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Close up shot of muhammara with a spoon inside the dip
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5 from 106 votes

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!
Course Appetizer
Cuisine Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 177kcal
Author Yumna Jawad



  • 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.



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!
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 pita chips.


Calories: 177kcal | Carbohydrates: 8g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Sodium: 125mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg