Muhammara Dip – Red Pepper and Walnut Spread

Bring this easy Muhammara Dip, a spicy and subtly sweet Middle-Eastern red pepper and walnut spread, to any party, and you’re sure to get asked back over and over again. You won’t believe the FLAVOR!

What to take to that big cocktail party? Or dinner party? I’m taking  Muhamarra! (Moo-huh-MARR-uh) A dip/spread/eat-on-everything-then-lick-the-bowl appetizer that will be your new and forever favorite! If you’ve never tasted Muhammara, you need to know, it’s unlike anything you’ve ever tasted. Truly. 

Roasted red bell peppers and walnuts, blended together with pomegranate molasses, olive oil, garlic, some red (Aleppo!) pepper. I mean, stop me when I mention something bad here. Total of 10 ingredients, each of which has a vital role, just tossed and blended up in your food processor. Could also work in a blender. And, you really can taste each ingredient in this dip.

The best thing about this particular recipe is that it is somewhat forgiving. You could add a little extra Pomegranate Molasses if you like, or more olive oil if you want to thin it out. Some extra peppers or bread crumbs to make it thicker. Extra garlic, as I did recently (3 big cloves) for a group of Garlic Maniacs I know. 

Muhammara originated in Aleppo, Syria. But you might have guessed that from the Aleppo Pepper in the recipe. Don’t worry, you can substitute red pepper flakes for the pepper, if that’s what you have. Muhammara is traditionally eaten as a dip for bread or vegetables, or as a spread or sauce for meats and kebab. It also appears in Turkish or Lebanese cuisine.

Once you make it, you’ll be looking for opportunities to make it again. That’s why I keep a jar of roasted red peppers in my pantry. For Muhammara emergencies. Yes, it’s a thing.

Perfect for a cocktail or dinner party, a New-Year’s Eve Bash, or a quiet movie night inside, Muhammara is where it’s at, friends! 

Enjoy!

Looking for other Middle Eastern flavors? Check out this oldie-but-goodie, “Eggs in Purgatory” otherwise known as Shakshuka, or make some homemade Doner Kebab, an unforgettable Turkish sandwich!

Recipe Details

Muhammara is so easy to make! It’s 10 ingredients that create such exceptional flavor, you’ll make it again and again. The recipe is quite forgiving, you can adjust any of the ingredients to taste. Just toss the 10 ingredients into a food processor (This is the one I use) and pulse. I like to add a bit more lemon juice, garlic, an pomegranate molasses to suit my tastes. So once you’ve pulsed the ingredients, just check and see if you’d like a bit more of any of the flavors and feel free to add, and pulse a few more times! Easy!

I used a jar of Roasted Red Peppers in this recipe, but you could also roast fresh bell peppers yourself, if you’re so inclined. You can broil them in an oven or over a flame, until the skins blacken, about 12-15 minutes altogether. Then place them in a bowl and cover with plastic. Wait 10 minutes, then peel as much of the skin off the peppers as you can. Otherwise use an 8 oz. jar, which usually contains about 3 whole peppers.

For the breadcrumbs, you just need to use fresh bread. I’ve used whole grain bread or a white roll that is leftover from dinner the night before. A small-ish roll will create just about a half-cup of soft crumbs.

Aleppo Pepper may be an unfamiliar spice. I find it in the “Bulk Spice” section of my grocery, or you could buy it at Amazon. But you can substitute 1/2 tsp Red Pepper Flakes for 2 Tbsp of Aleppo Pepper.

Pomegranate Molasses can be purchased Here or you can reduce pomegranate juice to about 1/3 to 1/2 its volume over low heat. I detail the instructions in the recipe card, below.

I like to serve Muhammara with fresh cut vegetables or toasted pita bread or Pita Chips. It’s also good as a sandwich spread for veggie sandwiches or a sandwich made with chicken or beef.

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