Muhamara (Roasted Red Pepper Dip) Recipe

Muhamara is a roasted red pepper and walnut spread beloved in many Middle Eastern countries. Often served as part of a mezze spread alongside hummus and baba ghanoush, this bright, nutty and tangy dip makes a refreshing addition to any appetizer spread or party menu.

Learn how to make muhamara. It’s easy to prepare since it’s made in a food processor, and it’s perfect for making in advance as it tastes better the longer it sits.

What is Muhammara?

Muhamara means “red” in Arabic, a reference to the vibrant color of the dip. It is often found as part of mezze dishes in the Middle East, including Lebanon, but is hugely popular throughout the region.

Although several cultures, including Turkey, claim origins for the dish, many consider it to be uniquely Syrian, where the local version uses Aleppo pepper, a mild, fruity pepper that is culturally significant to the country.

Ingredients for Muhamara

Here’s what you’ll need to make this smoky dip: Don’t be overwhelmed by the long list — many of these ingredients are probably already in your pantry.

• Red bell pepper: These form the base of this dip and give it its characteristic red color and sweet flavor.
• Vegetable oil: Adding a little bit of a neutral oil, such as vegetable oil, helps the peppers brown evenly on the grill.
• Olive oil: On the other hand, this dip uses olive oil for flavor and richness.
• Aleppo pepper: Aleppo pepper’s subtle fruity heat is a traditional addition to this Levantine dip, which originated in Syria.
• Smoked paprika: This spice is used to accentuate the smoky flavor and red color.
• cumin: Combine with other spices to add depth of flavour.
• Cubed white bread: This helps thicken the dip and is a great way to use up day-old bread.
• Toasted walnuts: It adds a nutty flavor to the dip and creates a rich texture.
• Fresh lemon juice: The slight acidity balances the spiciness, sweetness, and richness of the dip.
• Pomegranate Molasses: Traditionally included in dips, this bright, tangy Middle Eastern staple is essential to perfecting any traditional flavour.
• salt: Everything needs a little salt to season well.
• garlic: It adds a savory allium flavor to the dip.
• Pomegranate seeds and fresh parsley: These are garnishes that add color and freshness to the dip, but you can leave them out if you prefer.
• Pita triangles and raw vegetables: Crackers or anything you can dip will work well, but warm pita and crunchy fresh veggies like celery are our favorites to serve with this dip.

How to make Muhamara

This dip is made primarily in a food processor, so it’s easy to whip up before a party or barbecue.

• Step 1: Brown the peppers: Grill the peppers over medium-high heat until the skins are completely blackened (don’t be afraid to burn them). Transfer the charred peppers to a bowl and cover with plastic wrap. This will steam the peppers and make them easier to peel in step 3.
• Step 2: Let the spices bloom: Heat the olive oil in a small saucepan and add the Aleppo pepper, paprika, and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour the mixture into a heat-resistant liquid measuring cup and set aside.
• Step 3: Peel the peppers: Using your hands, remove the skin, stem and seeds from the peppers and discard.
• Step 4: Do it all at once: Break the bread into a small piece in a food processor. Then add the walnuts, lemon juice, pomegranate molasses, salt, garlic, and the peeled and reserved bell pepper. Blend until well combined, scraping down the sides of the bowl as needed. With the food processor running, gradually add the oil and spice mixture, blending until combined.
• Step 5: Plate: Transfer the mixture to a serving bowl and top with the pomegranate seeds and chopped parsley. Serve with pita bread and raw vegetables.

How to Serve Muhammarah

For a dip, I recommend warm pita and crudités, but your favorite crackers will do just as well. I also love using muhamara as a sandwich spread or pasta sauce (you won’t know until you try), neither of which are traditional. It also works well with grilled meats like chicken.

Tips and tricks for making the perfect Muhamara

• Let’s have a toast: Make sure to toast your walnuts – roasting them before mixing them into the dip will give them even more flavor.
• Cheater’s Choice: This recipe calls for grilling fresh peppers over charcoal, but you can also use jarred roasted peppers as a time-saving shortcut.
• Be particular: Use a good quality pomegranate molasses. The tart, viscous syrup is made by boiling pomegranate juice until it thickens, although some brands add sugar or corn syrup. Look for a bottle that lists pomegranate juice as the only ingredient.
• Take your time: This dip is delicious when made fresh, but tastes even better when refrigerated, so try making it a few hours before serving to allow the flavors to meld.