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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!
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!
How do you make muhammara?
To make the dip, you’ll need the following ingredients:
- 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
- Pomegranate molasses – the only exotic ingredient (but you can substitute with lemon juice & honey)
- Garlic clove
- Blend of spices like cumin and cayenne pepper (and aleppo pepper if you have it!)
Then you literally throw all those ingredients into a food processor all at once and blend it on high for 1-2 minutes. The muhammara recipe quickly and easily comes together in that one easy step!
Here are all the ingredients before and after blending. You’ll want a consistency that’s pretty smooth with all the ingredients equally blended. The amount of time in the food processor will depend on how strong your food processor is and how chunky you want it. It’s ready in a couple minutes though because none of the ingredient need much (if any) prep.
Tips for making 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 isle 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).
- 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 marinade chicken, shrimp or fish or add it to a bowl of pasta, or even in a salad. It’s pretty versatile like hummus.
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!
For more Middle Eastern dip recipes, check out:
If you’ve tried this healthy-ish feelgood Muhammara recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Homemade Muhammara Dip
Video
Ingredients
- 1 cup walnuts
- 1/2 cup breadcrumbs
- 1 12-ounce jar roasted red bell drained
- 3 tablespoons extra virgin olive oil divided plus extra to finish
- 1 tablespoon Pomegranate molasses
- 1 garlic clove
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ¼ teaspoon salt
- Pita bread or pita chips for serving
Instructions
- In a small skillet over medium heat, heat 1 tablespoon olive oil and toast the walnuts until they are lightly toasted, stirring often, about 3-5 minutes. Transfer to a plate to cool. (this step is optional)
- In the same skillet, toast the breadcrumbs over medium heat until they become golden, stirring often, about 3-5 minutes. Transfer to a plate to cool. (this step is optional)
- Place all the ingredients in a high speed food processor and blend until all the ingredients are well incorporated and mixture is smooth.
- Transfer to a small serving bowl and chill before serving. Garnish with parsley, drizzle olive oil, and 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.
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!