Are you looking for a dip with all sorts of savory, sweet, slightly smoky, and just enough spicy flavors? Then look no further! Muhammara is a delicious Middle Eastern dip made primarily from a red pepper paste, walnuts, and tomato mixture and becomes a subtly sweet and tangy mix.
Make this delicious and authentic muhammara dip to impress your family and friends when gathering for a BBQ.
A Delicious Addition to Any Meal
Get Known to Muhammara
Muhammara (also spelled mhammara or muhamara) is a creamy delicious dip that originated in Aleppo, Syria, where it has been a staple dish for centuries.
The name muhammara is derived from the Arabic word ahmar, which means “red,” referring to the vibrant color of the roasted red peppers used in the dip.
Over time, muhammara has become a beloved dip throughout the Middle East and beyond, with many variations, adaptations, and serving to suit different tastes and preferences.
Serving Suggestions
Muhammara is a versatile and popular dip in the Middle East that can be enjoyed on its own or in many other tasty ways.
Traditionally, it is served on a large plate alongside warm pita bread for dipping. You will be able to wipe that bowl clean!
Creamy and smooth muhammara dip is perfect next to kebabs, like Juicy Chicken Kofta Kebabs, Tender Grilled Steak Kebabs, and Juicy Middle Eastern Kebabs.
It is also a great spread for sandwiches and wraps. Spread it on a grilled cheese sandwich, like Chicken Gyros with Tzatziki Sauce, Tender Middle Eastern Style Beef Shawarma, and Authentic Middle Eastern Chicken Shawarma.
Roasted red pepper dip is also delicious with raw vegetables, such as carrots, cucumbers, and celery.
Muhammara can be used as a chilly condiment for grilled meats, fish, and vegetables. You will love the combination of flavors!
Dig and Enjoy
Popular Muhammara Variations
Muhammara is a versatile Middle Eastern dip that you can adapt to suit a variety of tastes and preferences.
Spicy Muhammara: For a spicier version of muhammara, add more Aleppo pepper, chili flakes, or red pepper flakes to the dip.
Nut-free Muhammara: Substitute the walnuts with roasted sunflower seeds or hemp seeds for a nut-free version of muhammara. However, the taste will change a little bit from nutty muhammara.
Tips and Tricks
Use high-quality walnuts, and make sure they are not rancid or stale.
If you don’t have pomegranate molasses, substitute it with a mixture of fresh lemon juice and honey.
Elevate the flavor of the roasted red pepper spread by toasting the walnuts for a few minutes beforehand in a pan.
To get a smooth and creamy texture, it’s best to use a food processor to blend the ingredients. You can also use a blender, but be sure to blend in small batches.
Muhammara tastes better if you let it rest for a few hours or overnight in the fridge. This will allow the flavors to meld together and develop a deeper taste.
What a Brilliant Red Dip
Frequently Asked Questions
You can use jarred roasted red peppers, or use about 1 cup mild pepper paste.
Add a tablespoon of breadcrumbs to help bring the muhammara dip to the desired consistency.
Allow the muhammara dip to cool at the counter, then store it in an airtight container for about 3-4 days in the fridge.
Absolutely! Transfer it to an airtight container and freeze it for up to one month. When you’re ready to serve, let the muhammara spread to thaw in the refrigerator, then mix it well again and enjoy.
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Ingredients
To make muhammara dip, you will need the following ingredients:
Bell peppers: The main ingredient to make muhammara dip is bell peppers. You need to roast your red peppers to give the dip a smoky flavor and a soft texture.
Walnuts: The other key ingredient for this roasted red pepper dip is finely chopped walnuts. They provide a nice nutty flavor to muhammara.
Aleppo pepper: For the spicy flavorful kick, add a little bit of Aleppo pepper. Adjust its use according to your heat preferences.
Onion: For savory Middle Eastern bites, I add yellow onion when making the dip. You can use garlic instead.
Tomato paste: It gives Muhammara a rich red color and a depth of flavor.
Bread crumbs: It is from French breadsticks, aka the Arabic breadcrumbs. If not available, substitute it with plain breadcrumbs. It gives consistency and thickens the dip.
Pomegranate molasses: It gives a perfect balance of sweetness and tang and an authentic flavor to muhammara.
Olive oil: For the best results, use high-quality extra-virgin olive oil, since it helps the ingredients to blend well together.
Spices: Add ground cumin, ground cinnamon, sugar, and salt.
Steps to Prep
Start by cutting your peppers in half, and remove the stem and seeds.
Then, place peppers cut side down on a baking sheet lined with parchment paper and drizzle them with 2 tablespoons of olive oil.
Now, cover peppers and roast them at 450 for 30-35 minutes until charred.
Next, remove peppers from the oven and place them into a plate and immediately cover them with plastic wrap to let them sweat for 30 minutes.
Once ready, peel off the skin and discard. Add the peeled roasted peppers, onion, walnuts, tomato paste, and red pepper paste into a food processor.
After that, add the breadcrumbs, olive oil, spices, and pomegranate molasses. Pulse until everything is finely chopped.
Finally, serve with a little bit of olive oil and walnuts.
Burst with Middle Eastern Flavors
Delicious Recipes You Have to Try:
Authentic Palestinian Musakhan Recipe
Vodka Pasta Recipe Without Vodka
Butter Chicken Paratha Quesadilla
Bukhari Rice and Chicken (Ruz Bukhari)
Middle Eastern Kufta Bil Tahiniye
Macarona Bil Bechamel (Bechamel Pasta Bake)
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Muhammara Recipe
Ingredients
- 4 bell peppers
- 1 cup tomato paste
- ½ small yellow onion
- ½ cup walnuts finely chopped
- ¾ teaspoon Aleppo pepper
- ½ cup bread crumbs
- 2 tablespoons + ½ teaspoon pomegranate molasses
- 3 tablespoons olive oil
- ¼ teaspoon cumin
- ½ teaspoon cinnamon
- 2 teaspoons sugar
- ¾ teaspoon salt
Instructions
- Cut your peppers in half, and remove the stem and seeds.
- Place peppers cut side down on a baking sheet lined with parchment paper and drizzle them with 2 tablespoons of olive oil.
- Cover peppers and roast them at 450℉ for 30-35 minutes until charred.
- Remove peppers from the oven and place them into a plate and immediately cover them with plastic wrap to let them sweat for 30 minutes.
- Peel off the skin and discard. Add the peeled roasted peppers, onion, walnuts, tomato paste, and red pepper paste into a food processor.
- Add the breadcrumbs, olive oil, spices, and pomegranate molasses. Pulse until everything is finely chopped.
- Serve with a little bit of olive oil and walnuts.
Notes
- Use high-quality walnuts, and make sure they are not rancid or stale.
- If you don’t have pomegranate molasses, substitute it with a mixture of fresh lemon juice and honey.
- Elevate the flavor of the roasted red pepper spread by toasting the walnuts for a few minutes beforehand in a pan.
- Muhammara tastes better if you let it rest for a few hours or overnight in the fridge. This will allow the flavors to meld together and develop a deeper taste.
This recipe is delicious…. It was easy to make with the step by step instructions that you have provided. I love the tip section…. I loved the Pomegranate molasses with it. It gives it a delicious kick… thank you so much for sharing your delicious authentic recipes ..
Oh gosh! Where do I begin? First of all, I love Mohammara so much that it beats first place instead of hummus which I enjoy also. This simple yet delicious dip will make a great crowd pleaser. It’s super easy to make and deliciously heavenly good.