Muhammara Dip Recipe
A simple, flavorful Middle Eastern Dip called Muhammara, with roasted peppers, garlic, parsley and pomegranate molasses that can be made ahead! Serve with toasted pita or crackers.
How to Make the Best Muhammara Dip
Muhammara is a timeless Middle Eastern appetizer that brings together roasted red peppers, toasted walnuts, and warm spices into a creamy, vibrant dip that’s sure to impress. This traditional recipe showcases how simple ingredients can create complex, layered flavors that transport you straight to the Mediterranean. Whether you roast fresh peppers or use jarred ones for convenience, the result is an elegant dip that works beautifully as a starter for any meal.
The beauty of muhammara lies in its versatility and the balance of flavors it achieves. The sweetness of roasted peppers pairs perfectly with the earthiness of walnuts and the subtle heat from Aleppo chili flakes, while pomegranate molasses adds a tart complexity that makes this dip truly memorable. With just twenty minutes of hands-on time, you can have an impressive appetizer that tastes like you’ve spent hours in the kitchen.
Serve your muhammara with warm pita bread, crispy crackers, or fresh vegetables for dipping. You can make it ahead and refrigerate it for up to two days, which makes it perfect for entertaining. A drizzle of quality olive oil and a scatter of pomegranate seeds on top not only enhance the flavor but also make for a stunning presentation that will have your guests asking for the recipe.
Muhammara Dip
A simple, flavorful Middle Eastern Dip called Muhammara, with roasted peppers, garlic, parsley and pomegranate molasses that can be made ahead! Serve with toasted pita or crackers.
Ingredients
Main Ingredients
Optional Garnishes
Instructions
Roasting the Peppers
- Preheat oven to 450F. Cut the peppers in half, remove seeds and stem, and place in a single layer, open side down, on a parchment-lined sheet pan, and roast until blackened and bubbled, 30-45 minutes.
- You want them to blacken, not only for the smoky flavor, but so the skin is easily removed. Once blackened, place in a bowl, covered with a kitchen towel, to further soften them.
- Peel under running water. No need to get every bit of skin.
Toasting Walnuts
- Place walnuts on a sheet pan in a 350F oven, until fragrant and earthy, roughly 7-10 minutes, stirring halfway through.
Final Assembly
- Place all ingredients in a food processor and pulse until combined. You can make it smoother, or leave a little texture as you prefer.
- If it seems dry or thick, add a little more olive oil as needed.
- Taste and adjust salt, honey and chili flakes to your liking.
- At this point feel free to refrigerate, covered, up to 2 days ahead, allowing flavors to meld and enhance.
- Place in a medium bowl. With the back of a spoon make a circular well in the dip and drizzle olive oil into the well.
- Top with more crushed toasted walnuts, fresh pomegranate seeds and a few parsley or mint leaves. Serve with warm toasty pita bread or pita crackers.
