Muhammara is a classic Syrian dip. It is made from roasted red peppers, walnuts, and olive oil. You may serve it with pita, kebabs, or grills. Moreover, it is also popular in Turkish and Lebanese cuisine as Acuka and is perfectly Vegan. So, here’s how to make it.
When it comes to dip’s and Middle Eastern food, Hummus is my favorite! I love most of the dishes from this cuisine, but if I don’t have hummus along with it, the meal looks incomplete to me.
I make a lot of variations of Hummus such as Roasted Red Pepper Hummus, Black Bean Hummus, Roasted Beet Hummus, Sweet Potato Hummus, and many more, but this time I wanted to give Hummus a break and try something new. That’s when I came across this other dip, Muhammara.
You may also use it as a sandwich spread or just eat it with crackers. Anyhow, this authentic Red Pepper Dip is a serious palate pleaser.
Therefore, this season, I am going full throttle with this Middle Eastern delight – Muhammara Dip.
Feel like making a quick, delicious appetizer? Then this one is the best! You just need to add all the ingredients in a food processor and it is ready in minutes.
Give it a mix. And this roasted red peppers dip is ready. Child’s play, no?
Do add pomegranate molasses to it, as it grants a nice flavor to the dip. It also makes a great difference to this recipe. So, do not miss adding it at all.
If you are prepping it up for parties then well and good.
Mostly, it stays good in refrigerators. However, do make sure to take this dip out of the refrigerator and let it come to the room temperature before you serve. Do not serve it chilled.
Although, the best Muhammara is made in a pestle and mortar. Yet, trust me, a food processor gives good enough results.
The Aleppo pepper flakes are the highlight of this recipe. Therefore, make sure to not compromise on them. If they are not available, swap them with regular chilli flakes.
Lastly, it is a great dip to make this summer. Do not wait at all and let my recipe guide you make it at your earliest!
This dip is
- Easy to make
- Not time-consuming
- A great substitute for Hummus
- High on flavor
- Spicy and subtly Sweet
About the recipe
It is a Syrian dip made using roasted red peppers, pomegranate molasses, walnuts, and Aleppo chilli flakes which are a Turkish chilli.
A perfect dip to serve along with your Turkish and Middle Eastern recipes. This one will surely satiate your taste buds.
How to pronounce it?
You can listen to this audio to learn the pronunciation of Muhammara.
To make this dip you will need red peppers. Choose the ones which are bright red in color as the color of the dip depends on these peppers.
You will also need Pomegranate Molasses to make this dip in a traditional way.
Making Pomegranate Molasses at home is quite easy and instead of buying it out, make yourself a big batch and freeze it for 5-6 months.
Do check out my easy recipe to make Pomegranate Molasses at home.
Do not skip using this ingredient to make Muhammara as it imparts a very unique flavor and color to the dip.
Other than this, you will need walnuts, garlic, cumin powder, extra virgin olive oil, lemon juice, and bread crumbs.
You will also need Aleppo chilli which is a slightly spicy Turkish chilli. If it’s not available, feel free to replace it with any other chilli flakes.
It can be used a dip along with crackers, pita chips or veggie sticks.
You can slather it on your sandwiches or flatbreads as a spread. You can even spread it in your rolls and wraps.
Thin it out a bit using water and use it as a salad dressing.
Serve grilled aubergines, chicken or shrimps on a bed of Muhammara.
Stuff mushrooms with Muhammara and bake until done.
To serve Muhammara dip, transfer it in a serving bowl. A shallow bowl works best.
Top with Extra Virgin Olive Oil, Pomegranate Molasses, toasted and crushed walnuts and sprinkle some red chilli powder all over.
You can also put pomegranate kernels on top.
A sprinkling of chopped parsley makes the perfect contrast and I always make sure to do it.
This dip will last a week in the refrigerator in an airtight container.
Muhammara can be easily frozen. Transfer it in a freezer-safe container and freeze until you want to use it.
When ready, just thaw it on the counter and use it when it comes to room temperature.
How to make it with Almonds?
Replace walnuts with almonds in the recipe below to make almond Muhammara.
How to make it Vegan and Gluten-Free?
You can substitute normal bread crumbs with vegan and gluten-free bread crumbs in this recipe. All other ingredients are vegan and gluten-free in this recipe.
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Step by Step Recipe
Preheat the oven to 400 degrees F. Put the red bell peppers on a baking tray.
Roast for 40-55 minutes until their skin is charred. Keep rotating the peppers after every 10 minutes.
Remove the tray from the oven and let the peppers cool down. Peel the skin of the peppers and cut them into small pieces.
Add all the ingredients in a food processor and blend to make a coarse mixture.
- 2 Red Bell Pepper
- 2 tablespoon Pomegranate Molasses
- 1 cup Walnuts
- 2 cloves Garlic
- ½ teaspoon Cumin Powder
- Salt to taste
- 1 teaspoon Aleppo Chilli Flakes
- ¼ cup Extra Virgin Olive Oil
- 1 tablespoon Lemon Juice
- ¼ cup Bread Crumbs
- Pre heat the oven to 400 degree F (200 Degrees C).
- Put the red bell peppers on a baking tray and roast for 40-55 minutes until their skin is charred.
- Keep rotating the peppers after every 10 minutes.
- Remove the tray from the oven and let the peppers cool down.
- Peel the skin of the peppers and cut them into small pieces.
- Add all the ingredients in a food processor and blend to make a coarse mixture.
- Transfer the dip into a shallow serving bowl.
- Drizzle some more olive oil on top.
- Garnish with crushed walnuts, pomegranate seeds and parsley.
- Serve with pita chips, crackers or use as sandwich spread.