This smoky, sweet, and tangy Muhammara dip made with roasted red peppers, walnuts, and pomegranate molasses is an easy Middle Eastern recipe perfect for mezze. Get the recipe below.
If you’ve never tried Muhammara before, you’re in for something truly special. This deeply flavorful dip originates from Aleppo in Syria and has become a beloved staple across the Middle East. Known for its vibrant red color and irresistible balance of smoky, sweet, tangy, and slightly spicy flavors, Muhammara is a standout addition to any table.
Traditionally served as part of a mezze spread, Muhammara pairs beautifully with warm flatbreads, crunchy vegetables, grilled tofu, or even as a sandwich spread. Its unique flavour comes from roasted red peppers, toasted walnuts, and the distinctive tang of pomegranate molasses, creating a dip that’s rich, nutty, and just a little bit zesty with a gentle kick of heat.
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Ingredients
You'll need the following ingredients for my Muhammara recipe:
- Roasted red peppers from a jar (or make your own!)
- Walnut halves
- Pomegranate molasses
- Aleppo pepper
- Ground cumin
- Garlic
- Breadcrumbs
- Salt
- Olive oil
- Parsley
Step-by-step instructions
There are just 4 simple steps to making my Muhammara recipe.
- Step 1: Toast the walnut halves in a dry pan or oven for about 5 minutes then pulse most of them in a food processor or chop finely, reserving some for garnish.
- Step 2: In a bowl combine the rest of the ingredients with the walnuts and mix thoroughly until well combined.
- Step 3: Spoon the Muhammara onto a serving plate.
- Step 4: Drizzle generously with olive oil. Garnish with the remaining walnuts in the centre and scatter chopped parsley around the edges.
Hint: If you've stored it in the fridge before serving, bring it to room temperature and stir well. Add a drizzle of fresh olive oil to revive its texture and flavour.
Substitutions
You can make a couple of substitutions to the ingredients but it will be slightly less authentic.
- Pomegranate molasses: Substitute with a mix of balsamic vinegar and a little maple syrup.
- Walnuts: Another nut like pecans can work well.
- Parsley: Swap with coriander.
Variations
Try one of these alternatives for a slightly different dip:
- Spicier Muhammara: Add extra chilli flakes or a fresh red chilli.
- Smoky version: Incorporate a pinch of smoked paprika.
- Chunky texture: Pulse the walnuts briefly instead of blitzing and chop the red peppers more finely.
Equipment
There's very little equipment needed for this recipe so not too much washing up!
- Spice grinder or food processor
- Mixing bowl
- Knife
- Chopping board
Storage
Store Muhammara in an airtight container in the refrigerator for up to 4 days.
Top tip
Let the dip rest for at least 30 minutes before serving. This allows the flavours to meld together, resulting in a richer, more balanced taste.
Frequently asked questions
It’s smoky, nutty, slightly sweet, tangy, and mildly spicy.
Yes, you can freeze it for up to 2 months. Thaw in the fridge and stir well before serving.
Flatbreads, pita chips, fresh vegetables, grilled tofu, or even spread it in sandwiches.
The recipe
Muhammara (roasted red pepper and walnut dip)
Equipment
- Spice grinder or food processor
- Mixing bowl
- knife
- chopping board
Ingredients
- 3 roasted red peppers from a jar, finely diced
- 75 g walnuts
- 1 tablespoon pomegranate molasses
- ½ teaspoon Aleppo pepper
- 1 clove garlic minced
- 50 g breadcrumbs
- ¾ teaspoon salt
- 1 tablespoon olive oil to serve
- 1 tablespoon parsley to serve
Instructions
- Toast the walnut in a dry pan or oven for about 5 minutes until lightly golden and fragrant.
- Grind most of the walnuts in a spice grinder until fine but still slightly textured. Keep some walnuts behind for garnish.
- In a bowl, combine the walnuts with the remaining ingredients.
- Mix thoroughly until well combined. Taste and adjust seasoning if needed.
- Spoon the Muhammara onto a serving plate. Drizzle with the olive oil. Garnish with the reserved walnuts and scatter parsley leaves over the top.
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