Muhummara Dip Recipe

This Muhummara dip is a rich and smoky blend of roasted red peppers, walnuts, and warm spices, balanced with a touch of sweetness from pomegranate molasses. Creamy, nutty, and packed with bold Mediterranean flavors, it’s perfect for dipping with pita or spreading on sandwiches!

What Is Muhummara?

Muhammara, sometimes spelled mouhammara, is a traditional Middle Eastern dip made primarily from roasted red peppers, toasted walnuts, breadcrumbs, and a unique ingredient – pomegranate molasses.

Unlike many dips that are served cold, muhammara dip can be enjoyed at room temperature. The texture is thick yet spreadable, perfect for dipping with pita and veggies or serving as a spread on sandwiches!

Why This Recipe Works

Flavor-Packed Dip: Fire roasted red peppers are the foundation of this muhammara recipe. The charring process adds a smoky flavor and removes the bitter skin while concentrating the pepper’s natural sweetness, resulting in a dip that is packed with flavor despite its relatively simple ingredient list.

Simple Yet Hearty: Muhammara dip is super straightforward but packs a punch! The walnuts and breadcrumbs give it a satisfying heartiness that makes it more substantial than your average dip. So it’s filling enough to be part of a meal, not just a starter. Plus, you don’t need fancy equipment or hard-to-master techniques to make this dip right at home!

Supplies Needed

Food processor or blender
Paper bag or bowl with lid
Mixing bowl

Ingredients

Red Bell Peppers: The fire-roasting process is crucial here. Don’t substitute jarred roasted peppers as they lack the smoky flavor of freshly roasted ones!
Garlic: For an added depth of flavor!
Walnuts: These add richness, a thick texture, and a nutty flavor.
Bread Crumbs: Traditionally, muhummara is made with stale bread, but regular breadcrumbs work well!
Pomegranate Molasses: The secret ingredient that gives muhammara its distinctive tangy-sweet profile. This reduced pomegranate juice syrup is available at Middle Eastern markets or specialty stores.
Olive Oil: Balances out the flavors and helps create a dippable consistency. Use a high quality extra virgin olive oil for the best results.
Lemons: Fresh lemon juice brightens all the flavors and balances the richness of the nuts and oil.
Spices: For added flavor in this muhummara dip, add in some paprika, cumin, salt and aleppo pepper or red pepper flakes!

How To Make Muhummara Dip

Roasting Red Peppers

Fire Roast: Fire roast the red peppers using the oven or the grill.
Grilling Method: Place the peppers over medium-high direct heat (or directly into the coals), rotating every 1-2 minutes until the skin is fully blistered.
Oven Method: Preheat the broiler and line a baking sheet with foil. Place the peppers onto the baking sheet and broil the peppers so the skin turns black and blisters. Watch closely and rotate the peppers as needed.
Place in Bag: Remove the peppers from the heat and place them in a bag or bowl with a lid to allow them to steam for 5-10 minutes.
Remove Skins, Stems & Seeds: Once the peppers have steamed and cooled slightly, easily peel off the skins and discard. Remove the stems and seeds and set the peppers aside.

Blend The Dip

Add Ingredients to Food Processor: In a food processor (or blender), add the prepared red peppers, garlic cloves, walnuts, bread crumbs, pomegranate molasses, olive oil, lemon juice, and the spices together. Blend until smooth and combined.
Taste for Seasoning: Adjust seasoning if needed—add more lemon juice for brightness, pomegranate molasses for sweetness, or a pinch of salt.
Garnish & Serve: Transfer to a bowl, drizzle with extra olive oil, and garnish with chopped walnuts, pomegranate seeds, or a sprinkle of smoked paprika. Serve with warm pita bread, crackers, or fresh veggies.

Blending the muhummara ingredients in a food processor and putting the mixture into a bowl

What To Pair With It

The bold flavor of muhummara dip makes it perfect for dipping, but it can also be added to other simple dishes for added flavor. For an appetizer spread, serve muhummara alongside a platter of roasted vegetable crudités, and a side of warm, fluffy garlic pita bread, crunchy homemade pita chips, or everything bagel chips that add some crunch!

Spread muhumarra dip on sandwiches or wraps instead of mayo, try it as a topping for grilled chicken or fish, dolloped onto grain bowls with farro or bulgur, or as a flavorful base layer on flatbread topped with crumbled feta and fresh herbs.

You can even thin it out with a bit of pasta water to create a unique sauce that clings beautifully to pasta!

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