Muhammara is a beloved Middle Eastern roasted red pepper & walnut dip that has notes of sweetness and savor. It goes beautifully on a mezze platter with other traditional dips like hummus and baba ghanoush. Muhammara, a Syrian dip, derives from the word ‘Ahmar’, which means red in Arabic hence the color of the dip.
How to make Muhammara spread:
The base of this dish is red peppers and it is important to use this color bell pepper because it offers a sweeter taste than green or yellow for example. After the bell pepper has been cut and cleaned, it is simply seasoned with olive oil, salt, and pepper then roasted until caramelized. This alone has loads of flavor but we don’t stop there!
To this, raw unsalted walnuts are added which give a nuttiness flavor that really sets this dip apart. I take a step further by toasting the nuts to achieve a greater flavor. The addition of pomegranate molasses and sumac offer tanginess while the chipotle or aleppo pepper offers smokiness and heat. Chipotle is not traditional to what is typically used for this dip but it does the job well if you do not have access to aleppo pepper.
Ways to enjoy Muhammara:
This dip is great for sandwiches, especially with roasted vegetables like eggplant and potatoes. It is also fantastic paired with proteins like beef kofta kebab, chicken, or fish. I’ve also used it as the base for some pizza and/or pasta sauces for an Arabic flair. It is just a great dip to keep in the fridge and perfect for using up red or orange bell peppers in your fridge. But really, it is just perfect with pita chips or a warm piece of pita to dip!
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I would love to hear your thoughts on this dip and see your remakes on my Instagram page! Please feel free to leave any comments or questions down below and I will get back to you!
- 3 Red Bell Peppers, sliced
- 1/4 cup Olive oil, divided
- Salt & Pepper
- 1/4 cup Walnuts, toasted
- 1 tbsp Chipotle Peppers in Adobo sauce any spicy pepper sauce/paste will work or even aleppo pepper seasoning
- 1 tbsp Sumac
- 1 tbsp Tomato Paste
- 1 tbsp Pomegranate Molasses
- Roast the peppers in a 400 F oven drizzled with 2 tbsp of olive oil, salt, and pepper for about 30 minutes until soft and caramelized.
- Let it slightly cool then add it to a food processor with all the other ingredients including the remaining 2 tbsp of olive oil. Pulse on low for a minute or so. It will be slightly chunky from the nut bits but overall smooth and tasty!
- Drizzle with olive oil and garnish with chopped walnuts to serve! Enjoy with some warmed pita bread or vegetables to dip with.