Muhammara is a vibrant, flavor-packed dip that’s as easy to make as it is delicious. In just 10 minutes, you’ll have a rich, smoky blend of roasted red peppers, walnuts, and pomegranate molasses. Its velvety texture and tangy-sweet notes make it a standout addition to any table.
This versatile spread is perfect for dipping, spreading, or even drizzling over grilled meats. The crunch of walnuts pairs beautifully with the smooth, smoky base, while a hint of spice adds depth. Whether you’re hosting or simply treating yourself, Muhammara brings a burst of Middle Eastern flair to your kitchen effortlessly.
Ingredients for Muhammara
- 3 roasted red bell peppers (store-bought or homemade)
- ½ cup bread crumbs (fresh or store-bought)
- ½ cup walnuts
- 2 tablespoons extra-virgin olive oil
- 1½ tablespoons pomegranate molasses (substitute with balsamic glaze if unavailable)
- 1 garlic clove
- 1 teaspoon fresh lemon juice
- 1 teaspoon Aleppo pepper (or ½ teaspoon red pepper flakes for a spicier kick)
- ½ teaspoon ground cumin
- Freshly ground black pepper (to taste)
- Fresh mint (for garnish)
- Pita bread (for serving)
Step-by-Step Instructions
- In a food processor, combine the roasted red bell peppers, breadcrumbs, walnuts, olive oil, pomegranate molasses, garlic, lemon juice, Aleppo pepper, cumin, and several grinds of black pepper.
- Pulse the mixture until it becomes creamy and smooth. Scrape down the sides as needed to ensure everything is well incorporated.
- Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your preference.
- Transfer the muhammara to a serving bowl and garnish with fresh mint leaves.
- Serve immediately with pita bread or as part of a mezze platter. Enjoy!
Creative Serving Suggestions
Muhammara is incredibly versatile! Serve it as a dip with warm pita bread, fresh veggies, or crackers. It also makes a fantastic spread for sandwiches or wraps—try it with grilled chicken or roasted vegetables. For a unique twist, dollop it on top of grilled fish or roasted lamb for a burst of flavor.
Storage and Reheating Tips
Store your muhammara in an airtight container in the fridge for up to 5 days. If it thickens, stir in a splash of olive oil or lemon juice to bring it back to the perfect consistency. This dip is best served at room temperature, so let it sit out for 10-15 minutes before serving.
Recipe Variations to Try
Experiment with different nuts like almonds or pistachios for a unique twist. If you don’t have pomegranate molasses, substitute with a mix of honey and lemon juice for a similar tangy sweetness. For a spicier kick, add an extra pinch of Aleppo pepper or a dash of hot sauce.
Time-Saving Tips
Use jarred roasted red peppers to skip the roasting step and save time. Pre-ground cumin and pre-minced garlic can also speed up prep. If you’re short on time, pulse the ingredients in a food processor until just combined—it’ll still taste amazing!
Equipment Guidance
A food processor is key for achieving the creamy texture of muhammara. If you don’t have one, a high-powered blender works too, though you may need to scrape down the sides more often. For garnishing, a microplane grater makes quick work of zesting lemon or grating garlic.
Muhammara
Equipment
- food processor
Ingredients
- 3 roasted red bell peppers
- ½ cup bread crumbs fresh or store-bought
- ½ cup walnuts
- 2 tablespoons extra-virgin olive oil
- 1½ tablespoons pomegranate molasses
- 1 garlic clove
- 1 teaspoon fresh lemon juice
- 1 teaspoon Aleppo pepper or ½ teaspoon red pepper flakes
- ½ teaspoon ground cumin
- Freshly ground black pepper
- Fresh mint for garnish
- Pita bread for serving
Instructions
- In a food processor, place the red peppers, breadcrumbs, walnuts, olive oil, pomegranate molasses, garlic, lemon juice, Aleppo pepper, cumin, and several grinds of pepper. Pulse until creamy and season to taste.
- Garnish with fresh mint. Serve with pita bread or follow one of the serving suggestions in the blog post above.