Muhammara or M'hammara (as it is pronounced) is a traditional sweet and savory red pepper spread from the Syrian city of Aleppo.
Mhammara combines roasted sweet red peppers, toasted walnuts, tangy pomegranate molasses, a touch of spice and a few other ingredients to create a flavorful roasted red pepper walnut dip that is sure to impress!
For those who enjoy a bold, slightly sweet, tangy, spicy, and nutty spread, this dish is a must-try. This delicious roasted red pepper dip will bring a touch of the Middle-East to your table making it a great addition to any gathering.
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How to Make it
Here's an overview of the ingredients needed for this homemade Muhammara recipe. Please see ingredient amounts and step-by-step instructions in the recipe card at the end of the post.
Ingredients Overview
- Fresh red bell peppers: Roasting brings out their natural sweetness. If you have roasted red bell peppers on hand feel free to use those instead.
- Toasted walnuts: These add texture and a rich, nutty flavor.
- Breadcrumbs: Use gluten-free breadcrumbs if you have a gluten intolerance.
- Pomegranate Molasses: Adds a tangy sweetness that complements the other ingredients.
- Extra virgin olive oil: Blending in olive oil enhances the richness and texture of the dip.
- Lemon Juice: Fresh lemon juice brightens the flavor.
- Garlic Cloves: Contribute a punch of flavor.
- Cumin: Ground cumin adds smokiness to the dip.
- Salt: Balances the sweetness and enhances all the flavors
- Fresh chili pepper or Aleppo pepper: Since I could not find Aleppo pepper, I used a small deseeded pepper to add heat. If you can find it, use Aleppo pepper since it's authentic to this dish.
Steps Overview
- Position an oven rack in the upper third of the oven and preheat the broiler. Prepare the red bell peppers and place them cut side down on a sheet pan. Broil for about 10 minutes, or until their skins start to blister and char.
- Transfer the broiled bell peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes or so to loosen their skins, then peel them off and discard.
- Combine the peeled red peppers with the toasted walnuts, breadcrumbs, pomegranate molasses, garlic, lemon juice, ground cumin, salt and if desired, a small chili pepper (seeds removed) in the bowl of a food processor. Pulse until mostly smooth. I prefer to keep it slightly textured, but feel free to make it as smooth as you like!
- Transfer to a serving bowl and refrigerate for about 30 minutes to let the flavors meld.
Tips
- Muhammara dip stands out for its nutty flavor. For the best taste, use raw walnuts and toast them to enhance their flavor. Make sure to taste your walnuts to ensure they're fresh. Fresh walnuts have a mild, nutty flavor, while rancid ones will taste bitter or off.
- Since I couldn't find Aleppo pepper, I used a deseeded chili pepper for heat and ground cumin for smokiness. If you can find Aleppo pepper, it’s a mild, smoky spice that’s authentic to this dish and a great alternative to regular chili pepper. Start with 1 teaspoon of Aleppo pepper and adjust to taste. You can also reduce the cumin by half, as Aleppo pepper adds its own smoky flavor.
- Process the ingredients until mostly smooth, leaving a bit of texture.
- Taste and adjust the seasoning as you go. You might want more acidity, a touch more salt, or extra spice depending on your preferences.
- The texture and consistency of M'hammara can also be adjusted to suit your preferences. Blend it until smooth for a creamy dip, or keep it slightly chunky for more texture. My version has a thinner consistency. For a thicker spread, reduce the amount of olive oil added in the food processor, or add more walnuts or breadcrumbs.
Serving Suggestions
Muhammara is perfect for hosting a gathering. Serve this popular spread topped with a drizzle of olive oil, alongside fresh pita bread or pita chips and crisp veggies for a crowd-pleasing appetizer.
For an authentic mezze spread, serve it as a small dish alongside other Middle-Eastern favorites like Labneh, Hummus, Tabbouleh, Baba Ganoush, and a bowl of olives.
M'hammara also makes a great accompaniment to grilled vegetables, roasted potatoes, or even as a spread on wraps for an extra burst of flavor. You can also use it as a topping for grilled meats, such as Kafta Kebabs and Chicken Shawarma Kebabs.
Storage Instructions
Store any leftover Muhammara in an airtight container in the refrigerator to keep it fresh for a few days.
Enjoy!
More Middle Eastern Recipes
- Lebanese Red Lentil Soup
- Lebanese Cucumber Yogurt Salad (Khyar Bi Laban)
- Fattoush Salad
- Lebanese Tabbouleh
- Baklava Rolls
⭐⭐⭐⭐⭐ Have you made this recipe? Let us know how it turned out! Leave a star rating and a comment below—we’d love to hear from you.
M'hammara
Ingredients
- 4 red bell peppers roasted
- 1 cup toasted walnuts
- 1 cup fresh breadcrumbs
- 3 tablespoons extra virgin olive oil more for drizzling onto finished plate
- 2 tablespoons lemon juice freshly squeezed, more to taste
- 2 tablespoons pomegranate molasses
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1 small chili pepper, seeds removed or 1 teaspoon Aleppo Pepper
- ¼-1/2 teaspoon sea salt adjust to taste
Instructions
- Position an oven rack in the upper third of the oven and preheat the broiler. Rinse the red bell peppers, slice them in half and remove the stems, cores, seeds and white ribs. For easy cleanup, line a baking sheet with parchment paper. Place the peppers cut side down on prepared sheet.
- Broil the peppers for about 10 minutes, or until their skins start to blister and char.
- Transfer the broiled bell peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 to 15 minutes to loosen their skins, then peel and discard the skins.
- In the bowl of a food processor, combine the peeled red peppers along with the toasted walnuts, breadcrumbs, pomegranate molasses, garlic, lemon juice, ground cumin, salt and if desired, a hot pepper (seeds removed). Pulse until mostly smooth, stopping occasionally to scrape down the sides of the bowl a couple of times. (See note below about smoothness of dip)
- Transfer to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, drizzle Mhammara with a touch of olive oil and if desired, garnish with a bit of chopped fresh parsley and toasted walnuts. Serve with warm bread, pita chips, crackers or fresh vegetables.
Notes
- Note on texture and consistency: Mhammara can be adjusted to suit your preference. Blend it until smooth for a creamy dip, or keep it slightly chunky for more texture. You can also adjust the consistency. My version leans toward a slightly thinner consistency. For a thicker spread, reduce the amount of olive oil added in the food processor, or add more walnuts or breadcrumbs.
- Make sure to taste your walnuts to be sure they're fresh. Fresh walnuts have a mild, nutty flavor, while rancid ones will taste unpleasantly bitter or have an off flavor.
- Since I couldn't find Aleppo pepper, I used a deseeded chili pepper for heat and ground cumin for smokiness. If you can find Aleppo pepper, it’s a mild, smoky spice that’s authentic to this dish and a great alternative to regular chili pepper. Start with 1 teaspoon of Aleppo pepper and adjust to taste. You can also reduce the cumin by half, as Aleppo pepper adds its own smoky flavor.
Valerie says
Do you think I could use canned roasted red peppers?
Fida | Sweet and Savoury Pursuits says
Hi Valerie, I’ve only ever used fresh peppers when making this dip, but I don’t see why canned roasted peppers wouldn’t work. If you give it a try, I’d love to hear how it turns out!