Homemade Muhammara Dip

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Have you heard of muhammara? It’s the most delicious dip that you’re probably not eating already. I love adding this to my holiday spread along with hummus and guacamole to round out some fun colors for a snack board. This muhammara dip is all made in one easy step of throwing all the ingredients in a food processor. It’s vegan, low-carb and insanely tasty!

Table of Contents

1. What is muhammara?
2. Recipe at a glance
3. Ingredients you’ll need to make muhammara
4. Popular substitutions & additions
5. How to make muhammara dip
6. Tips for making the best muhammara
7. What to serve with muhammara
8. How to store leftover muhammara dip
9. Frequently asked questions
10. For more Middle Eastern dip recipes, check out:
11. Homemade Muhammara Dip Recipe

What is muhammara?

Muhammara is a Middle Eastern dip that’s basically made with walnuts and roasted red peppers. In Lebanon this dip is very popular as part of our mezza menus and it’s often served with toasted pita or pita bread. I always grew up thinking it was a Lebanese recipe, but it actually originated in Aleppo, Syria. It’s very popular all over the Middle East though.

In Arabic, the word is pronounced “mhamara.” We don’t actually pronounce the “u” in there and the “h” sound is actually a different sound in Arabic that sounds similar to h, but not quite. The word muhammara means “red” and it very adequately describes the vibrant color you’ll get from making the dip. And it just so happens to be a very festive color around the holidays. But, just like hummus, this dip is popular all year round and loved by many all around!

“This recipe was such a big hit today at a party. Folks had not previously heard of this MidEastern dish and simply LOVED it. I had to text several friends the link to this recipe after the party. Thanks Yumna!” – Fahed

Recipe at a glance

Cuisine Inspiration: Middle Eastern
Primary Cooking Method: Blending
Dietary Info: Vegetarian
Key Flavor: Rich and nutty with a hint of pomegranate
Skill Level: Easy

Summary

• Quick and easy prep: An easy straightforward preparation of blending the ingredients in a food processor makes this dip so easy and quick to make by anyone.
• Versatile serving options: Serve your muhammara dip with so many different options like pita chips, pita bread, or other ways like a spread on a sandwich or on kebabs.
• Nutrient-rich ingredients: Roasted walnuts, red peppers, and olive oil are all really nutrient-dense. Full of omega-3s, vitamins, fiber, and antioxidants.
• Customizable texture: The optional toasting of walnuts and breadcrumbs adds a layer of customization to the texture, whether you like a crunchier texture or a smoother mouthfeel. 

Ingredients you’ll need to make muhammara

To make the dip, you’ll need the following ingredients:

• Walnuts – you can buy them raw or roasted (or roast them yourself on a pan or in the oven)
• Breadcrumbs – this is what thickens the dip. You can buy breadcrumbs or make them from stale bread.
• Jar of roasted red bell
• Extra virgin olive oil – A high-quality EVOO should be used
• Pomegranate molasses – the only exotic ingredient (but you can substitute with lemon juice & honey)
• Garlic clove – Fresh garlic cloves as best for the freshest flavor, but jarred minced garlic can be used as well.
• Blend of spices like cumin and cayenne pepper (and aleppo pepper if you have it!)

Popular substitutions & additions

• Aleppo pepper: Swapping out cayenne pepper for Aleppo pepper can help to reduce the level of heat.
• Pomegranate Molasses: If you’re having trouble finding pomegranate molasses, it’s not too much work to make your own. A combination of pomegranate juice, lemon juice, and sugar simmered to create a thick and flavorful molasses.
• Zesty flavors: To impart a slight tang or flavor of citrus to brighten up your dip, you can add sumac, lemon zest, or even tamarind paste.
• Red Bell Peppers: Easily roast your own red bell peppers instead of using store-bought peppers. Gently roast them on a pan, rotating until the skins have darkened and blistered.

How to make muhammara dip

Then you literally throw all those ingredients into a food processor all at once and blend it on high for 1-2 minutes. The muhammara recipe quickly and easily comes together in that one easy step!

Here are all the ingredients before and after blending. You’ll want a consistency that’s pretty smooth with all the ingredients equally blended. The amount of time in the food processor will depend on how strong your food processor is and how chunky you want it. It’s ready in a couple minutes though because none of the ingredient need much (if any) prep.

“Absolutely delicious! It was loved by all my guests over the Christmas break. I’ll make this again and again for sure.” – Lucy

Tips for making the best muhammara

1. Toast the walnuts and breadcrumbs. If you have some extra time, I would highly recommend toasting the walnuts in a pan, and then toasting the breadcrumbs in that same pan separately. The toasted flavor of the walnuts and breadcrumbs really elevates the flavor of the dip. But it’s totally optional and the dip will still taste amazing regardless!
2. Try your best to use pomegranate molasses for this recipe. It’s at all Middle Eastern grocery stores, but even sold at Whole Foods and sometimes in the ethnic Mediterranean isle at major grocery stores. I use it to make fattoush and I even add it to my roasted chicken. It has a sweet and tart flavor that just gives a unique taste to the dish. If you can’t find it, you can try reducing some pomegranate juice in a pan. Or you can substitute with lemon juice (for the tartness) and honey (for the sweetness).
3. Let it chill before serving. This dip definitely gets better as it chills and the flavors meld. You can serve it immediately, but if you have time to chill it even for an hour and allow the breadcrumbs to absorb the moisture, it gets even better.

What to serve with muhammara

Well, it depends if you call it a muhammara dip, muhammara spread or muhammara sauce. It can really be any and all of the above.

• The most popular way to eat it is as a dip. So you can serve it with pita chips, pita bread, or even pretzels and crackers, crudite, or vegetables.
• As a spread, it elevates any sandwich you’re having to new standards. Try it with these roasted cauliflower pita wraps, or a grilled mozzarella sandwich.
• As a sauce, you can actually use it to marinade chicken, shrimp or fish or add it to a bowl of pasta, or even in a salad. It’s pretty versatile like hummus.

How to store leftover muhammara dip

Leftover muhammara dip should be stored in an airtight container and then placed in the fridge.

How long will Muhammara Dip last in the fridge?
When stored properly, your dip should last for up to a week in the fridge.

Can I freeze muhammara dip?
In theory, this dip can be frozen, but with most things that contain a lot of moisture, the texture of the dip, once thawed, could change, resulting in a completely different mouthfeel than before. I recommend sticking to storing it in the fridge, it’s too delicious to have that much leftover anyway.

Frequently asked questions

Insanely tasty spread that’s sweet, savory, smokey and spicy – yup, it all describes this muhammara recipe, and it all makes it so hard to stop eating it once you start!

For more Middle Eastern dip recipes, check out:

• Baba Ghanoush
• Classic Hummus
• Avocado Hummus
• Hummus with Ground Beef
• Labneh Cheese

If you’ve tried this healthy-ish feelgood Muhammara recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!