Muhammara Recipe (Roasted Red Pepper Dip)

A bowl of dip on a table

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Muhammara is my new favourite dip. I’m in love with this spicy, sweet, smoky dip, and I know that if you make this muhammara recipe, you will be too.

Muhammara di in a clay bowl drizzled with pomegranate molasses and garnished with walnuts

What is Muhammara?

Muhammara is a roasted red pepper dip. But it’s so much more than just roasted red peppers. Muhammara is a Syrian recipe from the city of Aleppo. Along with roasted red peppers, this dip has toasted walnuts, pomegranate molasses, breadcrumbs, lemon, and spicy peppers. 

Muhammara is a beautiful combination of spicy, nutty, sweet, tart, and smoky.

Ingredients for Muhammara on a wooden board includin lemon, walnuts, breadcrumbs and pomegranate

How Do You Pronounce Muhammara, Anyway?

Muhammara isn’t hard to pronounce, once you have heard and said it a couple of times. Basically, it’s MOO-Hammer_ah. Hear it for yourself on , then practice saying the word while making this muhammara recipe, and you’ll have it down pat. 

A bowl of dip on a cutting board

What is Pomegranate Molasses?

Pomegranate molasses is a key ingredient in this muhammara recipe. It is simply pomegranate juice, simmered until it’s reduced and thickened. It can be difficult to find it in the store, depending on where you live. If your grocery store has international selections, that would be where to look. Otherwise, try a Middle East grocery, or on-line.

However, there is really no need to buy pomegranate molasses, because it is seriously easy to make. Simply bring pomegranate juice (either freshly squeezed or store-bought) to a boil in a saucepan, then reduce the heat and simmer until it’s reduced by half. Remove from the heat and allow it to cool. So simple.

Muhammara dip in a clay bowl with dipping vegetables and crackersHow to Roast Peppers

The best way to roast peppers is in a very hot oven until they are soft and their skins are charred and blistered. You can also roast them over a hot flame on the stove-top, but they may not get soft enough before they are charred. And, if they do, they will release juices which can make a mess. 

The oven method is simple and leaves your hands free to prep the rest of the recipe.

Once your peppers are tender and charred, either cover them with foil or put them in a bowl with a lid for 10 minutes to steam. This makes it very easy to slip the skins right off of the peppers.

Three roasted red peppers on a cutting board

How Spicy is this Muhammara Recipe?

Muhammara has at least a hint of spice, but you can make it as spicy as you like, or not. Typically, this dip is flavoured with an Aleppo spice blend, which has a moderate heat level. Aleppo peppers have slow-building heat, so it’s best to start off with a little, taste, and wait a little while.

Like pomegranate molasses, you can find Aleppo spice blends on-line or at a Middle Eastern grocery store. You can also substitute harissa spice blend or Korean gochugaro spice blends. Or, if even those are hard to find, use equal parts Hungarian sweet paprika and red chili pepper flakes. (You may need to add extra salt if you go this route).

A bowl of dip on a table with vegetables and crackers

How To Eat Muhammara

This muhammara recipe is a wonderful dip for vegetables, crackers, or pita bread. You can also use it as a spread for tacos, burgers, wraps, and sandwiches. It’s wonderful in place of tzatziki for these Keftedes Pita Sandwiches.  Use it in place of pizza sauce, and as a topping for grilled meats and chicken. Stir it into soups, or use it on a rice bowl. 

A bowl of dip with vegetables and cracker with fingers dipping a celery stick

How Long Does This Muhammara Recipe Keep?

You can store muhammara in an airtight container in the fridge for up to a week. It’s best to serve this dip at room temperature or just slightly chilled, so bring it out of the fridge for 15-20 minutes before using it.

A bowl of dip with vegetables and cracker with fingers dipping a celery stick


Can I Freeze Muhammara?

Yes, you can freeze muhammara. Just put it into an airtight freezer container and freeze in the portions that you like for up to a month. You can defrost it overnight in the fridge.

A close up of a bowl of dip topped with walnuts and pomegranate seeds

Want more Spreads & Dip Ideas?

Try this delicious Roasted Beet Hummus,  a creamy Tzatziki or a tangy Chimichurri Sauce

close up of muhammara, a roasted red pepper dip, topped with walnuts, pomegranate arils, and drizzled with pomegranate molasses



A bowl of dip on a table

Muhammara Recipe - Roasted Red Pepper Dip

Muhammara is a delicious dip or spread with roasted red peppers, walnuts, pomegranate molasses, lemon, garlic, and spice.
5 from 11 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Sauces, Dips & Toppings
Cuisine Middle Eastern
Servings 6
Calories 209 kcal


  • 3 red bell peppers large
  • 1 cup walnuts toasted
  • 1 tbsp olive oil extra virgin
  • 1 tbsp Aleppo spice blend or another mild spice blend such as harissa
  • 1/2 lemon juice of
  • 1 garlic clove minced
  • 1 tsp paprika
  • 2 tbsp pomegranate molasses
  • kosher salt
  • 1/2 cup panko bread crumbs or gluten-free panko bread crumbs


  • Preheat oven to 450°
  • Put whole peppers on a lightly oiled baking sheet, not touching
  • Roast peppers 20 minutes, turning a couple of times
  • Remove peppers from oven and put into a bowl with a lid (I use a plate), or cover with foil
  • Allow the peppers to steam 10 minutes, then remove the cover and let them cool
  • In a food processor, add the olive oil, spice mix, lemon juice, garlic, paprika, pomegranate molasses, and salt. Pulse to blend
  • Add the cooled peppers and the walnuts to the food processor and pulse until the mixture is a texture that you like. (Don't over process)
  • Add the breadcrumbs, and pulse again until blended
  • Transfer the muhammara to a bowl. Garnish with a drizzle of pomegranate molasses


If your walnuts are not toasted, use the heat from the oven after roasting the peppers. Spread the walnuts on the baking sheet you used for the peppers and put them in the still-hot oven for about 5 minutes. Remove and allow to cool before using them.
In case you missed it in the body of the post, you can make pomegranate molasses by boiling pomegranate juice, then simmering until it is reduced by half and thickened. Remove from heat and allow it to cool before using it.
Optional garnishes for muhammara are pomegranate seeds, walnuts, fresh parsley, mint, or sliced scallions.
If you use gluten-free breadcrumbs, this recipe is gluten-free and every bit as good.


Serving: 1gCalories: 209kcalCarbohydrates: 16gProtein: 4gFat: 16gSaturated Fat: 2gSodium: 42mgPotassium: 241mgFiber: 3gSugar: 7gVitamin A: 2027IUVitamin C: 81mgCalcium: 35mgIron: 1mg
Keyword breadcrumbs, gluten free, pomegranate molasses, roasted red pepper dip, Syrian red pepper dip, walnuts
Tried this recipe? What changes did you make?Let us know how it was!



16 thoughts on “Muhammara Recipe (Roasted Red Pepper Dip)

  1. This looks incredible, and it’s loaded with flavours that I really want to have more of in my life! I was reading a Georgian cookbook recently and EVERYTHING is made with walnuts, and it’s really piqued my curiousity about using them in more dishes. This seems like a fantastic starting point! Cheers.

    1. Hi Sean. Yes, walnuts are amazing. This dip is just one example of that. We live where the walnuts grow, so I constantly look for ways to use them. Walnuts have a buttery, yet bitter flavour that needs to be celebrated more. I hope you give this awesome dip a try to start off your walnut journey. 😊

  2. Such a unique dip recipe, I love it! I’m always such a go-to hummus girl, I would love to try switching it up with something like this! Yum!

  3. OH, I’ve been looking for this recipe for a long time and finally found it! It looks amazing and love that you describe it as smoky! Thanks for sharing.

  4. This dip looks amazing! I am totally intrigued by the pomegranate molasses and walnuts in this. I can’t wait to make this and bring to a party.

  5. I’ve never had a dip like this, but I love ALL those flavors. I’ve got a family event tomorrow, I’m going to make this, and maybe even I’ll share!

  6. Oh, I can tell just by looking at these beautiful pictures that I am going to be in love with this, “spicy, sweet, smokey dip”!

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