Name: Muhammara Recipe
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 6 servings
Ingredients: 3 roasted red bell peppers (seeded, cored and peeled (or 1 and 1/2 cups jarred roasted peppers)); 1/2 cup toasted walnuts (coarsely chopped); 1/4 cup breadcrumbs; 1 clove of garlic (minced); 1 tablespoon lemon juice; 2 teaspoons pomegranate molasses; 1 teaspoon cumin; 1/2 teaspoon red pepper flakes (optional); 1/4 cup olive oil; salt and pepper to taste; Optional garnishes: Olive oil, chopped walnuts, chopped parsley

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This muhammara recipe is a creamy roasted red pepper and walnut dip that’s full of flavor. Serve it with pita chips or vegetables for an easy yet unexpected make-ahead appetizer.

I’m always looking for new dip ideas to serve at parties – some recent hits have been dill pickle dip, crab dip, and this Middle Eastern red pepper dip. It always gets rave reviews!

When I’m entertaining, I’m always looking for snack options that I can make in advance. This muhammara dip is the perfect solution, as it can be made up to 3 days in advance and is a super unique offering. Once you try it, you won’t be able to stop eating it!

What is muhammara?

Muhammara is a Middle Eastern dip made with roasted peppers, breadcrumbs, olive oil, spices and walnuts, and let me tell you, it’s TOTALLY delicious! Think along the lines of hummus, but much creamier and with roasted peppers instead of chickpeas.

How do you make muhammara?

This muhammara recipe is super simple to make – all you do is throw everything in the food processor, blend and serve! If you don’t have a food processor, a blender will also work just fine.

How do you roast bell peppers?

You can roast your own bell peppers or use the jarred kind. If you want to roast your own, simply halve, seed and core 3 peppers, place them on a baking sheet lined with foil and broil for about 10-15 minutes or until the skins have blackened. After they come out of the oven, cover the top of the pan with foil for another 5-10 minutes, then peel the skins off and you’re ready to go!

Tips for muhammara

Most of the ingredients in this dip are pretty basic except for one: the pomegranate molasses. Pomegranate molasses can be found in the ethnic aisle of grocery stores, and it’s a traditional addition to this dip. But to be honest, I’ve omitted the pomegranate molasses before and it’s just as delicious without it, so if you can’t find it, just omit it!
I’ve made this dip both with store bought roasted peppers and homemade roasted peppers, and it’s great either way. So if you don’t have time to roast your own peppers, don’t worry about it.
You can serve this dip with pita chips, flatbread, fresh vegetables, crackers, there are so many different options. Muhammara is also great as a sandwich spread, drizzled over pasta or served on a salad.

How do you make pita chips?

My favorite way to serve this dip is with homemade pita chips. To make pita chips, preheat your oven to 400 degrees F, and coat a sheet pan with cooking spray. Cut 4 pita rounds into 8 wedges each, then lay the wedges in a single layer on the pan. Brush the pita wedges with 1/3 cup olive oil and sprinkle on any seasonings you like (I used everything bagel seasoning here). Bake for 10-12 minutes or until browned and crispy.

Once you try this dip, you’ll find yourself making it on a regular basis! It’s great to have on hand for a quick snack, and it’s on the healthier side too which is always a bonus! Who needs hummus when you can have muhammara instead?

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