If you’re on the hunt for a dip that’s bursting with flavor and easy to whip up, you’re in for a treat with this Muhammara (Roasted Red Pepper and Walnut Dip) Recipe. I absolutely love how this warm, smoky, sweet, and tangy dip comes together in just about 15 minutes—perfect for both last-minute snacks or a fancy mezze spread. Once I discovered this recipe, my family couldn’t get enough, and I think you’ll be just as hooked!
Why You’ll Love This Recipe
- Fast and Easy: You can whip this up in about 15 minutes—no complicated steps or rare ingredients.
- Rich in Flavor: The combination of roasted red peppers and toasted walnuts creates the perfect sweet, smoky, and nutty balance.
- Versatile: Use it as a dip, sandwich spread, or part of your mezze platter.
- Crowd-Pleaser: Every time I make this, friends and family go crazy for it—it’s a total flavor bomb.
Ingredients You’ll Need
All the ingredients in this Muhammara (Roasted Red Pepper and Walnut Dip) recipe complement each other beautifully—the roasted red peppers bring that vibrant, smoky sweetness, while the walnuts add depth and texture. I like to use good-quality pomegranate molasses to get that perfect tang, so don’t skimp on that if you can help it!
- Roasted red bell peppers: Jarred works great for convenience, but I sometimes roast fresh ones myself for an even fresher taste.
- Walnuts: Toasting them releases amazing aromas and intensifies flavor—never skip this step!
- Breadcrumbs: Panko is my go-to for extra crunch, but fine fresh breadcrumbs work perfectly too.
- Garlic: Just one fat clove adds that subtle kick without overpowering.
- Extra virgin olive oil: Use a good-quality one to drizzle on top and enhance richness.
- Pomegranate molasses: This ingredient gives the dip its signature tangy sweetness—totally worth hunting down if you haven’t tried it yet.
- Lemon juice: Freshly squeezed is key to brighten everything up.
- Aleppo pepper: Adds gentle heat and citrusy notes; if you don’t have it, mild chili powder works.
- Ground cumin: Just a hint for that warm earthiness.
- Kosher salt: Enhances all the flavors; adjust to your taste.
- Fresh mint leaves: I love the fresh herbal lift they provide when sprinkled in or on top.
- Pomegranate seeds: An optional pop of sweetness and color that’s just stunning.
Variations
I love making this recipe my own by tweaking the heat level or adding my favorite herbs. You can easily change it up to suit dietary needs or whatever you have in your kitchen that day—feel free to experiment!
- Spicy Kick: I sometimes add a pinch of cayenne or a few red pepper flakes if I’m craving more heat—gives the dip a fun punch without stealing the show.
- Nut-Free Version: If you’re allergic or avoiding nuts, try swapping walnuts for toasted sunflower seeds or pumpkin seeds—it changes the texture but keeps the nuttiness.
- Herb Swap: Instead of mint, flat-leaf parsley or even cilantro is great for a different herbal vibe.
- Smooth vs. Chunky: I usually leave mine slightly chunky, but if you want, blend longer for a silky, smooth texture.
How to Make Muhammara (Roasted Red Pepper and Walnut Dip) Recipe
Step 1: Prep the Peppers and Walnuts
Start by draining the roasted red peppers—if you’re using jarred, don’t rinse them as that can water down the dip. Pat them dry gently with a kitchen towel to get rid of excess moisture. Tear the peppers into bite-sized pieces with your hands; it helps keep some texture in the final dip. Meanwhile, set aside a couple of walnuts to chop finely for garnish later. Toast the rest of the walnuts in a dry pan over medium heat for about 3 minutes until fragrant, then add the breadcrumbs right after and toast them together for another 3 minutes. Keep an eye on the breadcrumbs—they can burn quickly, so stirring often is key!
Step 2: Blend the Base
Pop the toasted walnut and breadcrumb mixture into a food processor with the chopped garlic and pulse until it breaks down into fine crumbs. This step creates that lovely crunch and adds depth of flavor. Then, add the torn red peppers, olive oil, pomegranate molasses, lemon juice, Aleppo pepper, cumin, and salt. Pulse several times, scrapping down the sides if needed, until you get a mostly smooth texture with a little bit of chunkiness. This helps the dip have character and a rustic feel. If you prefer it entirely smooth, just blend longer until silky.
Step 3: Taste and Adjust
Give your dip a taste and tweak the seasoning if needed—you might want more pomegranate molasses for tang, extra lemon juice to brighten it up, or a pinch more salt to bring out the flavors. This step is where you really make the Muhammara your own.
Step 4: Garnish and Serve
Transfer the dip to a pretty serving plate and use the back of a spoon to create gentle waves on the surface. Drizzle some high-quality olive oil over the top, sprinkle with the reserved chopped walnuts, fresh mint, and a handful of pomegranate seeds for a beautiful pop of color and freshness. It looks gorgeous and tastes even better.
Pro Tips for Making Muhammara (Roasted Red Pepper and Walnut Dip) Recipe
- Choose Quality Roasted Peppers: Jarred roasted peppers save time, but I’ve found roasting your own adds unbeatable freshness and sweetness.
- Don’t Skip Toasting: Toast walnuts and breadcrumbs separately to unlock their full flavors and add crunch—this step really elevates the dip.
- Pulse, Don’t Overblend: Using pulses lets you control the texture carefully, keeping some chunkiness if you like a rustic dip.
- Adjust Sweetness and Tang: Tweak pomegranate molasses and lemon juice to your liking—they’re the flavorful heart of this recipe.
How to Serve Muhammara (Roasted Red Pepper and Walnut Dip) Recipe
Garnishes
I’m a big fan of simple yet elegant garnishes for Muhammara—those bright pomegranate seeds scattered on top give a beautiful jewel-like look and a juicy burst with each bite. Fresh mint leaves add herbal brightness and freshness. I also like a final drizzle of good-quality extra virgin olive oil to give it a silky finish and a bit of glossy charm.
Side Dishes
This dip pairs like a dream with warm pita bread, either toasted or fresh. I often serve it alongside other mezze like hummus, tzatziki, and olives. It’s also fantastic spread on sandwiches or wraps with grilled veggies and feta, or served alongside roasted meats and fresh salads for a vibrant Mediterranean-inspired meal.
Creative Ways to Present
For special occasions, I love serving Muhammara in individual small bowls laid out on a wooden board surrounded by colorful veggie crudités, warm pita triangles, and herb sprigs. Another fun idea is layering it in glass jars alternating with labneh or feta for a layered dip presentation that looks fancy but is super easy. Trust me, presentation makes this dip even more irresistible!
Make Ahead and Storage
Storing Leftovers
Leftovers of this Muhammara (Roasted Red Pepper and Walnut Dip) keep incredibly well when stored in an airtight container in the fridge for up to 5 days. Just give it a good stir before serving again. I find the flavors actually deepen after a day or two, making it even better!
Freezing
Freezing this dip is absolutely doable. I portion it into small airtight containers or freezer bags and it freezes beautifully for up to 3 months. When you’re ready to eat, thaw in the fridge overnight. The texture might be a bit softer, so just give it a good stir or even a quick whisk before serving.
Reheating
I usually serve Muhammara cold or at room temperature, so reheating isn’t necessary. But if you want it warm, gently heat it in a small saucepan over low heat, stirring constantly just until warmed through—avoid overheating or it can separate. You can also add a splash of olive oil while warming to help maintain creaminess.
FAQs
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Can I use fresh red peppers instead of jarred roasted peppers?
Absolutely! Roasting fresh red peppers at home adds extra fresh flavor and smokiness. Just roast them until the skins char and blister, then let them steam in a covered bowl to loosen the skins before peeling. This step takes a bit longer but results in wonderful taste.
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What is pomegranate molasses, and can I substitute it?
Pomegranate molasses is a tangy, sweet syrup made from reduced pomegranate juice, essential for the signature taste of Muhammara. If you don’t have it, a mix of pomegranate juice concentrate with a bit of lemon juice or a mix of balsamic vinegar and honey can work, but it won’t be quite the same authentic flavor.
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How spicy is Muhammara traditionally?
Usually, Muhammara has a mild to moderate heat level, thanks to Aleppo pepper which is more aromatic than hot. You can always adjust this by adding less or more pepper, or swapping it for milder or hotter chili varieties depending on your preference.
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Can Muhammara be made vegan and gluten-free?
Yes! This recipe is naturally vegan, and to make it gluten-free, simply substitute the breadcrumbs with gluten-free breadcrumbs or ground nuts. The flavor stays just as delicious!
Final Thoughts
Muhammara (Roasted Red Pepper and Walnut Dip) Recipe has become one of my go-to favorites whenever I want to impress guests or jazz up a simple snack. The colors, flavors, and textures all come together so effortlessly, and I love how versatile it is. If you make just one dip this week, let it be this one—I promise, it’ll steal the show at your table and you’ll keep coming back for more!
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Muhammara (Roasted Red Pepper and Walnut Dip) Recipe
- Prep Time: 9 minutes
- Cook Time: 6 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Dip
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Muhammara is a flavorful Middle Eastern roasted red pepper dip made with walnuts, breadcrumbs, garlic, and pomegranate molasses. This dip offers a delightful combination of sweet, smoky, and tangy flavors with a rich, nutty texture. Perfect as a dip for warm pita, a spread for sandwiches, or a vibrant addition to mezze platters, Muhammara comes together quickly and easily in just 15 minutes.
Ingredients
Peppers
- 1 (16-ounce/450g) jar roasted red bell peppers (OR 3 medium/large red bell peppers)
Walnuts and Breadcrumbs
- 1 cup (112g) walnuts
- ½ cup (40g) panko breadcrumbs, fresh breadcrumbs, or fine breadcrumbs
Flavorings
- 1 fat clove garlic, chopped (or 2 regular sized cloves)
- 3 tablespoons extra virgin olive oil (more for drizzling)
- 2 tablespoons pure pomegranate molasses
- ½ tablespoon freshly squeezed lemon juice
- 1 to 2 teaspoons Aleppo pepper (1 tsp for mild heat)
- ½ teaspoon ground cumin (more to taste)
- 1 teaspoon Diamond Crystal kosher salt (or heaping ½ tsp sea salt)
Garnish
- 1 small handful fresh mint leaves, chopped or torn (or flat-leaf parsley)
- 1 small handful pomegranate seeds
- Reserved 1 or 2 walnuts, finely chopped
Instructions
- Prepare the Peppers: Drain the jarred roasted red peppers without rinsing to avoid watering down the dip. Pat dry with a clean towel to remove excess moisture, then tear into pieces by hand. If using fresh bell peppers, roast, peel, and prepare according to Note 1.
- Toast Walnuts and Breadcrumbs: Set aside 1 or 2 walnuts for garnish and chop finely. Heat a large frying pan over medium heat, add the walnuts, and toast for 3 minutes until fragrant, stirring occasionally. Add breadcrumbs to the pan and toast for an additional 3 minutes, stirring frequently until golden brown and aromatic. Remove from heat immediately to prevent burning.
- Combine Mix in Food Processor: Place the toasted walnut-breadcrumb mixture and chopped garlic in a food processor. Blend until finely ground into crumbs.
- Add Remaining Ingredients and Blend: Add the roasted red peppers, olive oil, pomegranate molasses, lemon juice, Aleppo pepper, cumin, and salt to the processor. Pulse repeatedly until the dip reaches a mostly smooth but slightly chunky texture. For a completely smooth dip, use the blend function until smooth. Taste and adjust seasoning by adding more pomegranate molasses, lemon juice, or salt if desired.
- Serve and Garnish: Transfer the Muhammara to a serving plate. Create waves in the dip with the back of a spoon, drizzle with extra virgin olive oil, and garnish with the reserved chopped walnuts, fresh mint leaves or parsley, and pomegranate seeds. Serve with warm pita bread, as part of a mezze platter, or as a flavorful spread.
Notes
- Muhammara is a quick and flavorful dip that combines sweet, smoky, and tangy notes with rich walnut nuttiness, ready in about 15 minutes.
- If using fresh red bell peppers, roast them under a broiler, on a grill, or over an open flame until charred on all sides. Place in a bowl covered with plastic wrap to steam for 10 minutes, then peel off skins, remove seeds and stems before using.
- Pomegranate molasses adds distinctive tangy sweetness; if unavailable, a mixture of pomegranate juice reduction or a substitute like balsamic vinegar and a touch of sugar may be used, but authentic pomegranate molasses is best.
- Aleppo pepper provides mild heat and fruity flavor; substitute mildly spicy chili flakes if unavailable.
- This dip pairs wonderfully with warm pita, raw vegetables, or as a condiment for grilled meats and grain bowls.
Nutrition
- Serving Size: 1 serving
- Calories: 189 kcal
- Sugar: 4.2 g
- Sodium: 354.2 mg
- Fat: 14.7 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 12.56 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1.1 g
- Protein: 2.8 g
- Cholesterol: 0 mg
