a roasted red pepper dip with origins in Aleppo, Syria. It’s a great alternative to classic dips such as hummus or baba ganoush. Why? It’s a vegetarian dip that you can make rather quickly using only a few ingredients.
Even though this spread was born in Syria, it’s now a common vegetarian appetizer in Levantine and Turkish cuisine and there are different variations of it. In Turkey, this dip is called Acuka and it comes in spicy and mild variations.
What is muhammara made of?
There are so many variation of muhammara but the most common ones include roasted red peppers, walnuts, olive oil, Aleppo pepper, bread crumbs and pomegranate molasses. In this recipe I’m showing you today, we also have garlic, lemon juice and cumin.
There are two key ingredients in this middle eastern sauce recipe:
- Aleppo Pepper: A special crushed red pepper (see the photo) that can be found on Amazon or in Middle Eastern shops. It’s a little bit hot and has a deep red color which compliments the roasted peppers.
- Pomegranate Molasses: By now you know I’m all about this delicious molasses and use it on everything from marinated olives to stuffed fish. Pomegranate molasses can also be found in some supermarkets, middle eastern shops and also on Amazon.
How to make Muhammara
This Middle Eastern appetizer is so simple to make that you’ll keep making it over and over again. All you need to do is to put all the ingredients in a food processor and then blend for about a minute to two you have a smooth and delicious red pepper dip with small chunks of walnuts.
We just love making this delicious appetizer for our parties and gatherings since it’s also a good addition to a mezze platter with hummus and other Mediterranean appetizers.
How to serve muhammara
This sauce is quite versatile; you can use it in so many different ways. You can simply have it as a dip with pita chips, use it as a sauce for grilled chicken, beef, lamb and even fish or you can use it as a spread on a piece of bread for a delicious sandwich.
It’s amazing how a healthy vegetarian appetizer can be so delicious! A simple vegetarian dip like muhammara is something that no one can resist!
How to store muhammara sauce
If you have leftovers, which I really doubt, you can put it in an airtight container and refrigerate it for 2-3 days. I won’t refrigerate it for any longer since the ingredients would start losing their flavors and textures. Also, do not refrigerate this vegetarian dip as it will lose all its texture and becomes all mushy and watery. it is best to serve this spread the same day you make it.
Notes and tips for this muhammara recipe
- You can use store-bought roasted red peppers for a quick and easy dip. You can also roast the peppers yourself. Learn how to roast bell peppers, it’s pretty simple and tastes really good!
- Use the best olive oil you have on hand. A delicious and good quality olive oil makes all the difference.
- Top this dip with extra walnuts for some extra texture and crunch.
- The unique flavor of this Mediterranean dip comes from pomegranate molasses so please don’t skip it. You can learn how to make homemade pomegranate molasses on my fesenjan recipe.
Muhammara Roasted Red Peppers and Walnuts Dip
Muhammara is a delicious roasted red pepper and walnuts dip that's full of amazing flavors! This muhammara dip is a great alternative to classic dips and can be made in no time.
- 3 tbsp bread crumbs
- 1 cup walnuts
- 4 roasted red bell peppers
- 3 tbsp olive oil extra virgin
- 2 garlic cloves minced
- 1 lemon juice of
- 1 tsp Aleppo pepper less if you want it less spicy
- 3 tbsp pomegranate molasses
- 1/2 tsp salt
Place the walnuts and bread crumbs in a food processor and blend for 30 seconds.
Add in roasted red peppers, olive oil, minced garlic, lemon juice, Aleppo pepper, pomegranate molasses and salt. Blend for one to two minutes until all the ingredients are well combined.
Scrape the edges and blend again for another 20 seconds.
Serve cool with vegetables, pita chips, or pita crackers.