Muhammara: A Bold Red Pepper & Walnut Spread
This vibrant Middle Eastern dip combines roasted red peppers, toasted walnuts, and pomegranate molasses for a sweet, smoky, and slightly spicy flavor that's perfect with pita or veggies.
- Prep15 min
- Cook40 min
- Total55 min
- DifficultyEasy
- Servings6
If you're looking to shake up your dip game, this muhammara is a must-try. It's a classic from the Middle East that brings together the sweetness of roasted peppers with the earthy crunch of walnuts, all tied together with a tangy pomegranate molasses. The result is a thick, luscious spread that's anything but ordinary.
What I love about this recipe is how simple it is to put together, yet it tastes like something you'd get at a fancy restaurant. The roasted garlic adds a mellow depth, while the crushed red pepper gives it a gentle kick. Serve it as an appetizer with warm bread, or use it as a sandwich spread—it's versatile and always a crowd-pleaser.
Ingredients
Converted amounts are rounded.
Method
- Preheat your oven to 350°F.
- Slice off the top of the garlic head to expose the cloves, then place it on a piece of aluminum foil. Drizzle with 2-3 tablespoons of the olive oil, wrap it tightly in the foil, and roast for 30-40 minutes, until the garlic is soft and golden.
- Spread the walnuts on a baking sheet and toast them in the oven for 7-8 minutes, until fragrant.
- In a food processor, combine the roasted red peppers, toasted walnuts, and all remaining ingredients (except the breadcrumbs). Squeeze the roasted garlic cloves out of their skins (use a knife to help if needed) and add them to the processor.
- Pulse the mixture until it becomes smooth, scraping down the sides as necessary.
- Taste the muhammara and adjust the seasoning with more salt or red pepper flakes if you like.
- If using breadcrumbs, add them and pulse again until the dip is smooth and thick.
- Transfer the muhammara to a serving bowl, drizzle with a little olive oil, and serve with pita bread or fresh vegetables.
💡 Tips
- For extra smokiness, you can roast the peppers yourself over a gas flame or under the broiler until charred, then peel them.
- If the dip is too thick, add a tablespoon of water or olive oil to loosen it.
- Store leftovers in an airtight container in the fridge for up to a week.
Inspired by a recipe from Dimitras Dishes