I vividly remember my first taste of muhammara while working in a private kitchen in Saudi Arabia. I had just arrived in midsummer, and the brutal heat, combined with jet lag, left me feeling drained. A talented Syrian chef I cooked alongside whipped up a batch of this red pepper walnut dip to pick me up. One bite, and I was hooked. The sweet red peppers, nutty walnuts, fruity tang of pomegranate molasses, rich depth of tahini and silky olive oil blended into a sweet, earthy, and utterly irresistible dip. Paired with tangy pickles and fluffy pita bread, it was exactly the refreshing yet satisfying snack I needed at that moment. Upon seeing my delight, the chef generously shared his secrets for perfect muhammara, and after a few tweaks of my own, I’m thrilled to share those tips with you!
- Why This Recipe Works
- Ingredients
- How to Make Muhammara
- Serve This With
- 📖 Recipe
- FAQ
- Comments
Why This Recipe Works
- Soak, Don’t Blend - Breadcrumbs form the base of this dip, but they’re not just there to bulk it up; they also contribute to the texture. That’s why I recommend soaking them in olive oil and tahini, then stirring them in with the other ingredients by hand.
- Toasted Walnuts - Toasting walnuts in the oven enhances their nutty aroma while reducing their tannins . This reduces the astringency of the nuts while enhancing their earthy flavor.
- 2 Kinds of Peppers - To capture the full range of pepper flavors, I use two types: sweet red bell peppers and shatta, a traditional Syrian chili paste, for a spicy kick. If you have extra time, roasted red peppers will add a smoky layer of flavor.
Ingredients
- Red bell peppers - Sweet, vibrant red bell peppers form the flavorful foundation of muhammara. Select ripe peppers that are firm, glossy, and have a vivid red color. Roasted red peppers will also work here.
- Walnuts - Walnuts bring nutty depth and satisfying texture to muhammara. They’re also packed with protein, making the dip both nutritious and filling.
- Chili Paste - For a bit of heat and umami complexity, I like adding shatta, a traditional lacto-fermented Syrian chili paste. If you can’t find it, Asian chili pastes like sambal oelek or doubanjiang will also work well. Though I prefer pepper paste to chili powder for its depth of fermented flavor, dried Aleppo pepper works nicely as well.
- Pomegranate Molasses - This key ingredient delivers muhammara’s signature tangy sweetness. Look for it online or in Middle Eastern markets. If you can’t find it, you can substitute it with balsamic vinegar or vin cotto.
- Tomato Paste - This is optional, but I like the rich fruitiness and umami that concentrated tomato paste imparts to this muhammara recipe.
- Breadcrumbs - Breadcrumbs provide structure and a pleasant texture without overwhelming the other ingredients. I typically use Western-style breadcrumbs, but toasted panko works equally well.
- Extra Virgin Olive Oil - Good extra virgin olive oil balances the acidity and sweetness, giving muhammara its smooth, creamy richness.
- Tahini - Tahini enhances the dip’s nutty depth, complementing the toasted walnuts beautifully and adding another layer of richness.
How to Make Muhammara
Soak breadcrumbs
- Place the breadcrumbs in a large bowl and drizzle with olive oil and tahini. Stir until it has the texture of wet sand. Let the breadcrumbs soak for at least 30 minutes or as long as overnight.
Toast the Walnuts
- Spread the walnuts on a baking tray and toast them in a 350°F (175°C) oven until they are golden brown and fragrant.
- Science: Toasting walnuts activates their aromatic oils and reduces tannins, enhancing their earthy flavor while softening any bitter edge.
- Let the toasted walnuts cool to room temperature, then pulse them in a food processor until they’re roughly the same size as your breadcrumbs.
Puree vegetables
- Remove the seeds, stems, and pale inner membranes from the bell peppers.
- Add the peppers to the food processor along with the red onions, pomegranate molasses, shatta, tomato paste, ground cumin, and salt. Blend until you have a smooth, vibrant puree.
Combine and Serve
- Pour the pepper puree into the bowl with the soaked breadcrumbs and stir until the mixture is evenly combined. Taste, then adjust seasoning with additional salt or pomegranate molasses as needed.
- Serve your muhammara at room temperature, topped with a sprinkle of chopped toasted walnuts and a generous drizzle of olive oil. Enjoy with warm pita bread or crisp veggies for dipping!
Serve This With
Muhammara is fantastic alongside creamy homemade Labneh , creamy Hummus , or silky Eggplant Mutabbal and toasted pita as part of a colorful Levantine mezze spread. I also love serving it alongside hearty dishes like comforting Ful Medames , aromatic Molokhia with Chicken , or savory Lamb Hashweh ; the vibrant, spicy kick of this red pepper dip beautifully elevates their rich, deep flavors. Round things out with a refreshing Tabbouleh salad , and you’ve got yourself a memorable Middle Eastern feast!
📖 Recipe
Equipment
Units
Ingredients1x2x3x
- 1 cup unseasoned breadcrumbs
- ½ cup extra virgin olive oil
- 2 teaspoons tahini
- ½ cup walnuts (60 grams)
- 270 grams red bell peppers (2 small peppers)
- ⅛ small red onion
- 2 tablespoons pomegranate molasses
- 1 tablespoon Shatta (Syrian chili paste)
- 1 tablespoon tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon salt
Instructions
- Place 1 cup unseasoned breadcrumbs in a large bowl along with ½ cup extra virgin olive oil and 2 teaspoons tahini , stir to combine, then cover and leave it at room temperature for at least 30 minutes.
- Roast ½ cup walnuts on a baking sheet in a 350 degree oven until golden brown. Be careful not to burn them. Let them cool to room temperature, and then add the walnuts to a food processor and pulse until they’re about the texture of the breadcrumbs. Add the walnuts to the breadcrumbs.
- Remove the seeds and stems from 270 grams red bell peppers and then roughly chop. Add them to the food processor along with ⅛ small red onion , 2 tablespoons pomegranate molasses , 1 tablespoon Shatta , 1 tablespoon tomato paste , 2 teaspoons ground cumin , and 1 teaspoon salt . Puree the mixture until smooth.
- Add the pepper mixture to the breadcrumbs, and stir to combine. Adjust the taste with additional pomegranate molasses and salt as needed.
- To serve, spread the muhammara in a plate or shallow bowl. Make a swirl pattern on top and drizzle with olive oil.
Nutrition Facts
Muhammara is a vibrant red pepper dip originating from Aleppo, Syria, and beloved throughout the Middle East, particularly in Lebanese cuisine. Its primary ingredients include sweet red peppers, walnuts, tahini, breadcrumbs, and a blend of spices like cumin and chili paste. The defining touch of pomegranate molasses imparts a sweet tanginess, enhancing the fruity notes of the peppers.
Muhammara (مُحَمَّرَة - /mu.ˈħam.ma.ra/) is a four-syllable word. Say it as mu-HAM-ma-ra: “mu” is a quick “moo”; give HAM the main punch, like “hahm” in “harmony” with the Arabic throaty ḥ; follow with a lighter “ma” as in the first half of “mama,” and finish with “ra” like “rah,” letting the r flick off the tongue.
Absolutely! Its relatively low moisture content makes it freeze very well. Store it in an airtight container for up to three months in the freezer. Thaw overnight in the fridge and stir before serving to refresh its texture.
Muhammara and Acuka are similar red pepper walnut dips. However, Acuka, common in Turkish cuisine, often includes more tomato and chili paste, whereas muhammara highlights sweet bell peppers with tahini for richness and pomegranate molasses for a sweeter tang.
Muhammara
Equipment
- Food Processor
- Baking Sheet - Quarter
- Medium Glass Bowl
- Spatula
Ingredients
- 1 cup unseasoned breadcrumbs
- ½ cup extra virgin olive oil
- 2 teaspoons tahini
- ½ cup walnuts (60 grams)
- 270 grams red bell peppers (2 small peppers)
- ⅛ small red onion
- 2 tablespoons pomegranate molasses
- 1 tablespoon Shatta (Syrian chili paste)
- 1 tablespoon tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon salt
Instructions
- Place 1 cup unseasoned breadcrumbs in a large bowl along with ½ cup extra virgin olive oil and 2 teaspoons tahini , stir to combine, then cover and leave it at room temperature for at least 30 minutes. 1 cup unseasoned breadcrumbs, ½ cup extra virgin olive oil, 2 teaspoons tahini
- Roast ½ cup walnuts on a baking sheet in a 350 degree oven until golden brown. Be careful not to burn them. Let them cool to room temperature, and then add the walnuts to a food processor and pulse until they’re about the texture of the breadcrumbs. Add the walnuts to the breadcrumbs. ½ cup walnuts
- Remove the seeds and stems from 270 grams red bell peppers and then roughly chop. Add them to the food processor along with ⅛ small red onion , 2 tablespoons pomegranate molasses , 1 tablespoon Shatta , 1 tablespoon tomato paste , 2 teaspoons ground cumin , and 1 teaspoon salt . Puree the mixture until smooth. 270 grams red bell peppers, ⅛ small red onion, 2 tablespoons pomegranate molasses, 1 tablespoon Shatta, 1 tablespoon tomato paste, 2 teaspoons ground cumin, 1 teaspoon salt
- Add the pepper mixture to the breadcrumbs, and stir to combine. Adjust the taste with additional pomegranate molasses and salt as needed.
- To serve, spread the muhammara in a plate or shallow bowl. Make a swirl pattern on top and drizzle with olive oil.
