This delicious muhammara recipe is so easy, using jarred peppers. It’s savory, sweet, zingy, and spicy, and the perfect companion to flatbread. Made in 10 minutes and naturally vegan!

muhammara dip on a serving tray with olive oil and parsley.

About This Recipe

Chances are you’re good friends with hummus already. But have you met muhammara? I fell in love with this boldly flavorful vegan dip while visiting my oldest daughter in Cyprus. Being neighbors with Syria, they have a delicious fusion of Middle Eastern and Mediterranean cuisines. Muhammara was featured on a mezze (appetizer) platter at a small family restaurant and now I can’t stop eating it. It’s SO yummy!

What is muhammara?

Muhammara (pronounced muh-huh-maa-ruh) is a roasted red pepper and walnut dip that originated in Aleppo, Syria. This Middle Eastern dip is served like hummus often with fresh pita bread, crackers, or fresh vegetables. It’s similar to hummus but with a totally different flavor profile.

What does muhammara taste like?

Muhammar is a flavor explosion and quite possibly the best spread you’ll ever taste! It’s a unique combination of savory roasted red bell peppers, nutty walnuts, zingy pomegranate molasses, and a blend of spices. Aleppo chili flakes combined with cumin and sweet paprika, plus a pinch of cayenne pepper create deeply satisfying layers of flavor.

muhammara served with a drizzle of olive oil.

FAQ’s

Can I use homemade roasted red peppers?
Absolutely! In fact, traditional muhammara uses red peppers that are roasted over an open flame. You can get that same smoky flavor on the stovetop or in the oven. (Scroll down to the “What You’ll Need” section to see how.)
Can I use store bought breadcrumbs?
Feel free to use store bought breadcrumbs in place of fresh. But you’ll need to cut the amount in half since they are lower in moisture and absorb more of the liquid ingredients. After blending all the ingredients, add more breadcrumbs, one tablespoon at a time, to thicken.
Do I really need pomegranate molasses?
Yup, and you won’t be sorry! The unique combination of sweet lemony tang from pomegranate molasses is essential to the bright flavor of this recipe. It keeps forever in the pantry and will be patiently waiting for you when you need a last-minute cold appetizer for your next gathering.
Is muhammara gluten-free?
This recipe uses regular breadcrumbs and is not gluten free. Although I haven’t tested it, I feel gluten free breadcrumbs would work just fine.
Can I make this recipe oil free?
You bet! Swap the olive oil for the liquid in your jar of roasted red peppers to make this recipe oil free.

What You’ll Need

You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post. But, let’s take a look at what you’ll need and how to make this recipe step-by-step.

Roasted red peppers- The hero of our story and full of umami smoky flavor. I used jarred red peppers in this recipe for simplicity but you can also make your own. Scroll down to see how.

Walnuts- Use shelled walnuts. You can tumble them into the food processor whole.

Expert tip!

For deeper flavor, toast the walnuts in a 350° F / 176° C oven, spread evenly on a rimmed baking sheet, for 10-12 minutes.

Breadcrumbs- Use fresh breadcrumbs if you have leftover bread from the week’s sandwiches or dinner rolls. (Stale flat bread is traditional.) Frozen and thawed works well too. I also tested this recipe with fine grain store bought breadcrumbs. The flavor is essentially the same, but you’ll need to start with half the amount due to the low moisture content.

Pomegranate molasses- Please don’t be tempted to skip this ingredient! It has a sweet, bright, tangy flavor that is essential to the recipe. You can find it in well stocked grocery stores next to the black strap molasses, or among the international condiments.

Freshly squeezed lemon juice- for an additional layer of acidic flavor.

Garlic- Buy minced or use a garlic press.

Aleppo pepper flakes- This fairly mild, slightly sweet pepper, from Aleppo Syria, builds heat slowly.

Cumin, sweet paprika, and cayenne pepper- These flavor makers work in harmony to balance the dish.

Olive oil- Use extra virgin olive oil for best flavor.

How to roast red bell peppers (with photos)

Roasting red peppers (or any variety of pepper) sounds and tastes super gourmet. But it’s actually a very simple process involving 3 steps.

Roast the peppers
Steam the peppers
Remove the skin

How to roast on the stovetop

Place a heavy-bottomed or cast-iron skillet over high heat. Once hot, lay the uncut peppers on their sides. DO NOT oil the peppers or the pan. It will smoke and taste bitter.
Use tongs to turn the peppers every few minutes until all sides are well charred. Be patient here. This can take 20 minutes or longer depending on your burner, the size of your peppers, and if you are cooking on a gas or electric range.

How to roast in the oven

Preheat oven to 450°F / 232°C
Lay the uncut peppers on their sides on a rimmed baking sheet on the middle rack. DO NOT oil the peppers or the pan. It will smoke and taste bitter.
Roast for 40 minutes, using tongs to turn the peppers every 20 minutes. When they are charred and blistered all over, they are done. This method is best if you are roasting a large quantity of peppers.

Steam and peel

Once fully charred, transfer the peppers to a bowl and cover with a plate, lid, or plastic wrap to keep the steam from escaping. Let them steam for 10 minutes. It’s okay to let them cool in the bowl if you want to peel the skins off later.
When the peppers are soft, deflated, and cool enough to handle, use your fingers to break them open and remove the stem and seeds. Then peel the loose skins away. Some of the charred bits will cling to the pepper. That’s perfectly okay! They will add additional flavor.

Roasting on the stovetop

Roasting in the oven

Cover and steam

Remove the skin and seeds

How to make this recipe (with photos)

When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there.

1. Make breadcrumbs by tearing 2 slices of slightly stale bread into chunks. Tumble them into the work bowl of a food processor. Blend until you have fine breadcrumbs. Set aside ⅔ cup. (You can use a blender if your bread is quite stale.) Scroll down to recipe notes if using store bought breadcrumbs.

muhammara ingredients in a food processor.

2. Pile all the ingredients, except the olive oil, into the work bowl. Process until you have a coarse puree, scraping down the sides as needed.

pouring olive oil into a food processor.

3. Then, with the motor running, drizzle in 3 tablespoons of olive oil. Process into a smooth, spreadable paste with some texture remaining. Add more if needed to thin. The exact amount of olive oil needed depends on the moisture of your breadcrumbs and roasted red peppers.

4. Scoop into a serving dish and finish with a drizzle of olive oil and (optional) chopped parsley.

CLICK HERE FOR A QUICK VIDEO TUTORIAL!

muhammara with a drizzle of olive oil and chopped parsley.

How to Serve and Store

Store muhammara in an airtight container in the refrigerator for up to a week. When ready to serve, let it return to room temperature, for best flavor, and drizzle with additional olive oil.

I’ve never had enough leftovers to freeze but feel it would keep in the freezer for up to 3 months. Coat the top with a bit of olive oil first though to keep it from drying out.

What to serve with muhammara

Placing a dish of muhammara on the table makes any occasion feel like a party! Cut triangles of socca bread for easy scooping. Pile colorful fresh cut veggies around a dip plate. Serve alongside refreshing tabbouleh. Plop a big spoonful on top of black bean burgers in place of katsup. It also make a *killer* pasta sauce when thinned with a bit of the pasta cooking liquid.

Recipe Notes

For homemade breadcrumbs, use the specified amount, ⅔ cup. Fresh or frozen thawed will work just fine.
If using store bought breadcrumbs which are finer in texture and lower in moisture than homemade, start with ⅓ cup. Then, after processing all the ingredients, add more, one tablespoon at a time, if you would like a thicker dip.
If you would like to use homemade roasted red peppers, scroll to the How To Roast Red Bell Peppers section of this post.
For deeper flavor, toast the walnuts in a 350° F / 176° C oven, spread evenly on a rimmed baking sheet, for 10-12 minutes.

muhammara on a serving tray with flatbread.

I’ll be thinking of you as I devour this easy little recipe and how impressed everyone will be at your next gathering when you bring it!

Until next time,

Take care,

Muhammara Dip with Jarred Peppers

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