Muhammara Is Made For Casual Backyard Dinners

Muhammara, a roasted red pepper-and-walnut spread, is beloved in many countries across the Middle East. Commonly served as part of a mezze spread alongside hummus and baba ganoush, the bright, nutty, and tangy dip is a refreshing addition to any appetizer spread or party menu.

Learn how to make muhammara. Made in a food processor, it’s easy to prepare and actually gets better as it sits, making it a great make-ahead option. 

What Is Muhammara? 

Muhammara translates to "red" in Arabic, a nod to the dip’s vibrant color. You’ll often see it as a part of mezze plates in the Middle East including in Lebanon, but it’s extremely popular throughout the region.

Although a couple cultures lay claim to the dish, including Turkey, many consider the dish a Syrian speciality. Versions from that region use Aleppo pepper, a mild, fruity chile that is culturally significant to the country. 

Ingredients for Muhammara

Here's what you’ll need to make this smoky dip. Don't let the long list intimidate you, a lot of these items are probably already in your pantry. 

• Red bell peppers: These are the base of this dip, and create its signature red color and sweet flavor.
• Vegetable oil: A little bit of neutral oil like vegetable oil helps char the peppers evenly on the grill. 
• Olive oil: Meanwhile olive oil is used for flavor and body in this dip. 
• Aleppo pepper: The subtle, fruity heat of Aleppo pepper is a traditional addition to this Levantine dip with origins in Syria. 
• Smoked paprika: This spice is used to help amplify the smoky flavor and red color. 
• Cumin: Adds savory depth, along with the other spices.
• Cubed white bread: This helps thicken the dip, and is a great way to use up day-old bread. 
• Toasted walnuts: Adds a nutty flavor to the dip and helps create its thick consistency. 
• Fresh lemon juice: A touch of acid balances out the heat, sweetness, and richness of the dip. 
• Pomegranate molasses: Traditionally included in the dip, this bright, tangy Middle Eastern staple is crucial to nailing its classic flavor. 
• Salt: Everything needs a little salt to make sure it’s well seasoned.
• Garlic: Adds a savory allium flavor that rounds out the dip. 
• Pomegranate seeds and fresh flat-leaf parsley: These are garnishes that add both color and freshness to the dip, but can be left off, if you prefer. 
• Pita triangles and crudités: Although any crackers or dippable items would work well here, warm pita and crunchy fresh veggies like celery are some of our favorite things to serve with this dip. 

How To Make Muhammara

This dip mostly comes together in a food processor making it easy to whip up before a party or barbecue. 

• Step 1: Char the peppers: Roast the peppers over medium-high heat on a grill until the skin is completely blackened (don’t be afraid to really let them char). Transfer the charred peppers to a bowl and cover with plastic wrap. This will steam them and make it easier to peel the skin off in Step 3. 
• Step 2: Bloom the spices: Heat olive oil in a small saucepan, add the Aleppo pepper, paprika, and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour mixture into a heatproof liquid measuring cup, and set aside. 
• Step 3: Remove pepper skins: Using your hands, remove and discard bell pepper skins, stems, and seeds. 
• Step 4: Blitz it all up: Process bread in a food processor until it becomes fine crumbs. Then add the walnuts, lemon juice, pomegranate molasses, salt, garlic, and reserved peeled peppers. Process until well combined, scraping down sides of bowl as needed. With the processor running, gradually drizzle in the oil and spice mixture until combined. 
• Step 5: Serve: Transfer mixture to a serving bowl and top with pomegranate seeds and chopped parsley. Serve with pita and crudités.

Ways To Serve Muhammara

If serving as a dip, we recommend warm pita and crudités, but your favorite crackers will work as well. We also love to serve Muhammara as a sandwich spread or even as a pasta sauce (don’t knock it until you try it), although neither is traditional. It also pairs well with grilled meat, like chicken. 

Our Tips and Tricks for Making the Perfect Muhammara

• Raise a toast: Be sure to toast the walnuts. They add so much more flavor when roasted before blending into the dip. 
• Cheater's choice: While we love charing fresh bell peppers for this recipe, you can always use jarred roasted bell peppers as a time-saving shortcut. 
  
• Be picky: Use good quality pomegranate molasses. The tangy, sticky syrup is made from reducing pomegranate juice until thick, but some brands will add sugar or corn syrup. Look for bottles that list only pomegranate juice on the ingredient list. 
• Give it time: This dip is delicious freshly made, but the flavors get even better as it has time to sit in the fridge. Try making it a few hours before serving to let the flavors marinate.