Muhammara
Updated Jan 31, 2026
Muhammara is an easy and quick Middle Eastern dip made with roasted red peppers, walnuts, breadcrumbs, olive oil, and spices blended together!
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Roasted Red Pepper Dip
If you’ve never heard of muhammara, it’s basically a roasted red pepper dip made with walnuts, breadcrumbs and a few spices. It’s a popular Mediterranean dip that you can make very easily by just throwing all the ingredients together into a food processor and blending, similar to making Hummus and Baba Ghanoush. So if you’re looking to change things up next time you want to serve a dip, definitely give this muhammara dip a try and I think you’ll love it!
Happy Cooking!
– Yumna
Muhammara Ingredients
- Roasted red peppers: This is the main ingredient and you’ll want to use the full jar without the liquid.
- Walnuts: You can buy them raw or roasted (or roast the walnuts yourself on a pan or in the oven)
- Breadcrumbs: This is what thickens the dip. You can buy breadcrumbs or make them from stale bread.
- Olive oil: Go for a high-quality EVOO.
- Pomegranate molasses: It’s a unique Mediterranean ingredient that I love using but you can swap it for 2 teaspoons of lemon juice and 1 tablespoon of honey.
- Garlic: Use a fresh garlic clove if possible, but jarred minced garlic works too.
- Seasoning: Cumin, crushed red pepper (or aleppo pepper or cayenne) and salt.
How to Make Muhammara
“Absolutely delicious! It was loved by all my guests over the Christmas break. I’ll make this again and again for sure.” – Lucy
Homemade Muhammara Dip
Video
Ingredients
- 1 12-ounce jar roasted red bell drained
- 1 cup walnuts plus more for garnish
- ½ cup breadcrumbs
- 1 tablespoon extra virgin olive oil plus extra to garnish
- 1 tablespoon pomegranate molasses
- 1 garlic clove
- 1 teaspoon cumin
- ½ teaspoon crushed red pepper
- ¼ teaspoon salt
- Parsley chopped, for garnish
- Pita bread or pita chips for serving
Instructions
- Place all the ingredients in a high speed food processor and pulse until all the ingredients are well incorporated and the mixture looks like a smooth paste.
- Transfer to a small serving bowl and chill before serving. Create swerves with the back of a spoon, drizzle with olive oil and garnish with extra walnuts and chopped parsley. Serve with pita chips, if desired.
Notes
- My Top Tip: Toast the walnuts and breadcrumbs. You can do this on the stovetop or in the oven for an enhanced flavor. If you’re toasting on the stovetop, cook on a non-stick skillet over medium heat for 3-5 minutes, stirring occasionally. If you’re toasting the oven, bake at 350˚F for 5 minutes, stirring halfway through.
- Storage: Store any leftovers in an airtight container. They will last about 5-7 days in the fridge. Make sure to use a container that’s not too big so that it reduces any oxidation
- Sourcing: You can find pomegranate molasses at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
“This recipe was such a big hit today at a party. Folks had not previously heard of this MidEastern dish and simply LOVED it. I had to text several friends the link to this recipe after the party. Thanks Yumna!” – Fahed
Recipe Tips
- Toast the walnuts and breadcrumbs. If you have some extra time, I would highly recommend toasting the walnuts in a pan, and then toasting the breadcrumbs in that same pan separately. The toasted flavor of the walnuts and breadcrumbs really elevates the flavor of the dip. But it’s totally optional, and the dip will still taste amazing regardless!
- Try your best to use pomegranate molasses for this recipe. It’s at all Middle Eastern grocery stores, but even sold at Whole Foods and sometimes in the ethnic Mediterranean aisle at major grocery stores. I use it to make fattoush, and I even add it to my roasted chicken so you’ll have plenty of uses for it! It has a sweet and tart flavor that just gives a unique taste to the dish. If you can’t find it, you can reduce pomegranate juice in a pan until it’s thick and sticky. Or you can substitute with lemon juice and honey.
- Let it chill before serving. This dip definitely gets better as it chills and the flavors meld. You can serve it immediately, but if you have time to chill it even for an hour and allow the breadcrumbs to absorb the moisture, it gets even better.
Serving Ideas
- As a dip: Serve it with pita chips, pita bread, or even pretzels and crackers, crudite, or vegetables.
- As a spread: Try it with any sandwich like my grilled mozzarella sandwich, hummus sandwich or roasted cauliflower pita wraps.
- As a sauce. You can actually use it to marinate grilled chicken, baked shrimp or roasted salmon or add it to a bowl of pasta or even to a salad.
FAQs
Muhammara is a Middle Eastern dip that’s basically made with walnuts and roasted red peppers. In Lebanon this dip is very popular as part of our mezza menus and it’s often served with toasted pita or pita bread. It originated in Aleppo, Syria and very popular all over the Middle East. The word muhammara means “red” which describes the vibrant color of the dip from the red peppers.
A smoky sweetness of roasted red peppers mixed with a sweet tartness from the pomegranate molasses.
Yes that’s totally fine. You might just need to blend in small batches, depending on your blender, to make sure all of the ingredients are well incorporated.
Comments
Wow! That was easy and oh soooo good! I love your recipes! Time to make the hummus!
Aww, so happy you loved it!! Thanks, Marcella!
Can this be made two days in advance of a dinner party? Trying to get a head start with some of the things I am making.
Yes, this dip can absolutely be made ahead of time! If you decide to toast the walnuts and the breadcrumbs (which is optional), you can do so up to 2 days in advance. The muhammara itself will last in the fridge for 5-7 days. Hope that helps!
Excellent recipe! This recipe is so simple and it was a huge hit!! I made a second batch substituting ground up gluten-free crackers for the breadcrumbs for our gluten-free family and friendsโno difference in taste was noted! My daughter-in-law suggested that it would be delicious on a sandwich…
Muhammara is amazing on sandwiches! Your daughter-in-law must have great taste haha. Love that the gluten-free version tasted just as good to your friends and family, that’s wonderful to hear! Thank you!!
My muhammara got so dry. I had to put extra of water and oil. Felt like it was too much breadcrumbs maybe?
Oh no! For what it’s worth, adding water and/or oil is exactly what you should do when your muhammara gets too dry, so you made the right call! Dryness can happen for a few reasons. First off, did you use jarred roasted red bell peppers or roast your own? Breadcrumbs can also be a factorโwhat type of breadcrumbs did you use?
Great recipe! We make muhammara on the regular. I doubled the pomegranate molasses because I like it a little tangier.
Yay! So happy you liked it, thank you!!
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