This delicious muhammara dip recipe is perfect with pitta bread, crackers, raw vegetables or as a spread in sandwiches or wraps. Quick and easy to make, this is such a versatile dip.
What’s not to like? This hearty and vibrant Middle Eastern dip, originating from the city of Aleppo in Syria, is made from roasted red peppers, walnuts, breadcrumbs, and spices such as cumin and chilli flakes. The dip has a slightly sweet and smoky flavour and is often served as an appetizer with pita bread or vegetables. Muhammara has gained popularity in other parts of the world and is now enjoyed in many countries as a delicious dip and spread.
How to make muhammara?
Filled with yummy flavours, Muhammara is traditionally made by roasting red peppers from scratch. When I am short on time I simply use roasted red pepper from a jar instead.
The roasted red peppers are simply blended in the bowl of a food processor together with walnuts, garlic, tomato paste, pomegranate molasses, breadcrumbs and a blend of spices. If like me you prefer a slightly chunky texture be careful not to over-blend the nuts. Once you have your desired consistency, season the muhammara to taste with lemon juice and salt.
The ingredient list calls for Aleppo chilli flakes but you can substitute them with chilli flakes. Just adjust the spiciness to your own taste.
How to serve this dip?
Muhammara pretty much goes with everything. You can serve it as a mezze dish but at the same time, it can put some sparks into the most boring leftovers. I also love it with roasted vegetables like in this Roasted Cauliflower Flatbreads with Muhammara Dip recipe.
This dip will keep in the fridge in an airtight container for up to 7 days. If refrigerated, let it sit at room temperature for 20 minutes before serving as it tastes best at ambient temperature rather than cold.
If you love this muhammara dip recipe, you should also try …
This courgette dip made with courgettes, tahini, mint and parsley is ideal when you are trying to use a glut of courgettes. My flavoursome pea hummus has a tasty minty twist. Also, my vegan tzatziki below is deliciously moreish. This is a dairy-free dip that you can serve with raw vegetables. It works really well on bread and wraps too.
I hope you enjoy this muhammara dip recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Quick Muhammara Dip [vegan]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 225 g roasted red pepper from a jar – drained & roughly chopped
- 115 g walnuts
- 1 garlic clove grated
- 2 Tbsp tomato paste
- 2 Tbsp pomegranate molasses
- 2 tsp Aleppo chili flakes (or 1 tsp chili flakes)
- 75 g panko breadcrumbs
- 1 tsp sumac
- 1 tsp cumin
- juice of 1 lemon, to taste
- ½ tsp salt
- 6 Tbsp olive oil + extra to serve
- Place the chopped peppers in the bowl of a large food processor. Add walnut, grated garlic, tomato paste, pomegranate molasses, chilli flakes, breadcrumbs, sumac and cumin. Blend all together until smooth. Mix in the olive oil. Transfer to a bowl. Season to taste with lemon juice and salt.
- Serve at room temperature. Keep in the fridge in an airtight container.
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