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).

Ingredients

  • 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.

How to Make Muhammara Dip

Make Muhammara one of your go-to’s for Mediterranean mezze. Featuring roasted red pepper, walnuts, and pomegranate syrup, this easy muhammara dip comes together quickly in your food processor, and stores beautifully, making it perfect for advance party prep. Make the pomegranate molasses from scratch (it’s just reduced pomegranate juice!) for a sugar-free dip that complements many dietary needs.

  1. Make the pomegranate reduction. If you can’t find pomegranate molasses, heat juice in saucepan over high heat until boiling. Reduce heat and simmer ~10 minutes, swirling occasionally, until reduced to a syrup. Final yield will be approximately 2 tablespoon Set aside.
  2. Toast the walnuts. Spread walnuts on a baking sheet in an even layer. Toast in a 350°F oven for 7-10 minutes, stirring once or twice, until the nuts are golden brown and very fragrant.
  3. Blend the dip. Add walnuts red peppers, pomegranate syrup, garlic, salt, and pepper bowl of a food processor; add additional spices to preference (see recipe card). Pulse until a thick paste forms. Flip the motor to the continuous setting, and slowly pour in the olive oil. Process until the nuts are completely pulverized and dip is very smooth. Thin as needed with additional olive oil, then season to taste.
  4. Serve. Scrape the dip into a serving bowl. Drizzle with olive oil and chopped parsley and serve immediately with your favorite dippers.

Chef’s Tips!

  • If using pomegranate juice, select a brand with no added sugar – the reduction is already just sweet enough.
  • Even if you’re using “roasted” walnuts, be sure to still toast them to draw the oils to the surface and add crunch.
  • Smoked paprika will yield a smokier flavor (yum!), but if you’re out, regular will do.
  • The type of chili you use is pretty much interchangeable, so choose according to your preference or spice tolerance.
  • Muhammara can be kept in a sealed container in the fridge for up the 4 days.
  • PARTY SERVING SUGGESTION: Place two tablespoons of dip into 12 individual plastic cups, and top with a small drizzle of olive oil and sliced vegetables of your choice.
Side view, dipping a carrot stick into roasted red pepper dip.

Can I use homemade roasted red peppers?

Absolutely! They’re really easy to make. To make the needed 12-ounce portion of jarred roasted red peppers, you’ll need at least 2 raw red peppers, but roast an extra just in case. (You can always eat it as a bonus snack or jar it for later!)

  1. Preheat your oven to 450°F and line a baking sheet with foil, not parchment paper, which can scorch at that temperature. Give it a good spritz of olive oil to prevent sticking.
  2. Remove the stem, ribs, and seeds from 2-3 red peppers. Place peppers on the sheet cut side down and roast 15-20 minutes until they appear charred and begin to curl in on themselves.
  3. Remove from oven and allow to cool slightly before peeling off the thin skin. For stubborn skins, allow peppers to naturally steam in a closed paper bag for about 10 minutes.
  4. Use right away in your Muhammara Dip. You can also store in the fridge for about 2 weeks, or freeze them, in an airtight container or bag.
A bowl of muhammara dip on a concrete background, with a linen napkin, pita bread, and slices raw vegetables to the side.

What to serve with Muhammara Dip

While pita is the obvious choice, middle eastern muhammara dip can be spread on any of your favorite breads. Crunchy snacks (tortilla chips, pretzels) are perfect dippers, but you can totally keep it keto or grain free with veggies – unlike some dairy-based dips, nut-based muhammara doesn’t overwhelm crisp, fresh crudite.

Or, take Muhammara dip from snack time to meal time – it can also double as a saucy companion for kebabs and grilled meat.

Dips for Days

Did you make this Muhammara Roasted Red Pepper Dip?!? We want to hear all about it! Leave a comment below, or share a photo and tag us on Instagram using @thesnackblog and #thesnackblog.

Muhammara dip in a low tan bowl, surrounded by pita bread and sliced raw carrots.

Muhammara (Roasted Red Pepper Dip)

Author: Danielle

Make Muhammara one of your go-to’s for Mediterranean mezze. Featuring roasted red pepper, walnuts, and pomegranate syrup, this easy muhammara dip comes together quickly in your food processor, and stores beautifully, making it perfect for advance party prep.

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Ingredients

  • 1 cup pomegranate juice, see Note 1
  • 2 c whole raw walnuts, about 6 oz.
  • 12 oz jar roasted red peppers, drained
  • 2 cloves garlic smashed
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • ¼ c unfiltered extra virgin olive oil, plus extra for drizzling

Optional Spices

  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon cayenne pepper

Instructions

  • Heat the pomegranate juice in a small saucepan over high heat until it starts to boil. Reduce heat to medium and simmer, swirling occasionally, until the juice reduces to a syrup, 10-11 minutes. It’s ready when it coats the back of a spoon. Final yield will be approximately 2 tablespoon Remove from heat and set aside.

  • Toast walnuts in the oven at 350°F for 7-10 minutes.

  • Transfer the walnuts to the bowl of a food processor. Add the red peppers, pomegranate syrup, garlic, salt, and a pepper. Turn on the food processor and pulse until a thick paste forms. Flip the motor to continuous processing and slowly pour in the olive oil. Continue processing until the walnuts are pulverized and the dip is smooth. Add additional olive oil if the dip seems too thick. Taste for seasoning and add additional salt and pepper if desired.

  • Transfer the dip to a serving bowl using a rubber spatula. Drizzle with olive oil and chopped parsley and serve immediately. Alternatively, place two tablespoons of dip into 12 individual plastic cups, and top with a small drizzle of olive oil and sliced vegetables of your choice. Muhammara can be kept in a sealed container in the fridge for up the 4 days.

Notes

Note 1. If you have access to it, substitute 2 tablespoon pomegranate molasses instead of reducing pomegranate juice. Check your labels and look for added sugars, depending on your dietary needs.

Nutrition

Serving: 3tablespoon | Calories: 156kcal (8%) | Carbohydrates: 7g (2%) | Protein: 3g (6%) | Fat: 14g (22%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 151mg (7%) | Potassium: 121mg (3%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 5IU | Vitamin C: 22mg (27%) | Calcium: 16mg (2%) | Iron: 2mg (11%)



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