Easy Muhammara Recipe
Looking for a dip that’s smoky, nutty, and just a little bit spicy? Muhammara is a Middle Eastern roasted red pepper and walnut dip that’s perfect for snacking, spreading on sandwiches, or adding to mezze platters. It comes together quickly with simple ingredients, and the result is a vibrant, creamy dip you’ll want to scoop up with warm pita again and again.
As someone who lives in Israel, I’ve seen how dips like hummus, baba ganoush, and tahini are part of everyday life, but Muhammara is one of those hidden gems you don’t always see on the table—and when you do, it’s gone fast! I love making this at home because it’s easy, packed with flavor, and a great way to add something different to your mezze or snack boards. Even my kids love it with pita chips or veggie sticks for a quick afternoon snack.
Why You’ll Love This Muhammara Recipe
- Made with pantry ingredients
- Packed with smoky, nutty flavor
- Quick to prepare in under 15 minutes
- Vegan and naturally gluten-free
- Great for meal prep and parties
Ingredients and substitutes
- Roasted Red Peppers: Use jarred or roast your own for deeper flavor.
- Walnuts: Adds nuttiness; almonds or pecans can work too.
- Breadcrumbs: Helps thicken; use gluten-free if needed.
- Garlic: Adds sharpness; adjust to taste.
- Lemon Juice: Brightens the dip.
- Pomegranate Molasses: Adds tang and slight sweetness; sub with balsamic glaze if unavailable.
- Olive Oil: For richness and smoothness.
- Spices: Cumin, paprika, chili flakes for warmth.
Step-by-step: Muhammara
- Roast the Red Peppers: Preheat your oven to 450°F (230°C). Place the red peppers on a baking sheet lined with aluminum foil. Roast the peppers in the oven, turning occasionally, until the skins are charred and blistered, about 25-30 minutes. Next, remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes.
- Prepare the Walnuts: While the peppers are steaming, toast the walnuts in the oven or in a dry skillet over medium heat until fragrant, about 5-7 minutes. Stir frequently to prevent burning. Then, remove them from the heat and let them cool.
- Peel and Seed the Peppers: Once the peppers have steamed, peel off the charred skins. It’s okay if some bits of char remain, as they add flavor. Remove the stems and seeds from the peppers.
- Blend the Ingredients: In a food processor, combine the roasted red peppers, toasted walnuts, breadcrumbs, olive oil, lemon juice, garlic, cumin, paprika, cayenne pepper (if using), tomato paste, and salt. Pulse the mixture until smooth, scraping down the sides of the bowl as needed. If the mixture is too thick, add more olive oil or lemon juice to reach your desired consistency.
- Adjust Seasoning: Taste the muhammara and adjust the seasoning as needed, adding more salt, lemon juice, or spices to taste.
- Serve: Transfer the muhammara to a serving bowl. Drizzle with olive oil and garnish with pomegranate molasses and chopped parsley, if desired.
- Serve the muhammara with pita bread, crackers, or vegetable sticks.
Tips for Success
- Use freshly toasted walnuts for the best flavor.
- Don’t skip the pomegranate molasses for authentic taste.
- Blend to your preferred texture (smooth or slightly chunky).
- Let it sit for 30 minutes before serving for flavors to meld.
- Store in the fridge for up to 5 days.
What to Serve With Muhammara
- Warm pita bread or pita chips
- Fresh veggies like cucumber, carrots, or peppers
- As a spread in sandwiches or wraps
- On a mezze platter with hummus, labneh, and olives
Frequently asked questions
Muhammara can be spicy depending on the amount of cayenne pepper or other spicy ingredients added. You can adjust the spiciness to your liking by adding more or less spice.
The traditional recipe for muhammara is gluten-free, but it’s important to check the ingredients, especially the breadcrumbs, to ensure they are gluten-free if you have a gluten intolerance or allergy.
Muhammara can last in the refrigerator for up to one week when stored in an airtight container.
Yes, freeze in an airtight container for up to 2 months. Thaw in the fridge before serving.
It has a mild kick. Adjust chili flakes to your spice preference.
Yes, you can make muhammara without nuts by omitting them from the recipe. You may need to adjust the other ingredients to achieve the desired texture and flavor. Yes, almonds or pecans can work, but walnuts give the traditional flavor.
Yes, muhammara is typically vegan as it contains no animal products.
Muhammara Roasted Red Pepper Walnut Spread Recipe
This muhammara recipe features roasted red peppers, toasted walnuts, breadcrumbs, and a blend of spices, creating a rich and flavorful dip. The ingredients are blended to a smooth consistency, perfect for spreading on bread or dipping with vegetables. It's a versatile dish, suitable as an appetizer, snack, or part of a mezze platter.
Video
Ingredients
- 3 large (500 g) Red bell peppers
- 3 tbsp Tomato Paste
- 1 cup (120 g) Walnuts toasted
- ½ cup (50 g) Breadcrumbs
- 3 tbsp (45 ml) Olive oil plus more for garnish
- 2 tbsp (30 ml) Lemon juice
- 2 large Garlic cloves minced
- 1 tsp Ground cumin
- 1 tsp Paprika
- ½ tsp Cayenne pepper optional
- ½ tsp Sumac optional
- 1 tbsp Pomegranate molasses for garnish (optional)
- ½ tsp Sugar optional
- ¼ tsp Salt to taste
- ½ tsp Black pepper powder
- 2 tbsp Chopped parsley for garnish (optional)
Method
- Roast the Red Peppers: Preheat your oven to 450°F (230°C). Place the red peppers on a baking sheet lined with aluminum foil. Roast the peppers in the oven, turning occasionally, until the skins are charred and blistered, about 25-30 minutes. Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes.3 large Red bell peppers
- Prepare the Walnuts: While the peppers are steaming, toast the walnuts in a dry skillet over medium heat until fragrant, about 5-7 minutes. Stir frequently to prevent burning. Remove from heat and let them cool.1 cup Walnuts
- Peel and Seed the Peppers: Once the peppers have steamed, peel off the charred skins. It's okay if some bits of char remain, as they add flavor. Remove the stems and seeds from the peppers.
- Blend the Ingredients: In a food processor, combine the roasted red peppers, toasted walnuts, breadcrumbs, olive oil, lemon juice, garlic, cumin, paprika, cayenne pepper (if using), and salt. Pulse the mixture until smooth, scraping down the sides of the bowl as needed. If the mixture is too thick, add more olive oil or lemon juice to reach your desired consistency.½ cup Breadcrumbs, 3 tbsp Olive oil, 2 tbsp Lemon juice, 2 large Garlic cloves, 1 tsp Ground cumin, 1 tsp Paprika, ½ tsp Cayenne pepper, ½ tsp Sumac, 1 tbsp Pomegranate molasses, ½ tsp Sugar, ¼ tsp Salt, ½ tsp Black pepper powder, 3 tbsp Tomato Paste
- Adjust Seasoning: Taste the muhammara and adjust the seasoning as needed, adding more salt, lemon juice, or spices to taste.
- Serve: Transfer the muhammara to a serving bowl. Drizzle with olive oil and garnish with pomegranate molasses and chopped parsley, if desired.2 tbsp Chopped parsley
- Serve the muhammara with pita bread, crackers, or vegetable sticks.
Notes
Tips for Success
✅ Use freshly toasted walnuts for the best flavor.✅ Don’t skip the pomegranate molasses for authentic taste.
✅ Blend to your preferred texture (smooth or slightly chunky).
✅ Let it sit for 30 minutes before serving for flavors to meld.
✅ Store in the fridge for up to 5 days.
Nutrition
Tried this recipe?
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On the description I see a picture with tomato paste and all other ingredients in the recipe. Nowhere do I see the tomato paste though. ???
Hey Anne, sorry, there is 3 tbsp of tomato paste in this muhammara recipe.
We are currently in the Middle-Eastern food era, where we simply cannot get enough, so we were super excited to try this recipe. Soooo good, delicious spices, and interesting texture – loved it!
A beautiful dip with that warming cayenne pepper coming through! I had it as part of a mezze platter and it was a delight.
I never would have thought to combine red peppers and walnut but this was fantastic!!!
I made this last week and it was a real crowd pleaser I served with fresh veggies and everyone loved it
Gosh, there’s so many great flavors in this dip. Love the combo of roasted red peppers and walnuts. Nicely done!