Muhammara

Like its cousins hummus and baba ganoush, muhammara is a Middle Eastern dip and bread spread with ancient roots. Although the dip recipe is originally from Syria, it’s popular in several countries throughout the region. The ingredient list is manageable, yet the flavors are complex in this condiment, balancing tangy, sweet, pungent and spicy.

Take a bowl of the red pepper and walnut spread to spice up an appetizer table at a party or gathering, serve it when you’re offering other Middle Eastern dishes or keep it in the fridge to add to weekday lunches. Bonus: The muhammara dip recipe is vegan.

What is muhammara?

Muhammara is a dip made with roasted red peppers, nuts, bread crumbs and several spices. It gets its name from the Arabic word that means “reddened” because of its hue.

Traditional muhammara recipes have some things in common with a Spanish dip called romesco sauce (as you’ll find in our fried burrata recipe). However, romesco calls for tomatoes and paprika, as well as almonds instead of walnuts. Muhammara is spiked with pomegranate molasses—a sweet and tangy syrup—while romesco is seasoned with sherry vinegar.

Muhammara Ingredients

JOSH RINK FOR TASTE OF HOME

• Roasted red peppers: These are the dip’s main ingredient and can be store-bought or homemade. If you choose store-bought, see if you can find peppers packed in olive oil, as they’ll have the richest flavor. You can use the remaining canned olive oil in the dip or save it to include in other recipes.
• Garlic: Garlic’s sharp pungency balances the sweetness from the peppers and pomegranate molasses. Pick cloves that are as big as you like!
• Walnuts: While you can’t see the walnuts in this blended muhammara recipe, they’re a crucial component. The fat from the nuts helps make the dip seem creamy, even though it doesn’t contain any dairy products and is considered vegan (and is therefore also a vegetarian dip too).
• Bread crumbs: If you pick up bread crumbs at the grocery store, avoid the seasoned cans, as the herbs and flavorings won’t mesh with this recipe’s flavor profile.
• Extra virgin olive oil: The decision to use olive oil or extra virgin olive oil comes down to flavor, cost and health benefits. In the case of muhammara, which is uncooked, using flavorful extra virgin olive oil makes good sense.
• Pomegranate molasses: Made from pomegranate juice reduced until it becomes viscous, this rich syrup is tangy with a hint of sweetness. Good substitutes for pomegranate molasses include reduced cranberry juice, date syrup mixed with some lemon juice, or balsamic vinegar.
• Cumin: Of all the spices in the cupboard, cumin may be the earthiest. If you happen to have whole cumin seeds rather than ground cumin, you can toast them in a little olive oil before adding them to the dip.
• Aleppo pepper or cayenne: Aleppo is a slightly fruity pepper beloved for its mellow heat and complex flavor. A 50-50 blend of paprika and cayenne can be used as a substitute, although the flavor will be different. Another good option is urfa biber, which is made from Turkish chile peppers that have a touch of smoky flavor.
• Fresh herbs: A scatter of minced fresh mint or flat-leaf parsley really makes a muhammara recipe pop. Bright green looks pretty against the red too.
• Pita chips for serving: The crunch of pita chips is a wonderful thing. Luckily, muhammara is a dip that pairs well with pita chips.

Directions

Step 1: Combine the ingredients in a blender and process

Place the roasted red peppers, garlic, walnuts, bread crumbs, olive oil, pomegranate molasses, cumin and Aleppo pepper in a blender or food processor. Cover and process until blended.

Step 2: Garnish and serve

Garnish with mint, parsley or both, if desired. Serve with pita chips.

JOSH RINK FOR TASTE OF HOME

How to Serve Muhammara

Transfer the recipe for muhammara to a pretty dish surrounded by pita chips or pieces of homemade whole wheat pita bread cut into wedges, plus fresh veggies for dipping. If you want to expand the dipping options, our best hummus and baba ganoush are perfect additions. With the fresh herbs, you can garnish the dip with a drizzle of olive oil and another drizzle of pomegranate molasses.

How to Store Muhammara

Scoop extra muhammara into a glass food storage container with a tight-fitting top or a glass jar with a screw-top lid. To keep the dip as fresh as possible, smooth the top and pour on a thin layer of olive oil.

How long does muhammara last?

For best results, use your recipe for muhammara within four days.

Muhammara Tips

JOSH RINK FOR TASTE OF HOME

How do you roast your own peppers for muhammara?

Roasted red bell peppers are the classic ones to use in a muhammara dip recipe. Orange and yellow bell peppers will give you a similar flavor, but the color of the dip won’t be as bright. Don’t use green peppers because they don’t have the sweetness you’re looking for.

If you want to be able to walk away while cooking the peppers, roast them on a sheet pan in a preheated 500°F oven for 20 minutes, turning them occasionally with tongs. If you’re more concerned with haste, place the oven rack 4 inches from the top element, preheat the broiler and cook them for just five minutes, turning regularly. Either way, you’ll want to see the skin on all sides of the peppers blackening and peeling. Let the peppers sit for a few minutes after cooking.

How else can you use muhammara?

The super flavorful spread is a wonderful addition to sandwiches and wraps and pairs particularly well with chicken and lamb. Use up pita bread by spreading muhammara onto Greek beef pitas or lamb pitas with yogurt sauce. Otherwise, use it in place of the tomato sauce on eggplant flatbread pizzas or slather it on baked tofu.