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Your Culinary Teacher Since 2008

Classic Muhammara (Roasted Red Pepper Walnut Dip)

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Updated: to include new step-by-step photos, clarified instructions, and/or improved tips for best results.· by · Leave a Comment This post contains affiliate links.

Muhammara is an easy vegan dip recipe made with roasted red pepper and walnuts is ready to serve in under 30 minutes. This will be your favorite dip to serve alongside crisp vegetables, crunchy savory pita chips, or a piece of warm naan bread.

Prep Time 15 minutes
cook time5 minutes
total time20 minutes
servings adjustable2 ½ cups
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Muhammara Recipe square image

I am such a fan of this roasted red pepper dip that I will even serve it when I serve a cheese board.

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. 

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Ingredients:

This muhammara leans on pantry ingredients but delivers restaurant‑level flavor with almost no effort. My easy recipe comes together in a food processor to make a thick, dippable spread that feels special but is very weeknight‑friendly.

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

Substitutions

Over the years, I have heard from you that you are hitting the same roadblocks with muhammara over and over when it comes to the ingredients and the need for substitutions: no pomegranate molasses, gluten‑free guests, or nut allergies at the party.
Here are practical, tested swaps that keep the roasted red pepper spread delicious and beginner‑friendly.

  • Walnuts - substitute in almonds, pecans or even cashews for a different, yet delicious flavor profile instead of the walnuts. For a nut-free recipe, use sunflower seeds or pumpkin seeds. Results will not be exact as the original but will still be delicious.
  • Breadcrumbs - Use gluten‑free breadcrumbs or crushed, plain gluten‑free crackers. Or increase walnuts by 2-4 tablespoons to compensate if you choose to omit crumbs entirely.
  • Pomegranate Molasses - Balsamic reduction or balsamic glaze for tangy sweetness OR lemon juice plus a touch of honey or sugar. Or click to see my homemade pomegranate syrup instructions.
  • Jarred Roasted Red Peppers - 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.

Instructions

This method is designed so even a brand‑new cook can pull off a silky, flavorful muhammara without stressing over technique. Each step is simple, and a food processor does most of the work.

  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, and seasonings and adjust to your taste.

Did you make this recipe?

Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah

Muhammara Red Pepper Walnut Dip
Sarah Mock
Muhammara is a Middle Eastern roasted red pepper and walnut dip with a sweet, tangy, gently spiced flavor. Great as a mezze dip, sandwich spread, or party appetizer.
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Muhammara Recipe square image
Prep Time15 minutes
Cook Time5 minutes
Prep Time20 minutes
servings2 ½ cups

Ingredients

  • 2 Tablespoons olive oil
  • ⅔ Cups panko bread crumbs
  • [3 cloves roasted garlic]
  • ½ 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
  • ½ - 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 Tablespoons olive oil
  2. Add the breadcrumbs & stir to combine.
    ⅔ Cups panko bread crumbs
  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
    1 Cup walnuts
  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.
    ⅔ Cups panko bread crumbs, [3 cloves roasted garlic], ½ Teaspoon salt
  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.
  7.  

Nutrition

Serving: 1/4 cup | Calories: 259kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 184mg | Fiber: 2g | Sugar: 26g

Notes

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. 
CourseAppetizer Recipe
CuisineMediterranean
Keywordroasted red pepper dip, vegetarian dip


If you're putting together a small spread, Pão de queijo (Brazilian cheese bread) is an easy addition that fits right in.

Make‑Ahead Tips

This is one of those dips that actually tastes better the next day because the roasted red peppers, walnuts, and spices have time to mingle.

  • Make 1-3 days in advance - my recipe keeps beautifully for 4 to 6 days in the fridge when stored properly. Flavors often deepen overnight, so prepping it at least a few hours before serving is ideal.
  • Stir before serving - The oil may separate slightly as it sits; a quick stir brings it back together. Taste again for salt and acidity and refresh with a squeeze of lemon if needed.

Make the roasted peppers ahead

If roasting your own peppers, you can roast and peel them up to 2 to 4 days ahead and store them in an airtight container in the fridge until you are ready to blend the dip.

Pomegranate syrup instructions. 

  1. Pour 4 cups pomegranate juice and ½ 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.

How to toast breadcrumbs:

  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:

  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. 

Storage & Leftovers

Leftover muhammara is gold for quick snacks, lunches, and grain bowls, so it's worth storing it well. With the right container and a thin layer of olive oil or cling film pressed on top, this roasted red pepper walnut dip holds beautifully.

Fridge storage

  • Store in an airtight container in the refrigerator for 4 to 6 days, depending on the freshness of the ingredients.
  • Press a piece of parchment or plastic wrap directly on the surface or add a thin layer of olive oil on top to reduce oxidation and keep the top from drying out.

Freezer storage

  • Muhammara can be frozen for up to 2 to 3 months in a well‑sealed container or freezer bag with as much air removed as possible.
  • Thaw overnight in the fridge, then stir well and refresh with a drizzle of olive oil and a squeeze of lemon before serving.

Frequently asked questions, answers and tips:

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.

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.

What can I use instead of pomegranate molasses?

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

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.

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.

Sarah Mock of savoringthegood.com headshot 2022

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

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