Muhammara Is Made For Casual Backyard Dinners

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Muhammara, a roasted red pepper dip, will be a new favorite for neighborhood parties and book club gatherings.

Southern Living Muhammara on a platter to serve with vegetables and pita bread
Photo:

Caitlin Bensel, Food Stylist: Torie Cox

Active Time:
30 mins
Total Time:
50 mins
Servings:
8

Muhammara, a roasted red pepper-and-walnut spread, is beloved in many countries across the Middle East. Commonly served as part of a mezze spread alongside hummus and baba ganoush, the bright, nutty, and tangy dip is a refreshing addition to any appetizer spread or party menu.

Learn how to make muhammara. Made in a food processor, it’s easy to prepare and actually gets better as it sits, making it a great make-ahead option. 

What Is Muhammara? 

Muhammara translates to "red" in Arabic, a nod to the dip’s vibrant color. You’ll often see it as a part of mezze plates in the Middle East including in Lebanon, but it’s extremely popular throughout the region.

Although a couple cultures lay claim to the dish, including Turkey, many consider the dish a Syrian speciality. Versions from that region use Aleppo pepper, a mild, fruity chile that is culturally significant to the country. 

Ingredients for Muhammara

Here's what you’ll need to make this smoky dip. Don't let the long list intimidate you, a lot of these items are probably already in your pantry. 

  • Red bell peppers: These are the base of this dip, and create its signature red color and sweet flavor.
  • Vegetable oil: A little bit of neutral oil like vegetable oil helps char the peppers evenly on the grill. 
  • Olive oil: Meanwhile olive oil is used for flavor and body in this dip. 
  • Aleppo pepper: The subtle, fruity heat of Aleppo pepper is a traditional addition to this Levantine dip with origins in Syria. 
  • Smoked paprika: This spice is used to help amplify the smoky flavor and red color. 
  • Cumin: Adds savory depth, along with the other spices.
  • Cubed white bread: This helps thicken the dip, and is a great way to use up day-old bread. 
  • Toasted walnuts: Adds a nutty flavor to the dip and helps create its thick consistency. 
  • Fresh lemon juice: A touch of acid balances out the heat, sweetness, and richness of the dip. 
  • Pomegranate molasses: Traditionally included in the dip, this bright, tangy Middle Eastern staple is crucial to nailing its classic flavor. 
  • Salt: Everything needs a little salt to make sure it’s well seasoned.
  • Garlic: Adds a savory allium flavor that rounds out the dip. 
  • Pomegranate seeds and fresh flat-leaf parsley: These are garnishes that add both color and freshness to the dip, but can be left off, if you prefer. 
  • Pita triangles and crudités: Although any crackers or dippable items would work well here, warm pita and crunchy fresh veggies like celery are some of our favorite things to serve with this dip. 
Southern Living Muhammara ingredients

Caitlin Bensel, Food Stylist: Torie Cox

How To Make Muhammara

This dip mostly comes together in a food processor making it easy to whip up before a party or barbecue. 

  • Step 1: Char the peppers: Roast the peppers over medium-high heat on a grill until the skin is completely blackened (don’t be afraid to really let them char). Transfer the charred peppers to a bowl and cover with plastic wrap. This will steam them and make it easier to peel the skin off in Step 3. 
  • Step 2: Bloom the spices: Heat olive oil in a small saucepan, add the Aleppo pepper, paprika, and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour mixture into a heatproof liquid measuring cup, and set aside. 
  • Step 3: Remove pepper skins: Using your hands, remove and discard bell pepper skins, stems, and seeds. 
  • Step 4: Blitz it all up: Process bread in a food processor until it becomes fine crumbs. Then add the walnuts, lemon juice, pomegranate molasses, salt, garlic, and reserved peeled peppers. Process until well combined, scraping down sides of bowl as needed. With the processor running, gradually drizzle in the oil and spice mixture until combined. 
  • Step 5: Serve: Transfer mixture to a serving bowl and top with pomegranate seeds and chopped parsley. Serve with pita and crudités.

Ways To Serve Muhammara

If serving as a dip, we recommend warm pita and crudités, but your favorite crackers will work as well. We also love to serve Muhammara as a sandwich spread or even as a pasta sauce (don’t knock it until you try it), although neither is traditional. It also pairs well with grilled meat, like chicken. 

Our Tips and Tricks for Making the Perfect Muhammara

  • Raise a toast: Be sure to toast the walnuts. They add so much more flavor when roasted before blending into the dip. 
  • Cheater's choice: While we love charing fresh bell peppers for this recipe, you can always use jarred roasted bell peppers as a time-saving shortcut. 
  • Be picky: Use good quality pomegranate molasses. The tangy, sticky syrup is made from reducing pomegranate juice until thick, but some brands will add sugar or corn syrup. Look for bottles that list only pomegranate juice on the ingredient list. 
  • Give it time: This dip is delicious freshly made, but the flavors get even better as it has time to sit in the fridge. Try making it a few hours before serving to let the flavors marinate.

Ingredients

  • 3 large red bell peppers 

  • 2 Tbsp. vegetable oil

  • 1/3 cup olive oil

  • 1 tsp. Aleppo pepper

  • 1 tsp. smoked paprika

  • 1/2 tsp. ground cumin

  • 1 1/2 cups cubed white bread

  • 1 cup toasted walnuts

  • 2 Tbsp. fresh lemon juice (from 1 lemon)

  • 2 Tbsp. pomegranate molasses

  • 1 tsp. kosher salt

  • 3 garlic cloves

  • Pomegranate arils, for garnish

  • Chopped fresh flat-leaf parsley, for garnish

  • Pita triangles, for serving

  • Crudités (such as carrot sticks, celery sticks, mini bell peppers, and sliced cucumbers), for serving

Directions

  1. Char bell peppers:

    Preheat grill to medium-high (400°F to 450°F). Rub bell peppers with vegetable oil, and place on oiled grates. Grill peppers, covered, turning every few minutes, until skin is completely blackened, 20 to 25 minutes.

    Southern Living Muhammara roasting the red peppers

    Caitlin Bensel, Food Stylist: Torie Cox

    Transfer peppers to a bowl, and cover with plastic wrap. Let stand until skins are loosened, about 15 minutes.

    Southern Living Muhammara red peppers steaming after grilling

    Caitlin Bensel, Food Stylist: Torie Cox

  2. Heat spices:

    Heat olive oil in a small saucepan over medium. Stir in Aleppo pepper, paprika, and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour mixture into a heatproof liquid measuring cup, and set aside.

    Southern Living Muhammara infusing the oil

    Caitlin Bensel, Food Stylist: Torie Cox

  3. Remove pepper skins:

    Using your hands, remove and discard bell pepper skins, stems, and seeds. Set peeled peppers aside.

    Southern Living Muhammara peeling the roasted red peppers

    Caitlin Bensel, Food Stylist: Torie Cox

  4. Make spread:

    Process bread cubes in a food processor until they become fine crumbs, 45 to 60 seconds.

    Southern Living Muhammara processing the bread cubes

    Caitlin Bensel, Food Stylist: Torie Cox

    Add toasted walnuts, lemon juice, pomegranate molasses, salt, garlic, and reserved peeled peppers to food processor bowl with breadcrumbs. Process until well combined, about 30 seconds, scraping down sides of bowl as needed. With processor running, gradually drizzle in oil mixture until combined, about 20 seconds. Mixture should be creamy but not completely smooth.

    Southern Living Muhammara dip after processing

    Caitlin Bensel, Food Stylist: Torie Cox

  5. Garnish, and serve:

    Transfer mixture to a serving bowl; top with pomegranate arils and chopped parsley. Serve with pita and crudités.

    Southern Living Muhammara in a bowl to serve topped with pomegranate seeds

    Caitlin Bensel, Food Stylist: Torie Cox

Frequently Asked Questions

  • Can I make muhammara without walnuts?

    While walnuts are traditional, you can use other nuts like pine nuts or pistachios. If you want to make the dip nut-free, we would suggest using sunflower seeds.

  • Is muhammara suitable for a vegan diet?

    Our recipe (and many muhammara recipes) happen to be vegan, making it a great party appetizer for guests with dietary restrictions.

  • How long does muhammara last in the refrigerator?

    It should last up to five days stored in an airtight container.

  • How can I adjust the spiciness of muhammara?

    You can always add more Aleppo pepper. You can also mix other spicy ingredients, like a bit of cayenne or harissa paste, into the dip.

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