Homemade Muhammara Recipe

Name: Homemade Muhammara Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 110 min
Ingredients: 4 red bell peppers; 1/2 cup raw walnuts; 1 garlic clove; 1/4 cup bread crumbs; 1/2 teaspoon ground cumin; 1/2 teaspoon Kosher salt (plus more to taste); 1/2 teaspoon cayenne pepper; 2 tablespoons pomegranate molasses; 1 tablespoon extra virgin olive oil; 2 tablespoons lemon juice

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This delicious Homemade Muhammara recipe is a Middle Eastern dip featuring sweet, roasted bell peppers, creamy walnuts, and a touch of cayenne for some heat. Olive oil brings richness while pomegranate molasses adds a sweet-sour note.

hand dipping a chip in the muhammara dip.

The sweet, fresh flavor of roasted red peppers is what makes this dip so good. Roasting them in the oven is an easy, hands-off way to soften them, but in the summer, I love grilling them as the coals die down for a subtle smoky flavor. Walnuts and breadcrumbs help thicken the dip, giving it a creamy, crave-worthy texture. Serve it with fresh veggies or pita for dipping, or use it as a spread on sandwiches or alongside grilled meat and fish.

For more roasted red pepper recipes, try my Red Pepper Soup and Red Pepper Hummus recipes.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

40 mins

Key Ingredients

Below are the Key ingredients for this homemade Muhammara recipe. The full quantities are listed on the recipe card further down the post.

Red bell peppers: These are the key ingredient to the dish. The bell peppers have a sweet, mild flavor that’s enhanced when they’re roasted. You can also use jarred roasted peppers; just drain them well before using.
Walnuts: Add creaminess and a nutty flavor to the dip. No need to toast them; raw walnuts are what you need.
Garlic: Fresh garlic has the best flavor, so it’s what I prefer to use. Garlic powder will work if you don’t have fresh, but it won’t taste as delicious.
Bread crumbs: Helps to thicken the dip. Use fine breadcrumbs so that they incorporate evenly into the mixture.
Cumin: Adds an earthy flavor that works so well with the sweet peppers.
Cayenne pepper: Brings a little bit of heat. Aleppo or Urfa pepper can be used instead, as they have a nice, smoky quality.
Pomegranate molasses: Has a lovely sweet-sour flavor. You can get it from most Middle Eastern grocery stores. I have been able to find them at Meijer’s and Walmart, too. If you can’t find it, a mixture of honey and balsamic vinegar works in a pinch.
Extra virgin olive oil: A little oil makes the dip smooth and enhances all the flavors. Extra-virgin olive oil has the best flavor, but plain olive oil or avocado oil will also work.
Lemon juice: Use fresh-squeezed for the best flavor. The acidity helps balance the peppers’ sweetness.

How to Make Homemade Muhammara

Before you start: Preheat the oven to 450°F.

Step 1: Place the bell peppers on a sheet pan and bake for 35-40 minutes, or until blackened in spots. You may want to flip them once or twice during roasting.

Step 2: Allow to cool, then peel the skin and seed them.

process shot for roasting the peppers and peeling off the skin.

Step 3: To a food processor, add the walnuts, and process until ground.

Step 4: Add the garlic, bread crumbs, cumin, salt, and cayenne. Pulse a few times until combined.

process shot to blend the peppers with the other ingredients in the food processor.

Step 5: Add the peeled peppers, pomegranate molasses, oil, and lemon juice; process until a thick paste forms.

Step 6: Refrigerate for 1 hour to allow the flavors to meld.

Variations & Tips

If your peppers haven’t charred after 40 minutes in the oven, you can broil them (watch them closely) until charred, turning them occasionally so they char evenly.
You can roast the peppers over the bare flame of a gas stove, or on an outdoor grill (instead of in the oven), turning occasionally, until blackened all over. This gives them an even smokier flavor.
Once the peppers are charred, I like to put them in a bowl and cover it with a large plate then let them sit for 10 minutes. This steams the peppers, which helps the skins to slip off more easily.
I like to rub the skins off of the charred peppers under cool running water as it helps to wash away any small pieces of skin.
You can also buy pre-cooked, char-grilled peppers in jars from the grocery store to speed up prep.
Buying walnut pieces can be more cost effective than buying walnut halves.

hand holding a chip dipped in muhammara grabbing a bite.

Common Questions

How do I store it?

Transfer to an airtight container and store in the fridge for up to 5 days. Alternatively, freeze for up to 3 months. If frozen, thaw overnight in the fridge, then give it a good stir before serving.

How do I Serve it?

Muhammara pairs well with a mezze spread of pita, hummus, tabbouleh, and kafta. It’s also great served on its own, with fresh vegetables like carrots or cucumbers for dipping.

Can I make it gluten-free?

Yes, just swap the breadcrumbs for gluten-free breadcrumbs.

Is this dip recipe vegan?

Yes, this muhammara recipe is vegan. The walnuts and olive oil provide a creamy texture without using any dairy or other animal products.

ebook cover with taco salad bowl in the image.

More Dip Recipes

Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you.