Quick Muhammara Recipe

The first time I dipped a piece of warm pita into this vibrant red spread, I knew my appetizer game had changed forever. The combination of smoky peppers and toasted walnuts creates a texture that is both creamy and satisfyingly rich.

If you are looking for a unique dip to shake up your usual hummus routine, this Muhammara is exactly what you need. It brings a perfect balance of sweet, spicy, and savory flavors that keeps everyone coming back for more.

Why This Muhammara Will Become a Staple

This dip requires absolutely no cooking skills and comes together in just a few minutes with a food processor. You basically toss everything in and blend until it reaches that perfect spreadable consistency.

It is incredibly versatile and works just as well on a sandwich as it does on a crudité platter. The sweet tang of pomegranate molasses adds a depth of flavor that makes it taste gourmet without the effort.

You can easily adjust the spice level to suit your family preferences by tweaking the cayenne or Aleppo pepper. Whether you like it mild or with a kick, this recipe adapts beautifully to your taste.

If you enjoyed this flavorful dip, you have to try my The Ultimate Cheesy Beef Taco Pasta for a hearty main course. I also recommend the Easy One Pot Pasta with Sausage which is another simple weeknight winner.

My Muhammara Shopping List

Here is everything you will need to make this dip:

• Walnuts: These provide the base texture and a rich, nutty flavor that defines the dish.
• Breadcrumbs: You need these to thicken the dip and give it body.
• Roasted Red Bell Peppers: Use jarred peppers for convenience or roast your own fresh ones.
• Extra Virgin Olive Oil: A good quality oil adds richness and helps emulsify the ingredients.
• Pomegranate Molasses: This thick syrup adds the signature sweet and tart flavor profile.
• Garlic Clove: Fresh garlic adds a necessary punch of savory heat.
• Cumin: This spice brings warmth and earthiness to the mixture.
• Cayenne Pepper: Adds a little bit of heat to balance the sweetness.
• Salt: Essential for bringing out all the other flavors.
• Parsley: Freshly chopped leaves make a beautiful garnish.

Step-by-Step Muhammara Instructions

Let’s get blending:

1. Start by preparing your dry ingredients to ensure the best texture. If you have a few extra minutes, I strongly suggest toasting the walnuts in a dry pan over medium heat until they are fragrant. You can also toast the breadcrumbs briefly in the same pan, which adds a lovely nutty dimension to the final dip.
2. Place the walnuts and breadcrumbs into the bowl of a food processor fitted with the blade attachment. Pulse them a few times until they are broken down into fine crumbs but not completely turned to powder. This helps ensure the final Muhammara has a bit of texture rather than being completely smooth like hummus.
3. Add the drained roasted red peppers, olive oil, pomegranate molasses, garlic clove, cumin, cayenne pepper, and salt to the processor. Pulse the mixture continuously until the ingredients are well incorporated and form a thick, spreadable paste. You may need to stop and scrape down the sides of the bowl once or twice to ensure everything blends evenly.
4. Taste the mixture and adjust the seasoning if needed, adding more salt or cayenne if you prefer a bolder flavor. Transfer the dip to a serving bowl and let it chill in the refrigerator for at least an hour to let the flavors meld. When ready to serve, use the back of a spoon to create swirls on top, then drizzle with extra olive oil and sprinkle with chopped parsley and walnuts.

Tips for the Best Muhammara

I highly recommend toasting your walnuts and breadcrumbs in a dry skillet for a few minutes before blending. This simple step intensifies the nuttiness and adds a wonderful depth to the final Muhammara.

If you cannot find pomegranate molasses at your local store, you can substitute it with a mix of lemon juice and a touch of honey. While the authentic ingredient is best, this swap still provides that essential sweet and tart profile.

For the best flavor development, let the dip sit in the refrigerator for at least an hour before serving. This resting time allows the breadcrumbs to absorb the moisture and the spices to fully meld together.

How to Serve This Muhammara

This dip looks stunning when spread into a shallow bowl and garnished with a drizzle of olive oil and chopped parsley. I love serving it with warm pita bread, crisp cucumber slices, or homemade pita chips for crunch.

You can also use this Muhammara as a flavorful spread inside wraps or on grilled cheese sandwiches. It adds a smoky richness that transforms a simple lunch into something special.

Join me on Pinterest for more easy and vibrant recipes.

Homemade Muhammara Dip

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• Author: Amelia Bryan
• Total Time: 15 min
• Yield: 8 servings
• Diet: Vegan

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Description

A smoky, sweet, and savory Middle Eastern dip made with roasted red peppers, walnuts, and pomegranate molasses. Perfect for appetizers or sandwich spreads.

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Ingredients

• 1 garlic clove, peeled
• 1/2 teaspoon cayenne pepper
• 1 teaspoon cumin
• 1 tablespoon pomegranate molasses
• 1/2 cup breadcrumbs
• 1/4 teaspoon salt
• 1 cup walnuts (plus extra for garnish)
• 1 tablespoon extra virgin olive oil (plus more for drizzling)
• 12 oz jar roasted red bell peppers, drained
• Fresh parsley, chopped (for garnish)

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Instructions

1. If desired, toast the walnuts and breadcrumbs in a dry skillet over medium heat for 3-4 minutes until fragrant. This step is optional but enhances the flavor.
2. Add the walnuts and breadcrumbs to a food processor and pulse briefly until they are broken down into fine crumbs.
3. Add the drained roasted red peppers, olive oil, pomegranate molasses, garlic, cumin, cayenne pepper, and salt to the processor.
4. Process the mixture until it forms a thick, smooth paste, stopping to scrape down the sides of the bowl as needed to ensure even blending.
5. Taste and adjust salt or spice levels to your preference.
6. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld.
7. To serve, create swirls with a spoon, drizzle with olive oil, and garnish with chopped parsley and extra walnuts.

Notes

You can substitute pomegranate molasses with a mix of 2 tsp lemon juice and 1 tsp honey if needed.

• Prep Time: 15 min
• Chilling Time: 30 min
• Category: Appetizer
• Method: Blending
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 0.5 cup
• Calories: 142
• Sugar: 2g
• Sodium: 125mg
• Fat: 12g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 0mg

Keywords: Muhammara recipe, roasted red pepper dip, walnut dip, vegan appetizer, Middle Eastern dip