Move over hummus, Muhammara Dip has arrived! This tangy roasted red pepper dip should definitely earn a spot on your next mezze platter. Smoky and sweet Muhammara beautifully complements any other Mediterranean dip in your “spread” (pun intended); goes great with breads and veggies; and it’s vegan, paleo, Whole30, and keto friendly.

Muhammara dip in a low tan bowl, surrounded by pita bread and sliced raw carrots.
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We love a Mediterranean dip platter. Hummus, baba ghanouj, toum, tahini, harissa, melitzanosalata, taramasolata. You name it, we’ll dip pita in it.

Now, we know you know hummus. Probably in all its flavors – garlic, spicy, pine nut, pumpkin spice (Why, Trader Joe’s? Why?) – and all its iterations – white bean, black bean, cauliflower, and yes, even pumpkin (Make it stop!). While roasted red pepper hummus is a total fave, there’s a better way to up your intake of these smoky, charred treats.

Roasted red pepper muhammara dip is like high octane roasted red pepper hummus – equal parts smoky, sweet, and surprising. Tart pomegranate syrup gives just the right hit of acid to complement the downright creamy roasted pepper and walnut base.

The muhammara recipe below is pretty standard, but one of out favorite things about it is playing with the spice – not just the intensity, but different kinds. While crushed Aleppo peppers are traditional, they’re not super easy to come by in the States. Cayenne is a slightly hotter substitute, but with the rest of the ingredients being so mellow, we found “harshing the vibe” (so to speak) by cranking up the heat only made this middle eastern dip tastier.

Side view, dipping pita bread into muhammara dip.

What is Muhammara Dip?

Muhammara is a nut-based Middle Eastern dip (and/or sauce, depending on the dish) that features roasted red pepper, pomegranate and walnut. It is similar in composition to romesco sauce, but in consistency, to hummus. It originated in Syria, but is ubiquitous in Turkish and Lebanese cuisine as well (i.e. think ketchup levels of popularity).


  • Roasted Red Peppers: Use jarred or make ’em yourself. (Instructions below.)
  • Toasted Walnuts: no substitutes accepted. It might be tasty, but it won’t be Muhammara.
  • Pomegranate Molasses: a niche item for sure, but easily found in Middle Eastern markets. If you don’t have the time or inclination to search it out, make a reduction with no-sugar-added pomegranate juice.
  • Garlic: fresh or jarred is fine since it all goes in the food processor.
  • Olive Oil: for the absolute best flavor, it should be extra virgin and unfiltered.
  • Seasonings: salt, pepper, paprika, cumin, cayenne. Use smoked paprika; sweet will do in a pinch. Cayenne can be subbed for your preferred chili powder, chili flake, or even hot paprika.


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