Name: Syrian Roasted Red Pepper & Walnut Dip)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Syrian / Middle Eastern
Ingredients: drained; ¾ cup walnuts, toasted; 2 tbsp breadcrumbs; 1 garlic clove; 1 tbsp pomegranate molasses; 1 tsp ground cumin; ½ tsp smoked paprika; ¼ tsp cayenne pepper (optional); Juice of ½ lemon; Salt to taste; 3 tbsp extra virgin olive oil (plus more for drizzling)

Jump to Recipe·Print Recipe

A bold and smoky delight from Syrian cuisine, Muhammara is a savory dip made with roasted red peppers, toasted walnuts, garlic, olive oil, and warm spices. Its rich, slightly spicy flavor and creamy yet textured consistency make it an irresistible spread. Commonly enjoyed as part of a mezze platter, Muhammara pairs beautifully with warm pita bread, fresh vegetables, or crackers, and brings an authentic Middle Eastern flair to any table.

Why You’ll Love This Recipe

A unique and authentic taste of Syrian cuisine
Rich and smoky flavor from roasted red peppers and walnuts
Naturally vegan and dairy-free
Perfect as a dip, spread, or mezze centerpiece
Can be made with pantry staples and simple ingredients
Offers a satisfying blend of texture and spice
Customizable to your preferred heat level
High in healthy fats and fiber from walnuts and olive oil
Impressive yet easy to prepare
Stores well for make-ahead entertaining

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

red bell peppers (roasted and peeled) or jarred roasted red peppers
walnuts, toasted
breadcrumbs
garlic
pomegranate molasses
ground cumin
smoked paprika
cayenne pepper (optional)
lemon juice
salt
extra virgin olive oil

directions

If using fresh red bell peppers, roast them either over an open flame or in a 425°F (220°C) oven until the skin is charred and blistered. Transfer to a covered bowl and let steam for 10 minutes. Peel, deseed, and set aside.
In a food processor, combine the roasted red peppers, toasted walnuts, breadcrumbs, garlic, pomegranate molasses, ground cumin, smoked paprika, cayenne pepper (if using), lemon juice, and salt.
Blend the mixture until mostly smooth but still slightly textured.
With the processor running, slowly drizzle in the olive oil until the dip becomes creamy and cohesive.
Taste and adjust seasonings as needed.
Transfer to a serving bowl. Drizzle with a little extra olive oil and garnish with crushed walnuts or pomegranate seeds, if desired.
Serve with warm pita, vegetables, or crackers.

Servings and timing

Servings: 6
Prep time: 15 minutes
Roasting time (if needed): 20 minutes
Total time: 35 minutes
Calories: Approximately 180 kcal per serving

Variations

Nut-Free Option: Substitute sunflower seeds or pumpkin seeds for walnuts.
Extra Smoky: Add a bit of liquid smoke or more smoked paprika for enhanced depth.
Chunky Style: Pulse the mixture lightly for a coarser, more rustic dip.
Spicier Version: Increase cayenne pepper or add a dash of chili flakes.
Sweeter Twist: Mix in a touch of honey or date syrup to balance the heat.
Thicker Spread: Add more breadcrumbs for a denser, spreadable consistency.
Low-Oil Option: Reduce olive oil and add a splash of water if desired.
Herbaceous Note: Blend in fresh parsley or mint for a vibrant twist.
Tangier Flavor: Use more lemon juice or add a splash of vinegar.
Roasted Garlic: Replace raw garlic with roasted garlic for a milder, sweeter flavor.

storage/reheating

Store Muhammara in an airtight container in the refrigerator for up to 5 days. The flavors deepen over time, making it even more delicious after a day or two. It is not recommended to freeze Muhammara, as the texture may suffer. Reheating is not necessary; serve at room temperature or slightly chilled.

FAQs

What is Muhammara made of?

Muhammara is a Middle Eastern dip made from roasted red peppers, toasted walnuts, breadcrumbs, olive oil, and spices. Pomegranate molasses adds a signature sweet-tart flavor.

Can I use jarred roasted peppers?

Yes, jarred roasted red peppers work well and save time. Just ensure they are drained thoroughly before using.

What does Muhammara taste like?

It has a smoky, nutty, and slightly sweet flavor with mild spice. The pomegranate molasses adds a unique tangy depth.

Is Muhammara vegan?

Yes, this recipe is naturally vegan and dairy-free, making it suitable for plant-based diets.

What can I serve with Muhammara?

It pairs wonderfully with pita bread, crackers, fresh vegetables, or even as a spread on sandwiches and wraps.

Can I make Muhammara ahead of time?

Yes, it stores well in the refrigerator for up to 5 days, making it ideal for advance preparation.

How spicy is Muhammara?

The heat level can be adjusted. This version is mildly spicy, but you can increase or omit cayenne to suit your preference.

Can I freeze Muhammara?

Freezing is not recommended as it may alter the dip’s texture. Fresh preparation is best for optimal flavor and consistency.

What is a good substitute for pomegranate molasses?

You can substitute with a mix of balsamic vinegar and a little honey or date syrup if pomegranate molasses is unavailable.

Is Muhammara healthy?

Yes, it contains heart-healthy fats from walnuts and olive oil and is rich in vitamins from red peppers. It is a wholesome dip when enjoyed in moderation.

Conclusion

Muhammara is a stunning example of how simple ingredients can yield bold and complex flavors. Its smoky, nutty richness and subtle tang make it a standout among Middle Eastern dips. Whether enjoyed as part of a mezze spread or served with bread and vegetables, this versatile and wholesome dip brings a taste of Syria to your table with ease and elegance.

Syrian Roasted Red Pepper & Walnut Dip)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover the rich, smoky flavors of Muhammara, a traditional Syrian dip made from roasted red peppers and toasted walnuts. This earthy, slightly spicy spread is balanced with the tang of pomegranate molasses and hints of garlic and cumin. Perfect as part of a mezze platter or served with warm pita and veggies, Muhammara is a flavorful, vegan-friendly appetizer that brings Middle Eastern flair to your table.

Author: Asma
Prep Time: 15 minutes
Cook Time: 20 minutes (if roasting peppers)
Total Time: 35 minutes
Yield: 6 servings
Category: Appetizer
Method: Blended
Cuisine: Syrian / Middle Eastern
Diet: Vegan

Instructions

Roast Peppers (if using fresh): Roast red peppers over an open flame or in a 425°F (220°C) oven until charred. Place in a bowl covered with a lid or plastic wrap for 10 minutes, then peel and deseed.
Blend: In a food processor, combine roasted peppers, toasted walnuts, breadcrumbs, garlic, pomegranate molasses, cumin, paprika, cayenne (optional), lemon juice, and salt.
Add Olive Oil: While blending, drizzle in olive oil until mixture becomes creamy and smooth, with a bit of texture.
Adjust Seasoning: Taste and adjust salt or spices as desired.
Serve: Transfer to a serving bowl. Drizzle with olive oil and optionally garnish with crushed walnuts or pomegranate seeds.
Enjoy: Serve with warm pita bread, crackers, or veggie sticks.

Notes

You can use jarred roasted red peppers to save time.
Store leftovers in an airtight container in the fridge for up to 4 days.
Make it gluten-free by using gluten-free breadcrumbs or skipping them for a thinner dip.