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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!
Table of Contents
- What is Muhammara?
- Recipe at a Glance
- Ingredients You’ll Need to Make Muhammara
- Popular Substitutions & Additions
- How to Make Muhammara Dip
- Tips for Making the Best Muhammara
- What to Serve with Muhammara
- How to Store Leftover Muhammara Dip
- Frequently Asked Questions
- More Middle Eastern Dip Recipes:
- Homemade Muhammara Dip Recipe
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
Summary
- 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
- 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!)
Popular Substitutions & Additions
- 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
- Place all the ingredients in a high-speed food processor.
- Pulse until all the ingredients are well incorporated, and the mixture looks like a smooth paste.
“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
- 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. 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).
- 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.
- 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.
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
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.
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.
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.
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:
- Baba Ghanoush
- Classic Hummus
- Avocado Hummus
- Hummus with Ground Beef
- Labneh Cheese
- Mezze Platter
- Toum (Garlic Sauce)
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.
Homemade Muhammara Dip
Video
Ingredients
- 1 cup walnuts plus more for garnish
- ½ cup breadcrumbs
- 1 12-ounce jar roasted red bell drained
- 1 tablespoon extra virgin olive oil plus extra to garnish
- 1 tablespoon pomegranate molasses
- 1 garlic clove
- 1 teaspoon cumin
- ½ teaspoon cayenne 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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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 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).
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!