Muhammara Recipe

If you are looking for an easy vegan vegetable dip recipe you are going to want to make this simple roasted red pepper and walnut dip known as Muhammara. This will be your favorite dip to serve along side of crisp vegetables, crunchy savory pita chips or a piece of warm naan bread. This easy pepper dip recipe is ready to serve in under 30 minutes. 

I am such a fan of this roasted red pepper dip that I will even serve it when I serve a cheese board. I will garnish the dip with a bit of everything but the bagel seasoning. It truly is good on EVERYTHING! 

How do you serve Muhammara?

Serve at room temperature or chilled, with warmed flatbread or pita for dipping. It would also make a spectacular sandwich filling with spicy greens & feta cheese spread, & I bet it would be amazing with grilled chicken in a warm pita…

Is Muhammara gluten free?

This recipe for Muhammara is not gluten free, due to the panko bread crumbs, but a gluten free bread crumb could easily be substituted in.

What is Muhammara made of?

Muhammara is a savory, delicious blend of roasted red bell peppers, golden bread crumbs, toasted walnuts, smoky and savory spices as well as pomegranate molasses and lemon juice. If you want, I can show you how to make breadcrumbs. 

Can I make my own pomegranate syrup?

Pomegranate syrup is easy to make with just 2 ingredients. Pomegranate juice and sugar. Not every grocery store has pomegranate syrup but it is pretty simple to make at home.

Pomegranate syrup instructions. 

1. Pour 4 cups pomegranate juice and 1/2 cup sugar in a saucepan over medium heat.
2. Bring to a simmer, stirring occasionally, until the sugar has completely dissolved.
3. When the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes.
4. Check for a consistency of thick syrup.
5. Remove from the heat and allow to cool in the saucepan for 30 minutes.
6. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

What can I use instead of pomegranate molasses?

If you don’t have pomegranate molasses, an easy substitution would be a balsamic vinegar reduction. 

Do I have to use jarred roasted red peppers for Muhammara?

If you don’t have a favorite jarred roasted red pepper, you can always roast your own. I can show you how to roast peppers and it is easier than you think! I roasted 4 medium red bell peppers for this recipe.

Muhammara ingredients:

• 2 Tablespoons olive oil
• 2/3 cups panko bread crumbs
• 3 cloves roasted garlic
• 1/2 teaspoon salt
• 1 cup walnuts, halves or pieces
• 4 large, roasted red peppers, drained
• 3 Tablespoons lemon juice
• 2 teaspoons balsamic vinegar or pomegranate molasses
• 1/2 – 1 t red pepper flakes (to taste)
• 1-2 teaspoons za’atar (or use a blend of cumin, sesame seeds, & thyme)
• 1 teaspoon smoked paprika (regular can be substituted) 

I discovered this recipe over at ButterEggs. Check out how her Muhammara recipe differs from this one. 

How to toast breadcrumbs for Muhammara:

1. In a medium sauté pan over medium heat, warm the olive oil.
2. Add the breadcrumbs & stir to combine.
3. Toast the breadcrumbs in the pan for 3-5 minutes, stirring frequently, until evenly golden brown.

How to toast walnuts for Muhammara:

1. Add walnuts to your still-warm sauté pan & toast over medium heat
2. Stir with a wooden spoon often for about 5-7 minutes, until your walnuts are lightly browned, glossy and the walnuts are fragrant. 

How to make Muhammara:

1. In a food processor, pulse the roasted garlic, toasted breadcrumbs & salt until finely chopped.
2. Add the warm walnuts to the processor bowl as soon as they are fragrant.
3. Combine the remaining ingredients in the food processor, pulsing to get the muhammara ingredients moving and incorporated.
4. Turn the food processor on for several minutes.
5. To and scrape down the bowl several times during the puree to make sure the ingredients are combined evenly.
6. Taste for salt, lemon, seasonings and adjust to your taste.

Traditional muhammara is pretty spicy, but you can adjust the heat to your liking.

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Printable Muhammara Recipe:

Yield: 2 1/2 cups

Muhammara Recipe

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If you are looking for an easy vegan vegetable dip recipe you are going to want to make this simple roasted red pepper and walnut dip known as Muhammara. This will be your favorite dip to serve along side of crisp vegetables, crunchy savory pita chips or warm flat bread. This easy pepper dip recipe is ready to serve in under 30 minutes. 

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

• 2 Tablespoons olive oil
• 2/3 cups panko bread crumbs
• 3 cloves roasted garlic
• 1/2 teaspoon salt
• 1 cup walnuts, halves or pieces
• 4 large, roasted red peppers, drained
• 3 Tablespoons lemon juice
• 2 teaspoons balsamic vinegar or pomegranate molasses
• 1/2 – 1 t red pepper flakes (to taste)
• 1-2 teaspoons za’atar (or use a blend of cumin, sesame seeds, & thyme)
• 1 teaspoon smoked paprika (regular can be substituted)

Instructions

How to toast breadcrumbs for Muhammara:

1. In a medium sauté pan over medium heat, warm the olive oil.
2. Add the breadcrumbs & stir to combine.
3. Toast the breadcrumbs in the pan for 3-5 minutes, stirring frequently, until evenly golden brown.

How to toast walnuts for Muhammara:

1. Add walnuts to your still-warm sauté pan & toast over medium heat
2. Stir with a wooden spoon often for about 5-7 minutes, until your walnuts are lightly browned, glossy and the walnuts are fragrant. 

How to make Muhammara:

1. In a food processor, pulse the roasted garlic, toasted breadcrumbs & salt until finely chopped.
2. Add the warm walnuts to the processor bowl as soon as they are fragrant.
3. Combine the remaining ingredients in the food processor, pulsing to get the muhammara ingredients moving and incorporated.
4. Turn the food processor on for several minutes.
5. To and scrape down the bowl several times during the puree to make sure the ingredients are combined evenly.
6. Taste for salt, lemon, seasonings and adjust to your taste.

 

Nutrition Information

Yield

10

Serving Size

1/4 cup
Amount Per ServingCalories 261 Total Fat 13g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 11g Cholesterol 0mg Sodium 185mg Carbohydrates 35g Fiber 3g Sugar 26g Protein 4g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.