Homemade Muhammara Dip

5 from 125 votes

Muhammara is a Middle Eastern vegan dip that's made with walnuts, roasted red peppers, breadcrumbs, olive oil and spices - easy to make in ONE simple step!

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Have you heard of muhammara? It’s the most delicious dip that you’re probably not eating already. I love adding this to my holiday spread along with hummus and guacamole to round out some fun colors for a snack board. This muhammara dip is all made in one easy step of throwing all the ingredients in a food processor. It’s vegan, low-carb and insanely tasty!

top down shot of Homemade Muhammara Dip in a bowl with pita chips
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What is Muhammara?

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. I always grew up thinking it was a Lebanese recipe, but it actually originated in Aleppo, Syria. It’s very popular all over the Middle East though.

In Arabic, the word is pronounced “mhamara.” We don’t actually pronounce the “u” in there and the “h” sound is actually a different sound in Arabic that sounds similar to h, but not quite. The word muhammara means “red” and it very adequately describes the vibrant color you’ll get from making the dip. And it just so happens to be a very festive color around the holidays. But, just like hummus, this dip is popular all year round and loved by many all around!

“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 at a Glance

Cuisine Inspiration: Middle Eastern
Primary Cooking Method: Blending
Dietary Info: Vegetarian
Key Flavor: Rich and nutty with a hint of pomegranate
Skill Level: Easy


  • Quick and easy prep: An easy straightforward preparation of blending the ingredients in a food processor makes this dip so easy and quick to make by anyone.
  • Versatile serving options: Serve your muhammara dip with so many different options like pita chips, pita bread, or other ways like a spread on a sandwich or on kebabs.
  • Nutrient-rich ingredients: Roasted walnuts, red peppers, and olive oil are all really nutrient-dense. Full of omega-3s, vitamins, fiber, and antioxidants.
  • Customizable texture: The optional toasting of walnuts and breadcrumbs adds a layer of customization to the texture, whether you like a crunchier texture or a smoother mouthfeel. 

Ingredients You’ll Need to Make Muhammara

overhead shot of ingredients for Homemade Muhammara Dip
  • Walnuts – you can buy them raw or roasted (or roast them 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.
  • Jar of roasted red bell
  • Extra virgin olive oil – A high-quality EVOO should be used
  • Pomegranate molasses – the only exotic ingredient (but you can substitute with lemon juice & honey)
  • Garlic clove – Fresh garlic cloves as best for the freshest flavor, but jarred minced garlic can be used as well.
  • Blend of spices like cumin and cayenne pepper (and aleppo pepper if you have it!)
  • Aleppo pepper: Swapping out cayenne pepper for Aleppo pepper can help to reduce the level of heat.
  • Pomegranate Molasses: If you’re having trouble finding pomegranate molasses, it’s not too much work to make your own. A combination of pomegranate juice, lemon juice, and sugar simmered to create a thick and flavorful molasses.
  • Zesty flavors: To impart a slight tang or flavor of citrus to brighten up your dip, you can add sumac, lemon zest, or even tamarind paste.
  • Red Bell Peppers: Easily roast your own red bell peppers instead of using store-bought peppers. Gently roast them on a pan, rotating until the skins have darkened and blistered.

How to Make Muhammara Dip

  1. Place all the ingredients in a high-speed food processor.
  2. Pulse until all the ingredients are well incorporated, and the mixture looks like a smooth paste.
collage of ingredients being blended in a blender

“Absolutely delicious! It was loved by all my guests over the Christmas break. I’ll make this again and again for sure.” – Lucy

Tips for Making the Best Muhammara

  1. 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!
  2. 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. It has a sweet and tart flavor that just gives a unique taste to the dish. If you can’t find it, you can try reducing some pomegranate juice in a pan. Or you can substitute with lemon juice (for the tartness) and honey (for the sweetness).
  3. Roast the bell pepper in the oven instead of using jarred. This will enhance the smokey flavor of the peppers and create slightly less moisture in the dip.
  4. 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.
overhead shot of Muhammara Dip in a bowl

What to Serve with Muhammara

Well, it depends if you call it a muhammara dip, muhammara spread or muhammara sauce. It can really be any and all of the above.

  • The most popular way to eat it is as a dip. So you can serve it with pita chips, pita bread, or even pretzels and crackers, crudite, or vegetables.
  • As a spread, it elevates any sandwich you’re having to new standards. Try it with these roasted cauliflower pita wraps, or a grilled mozzarella sandwich.
  • As a sauce, you can actually use it to marinate chicken, shrimp, or fish or add it to a bowl of pasta or even in a salad. It’s pretty versatile like hummus.

How to Store Leftover Muhammara Dip

Leftover muhammara dip should be stored in an airtight container and then placed in the fridge.

How long will Muhammara Dip last in the Fridge?

When stored properly, your dip should last for up to a week in the fridge.

Can I Freeze Muhammara Dip?

In theory, this dip can be frozen, but with most things that contain a lot of moisture, the texture of the dip, once thawed, could change, resulting in a completely different mouthfeel than before. I recommend sticking to storing it in the fridge, it’s too delicious to have that much leftover anyway.

Frequently Asked Questions

What does Muhammara taste like?

A smoky sweetness of roasted red peppers mixed with a sweet tartness from the pomegranate molasses. Add in those layers of spices and garlic that combine together to make a creamy and smooth textured dip.

Is Muhammara the same as Harissa?

Hailing from the Middle East, Muhammara is a dip celebrated for its creamy texture and rich nutty taste featuring roasted red peppers, walnuts, garlic, and pomegranate molasses. On the other hand, Harissa, originating from North Africa, offers a bold and spicy kick with a mix of chili peppers, garlic, and an array of spices, offering a smokey intensity.

Can I use a blender instead of a food processor for muhammara dip?

While a food processor is ideal to create that creamy texture, a blender can work as well. It’s okay to blend in small batches, depending on your blender, to make sure all of the ingredients are well incorporated. Adjust the blender speed to reach the texture you’re looking for.

Close up of muhammara dip with a pita chip being dipped in

Insanely tasty spread that’s sweet, savory, smokey and spicy – yup, it all describes this muhammara recipe, and it all makes it so hard to stop eating it once you start!

More Middle Eastern Dip Recipes:

If you try this feel good Muhammara  recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This Muhammara Dip was originally published December 19, 2019 and recently updated with new photography, tips, and substitutions.

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Homemade Muhammara Dip

Muhammara is a Middle Eastern vegan dip that’s made with walnuts, roasted red peppers, breadcrumbs, olive oil and spices – easy to make in ONE simple step!
5 from 125 votes
Servings 8 servings
Course Appetizer
Calories 145
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
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  • 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.


Recipe: This recipe is categorized under Lebanese recipes, but it originated from Syria. Still, it’s very popular in Lebanon, where my parents are from!
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
Make Ahead Tips: If you choose to toast the walnuts and the breadcrumbs (which is an optional step), you can do this up to 2 days in advance. 
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.
Substitutes: For best results, follow the recipe as is.
I have never tried this with any other nuts except for walnuts because that’s an integral part of the recipe. However if you have allergies you can try almonds or pecan. Let me know how it works!
Toast the walnuts and the 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.
Roast the bell pepper in the oven instead of using jarred. This will enhanced the smokey flavor of the peppers and create slightly less moisture in the dip.
If you can’t find pomegranate molasses, it’s best to substitute it with lemon juice. You can also add a teaspoon of honey to mimic the unique sweet and bitter flavor of pomegranate molasses. One other option is to make your own by reducing pomegranate syrup in a pan on medium-low heat until it looks like a balsamic glaze.
Equipment: I used the Kitchen Aid food processor to blend the dip. If you don’t have a food processor, you can also use a blender. This may require more stopping and scraping though to ensure even blending without any chunks.  
* Please note the nutrition label does not include the extra oil for garnishing or pita chips.


Serving: 0.5cup, Calories: 145kcal, Carbohydrates: 8g, Protein: 3g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 3g, Sodium: 125mg, Potassium: 86mg, Fiber: 1g, Sugar: 2g, Vitamin A: 59IU, Vitamin C: 0.5mg, Calcium: 30mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Course: Appetizer
5 from 125 votes (118 ratings without comment)

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Recipe Rating


  1. Vern says:

    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!

    1. Yumna J. says:

      Yay, so glad it was a hit!! Especially for the kids!

  2. Sandra says:

    I’m allergic to walnuts. Would it be possible to substitute them with other nuts (like pecans or something)?

    1. Yumna J. says:

      Yes, this would totally work with pecans or almonds, or even almond flour!

      1. Sandra says:

        Thank you, Yumna!

  3. CHRISTINE says:

    Can I substitute regular honey or molasses instead of Pomegranate molasses?

    1. Yumna J. says:

      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!

  4. bob says:

    very easy to make, I reduced pomagranet juice in a sauce pan to make the molassis, delecious!

    1. Yumna Jawad says:

      Thank you! That sounds delicious!!

      1. Fahed says:

        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!

        1. Yumna Jawad says:

          That’s great to hear! I’m glad you introduced them all to this dish. Yay!! You’re so welcome.

  5. Lucy Ford says:

    Absolutely delicious!
    It was loved by all my guests over the Christmas break.
    I’ll make this again and again for sure.

    1. Yumna Jawad says:

      Thank you! That’s incredible to hear!

  6. Linda says:

    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!

    1. Yumna Jawad says:

      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!

      1. Linda Gallo says:

        Perfect thank you Yumma. And I meant to say – absolutely delicious not decision LOL :)I appreciate your wonderful recipes!

        1. Yumna Jawad says:

          Thank you so much! I really appreciate it!

  7. jo says:

    Hi, what is the gram equivalent of 1 cup of walnuts please?

    1. Yumna Jawad says:

      It should be around 120 grams of walnuts.

      1. Jo says:


  8. Mary says:

    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. : )

    1. Yumna Jawad says:

      Wow love that substitute! Thanks so much for sharing!

  9. Jessica Phan says:

    Hi, Yumna,

    Can you substitute anything for the breadcrumbs, for those who are gluten avoidant?


    1. Yumna Jawad says:

      I would try almond flour!

  10. Yumna Jawad says:

    Oh it’s possible! I don’t have easy access to those peppers those, so I like using red peppers.

  11. Casey says:

    This is a really good and simple recipe! I used the Trader Joe’s jar of roasted red peppers. Good!

    1. Yumna Jawad says:

      That’s perfect! So glad you liked it!

  12. Sneha says:

    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.

    1. Yumna Jawad says:

      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.

  13. Sassy says:

    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 cheat, 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).

    1. Yumna Jawad says:

      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!!

  14. Fred says:

    Super ?

    1. Yumna Jawad says:

      Thank you Fred!