This Muhammara Dip (Red Pepper Walnut Dip) combines roasted red peppers, walnuts, and pomegranate molasses into a delectable treat, perfect for easy, on-hand snacking!
I love a good pantry recipe. There’s something so satisfying about creating a dish entirely from what you have on hand—it makes you feel like you’re on a competitive cooking show.
I adapted this Muhammara dip recipe from this Egyptian cookbook, and it’s so satisfying to whip up something delicious without a trip to the grocery store. I actually wrote about this delicious dip in a post where I shared my Fattoush Salad recipe—another favorite!
As someone fascinated by Egyptian culture, I’m always eager to try recipes with Egyptian origins. This Muhammara dip checks all the boxes for flavor, convenience, and cultural appeal.
Table of Contents
What is Muhammara?
Muhammara is a flavorful and slightly spicy Middle Eastern dip or spread that originates from the Syrian city of Aleppo. The name “Muhammara” is derived from the Arabic word “ahmar” for “reddened,” which refers to its vibrant red color.
This dip is a popular dish throughout the Levant and is enjoyed in various countries across the Middle East. It can be served as part of a mezze platter alongside other dips like hummus and baba ghanoush.
Reasons to Love This Dip
- This Muhammara Dip recipe is so versatile—you can use it as a dip, spread, or even a sauce.
- Muhammara Dip is one of those recipes that’s super easy to whip up with ingredients you can have on hand in your pantry.
- It’s great to have a dip like Muhammara that’s totally plant-based, making it perfect for both vegans and vegetarians.
Recipe Ingredients
- Roasted Red Peppers: These give the dip that smoky, sweet flavor and smooth texture.
- Walnut Pieces: Walnuts bring a rich, nutty taste and a bit of crunch.
- Pomegranate Molasses: This is what gives the dip its tangy, sweet-tart flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Herbs and Spice Enhancement: A pinch of ground cumin adds warmth, while sumac provides a tangy, lemony flavor. A sprinkle of smoked paprika enhances the smoky flavor of the roasted red peppers. Fresh herbs like parsley or mint can brighten up the dip, adding a fresh, aromatic note.
How to Make Muhammara Dip
Step #1: Add the drained red peppers, bread crumbs, walnuts, garlic, and pomegranate molasses into the bowl of a small food processor. Pulse a few times, then slowly drizzle in the olive oil while continuing to pulse the machine.
Step #2: Once the mixture is smooth to your liking, taste and add salt as needed. Serve at room temperature with pita bread for dipping.
Expert Tips
- Roast Your Own Peppers: For the best flavor, consider roasting your own red peppers instead of using jarred ones. Simply char the peppers over an open flame or in the oven, peel off the skins, and use them in the dip. The freshly roasted peppers will add a richer, smokier taste to your Muhammara.
- Toast the Walnuts: For an extra depth of flavor, lightly toast the walnuts before adding them to the food processor. This enhances their nuttiness and brings out a richer flavor.
FAQs
Enjoy it with warm pita bread, pita wraps, crackers, or fresh veggies like cucumbers, carrots, or radishes. It’s also perfect on a mezze platter alongside other dips, fresh veggies, pita, and snacks like olives, cheese, or roasted nuts for a flavorful and shareable treat.
To add more heat, try incorporating a pinch of red pepper flakes, cayenne pepper, or Aleppo pepper into the Muhammara Dip. Start with a small amount and adjust to your taste for the perfect level of spice.
Here are a few options:
Homemade Pomegranate Molasses Substitute
Mix pomegranate juice (3 parts) with lemon juice (1 part) and honey or sugar (1 part), then simmer until it thickens slightly.
Balsamic Vinegar + Honey (or Maple Syrup)
Use 2 tablespoons balsamic vinegar mixed with 2 teaspoons honey or maple syrup to mimic the tangy-sweet flavor.
Lemon Juice + Honey
Mix 2 tablespoons lemon juice with 2 teaspoons honey for a sweet-tart balance.
Cranberry Juice Reduction
Reduce ½ cup of cranberry juice by simmering it down to a syrup-like consistency.
Storage Info
Store Roasted Red Pepper Dip leftover in an airtight container in the fridge, where it will stay fresh for up to 5 days. You can freeze it for up to 3 months, but the texture may change slightly upon thawing.
It’s best served at room temperature, so reheating isn’t really necessary. But if you like it a little warm, heat it for 10-15 seconds, stirring well before serving.
More Delicious Dip You’ll Love
Muhammara Dip Recipe (Red Pepper Walnut Dip)
RECOMMENDED PRODUCTS
Ingredients
- 12- ounce jar roasted red peppers - drained
- 1/2 cup fresh bread crumbs
- 2/3 cup walnut pieces
- 2 cloves garlic - peeled
- 3 tbsp pomegranate molasses
- 1/4 cup extra virgin olive oil
- Salt
Instructions
- Add the drained red peppers, bread crumbs, walnuts, garlic, and pomegranate molasses into the bowl of a small food processor. Pulse a few times, then slowly drizzle in the olive oil while continuing to pulse the machine.*
- Once the mixture is smooth to your liking, taste and add salt as needed. Serve at room temperature with pita bread for dipping.
NOTES
Nutrition
This was my first time making something like this and I was surprised how much I liked it.
Looking forward to trying this and having another recipe to use pomegranate molasses with. I love this ingredient! Do the breadcrumbs have to be fresh? Can dried ones be used instead?
Hi Donna, you want to use fresh bread crumbs, not dried for this recipe. You can make these yourself easily, just follow these instructions: https://naturalcomfortkitchen.com/how-to-make-fresh-bread-crumbs/
– Linda
Can you use fresh red peppers and pomegranate seeds instead?
Hi K,
You could use fresh red peppers and roast them yourself. If you are really ambitious, then you can use fresh pomegranate seeds and make your own pomegranate molasses using a recipe like this one: https://www.simplyrecipes.com/recipes/pomegranate_molasses/
– Linda
This has been my favorite Middle Eastern dip for a long time! Some Middle Eastern grocery stores even sell jarred pureed red pepper paste (basically harissa without all the added spices). Also, I have found that putting in a little tahini (1 tablespoon) really brings out the flavor of the walnuts more. 🙂
Oooh, tahini is a GREAT idea! I think I’ll have to make another batch of this with the excuse that I need to try it with tahini 🙂