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
Ohhh my goodness this is so delicious!!! Made it precisely to recipe including toasting walnuts and breadcrumbs. Sooooo good. Will be using it on grilled fish, chicken wraps, and heaping huge blobs on pita chips! It’s so yummy!
Yay! I’m so glad you like it! I love all of your ideas for how to use it. You really can’t go wrong!
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 friends—no 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 factor—what 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!!
Hi I love this dip, It has so much good flavour but unfortunately mine turned out to be too pasty/thick. I believe i accidentally added a little too much breadcrumbs. Do you think if I put it back in the food processor and added a little more oil it would make it better?
Hi Susan, oh sorry to hear that! Yes, you can add a little more olive oil to thin it out or even 1-2 tablespoons of water.
We love this at our local restaurant and I was super curious how to make it. I had never used pomegranate molasses before and am excited for more recipes with this ingredient. Super easy to make (dare I say easier than hummus) and so delicious. It is going to be my go-to staple for any potluck.
Yay!! Aww, so happy you love the dip! If you like pomegranate molasses, you should try my Lebanese Fattoush Salad and Bulgur Chickpea Salad recipes. I also have a How to Make Pomegranate Molasses tutorial, if you’re interested!
Made half recipe! Super delicious !!! Better than the one I used to buy at my my Mediterranean supermarket! Will not buy again … super easy and delicious 😋
Aww, love that! So happy you liked the recipe, Leila!!
This delicious dip tasted amazing. I literally couldn’t stop eating it. Full of flavor and simple to make- throw everything in the blender and done!
Yay!! Aww, that makes me so happy. Thank you, Salma!
Hi Yumna! How many red peppers should I use if I am roasting them in the oven?
Great question! A 12-ounce jar holds approximately one large pepper or two small peppers.
Hi Yumna, thanks for this recipe! Before I came across it, I had already bought roasted red pepper paste in a jar from my local Middle Eastern grocery store (they had run out of freshly made muhummara, which I had originally planned to buy, so the Syrian owner suggested I make it myself using the paste as a base). I know you said it’s better from freshly roasted peppers, but having now already bought this BIG jar of paste, can I make a modified version of your recipe somehow that starts with that instead? And if so, how much of it would you suggest I use? Many thanks! 🙏
Yes, roasted red pepper paste should work! Just add it with all of the ingredients in place of the roasted red peppers from a jar. You may need to add a little bit of water if it seems too dry but the flavor should be the same!
Thanks Yumna! Can’t wait to make it!
This recipe was a huge hit in my family. Everyone loved it and could not stop eating it! I think the pomegranate molasses is a must. You can order it online or get it in a Middle Eastern grocery store. I served it with carrots and cucumbers—it’s a great way to get some vegetables in the kids!
Yay, so glad it was a hit!! Especially for the kids!
I’m allergic to walnuts. Would it be possible to substitute them with other nuts (like pecans or something)?
Yes, this would totally work with pecans or almonds, or even almond flour!
Thank you, Yumna!
Can I substitute regular honey or molasses instead of Pomegranate molasses?
Hi Christine, you sure can! I would opt for molasses, the honey won’t have the same flavor profile, but if you only have honey, it will still be good! Let me know how it turns out!
very easy to make, I reduced pomagranet juice in a sauce pan to make the molassis, delecious!
Thank you! That sounds delicious!!
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!
That’s great to hear! I’m glad you introduced them all to this dish. Yay!! You’re so welcome.
Absolutely delicious!
It was loved by all my guests over the Christmas break.
I’ll make this again and again for sure.
Thank you! That’s incredible to hear!
I have made this several times and it is absolutely decision. I was wondering if it is possible to make ahead and freeze for later serving? Or how many days it can be kept in the fridge before serving? I am trying to cook ahead for some guests we will have in town over Thanksgiving. Thank you!
Thank you so much! Instead of freezing, store any leftovers in an airtight container for about 5-7 days in the fridge. Make sure to use a container that’s not too big so that it reduces any oxidation. Hope they all enjoy this at Thanksgiving!
Perfect thank you Yumma. And I meant to say – absolutely delicious not decision LOL :)I appreciate your wonderful recipes!
Thank you so much! I really appreciate it!
Hi, what is the gram equivalent of 1 cup of walnuts please?
Thanks!
It should be around 120 grams of walnuts.
Thanks!
Hi! My S.O. has nut allergies, so I have substituted shelled sunflower seeds for the walnuts. Nearly the same flavor, and allergy-friendly for his consumption. : )
Wow love that substitute! Thanks so much for sharing!
Hi, Yumna,
Can you substitute anything for the breadcrumbs, for those who are gluten avoidant?
Jessica
I would try almond flour!
Oh it’s possible! I don’t have easy access to those peppers those, so I like using red peppers.
This is a really good and simple recipe! I used the Trader Joe’s jar of roasted red peppers. Good!
That’s perfect! So glad you liked it!
Hi I love all the recipes for the dips, can u suggest if I have to store them which the best way and for how many days it will b good. Looking forward for more of your veg recipes.
Thanks so much! I appreciate that! For storing, I recommend using an airtight container (that’s not too big for the amount left to reduce any oxidation) and you can store it for up to 7 days.
I have made this a few times now and love it! I have tried it with different nuts and the onethat I think comes closest to the walnuts in texture when whizzed down are pecans. I also tried it with cashews as I had them on hand and it worked really well also. I think as a good shortcut, ground almonds work well, but when I tried with whole almonds I just couldn’t get the right consistency, maybe my food processor just wasn’t strong enough? But this dip is superb! Thanks so much for sharing it! I love that it is vegan (unless you use the lemon juice honey option) and it is a great (if not authentic) addition to a bean burrito (I smear it on the tortilla before adding my beans, Mexican rice, veggies and guacamole. It adds a great sweet and tart element along with a bit of heat in a different way from the Mexican rice).
I love that you made it a few times already and tried it with a variety of nuts! It’s such a versatile dip and it’s amazing to see you using it in a tortilla as well. Thanks so much for sharing with me!!
Super ?
Thank you Fred!