If you’ve never tried Muhammara, you’re in for a real treat! This Muhammara Recipe brings together the rich, smoky flavors of roasted red peppers, the nutty crunch of walnuts, and the bright tang of pomegranate molasses into a creamy, vibrant dip that’s perfect for just about any occasion. Whether you’re serving it as an appetizer with warm pita bread, spreading it on sandwiches, or adding a flavorful punch to your mezze platter, Muhammara is sure to become a staple in your kitchen.
I first discovered Muhammara during a trip to the Middle East, and ever since, I’ve been obsessed with recreating its unique flavor at home. What makes this recipe so special is how easy it is to make from scratch—no fancy equipment needed, just a food processor and a handful of fresh ingredients. Plus, it keeps well, making it great for meal prep or entertaining guests.
Why You’ll Love This Muhammara Recipe
- Bursting with flavor — smoky, sweet, tangy, and a little spicy all at once.
- Simple to make — just toss everything in a food processor and blend.
- Versatile — perfect as a dip, spread, or sauce.
- Healthy and nutritious — packed with veggies and heart-healthy walnuts.
- Make-ahead friendly — flavors deepen after resting in the fridge.
- Great for sharing — ideal for parties, picnics, or family meals.
- Naturally gluten-free and vegan — a crowd-pleaser for various dietary needs.
Ingredients for This Muhammara Recipe
You’ll need just a handful of fresh, pantry-friendly ingredients:
- Roasted red peppers — fresh or jarred, they bring the smoky sweetness.
- Walnuts — toasted to enhance their nutty flavor.
- Breadcrumbs — traditionally made from Arabic bread, but regular breadcrumbs work fine.
- Garlic — adds pungent depth.
- Pomegranate molasses — the secret ingredient for tang and sweetness.
- Olive oil — for creaminess and richness.
- Lemon juice — adds brightness.
- Ground cumin — earthy warmth.
- Red pepper flakes or Aleppo pepper — for a mild kick.
- Salt and pepper — to taste.
(Exact measurements are included in the recipe card below.)
How to Make Muhammara – Step-by-Step
1. Prepare the walnuts.
Toast the walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Let them cool slightly.
2. Combine ingredients.
In a food processor, add roasted red peppers, toasted walnuts, breadcrumbs, garlic, pomegranate molasses, olive oil, lemon juice, cumin, red pepper flakes, salt, and pepper.
3. Blend until smooth.
Pulse the mixture until it reaches a creamy, slightly chunky consistency. Stop occasionally to scrape down the sides to ensure everything is well combined.
4. Taste and adjust.
Give your Muhammara a taste and adjust seasoning—add more lemon juice for tang, pomegranate molasses for sweetness, or red pepper flakes for heat.
5. Serve or store.
Transfer to a serving bowl, drizzle with a little olive oil on top, and garnish with extra walnuts or fresh parsley if you like. Refrigerate any leftovers in an airtight container for up to a week.
Helpful Tips for Muhammara
- Roast your own peppers if you have time—they add a beautiful smoky depth. Simply char whole red peppers over an open flame or under the broiler until skin is blackened, then peel and seed.
- Use fresh pomegranate molasses for the best flavor. It can be found at Middle Eastern grocery stores or online.
- If you don’t have breadcrumbs, crushed crackers or ground nuts can work as a substitute.
- Serve Muhammara chilled or at room temperature—both taste fantastic.
- Pair with warm pita bread, fresh veggies, grilled meats, or as a sandwich spread.
FAQs About Muhammara Recipe
Is Muhammara spicy?
Muhammara has a mild heat that comes from red pepper flakes or Aleppo pepper, but it’s generally very approachable and can be adjusted to your preferred spice level.
Can I use raw walnuts?
Yes, but toasting walnuts really brings out their flavor and makes the dip richer.
How long does Muhammara keep?
Stored in an airtight container in the fridge, Muhammara lasts up to 7 days.
Can I freeze Muhammara?
You can freeze it, but the texture might change slightly after thawing. It’s best enjoyed fresh or refrigerated.
What can I substitute for pomegranate molasses?
If you don’t have pomegranate molasses, a mix of honey and lemon juice or a bit of balsamic vinegar can provide a similar sweet-tart balance, though it won’t be quite the same.
This Muhammara Recipe is one of those gems that adds so much flavor and character to any meal. It’s easy to make, vibrant, and full of complex tastes that surprise and delight every time. Try it out and let me know how you like to enjoy it—whether it’s as a dip at your next party or a spread in your lunchbox!
Muhammara Recipe
Ingredients
- 2 large roasted red peppers jarred or homemade
- 1 cup walnuts toasted
- 2 tablespoons pomegranate molasses
- 1 tablespoon olive oil plus extra for drizzling
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper adjust to taste
- 1 clove garlic minced
- 1 teaspoon lemon juice
- Salt to taste
Instructions
- Toast the walnuts: Toast walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant, stirring frequently to avoid burning. Let cool.
- Blend ingredients: In a food processor, combine the roasted red peppers, toasted walnuts, pomegranate molasses, olive oil, cumin, smoked paprika, cayenne, garlic, lemon juice, and salt. Blend until smooth but still slightly textured.
- Adjust seasoning: Taste and adjust salt, lemon juice, or cayenne as needed.
- Serve: Transfer to a bowl, drizzle with a little olive oil, and serve with pita bread, fresh veggies, or as part of a mezze platter.
Notes
- For a smoother texture, blend longer.
- Pomegranate molasses adds signature sweetness and tang; substitute with a mix of honey and lemon juice if unavailable.
- Store leftovers in an airtight container in the fridge for up to 5 days.
