If you are a fan of similar Middle Eastern dips and sauces, be sure to check out my Eggplant Yogurt Dip, Roasted Carrot Hummus, Mediterranean Hummus, Baba Ganoush, and Roasted Vegetable Dip recipes.
What is Muhammara?
Muhammara is a traditional Middle Eastern red pepper dip or condiment typically served a dip or sauce with warm pita bread. It is claimed by many countries, but the actual origin is the Syrian city of Aleppo.
Also called Muhumra, Hamara, or Marmara, the dip is popular throughout Lebanon, Turkey, Armenia, the Middle East, and Meditteranean. It’s one of those recipes widely adapted according to the region and personal taste.
If you’ve never made this Middle Eastern pepper sauce, prepare to be amazed! Similar to its simpler version, roasted red pepper walnut dip, it is robust in flavor with sweet red peppers, nutty walnuts, and pomegranate molasses added to it to make it closer to its traditional version. All you need is a food processor and 30 minutes for a Meditteranean-inspired dip that is bright in color and flavor! Intrigued? Let’s break it down.
My aunt was the queen of Muhammara sauce! This a delicious dip I grew up eating. We put it on everything – pasta, eggs, vegetables – and brought it to all our special occasions. Being one of the popular recipes of the Turkish Cuisine, pita chips and muhammara dip was our version of bread and butter.
Key Ingredients:
To make this Mediterranean red pepper sauce, you will need the following ingredients:
- Red Bell Peppers – Purchase fresh, organic, sweet red bell peppers the day you are going to prepare the dip for the best flavor. If you’re in a pinch, jarred roasted red peppers can be substituted; however, it’s worth noting that the flavor of homemade roasted red peppers is much sweeter than using ones from a jar, and the texture is softer.
- Raw Walnuts – Toasting walnuts beforehand brings out more of their nutty, creamy flavor. I like to purchase a bulk of walnuts and toast them in a single layer on a large baking sheet in a 350-degree oven until light golden brown (about 7 minutes) as soon as I get home from the store, then cool completely and store them in an airtight container in the freezer. That way I have toasted walnuts ready whenever I need them!
- Crackers – The authentic muhammara recipe is made with bread crumbs. In this modern version, I followed in the footsteps of the authors of the Vegetable Illustrated and used crackers instead. You can use any type of lean crackers, such as the simple water cracker. However, for even more flavor variation, use a cracker scented with rosemary, thyme, flax seeds, or sesame seeds. For best results, gently crack the crackers in a zip-top bag and finish crushing with a rolling pin.
- Scallions – Use both green and white parts and be sure to roughly chop prior to adding to the bowl of your food processor.
- Extra Virgin Olive Oil – This is a raw, uncooked sauce, so a good-quality Extra Virgin Olive Oil makes all the difference. My favorite is California Olive Ranch (affiliate link).
- Pomegranate Molasses – If you are unfamiliar with pomegranate molasses, it is a slightly sweet, slightly tart syrup made from boiling down pomegranate juice (similar to how balsamic glaze is prepared). It gives the dip its signature sweet and tangy taste, adding an extra depth of flavor. It is a very popular ingredient in Middle Eastern cuisine and an authentic ingredient for this red pepper spread. Most supermarkets sell pomegranate molasses, but you can also purchase it online. If you need a suggestion, this pomegranate molasses (affiliate link) is the brand I use.
- Lemon Juice – A hint of fresh acidity goes a long way and locks in the color of those beautiful roasted red peppers.
- Paprika – I prefer sweet paprika over hot since the spice factor will come from the cayenne.
- Cumin – Although not typically included, I like the punch of savory, smoky goodness cumin brings to this dip.
- Kosher Salt – Use the amount called for in the recipe and adjust the taste to your liking at the very end. I also recommend finishing it off with some flaky sea salt.
- Cayenne Pepper (or red pepper flakes) – A slight kick from the cayenne pepper transforms it into a healthy spicy capsicum dip (capsicum is another word for pepper). If you are not into spiciness, you can simply omit it. Alternatively, if you can get your hands on it, you can swap cayenne pepper with Aleppo pepper.
How to make Muhammara?
To make this Middle Eastern pepper sauce, simply:
- Roast bell peppers. Prepare the bell peppers by slicing off the stem end, removing the seeds and core with a spoon, slice in half and cut each half in three pieces. Remove the stem from the end and slice the end into large chunks. Transfer to a parchment-lined baking sheet and broil for 10 minutes, or until skins are well charred, making sure to rotate halfway through.
- Steam the bell peppers. Once roasted and charred, transfer the red bell peppers to a large bowl and cover with plastic wrap to steam for 10 minutes (this makes it easier to remove the skins). At this point, you can either leave the skins on for extra charred flavor or remove them.
- Crush the crackers. Place the crackers in a plastic bag, seal tight and gently crush with your hands. Finish crushing the crackers into coarse crumbs by rolling over with a rolling pin.
- Process all the ingredients. In the bowl of a food processor, add the roasted red peppers, walnuts, crackers, scallions, olive oil, pomegranate molasses, lemon juice, paprika, cumin, salt, and cayenne and process until smooth, about 15-20 seconds, scraping down the sides of the bowl halfway through.
- Garnish and serve. Transfer to a small bowl, spread it with the back of a spoon, garnish with fresh dill, scallions, sesame seeds, and a drizzle of olive oil. Serve with more crackers, pita or crudites.
Expert Tips:
- Don’t have crackers on hand? Substitute ¼ cup plain breadcrumbs, which is actually more traditional. The crumbs are necessary to absorb extra moisture so the finished dip isn’t runny.
- Want an even more smoky flavor? Replace the sweet paprika with an equal amount of smoked paprika. Also, if you can handle the heat, be sure to sprinkle it with Aleppo chili flakes.
- For a vegan red pepper dip, make sure to purchase crackers that are vegan compliant.
- Add a clove of garlic: While it is not a traditional ingredient, I sometimes add in a clove of minced garlic into the food processor for additional garlicky flavor as I did in this Vegan Red Pepper Dip recipe.
FAQs
Muhammara is the formal pronunciation and it sounds like it is written (though the “h” is slightly sibilant, almost as if you are exhaling through a sore throat). Not so easy to get right! Mm’hamara is a more idiomatic version. It also means roasted or burnt (made red), sharing the same etymological root as the word red (Ahmar).
Not quite. Muhammara has a mildly spicy, tangy and sweet flavor and usually served as a dip, spread or a sauce, whereas Harissa is more of condiment that is usually used as a flavoring agent for soups, stews, marinades with rich spicy flavors.
You sure can. Just be sure to drain all the liquid before placing the peppers into the food processor or blender.
While it won’t be the same thing, you have a few options when it comes to substituting pomegranate molasses when making this Middle Eastern red pepper dip. You can use balsamic glaze, cranberry juice concentrate, or you can mixa few teaspoons of lemon juice with a tablespoon of honey to get a similar sweet and tangy flavor.
This recipe makes 1 1/2 cups and easily serves 6 people. And one serving of it is only 176 calories! When you pair the dip with fresh sliced vegetables, it’s even better for you. So go ahead, eat your veggies!
Yes, you can. You can first start by chopping all of the ingredients finely using a sharp chef’s knife and then mix them in a bowl. Alternatively, you can use a mortar and pestle for a smoother texture.
The authentic Muhammara is usually mildly spicy. However, the spiciness level depend on the recipe you are using. Usually the spiciness comes from Aleppo pepper (or red pepper flakes). When making muhammara at home, you can easily adjust the amount of red pepper flakes you use according to your preference.
Storage Instructions:
- To store your roasted bell pepper dip: Place muhammara in an airtight container and store it in the fridge for up to 5 days. Alternatively, drizzle it with a thin layer of olive oil to extend its shelf life. Doing so helps prevent air from reaching the roasted red pepper dip and, as a result, keeps it fresh longer.
- Freezing: If you prefer to store it for a longer period of time, you can freeze this red bell pepper spread. Simply place it in an airtight container (or a freezer bag) remove the air out as much as you can and freeze for up to 2 months.
- Thawing: Thaw it in the fridge overnight and give it a good stir before serving.
Ways to serve this Syrian pepper sauce recipe
There are a number of ways to serve this muhammara dip recipe, such as:
- Dip: Definitely the most authentic, serve it as a dip with seed crackers, pita bread, or fresh sliced vegetables as a part of your mezze platter.
- Spread: Slather it on sandwiches, fresh pita bread, wraps, or your morning toast. In my opinion, leftover muhammara makes the best sandwich spread.
- Pasta Sauce: Prepare your favorite pasta and toss it in a large bowl with the muhammara and a bit of pasta water – no additional cooking required!
- Pizza Sauce: Replace the tomato sauce on pizza with muhammara – such a fun, Meditteranean twist!
- Topping: A scoop of muhammara makes an excellent topping for homemade CAVA bowls and pairs beautifully with other Mediterranean sauces like tzatziki and hummus.
Other sauce/dip recipes you might also like:
- Mediterranean Hummus
- Roasted Carrot Hummus Recipe
- Yogurt Tahini Dressing
- Greek Yoghurt Dressing
- Bread Dipping Oil
- Cashew Avocado Sauce
- Creamy Avocado Dressing
If you try this Muhammara dip recipe or any other Middle Eastern Dip recipes mentioned in this post, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Diet Key
This Recipe is:
Muhammara Recipe
Equipment
Ingredients
- 2 red bell peppers, medium-sized
- ½ cup walnuts, lightly roasted
- ⅓ cup crackers, any type of lean cracker can be used*
- 3 scallions, chopped (both green and white parts)
- ¼ cup extra virgin olive oil
- 1 ½ tablespoons pomegranate molasses*
- 4 teaspoons lemon juice, freshly squeezed
- 1 ½ teaspoons paprika
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
Instructions
- To roast the bell peppers: Line a rimmed baking sheet with parchment paper. Slice the tops of the bell peppers and remove the stems from the tops. Using a paring knife (or a spoon) take out the core. Cut the bell pepper into three pieces. Place them on the sheet pan skin side up.
- Adjust oven rack 3 to 4 inches from the broiler element (or at the top rack) and heat broiler. Broil until the skin is well charred, 10 minutes. Be sure to rotate the sheet pan halfway through.
- Place the now-charred peppers in a bowl, cover with plastic wrap and let it steam for 10 minutes. At this point, it is up to you to whether or not remove the skin. If you like the charred flavor, feel free to keep the skins on. If not remove and discard them. You should end up with approximately 1 cup of roasted bell peppers.
- Place crackers into a ziplock bag and crush them with a rolling pin.
- Place roasted peppers, walnuts, cracker crumbs, scallions, olive oil, pomegranate molasses, lemon juice, paprika, ground cumin, salt, and cayenne pepper into the bowl of a foods processor.
- Process until pureed, 15-20 seconds scraping down the sides of the bowl halfway through processing.
- Transfer to a bowl and serve with crackers, pita bread, and/or crudites.
Video
Notes
- Yields: This recipe makes 1 1/2 cups of muhammara, which is ideal for serving 6 people as an appetizer/dip. The nutritional values below are per serving.
- Best way to store: You can store this roasted red pepper dipping sauce recipe in an airtight container in the fridge for up to 3 days.
- * If you don’t have crackers on hand, substitute ¼ cups of plain breadcrumbs, which is actually more traditional.
- Want an even more smoky flavor? Replace the sweet paprika with an equal amount of smoked paprika.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe has been adapted (with minor changes) from Vegetables Illustrated (affiliate link).
I can’t remember the last time I ate this. I am so glad I can whip it up at home! Love the red peppers!
YAY! SO happy to hear you liked it Suzy. Cheers!
This dip is not only delicious with the combination of ingredients, it’s also so pretty!
Thanks Katie. I am so happy to hear that you liked it.
This was my first introduction to muhammara but now I’m hooked! SO GOOD!
YAY! So happy to hear that. Thanks for coming by Wilhelmina.
This was really good! My family loved it!
Thanks Toni. So happy to hear that they liked it.
So easy and flavorful! Can’t wait to make it for my dinner club next month!
Thanks Liz.
Can I get that whole thing please? My mouth waters just by reading your words and looking at the pictures of this unique dip. Canโt wait to try it with the best red bell peppers Iโm going to buy next time!
You sure can. HA ha.. I wish we could have it together. ๐
I love your recipes and your detailed explanations.
Thanks!
In my country I can’t find pomegranate molasses, how can I replace it?
with sugar molasses?
balsamic vinager with sugar?
Any suggestions will be welcomed.
Thanks again.
Van
Hi Van,
Thanks for your kind words.
If you have time, you could make reduced balsamic by placing it in a pot and boiling until it thickens and reduced by half in size. You can add sugar as well, but I think it is not necessary.
Or if you are short on time, you can just omit pomegranate molasses.
I hope this helps.
Thank you! I finally got some fresh pomegranates and made my own molasses. Delicious!