Smoky, savory and aromatic, Muhammara is a delicious Middle Eastern red pepper and walnut dip that is flavored with tangy pomegranate molasses, bright lemon and warm spices. This savory dip is the perfect addition to serve alongside grilled meats or simple pita and will surely become your favorite mezze to add to the party!
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About the Recipe
Muhammara is a gorgeous savory red pepper and walnut dip with bold spices of tangy pomegranate molasses and warm spices of cumin and smoked paprika. The base of the Turkish red pepper dip, comes from the breadcrumbs and walnuts, which gives the dip a fabulous textural contrast. For another wonderful dip, try my Bread Dipping Oil with Fresh Herbs.
Even though I grew up on many Turkish flavors, muhammara wasn't introduced to me until we went to Istanbul a few years ago. One of our first meals we had in Turkey was a platter of mezzes that included spinach and feta borek and this flavorful pepper and walnut dip. What a fabulous combination of flavors and I couldn't wait to recreate this at home!
📋 Ingredients
- Red Bell Peppers: This Mediterranean dip includes roasted red bell peppers, which you can do yourself or make it even easier and purchase jarred roasted bell peppers.
- Bread Crumbs: Panko breadcrumbs is my usual go to, as I find them not as heavy as traditional Italian style breadcrumbs.
- Walnuts: Look for shelled walnuts, either whole or pieces.
- Garlic: For a sharper flavor, use 1-2 cloves of fresh garlic or opt for sweet roasted garlic like in this muhammara recipe.
- Lemon: Both lemon zest and juice bring a bright layer of flavor to the savory dip. Save some fresh lemon zest as garnish as well.
- Pomegranate Molasses: Used in Mediterranean cuisine, pomegranate molasses is reduced pomegranate juice that is thick like molasses and has a tart flavor. I often use pomegranate molasses on roasted carrots and drizzled on top of halloumi fries! The combination of the tart pomegranate molasses works really well with the sweet roasted red peppers.
- Spices: Smoked paprika gives the savory dip a subtle smokiness, however if you prefer a sweeter flavor, use sweet paprika. Aleppo pepper is a Syrian chili pepper that is milder and sweeter than traditional red pepper flakes that we're used to in North America. And cumin is gives the Mediterranean dip a gorgeous earthy depth of flavor.
- Olive Oil: Like most Mediterranean recipes, a good extra virgin olive oil often makes an appearance. Look for a flavorful extra virgin olive oil and save half of the marinade for pouring on afterwards.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Instead of roasting bell peppers, use jarred roasted bell peppers to make the muhammara recipe even easier.
- If Aleppo pepper isn't available, add a small pinch of red pepper flakes or omit all together for no added heat.
- To make muhammara gluten free, use gluten free breadcrumbs.
⏲️ Instructions
Step 1. Roast the bell peppers and garlic cloves in the oven at 400 degrees Fahrenheit for 35-40 minutes until vegetables are charred and tender.
Step 2. Remove the peppers from the oven and cover with a sheet of plastic wrap to steam for 10 minutes. Then peel off the thick charred layer of the peppers and garlic and discard the peppers seeds.
Step 3. To a food processor, add the roasted peppers and garlic, walnuts, pomegranate molasses, breadcrumbs, lemon zest and juice, spices and olive oil.
Step 4. Blend the muhammara until smooth but there is still some texture. Taste for seasoning and adjust as needed.
📍 Recipe Tips
- After roasting the peppers, place a sheet of plastic wrap over the top and let the peppers steam for a few minutes. This will make removing the charred peel easier.
- Store the muhammara in an airtight container in the fridge for up to 5 days.
Recipe FAQs
Muhammara can be made gluten free if you use gluten free breadcrumbs or omit them altogether and add additional walnuts.
Yes, you can make muhammara ahead of time up to 3 days in advance. when ready to serve, garnish with lemon zest, herbs and olive oil.
Serving Suggestions
Serve muhammara on a Mediterranean mezze platter or on top of a falafel bowl with warm pita bread.
More Mediterranean Mezze to Try
Turkish Red Pepper and Walnut Dip (Muhammara)
LittleFerraroKitchen.com
Equipment
Ingredients
- 2 large red bell peppers
- ½ cup bread crumbs
- ½ cup chopped walnuts
- ¼ cup olive oil + more if needed
- 4 garlic cloves leave the peels on
- ½ lemon zest and 2 teaspoons of lemon juice
- 1 tablespoon pomegranate molasses
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon Aleppo pepper
- ½ teaspoon Kosher salt
Garnish
- Pomegranate seeds
- lemon zest
- Fresh parsley or cilantro chopped
- Drizzle of olive oil
Instructions
- Preheat the oven to 400 degrees Fahrenheit and plac ethe bell peppers and garlic cloves onto a baking sheet. Roast the vegetables for 35-40 minutes, until the outside is lightly charred and peppers are soft.
- Once ready, remove them from the oven and place a sheet of plastic wrao over the top and let the peppers steam for 5-10 minutes. Once the peppers are cool enough to handle, remove the charred peel and seeds. Remove the peels from the garlic cloves and discard.
- To a food processor or blender, add the roasted bell peppers and roasted garlic cloves along with the walnuts, breadcrumbs, lemon zest and juice, pomegranate molasses, olive oil and spices.
- Blend the red pepper mixture until there are no large peices left and everything is blended evently. If the muhammara is too thick, add a few more tablespoons of olive oil until desired consistency. Once done, taste for seasoning and adjust as needed,
- To serve, spoon the muhammara into a shallow bowl and garnish with pomegranate seeds, additional lemon zest, chopped parsley and an extra drizzle of olive oil.
Notes
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- After roasting the peppers, place a sheet of plastic wrap over the top and let the peppers steam for a few minutes. This will make removing the charred peel easier.
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- Store the muhammara in an airtight container in the fridge for up to 5 days.
- A printable list of Mediterranean Spices for your Pantry.
John Switzer says
No description of what to do with the walnuts -roast them? when do I add them?
Samantha Ferraro says
Hi John! Apologies for the typo, that was a human error and has been updated. The walnuts are added to the food processor along with the other ingredients and blended together. I don't roast the walnuts, but you could toast in a dry pan for a few minutes. Happy cooking and thanks for catching that!
Samantha Ferraro says
Hi Luisa! Sorry the recipe didn't work out, I will retest ASAP to make sure measurements are up to date. Happy to help trouble shoot, if you'd like! My initial thought is to decrease the breadcrumbs and/or increase roasted peppers.
Pretta J. says
So delicious. With a nice bowl of jasmine or basmati rice.... Yum!
Liz @ Floating Kitchen says
This looks soooo good! I'm totally craving all kinds of mediterranean food right now. And I totally love the color too!