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Muhammara recipe

Muhammara Recipe

Sweet savoury and slightly smoky homemade Muhammara recipe. Muhammara is a Middle Eastern vegan dip made with walnuts, roasted red peppers, breadcrumbs, olive oil, and spices that can be prepared in no time.
5 from 1 vote
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Course: accompanimemnts, Appetizer, Snack
Cuisine: arabic, Mediterranean, Middle Eastern
Diet: Vegan, Vegetarian
Keyword: dip, muhammara, spread
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 6
Calories: 126kcal
Author: Rekha Kakkar


  • ¼ cup walnuts
  • ¼ cup breadcrumbs
  • 2 Red bell Peppers
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon pomegranate molasses substitution: 1tsp lemon juice +1tsp brown sugar +1tsp balsamic
  • 1 garlic clove
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • Pita bread or pita chips for serving


  • Toast the walnuts in a pan over heat and set them aside.
  • You can use roasted bell peppers from can or jar. Otherwise simply place them in a preheated oven roast for 20-25 minutes at 425F. When done allow them to cool and then remove the skin, chop and remove the seeds and keep them aside.
  • If you do not have oven you can simply place them over direct fire using a grill and cook them on slowest heat till charr marks appear and bell peppers are soft.
  • Now in a pan add 1 tablespoon olive oil and add chopped onions. Saute for a bit and add , chilli flakes and 1 tablespoon tomato paste.
  • Add toasted walnuts and bread crumbs. Also add salt, roasted cumin powder, and black pepper, little bit more of olive oil, mollasses, and lemon juice in a food processor.
  • Blend and pulse for a few times to mix the roasted peppers. Keep the texture a little coarse side.
  • Serve with fresh pita, flatbread, crackers, or your favourite vegetables.
  • It tastes best fresh. You can refrigerate leftovers for up to 3 days. Before serving Allow to cool to room temperature.


  • Toast the breadcrumbs and walnuts. If you have some additional time, toast the walnuts first, then toast the breadcrumbs separately in the same pan. The toasted flavour of the walnuts and breadcrumbs adds a lot to the dip's flavour. But it's completely optional, and the dip will still be delicious!
  • For this dish, make every effort to use pomegranate molasses. the sweet and tangy flavours of this ingredient give it a distinct taste and aroma. If you can't find it, reduce some pomegranate juice in a skillet instead. You can also use lemon juice (for the tartness) and honey as a substitution (for the sweetness).
  • As the flavours combine and the dip chills, it gets even better. You can serve it right away, but chilling it for an hour or more to allow the breadcrumbs to absorb the moisture improves the flavour so I would 10/10 recommend you to cool it.


Calories: 126kcal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 132mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1317IU | Vitamin C: 51mg | Calcium: 20mg | Iron: 1mg