Muhammara is a flavourful Middle Eastern dip consisting of smoked peppers and walnuts, with sweet and sour notes from the use of pomegranate molasses. Cumin, garlic and Aleppo pepper (or a little bit of chilli) pack a punch. This is my go to dip whenever I have guests, they are always so impressed with this restaurant style mezze dish, but to be honest, it is seriousy something you can throw together in under an hour.

You might think that it is too much trouble to broil the peppers, but trust me on this, it’s easy and worth the “effort”. Simply pop them under the broiler and turn them as they char. Then, peel them and deseed. The rest of the recipe comes together in a blitz. Throw everything in a food processor and your muhammara is ready to enjoy!


See recipe card for quantities

Notes on ingredients and substitutions

Red Peppers: I used Italian peppers, but you can use bell peppers. I prefer these red peppers because they have a lovely sweetness, and they are delightful when roasted. You can also buy jarred roasted peppers, if you want to skip the broiling process, but it won’t taste as amazing as using fresh peppers.

Walnuts: I haven’t toasted them because it contributes to the creaminess factor. Some recipes call for toasted walnuts, so feel free to experiment. I have made this dip with pecans and it tastes just as good.

Breadcrumbs: Just enough to absorb the moisture from the red peppers.

Pomegranate molasses: This vibrant syrup delivers a tangy element to the dip. If you can’t find it in the international aisle of your grocery store, you can surely buy it online. Replace it with one tablespoon of honey mixed with a teaspoon of balsamic vinegar or cranberry concentrate.

Garlic: Always adds a wonderful flavour.

Cumin: Delivers a warm, earthy flavour. It is an essential spice in Middle Eastern cuisine and it really adds character to the dish.

Aleppo Pepper: Adds a nice medium level of heat. If you can’t find it, simply replace it with a dash of your preferred chille.

Olive oil: For extra richness.

How to make Muhammara

  • Simply turn your oven on the broiling function and place the peppers in an appropriate baking dish lined with aluminium foil. Broil until all sides are completely charred and remove from oven.(pic.1) Cover with a lid or plate while they are cooling (the steam will make them easier to peel). Once peeled and deseeded, place them in a food processor and add the rest of your ingredients. (pic.2, 3) If your oven doesn’t have a broiling setting, char the peppers over an open flame, or roast them in the oven on the highest temperature until they start browning.


  • Once you have the peppers ready, the recipe comes together in a blitz. Put all ingredients into the food processor (or blender) and process until almost smooth. (pic.3)

How to Serve and Store

Store muhammara in an airtight container and refrigerate for 3-4 days. Drizzle extra virgin olive oil, pomegranate molasses, toasted walnuts and parsley. Serve it as part of a mezze platter, with pita bread, spread it in a sandwich, or even make a cold pasta salad with it.

Frequently Asked Questions and Tips

Can I use jarred peppers? I personally haven’t used jarred peppers because I think that broiling fresh peppers delivers an unbeatable flavour. If you choose to speed things up and decide to use jarred peppers, let me know how it came out.

What-else can I use pomegranate molasses for? Although this ingredient is mostly used sparingly in recipes, it really adds a nice touch to plenty of dishes and even drinks or cocktails. Drizzle it over Baba Ganoush, make an authentic Fattoush salad with a simple dressing made of olive oil, lemon juice, garlic, mint, sumac and pomegranate molasses. Pomegranate molasses is great in chicken or beef dishes (recipes coming soon). Last, but not least, use it in desserts, drizzle it over rice pudding, baked oats or panna cotta.

Can I make muhammara in advance? Yes! You can actually broil or grill a big batch of peppers, peel and deseed them, and freeze them in freezer bags. Then, just thaw when needed and continue with the recipe. You can also broil them 2-3 days in advance and refrigerate them in an airtight container.

TIP: Red peppers freeze great! Broil/grill them in big batches and freeze in freezer-friendly bags. When needed, simply thaw, drain excess liquid, and use in the recipe of choice.


Recipe by Sabina PapaziCourse: AppetizersCuisine: Middle EasternDifficulty: Easy


Prep time


Cooking time



This healthy and delicious red pepper-walnut dip is smoky, sweet and savoury and a little bit spicy. The best part is that it’s really easy to make, and it has versatile uses. Serve it as a dip, spread it in a sandwich, or use it as a cold pasta salad.


  • 1 pound Red peppers, about 5 peppers -washed and dried
    * 9.5 ounces (270g) after broiled, peeled and deseed

  • 4 tablespoons breadcrumbs

  • 2 tablespoons pomegranate molasses (plus more for drizzling)

  • 1 cup walnuts (80g)

  • 3 tablespoons extra virgin olive oil (plus more for drizzling)

  • 1 teaspoon cumin powder

  • 2 cloves garlic

  • 1 teaspoon Aleppo pepper or mild chile flakes

  • 1 teaspoon salt


  • Set oven to broiling function. Place peppers on a baking sheet lined with aluminium foil and position on upper third of oven. Turn peppers as they char, until all sides are done, about 15-20 minutes. (Alternatively, you can char them over an open flame or on the grill). Remove from oven, transfer peppers to a bowl and cover with a lid or plate (this will make it easier to peel the skin). Peel skin and deseed peppers. Do not wash the peppers as they will loose their smoky flavour.
  • Place peppers and the rest of the ingredients in a food processor or blender and pulse until almost smooth. If it seems dry, add 2-3 more tablespoons of olive oil.
  • Serve in a bowl or plate, drizzle with olive oil, pomegranate molasses and add fresh pomegranate seeds and a few chopped walnuts.


  • Recipe yields about 14 ounces(400g).

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