Name: Muhammara: Roasted Red Pepper and Walnut Dip Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Middle Eastern
Ingredients: 3 roasted red bell peppers; ½ cup bread crumbs, fresh or store-bought; ½ cup walnuts; 2 tablespoons extra-virgin olive oil; 1½ tablespoons pomegranate molasses*; 1 garlic clove; 1 teaspoon fresh lemon juice; 1 teaspoon Aleppo pepper or ½ teaspoon red pepper flakes; ½ teaspoon ground cumin; Freshly ground black pepper, to taste; Fresh mint, for garnish; Pita bread, for serving

If you’re craving something vibrant, flavorful, and surprisingly easy to whip up, you’re in the right place. This Muhammara: Roasted Red Pepper and Walnut Dip Recipe is one of my absolute favorites because it’s rich, smoky, and just the right amount of tangy – perfect for impressing guests or just elevating your snack game. Trust me, once you try it, this dip will become a staple in your kitchen rotation!

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Why You’ll Love This Recipe

Quick and Easy: You can have this delicious dip ready in about 10 minutes, making it perfect for last-minute entertaining or weeknight snacks.
Bold Flavors: The combination of roasted red peppers, walnuts, and pomegranate molasses gives it a unique sweet-spicy tang that’ll have your family begging for more.
Versatile: Use it as a dip, spread, or even a salad dressing base – this recipe adapts to whatever you’re craving.
Impressively Healthy: Packed with wholesome ingredients and healthy fats, so it’s as nourishing as it is tasty.

A white bowl filled with a thick, textured red dip that has small chunks and a slightly uneven surface, topped with whole chickpeas and fresh green mint leaves scattered across the top. A woman's hand is holding a piece of pita bread dipped into the edge of the bowl, the bread has a light brown, rough texture. To the upper right, there is a basket with pieces of pita bread lined with a blue and white cloth. Below the bowl, there is a plate with sliced green cucumbers and light yellow artichoke hearts. The background has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Muhammara roasted red pepper and walnut dip, red pepper and walnut dip recipe, smoky dip with pomegranate molasses, Mediterranean dip, easy Middle Eastern dips

Ingredients You’ll Need

To get that classic Muhammara taste, you want ingredients that bring both depth and freshness. I always keep an eye out for sweet roasted red peppers and fresh walnuts – they’re the heart and soul of this dip.

Flat lay of three roasted red bell peppers with their vibrant, slightly charred skin, a small heap of fresh golden bread crumbs, a cluster of whole walnuts showing their textured shells, a few glistening drops of extra-virgin olive oil pooling beside a rustic garlic clove, a small bowl of deep, dark pomegranate molasses, a wedge of fresh lemon shining with bright yellow flesh, scattered Aleppo pepper flakes adding a touch of red spice, and fresh mint leaves with their bright green color placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Muhammara roasted red pepper and walnut dip, red pepper and walnut dip recipe, smoky dip with pomegranate molasses, Mediterranean dip, easy Middle Eastern dips

Roasted red bell peppers: You can buy them jarred for convenience, but roasting your own is a small step that upgrades the flavor big time.
Bread crumbs: Fresh crumbs work best for a creamy texture; store-bought is fine in a pinch.
Walnuts: Toast them lightly for an extra nutty crunch and aroma.
Extra-virgin olive oil: A good quality olive oil makes a noticeable difference in richness.
Pomegranate molasses: This adds tang and a subtle sweetness – if you don’t have it, I’ll share a handy swap later.
Garlic clove: Freshly grated garlic brings that essential kick.
Fresh lemon juice: Adds bright acidity to balance the dip.
Aleppo pepper or red pepper flakes: Aleppo pepper is best for a mild heat with fruity notes – red pepper flakes work well too.
Ground cumin: Gives the dip its warm, earthy undertone.
Freshly ground black pepper: For seasoning and a tiny punch of heat.
Fresh mint: Just enough to garnish, adding fresh herbal contrast.
Pita bread: The perfect vehicle for scooping up every last bit of this dip.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Muhammara: Roasted Red Pepper and Walnut Dip Recipe is. Over time, I’ve played around with a few tweaks to suit different occasions or dietary needs, and I encourage you to do the same – it’s all about finding your perfect flavor balance.

Spicy Kick: I sometimes add a pinch of smoked paprika or a few extra red pepper flakes when I want a bolder heat that really wakes up my taste buds.
Nut-Free Version: If walnuts aren’t your thing or you have allergies, try substituting with roasted sunflower seeds – it’s still creamy and delicious!
Extra Creamy: A splash of tahini stirred in gives it a richer, smoother texture that my kids love.
Sweet Swap: If you can’t find pomegranate molasses, mix 2 teaspoons of maple syrup with some extra lemon juice to keep that sweet-tart balance.

How to Make Muhammara: Roasted Red Pepper and Walnut Dip Recipe

Step 1: Prep Your Ingredients

First things first, if you’re roasting your own red peppers, place them under the broiler or on an open flame until the skins blacken and blister, then pop them in a covered bowl to steam for 10 minutes—this makes peeling a breeze. While you wait, toast your walnuts in a dry pan over medium heat for about 5 minutes until fragrant. A quick tip: keep an eye on them as they can go from toasted to burnt quite fast!

Step 2: Blend Everything Together

In your food processor, toss in the peeled roasted peppers, toasted walnuts, breadcrumbs, olive oil, pomegranate molasses, garlic, lemon juice, Aleppo pepper, cumin, and a few grinds of black pepper. Pulse the mixture until it’s smooth yet still has some nice texture. I like to stop and scrape down the sides occasionally to make sure everything blends evenly. Taste as you go, and adjust the seasoning—sometimes a little more lemon or salt can really make this pop.

Step 3: Garnish and Serve

Transfer your Muhammara to a serving bowl, sprinkle on fresh chopped mint for a burst of color and herbal freshness, then serve with warm pita bread or crunchy veggie sticks. I like to keep some mint on hand all the time just for this! It makes the flavor sing and the presentation look so inviting.

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Pro Tips for Making Muhammara: Roasted Red Pepper and Walnut Dip Recipe

Roast Your Own Peppers: It adds smoky depth you just can’t get from jarred peppers—totally worth the extra step.
Toast Walnuts Gently: This enhances flavor but watch carefully so they don’t burn and turn bitter.
Balance Sweet and Tangy: Pomegranate molasses is key here, but if you substitute, tweak lemon juice carefully to keep that perfect zing.
Don’t Overprocess: Keep some texture by pulsing rather than blending continuously, so your dip feels rustic and satisfying.

How to Serve Muhammara: Roasted Red Pepper and Walnut Dip Recipe

Muhammara: Roasted Red Pepper and Walnut Dip Recipe - Serving

Garnishes

I’m a big fan of fresh mint leaves sprinkled on top — they add a refreshing touch that contrasts nicely with the dip’s richness. Sometimes I add a drizzle of good olive oil or a few pomegranate seeds if I want to impress guests visually. A sprinkle of toasted sesame seeds also adds a lovely crunch.

Side Dishes

I often serve Muhammara alongside warm pita bread, crunchy cucumber slices, or carrot sticks for dipping. It’s fantastic with grilled meats or roasted veggies if you want to build a Mediterranean spread. One of my favorite pairings is alongside falafel and tabbouleh for a full mezze platter.

Creative Ways to Present

For special occasions, I like to serve Muhammara in small bowls surrounded by colorful veggie crudités and arranged on a big wooden board with olives, cheeses, and flatbread. Or, dollop it on toast and top with crumbled feta and fresh herbs for an elegant appetizer. Presentation makes the dip feel gourmet and festive!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover Muhammara in an airtight container in the fridge for up to 4 days. It actually tastes even better after a day or two as the flavors meld, but be sure to stir it well before serving. Adding a little extra olive oil on top helps keep it fresh and shiny.

Freezing

I’ve frozen Muhammara a couple of times in small portions and had success. Just pop it in a freezer-safe container or bag, and thaw overnight in the fridge. The texture might be a touch different, but stirring it well after thawing brings it back to life.

Reheating

If you want to serve it warm, gently heat Muhammara in a small pan over low heat, stirring often. Avoid microwaving too long or on high, or it can become oily and lose texture. I usually serve it at room temperature, which really lets those flavors shine.

FAQs

What can I substitute if I don’t have pomegranate molasses for Muhammara?

If you don’t have pomegranate molasses, no worries! I discovered that mixing 2 teaspoons of maple syrup with an extra 2 teaspoons of fresh lemon juice creates a similar sweet and tangy profile that works beautifully in this dip.
Can I make Muhammara ahead of time?

Absolutely! Muhammara actually improves after sitting for a day because the flavors develop even more. Just store it tightly covered in the fridge, and bring it to room temperature before serving for the best taste.
Is Muhammara gluten-free?

Traditionally, Muhammara contains breadcrumbs, which have gluten. If you want to make a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or a little ground nuts like almonds for a similar texture.
How spicy is Muhammara typically?

It’s mildly spicy with warmth from Aleppo pepper or red pepper flakes, but not overwhelming. You can always adjust the heat level by adding more or less pepper based on your preference.

Final Thoughts

Muhammara: Roasted Red Pepper and Walnut Dip Recipe holds a special place in my kitchen because it’s one of those recipes that’s easy to make yet packed with complex flavor. It’s a wonderful conversation starter and always impresses guests with its smoky, tangy richness. I hope you enjoy making and sharing this dip as much as I do – it’s like bringing a little warmth and sunshine to your table, no matter the season!