Muhammara Recipe (Rich Dip from the Levant to Wow Your Dinner Guests)
This post may contain affiliate links, meaning if you book or buy something through one of these links, I may earn an affiliate commission at no additional cost to you. Learn more
Electrify your next dinner party with a glorious ignition of sweetness and spice courtesy of our muhammara recipe, one of the most beloved dips of the Levant region.
Muhammara Recipe
You really are in for a journey of flavor like no other when a dollop of thick, creamy muhammara touches your lips and unleashes its wonderfully spiced yet balanced flavor across your tongue.
This classic Syrian, Lebanese, and Turkish dish (also common in all countries of the Levant region) has been a bedrock meze dish for generations, dazzling with its unique flavor profile and luxurious texture.
What is Muhammara?
Muhammara is a rich and spicy dip, consisting of walnuts, pomegranate molasses, and red peppers, among other ingredients.
Originating from Syrian cuisine, the flavorsome, heated dip features prominently throughout the Levant and Arab countries in the region, especially in the likes of Lebanese cuisine and Turkish cuisine.
Bringing sweet, nutty, and fiery flavors to the table, muhammara is a common choice when ordering meze, and is enjoyed as a spread or dip with a range of other foods, such as fresh pita bread and grilled meat kebabs.
Ingredients
To make muhammara, you’ll first need to assemble the following ingredients:
- Bell Peppers – 5 large red bell peppers
- White Onion – 1/2 medium onion
- Garlic – 1/2 garlic head*
- Olive Oil – 5 tbsp
- Pomegranate Molasses – 3 tbsp
- Walnuts – 125 grams (about 1 cup) of halved walnuts
- Tomato Paste – 5 tbsp
- Parsley – 1 tbsp
- Cumin – 1 tsp
- Sumac – 1 tsp
- Mild Chili Pepper – 1/2 small pepper (or 1 teaspoon of Aleppo pepper flakes or regular red pepper flakes)**
- Pita Bread – 1 small pita bread (or 3/4 cup of breadcrumbs), optional***
* Note: While we’re only using half the garlic head in the recipe, we’ll be roasting both halves of the garlic head and you can save one half to use it in other recipes or for another batch of muhammara. Personally, we love to mix the leftover roasted garlic with softened butter and eat it on toast.
** Note: Traditionally, muhammara uses Aleppo-style pepper. You can get the Aleppo pepper flakes on Amazon or in some specialty stores and even some grocery stores. But, if you don’t have it, don’t worry. You can still use mild chili pepper or some red pepper flakes. It will still be delicious!
*** Note: The pita bread or breadcrumbs are used to thicken up the muhammara.
Step-by-Step Instructions
Step 1 – Preheat the oven to 220°C (430°F). While the oven is preheating, prep the bell peppers, onion, and garlic. Cut the bell peppers in half and clean the inside, chop the onion, and wrap the halved garlic head in foil (drizzle 1 teaspoon of olive oil on the two halves of the garlic head before closing the foil). Drizzle 1 tbsp of olive oil over the peppers and onion and bake in the oven for about 30 minutes.
Step 2 – While the vegetables are in the oven, we’ll toast the walnuts. In a pan over medium heat, toast the halved walnuts for about 5 minutes, stirring carefully so they don’t burn. Then, set aside the walnuts on a plate so they can cool.
Step 3 – Toast the pita either in a toaster or for about 5-10 minutes in the oven. Then, set aside to cool.
Step 4 – In a small pan, over medium heat, add the remaining olive oil, tomato paste, cumin, and sumac. Cook for just a couple of minutes to ensure the spices are toasted and the tomato paste doesn’t have its usual raw taste anymore.
Step 5 – Once the pita bread has cooled, throw it in a food processor to create breadcrumbs.
Step 6 – By now, 30 minutes should have elapsed and the peppers in the oven will be done, with a slight char on the top. Set them aside to cool and once they’re ready to handle, peel the top skin.
And the garlic should have caramelized nicely.
Step 7 – Put the peeled peppers in the food processor, and give it a good mix.
Step 8 – Add the toasted tomato paste and spices and the 1/2 head of roasted garlic. Give it a mix.
Step 9 – Add the pomegranate molasses and blend.
Step 10 – Add the pita breadcrumbs, and blend once more.
Step 11 – Lastly, add the walnuts, and give it one final blend until you reach a thick, smooth consistency.
What to Serve with Muhammara
Bread – Your muhammara should now be ready. Serve it with pita bread on the side and parsley for decoration on top.
Meze – Prepare it as part of a large meze platter, with other dishes like baba ganoush and couscous.
Grilled/Kebab Meat – Muhammara can be enjoyed with lots of different meats, including chicken, beef, and lamb.
Vegetables – Be they raw or grilled, you can use muhammara as a dip or spread for lots of different vegetables.
That fiery orange-red color is hard to avert your eyes from. Muhammara is such a gloriously simple yet sumptuous dip, with its rich color and creamy texture alone enough to make your mouth water, let alone its bold, powerful, and spicy flavor.
When eating Muhammara, do as they do in Syria, Turkey, and many other Levant countries. Grab yourself a freshly baked pita or charred lamb skewer and get dipping into that lusciously sweet and spicy sauce.
Its mind-blowing taste will have you and your guests clearing the plate before the main courses have even arrived!
Muhammara Recipe Card
Ingredients
- 5 large red bell peppers
- 1/2 medium white onion
- 1/2 garlic head*
- 5 tbsp olive oil
- 3 tbsp pomegranate molasses
- 125 grams about 1 cup of halved walnuts
- 5 tbsp tomato paste
- 1 tbsp chopped parsley
- 1 tsp cumin
- 1 tsp sumar
- 1/2 small mild chili pepper or 1 teaspoon of Aleppo pepper flakes or regular red pepper flakes**
- 1 small pita bread or 3/4 cup of breadcrumbs, optional
Instructions
- Preheat the oven to 220°C (430°F). While the oven is preheating, prep the bell peppers, onion, and garlic. Cut the bell peppers in half and clean the inside, chop the onion. Place the halved garlic heads in foil, drizzle 1 teaspoon of olive oil on top, and close the foil. Drizzle 1 tbsp of olive oil on the peppers and onion and bake in the oven for about 30 minutes.
- While the vegetables are in the oven, we’ll toast the walnuts. In a pan over medium heat, toast the halved walnuts for about 5 minutes, stirring carefully so they don’t burn. Then, set aside the walnuts on a plate so they can cool.
- Toast the pita bread either in a toaster or for about 5-10 minutes in the oven. Then, set aside to cool.
- In a small pan, over medium heat, add the remaining olive oil, tomato paste, cumin, and sumac. Cook for just a couple of minutes to ensure the spices are toasted and the tomato paste doesn’t have its usual raw taste anymore.
- Once the pita bread has cooled, throw it in a food processor to create breadcrumbs.
- By now, 30 minutes should have elapsed and the peppers in the oven will be done, with a slight char on the top. The garlic should have also caramelized/roasted by now. Set everything aside to cool and once they’re ready to handle, peel the top skin of the peppers and scoop up half the roasted garlic.
- Put the peeled peppers in the food processor, and give it a good mix.
- Add the toasted tomato paste and spices and the 1/2 head of roasted garlic. Give it a mix.
- Add the pomegranate molasses and blend.
- Add the pita breadcrumbs, and blend once more.
- Lastly, add the walnuts, and give it one final blend until you reach a thick, smooth consistency.
- Your muhammara should now be ready. Serve it with pita bread on the side and parsley for decoration on top.
Recipe Notes
You Might Also Like to Read
- Ajvar Recipe (Sweet and Creamy Roasted Pepper and Eggplant Relish from the Balkans)
- Creamy Homemade Labneh Recipe for a Taste of the Middle East
- Hearty Shakshuka Recipe You Need To Try
- Best Mediterranean Foods You Should Try
Save and Pin for Later
Keep my rich and delicious muhammara recipe for safekeeping by saving it to one of your international food boards.
