Easy Muhammara Recipe (Syrian Roasted Red Pepper Dip)
Sweet, smoky, and slightly spicy, this roasted red pepper dip is the perfect mezze to serve with warm bread or pita chips—I even love to use it as a spread for sandwiches and grain bowls!
If I had to choose a favorite cuisine, chances are that Mediterranean and Middle Eastern food is at the top of the list. I love the variety of spices, flavors, and ingredients found in their dishes, and it’s always my go-to when experimenting with new recipes! Recently, I stumbled on a recipe for muhummara, and it’s quickly become my new favorite dip.
What is Muhummara?
Muhammara (pronounced moo-HAHM-uh-ruh) is a sweet and smoky Middle Eastern dip made from roasted red peppers, toasted walnuts, and aleppo pepper. The name comes from the Arabic word for “reddened,” and is typically served as a part of a mezze alongside hummus, babaganoush, and pita bread.
Muhammara Ingredients and Substitutions
Aside from being incredibly delicious, this dip is super easy to make at home. Here’s all you need to make it:
- Red bell peppers. To enhance the sweet and smoky elements of the dip, we’ll roast the peppers in the oven until soft. If needed, you can use jarred roasted red bell peppers.
- Walnuts. I prefer to toast my walnuts for around 5-10 minutes at 350 degrees for a deeper flavor.
- Plain breadcrumbs. To thicken and add texture to the dip.
- Pomegranate molasses. This is a traditional ingredient found in several Middle Eastern dishes—if you can’t find any where you live, substitute the pomegranate molasses with an equal amount of balsamic glaze or lemon juice and honey.
- Extra-vigin olive oil. To thin the dip and add flavor.
- Tomato paste. I like to add tomato paste for an added layer of depth and red color.
- Aleppo pepper. Aleppo is a fairly mild, even slightly sweet, spice commonly found in Middle Eastern cuisine. Though it won’t have the exact same flavor, you can substitute aleppo pepper with a mix of cayenne, paprika, and/or ancho chile powder.
- Fresh garlic, ground cumin, and smoked paprika. If I have time, I like to bloom the spices and cook down the tomato paste in a bit of the olive oil before blending into the peppers.
- Kosher salt. My favorite brand is always Diamond Crystal Kosher salt!
Serving Suggestions
Typically, muhammara is served as a dip or mezze dish with hummus and babaganoush, but here are some of my other favorite ways to enjoy it:
- With homemade pita bread, crackers, chips, or vegetables.
- Alongside charcuterie.
- As a spread for sandwiches.
- In salads and buddha bowls.
- With my favorite feta fried egg tacos!
Make-Ahead and Storage Instructions
Once prepared, homemade muhammara will keep in the fridge for up to a week if stored in an airtight container—to extend it’s shelf life and prevent oxidation, drizzle over a thin layer of olive oil before storing. Allow the dip to come to room temperature before serving, since it will thicken significantly after refrigeration.
I hope you guys give this recipe a try—be sure to tag me @gourmae.cafe on Instagram with your recreations!
Easy Muhammara Recipe (Roasted Red Pepper Dip)
Ingredients
- 2 red bell peppers
- 1 cup toasted walnuts
- 2 cloves fresh garlic
- 6 tablespoons plain breadcrumbs
- 2 tablespoons pomegranate molasses
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 1 teaspoon aleppo pepper
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- Dash of smoked paprika, optional
Instructions
- To make the peppers, preheat the oven to 450℉ and line a sheet pan with parchment paper and set aside. Slice each bell pepper in half lengthwise, removing the stem and seeds, then place them cut-side down onto the sheet pan.
- Roast the peppers for 30 to 40 minutes until the skin is blistered and charred. Remove the pan from the oven and place the pepper halves into a heat-safe container, then cover the bowl tightly with plastic wrap.
- Allow the peppers to steam for at least 5 to 10 minutes before removing the plastic wrap and peeling the blistered skin from the peppers. Set aside.
- Once the peppers have cooled slightly, place them into the bowl of a food processor with the remaining ingredients.*
- Blend everything into a smooth paste, then taste and adjust for seasoning as needed.
- Spoon the dip into a serving dish, then garnish with olive oil and serve with pita. If not eating immediately, cover and refrigerate the muhammara, then bring to room temperature when ready to serve.
- If kept refrigerated in an airtight container, homemade muhammara will keep for up to a week—drizzling a thin layer of olive oil over the top of the dip will help to preserve it.
Notes
- For a better depth of flavor, you can cook down the tomato paste and bloom the spices in a bit of the olive oil before blending.
