Everyone needs a good basic muhammara recipe in their back pocket, especially if you’re a fan of flavorful spreads for dipping with bread or veggies. One taste, and you’ll fall in love with it.

Muhammara is a Syrian classic that has become increasingly popular not only in the Middle East but all over the world. It is made from a blend of roasted red bell peppers, walnuts, pomegranate molasses, breadcrumbs, cumin, onion, and coriander.

Like hummus and baba ghanoush, muhammara reflects the spirit of sharing in the Middle East. It is traditionally served as part of a mezze, enjoyed as a dip with bread, spread over kibbeh and kebabs, or even served as the centerpiece of your next snack board.

With its glorious combination of sweet, tangy, smoky, and nutty flavors, muhammara is a simple yet irresistible addition to any table.

With or without tahini

There are two camps in the muhammara-loving world: some love the earthy flavor of tahini, while others might scoff at using it here. And while readers swear by how good my muhammara recipe in my cookbook is—and that version is tahini-free—there seem to be as many ways to make muhammara as there are people who cook it.

So, I recently tested it with tahini, based on advice from a Syrian friend from Aleppo. At first, I didn’t feel there was any need to test it with tahini. My recipe is well balanced as it is, and I thought it didn’t need another ingredient that might alter the flavors. Deep down, I also suspected that this was simply her Middle Eastern taste buds talking—we are conditioned to add tahini to basically every dip we eat in the Middle East, and maybe even to every baby’s feeding bottle. Just kidding! Yes, we do love our tahini.

Still, I had to test it to see if it actually worked before sharing it with the world. No one wants to invest time in a recipe that doesn’t work.

For me, it’s all about balance and contrast, and about how different flavors can make each other taste better.

The Concept of Muhammara

To make muhammara, roast the red bell peppers and cook the diced onion. Add the walnuts, then blend everything together with pomegranate molasses. Stir in olive oil, breadcrumbs, and tahini, and season with salt, cumin powder, and coriander powder.

Muhammara is popular for a reason—I mean, take a look at the ingredients. Each one plays its part in balancing the others, creating a glorious combination of sweet, tangy, and smoky flavours.

Walnuts: Use fresh walnut halves and take a few minutes to toast them to bring out their earthy flavor. Leave them to cool before processing.

Red Bell Peppers: I used red bell peppers, but you can also use Aruba peppers or any type of red pepper. If you prefer a spicier muhammara, mix in some hot peppers. Roast the peppers yourself for a fresher taste, but you can also use jarred roasted red peppers to save time. Make sure to drain them well before using.

Onion: Sauté the onion in a little olive oil until fragrant and tender.

Cumin Powder and Coriander Powder: These spices add depth and flavor to the muhammara.

Aleppo Pepper: Optional, but it adds a wonderful mild heat and fruity flavor.

Salt: Everyone knows that salt plays a crucial role in enhancing and balancing flavors.

Pomegranate Molasses: This adds a tart and tangy flavor along with an underlying caramelized sweetness. Just like salt, it is an important part of balancing the flavors in muhammara.

Tahini: Use a good-quality brand. Lebanese tahini brands are among the best—no bias here!

Breadcrumbs: Preferably use panko breadcrumbs. Panko is made from the light, fluffy center of the bread, without the crust, which gives the muhammara a lighter texture.

Extra Virgin Olive Oil: Using a high-quality extra virgin olive oil will, of course, improve the overall flavor of the muhammara.

Pomegranate Seeds: Garnishing with pomegranate seeds gives muhammara an attractive pop of color, but they are more than just a garnish. The seeds provide a lovely crunchy contrast and brighten the overall flavor profile of the dip.

The Versatility of Muhammara

• Serve it with pita bread or toasted bread as an appetizer.

• Use it as an impressive sauce for pasta—treat it just like pesto.

• Serve it as part of a Lebanese or Middle Eastern mezze.

• Use it as a dip for roasted chicken.

• Spread it on kibbeh or serve it alongside kebabs.

• Use it as a filling for kibbeh.

• Make it the centerpiece of your next snack board.

If you have a new way to serve muhammara, let us know your suggestions in the comments. Sometimes, looking at a recipe from another perspective can give us valuable insights into its flavors and textures.

Let’s Stay in Touch!

Muhammara Spread — Red Pepper & Walnut Dip

5 from 1 vote

Prep: 29 minutes minutes

Cook: 15 minutes minutes

Total Time 44 minutes minutes

Servings 3

Course

Appetizer

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Breakfast

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condiment

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Side

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Snacks

Cuisine

#Middle Eastern

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syrian

Print Pin Review

Description

Muhammara actually improves in flavor after a day or two in the refrigerator, making it the perfect dip to prepare ahead when entertaining. But not all muhammara recipes are created equal. After testing countless versions, I dare say this one is the masterpiece of them all—an incredible combination of flavors!

Equipment

• Food Processor

Ingredients

 

1x2x3x

• ▢ 500 grams / 1 lb 2 oz red bell pepper
• ▢ 200 grams / 7 oz walnut halves
• ▢ 2 tablespoons tahini
• ▢ 3 tablespoons pomegranate molasses
• ▢ 1/4 cup olive oil
• ▢ 1 teaspoon salt or to taste
• ▢ 1 level teaspoon ground cumin
• ▢ 1/2 teaspoon ground coriander
• ▢ 1 small onion finely chopped
• ▢ 2 tablespoons breadcrumbs use vegan breadcrumbs to keep it vegan
• ▢ Aleppo pepper or red pepper flakes optional, for extra heat
• ▢ 1 pomegranate deseeded

Instructions

 

• Heat the oven to 450°F (230°C). Stem the red bell peppers, cut them into quarters, remove the seeds, and place them on a baking sheet.
  
• Roast for 15–20 minutes, or until partially blackened on the outside.
  
• Remove the peppers from the oven and immediately cover them with a lid for 10 minutes to trap the steam. This will loosen the skin, making them easier to peel.
  
• Line a rimmed baking sheet with parchment paper or a silicone baking mat. Arrange the walnuts in a single layer on the prepared baking sheet. Toast until fragrant, stirring occasionally, about 5 to 7 minutes, just until they release their earthy flavor. Let them cool completely.
  
• Heat the oil in a skillet over medium heat. Once the oil starts to shimmer, add the onion and cook until softened. Remove from the heat and set aside.
  
• Place the walnuts in a food processor and pulse until coarsely ground. Add the roasted peppers, breadcrumbs, cooked onion with its oil, cumin powder, coriander powder, tahini, and red pepper flakes. Process until well combined.
• With the motor running, gradually add the pomegranate molasses and tahini until the mixture is smooth and fully homogenized. The ingredients have been tested and the balance is just right, but feel free to play around a little—taste and adjust the seasoning, spiciness, and acidity to suit your preference.
  
• Spread the muhammara onto a plate and garnish with pomegranate seeds. If, like me, you enjoy a little extra tartness, drizzle some pomegranate molasses over the top just before serving. Sublime!
  

Video

Notes

If you make my Muhammara (Red Pepper & Walnut Dip), leave a comment below or share your photos on Facebook! I’d love to see your creations! #Hadia’s lebanese Cuisine

Keyword aruba pepper, breadcrumbs, Olive Oil, pita bread, Pomegranate, Pomegranate Molasses, red bell pepper, walnuts

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