Muhammara is a Middle Eastern roasted red pepper dip that is slightly smoky, savory, and packed with flavors. It has the right amount of acidity from the lemons and sweetness from the peppers, plus the walnuts and olive oil richness. It's perfect!

This Red Pepper and Walnut dip muhammara is easy to make, and we love serving it as part of a mezze. It pairs well with Classic Hummus, Pumpkin Hummus, pink beet hummus, Eggplant Babaganoush, Falafel balls, and fresh Tabbouleh Salad. All of these delicious Middle Eastern recipes are on our site.
Muhammara is a great tahini-free option to the most commonly known Roasted red pepper hummus, also on this site.
It is a very versatile dip, so I even add some scoops to our Venezuelan Vegan Arepas, on top of a poke bowl or simply serve it as a snack along with pita bread, making it the perfect vegan party appetizer.
Make it your own
Having moved so many times around the globe and taking all those beautiful flavors with us, we have learned that the lack of some ingredients shouldn't be a downer to keep us from enjoying those acquired tastes and comfort food dishes.
What would be the point then?
On the contrary, it should work as a door opener for invention, creativity, and exploration of the new flavors that the land that's opening its arms to you is now offering.
Ingredients
You may find some of the Muhammara recipe ingredients hard to find, don't let that keep you from making the recipe.
I provide substitutions below for all of them. All true and tried before with excellent results.
You will also find how to adapt the recipe for Gluten-free, Oil-Free, and Whole Food plant-based diets.
- Red peppers
- Raw walnuts
- Pomegranate molasses (or a mix of pomegranate juice and maple syrup)
- Bread crumbs
- Cumin seeds
- Aleppo pepper flakes (or a mix of chili flakes and paprika)
- Garlic
- Extra virgin olive oil
- Fresh lemon juice
- Salt
Optional: parsley leaves.
See the recipe card for quantities.
Instructions
The Muhammara dip recipe has three main steps: roasting, peeling, blending, and serving, that is easy! It requires minimal work and delivers tons of flavor.
Roast the peppers
Brush the peppers with olive oil, and place them in a pre-heated oven, turning them once halfway until they are cooked, and the skin is blackened.
Remove the blackened roasted red peppers from the oven.
Place the roasted peppers in a bowl with a lid or plastic wrap so the steam helps the skin to separate from the peppers' flesh.
Roast the walnuts
Place the walnuts along with the cumin seeds, on a medium flame for 2-4 minutes.
Optionally: if you prefer milder garlic flavors as we do. Roast the garlic cloves for 3-5 minutes on a pan on the stove, nothing else is required, see how below.
Blend
Place the roasted walnuts and cumin seeds in a food processor until powdered.
Peel the bell peppers
Once cool enough to handle, peel with your hands and discard the skin and seeds.
Reserve the peeled peppers.
Blend everything
Add the cleaned, peppers to the food processor containing the walnuts and cumin seeds with the rest of the ingredients.
Serve
Transfer to a serving bowl. Using the back of a spoon, give it a wavy texture. Drizzle with a bit of olive oil and serve at room temperature. Serve with warm pita bread or chips.
Garnish
Optionally garnish with fresh parsley or extra walnuts.
Hint: although most people have no digestive issues after eating red bell pepper, some may get a stomachache or even diarrhea. This is because they may have trouble breaking down the outer skin.
Muhammara is excellent because for these people, roasting red peppers and then removing their skins may help to digest them more easily.
This step is inherent to the preparation of the Muhammara dip.
Substitutions and Variations
To make this roasted red pepper dip faster you could use jarred roasted peppers. Make sure you use smoky ones so you hit the spot on flavor as it is a distinctive characteristic of this dip.
If you can't find pomegranate molasses, you either substitute it with:
- A mix of 3 tablespoons of pomegranate juice and 1 teaspoon of agave or maple syrup.
- A mix of 2 tablespoons of lemon juice and 1 teaspoon of agave or maple syrup.
Instead of cumin seeds, you could use:
- Ground cumin. In that case, you only need to add it to the blender, instead of toasting it with the walnuts.
- Sumac. Is a Middle Eastern spice that works very well in replacement of cumin.
Gluten-free - You can exclude bread crumbs; the texture will only change a bit. You could also use gluten-free breadcrumbs.
Spicy - add more red pepper flakes to increase the heat. You could also use a pinch of cayenne pepper.
Sweetness and acidity - adjust with extra pomegranate molasses for sweetness and lemon juice for acidity.
Smokiness - you could add smoked paprika to adjust.
Whole Food Plant-based and Oil-Free - you can exclude the olive oil altogether, you will only find it less creamy, and you can also exclude the breadcrumbs.
Some muhammara recipes call for tomato paste. It is totally fine to add a teaspoon but you don't want the tomato flavor to overpower that of the roasted red peppers.
Muhammara uses
We like serving this Red Pepper Dip with fresh Pita bread, Azim bread (made on the stovetop), as part of a Mezze brunch along with Hummus, Falafel, Tabbouleh, and Babaganoush (roasted eggplant spread).
Sometimes we pair it with freshly made Pagnotta Bread (Italian bread loaf) or Focaccia. We just love all kinds of dips!
The reality is that it goes well with everything you can scoop it with... even chips!
Tips
Thickness
If you want to thicken the Muhammara dip, add extra bread crumbs. Just be sure to add bread crumbs little by little so you keep the texture where it needs to be.
Intensity
If you prefer a milder and less intense garlic flavor, along with the walnuts and cumins seeds, roast one or two garlic cloves. Peel them and add them to the blender.
Another way to decrease raw garlic's flavor intensity is by removing its germ. Just cut the raw garlic in half and pry it with the tip of a knife.
Muhammara sauce - what? Well, a little secret, that certainly isn't middle-eastern, and Italian either. But you can use Muhammara dip, as a pasta sauce.
Simply stir some muhammara with some of your favorite pasta boiling water, to make it a little creamier and mix with the pasta. It will turn into a "pesto-like" pasta, with delicious Middle-Eastern flavors!.
Equipment
Mortar and Pestle. You can make this recipe using mortar and pestle, for a more textured version of this dip. Ottolenghi has a great textured Muhammara recipe.
Food Processor. We prefer the creamy version, and this is our food processor of choice for most of my preparations, as it works very well both for small and large quantities.
Hint: the equipment you use, makes a big difference in the results. So, if you are all about creaminess, use a high-speed potent food processor. In case, your blender is more potent go for it.
Not only the texture will be silkier, but the ingredients will blend better, directly affecting the flavor.
Storage
This roasted bell pepper dip keeps well and even can improve after a day. As with most middle eastern platters, you can prepare it the day before a get-together to keep off some of the natural stress that arises from putting together all the dishes. Just don't serve it fridge-cold.
Health benefits of red bell peppers
The Health Benefits of bell peppers are great! These are some of them!
- Immune System Support - as red bell peppers are high in Vitamin C, a powerful antioxidant that helps boosts immune system response to microbes and fight cell damage.
- Improve Eye and Skin Health - they are rich in carotenoids that can help increase blood circulation to your skin and prevent wrinkles, helping it look more youthful. Also, their beta-carotene and beta-carotene content offers support for our overall vision and eye health
- Anti-inflammatory - Bell peppers are anti-inflammatory, as they contain carotenoids. They are also high in vitamins C and A. These beautiful vegetables, although they are technically considered fruits, contain 6 grams of digestible carbs per serving.
- Anemia prevention - red bell peppers are a good source of iron, and they are also rich in vitamin C, an excellent antioxidant, which increases the absorption of iron from our gut. For us vegans... these are extra reasons to consume bell peppers!
- Nutritious and low carb - for those worrying about carb intake, one cup of chopped red bell peppers contains 9 grams of carbohydrates, 3 of which are fiber, which is great to keep things moving!
In short, capsicum benefits (as they are called in the Commonwealth countries) are great, and we should be eating our fair share. Remember, eat the rainbow!
Try to include as many colors as you can on your plate.
We love to have bell peppers even as a main dish like in these Vegan Stuffed Pepper recipe. If you love peppers, you should certainly have a look!
More Middle-Eastern Favorites
Do you love vegan sauces
Try these delicious vegans sauces and dips: Artichokes with Dipping Sauce, Basil Creamy Vegan Sauce, Green Goddess Dip, and our great compilation of the best Vegan Sauces to take your dishes to the next level.
If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Recipe
Muhammara Dip (Roasted Bell Pepper Dip)
Equipment
Ingredients
- 2 red peppers large
- 2 ounces breadcrumbs
- 5 ounces walnuts
- 1 tablespoon pomegranate molasses or 3 tablespoon pomegranate juice + 1 teaspoon maple syrup
- 1 ½ teaspoon cumin seeds or ground (sumac also works)
- 1 teaspoon Aleppo pepper or ½ teaspoon red chili flakes + ¾ teaspoon paprika
- 1 garlic clove medium (or 2 smalls), peeled, and crushed
- 3 tablespoons lemon juice
- ¾ teaspoon sea salt
- 1 tablespoon extra virgin olive oil for roasting the peppers, skip if WFPB
- 3 tablespoons extra virgin olive oil to blend in, skip if WFPB
- 1 tablespoon extra virgin olive oil to serve, skip if WFPB
- 1 tablespoon parsley chopped (optional to garnish)
Directions
- Preheat the oven to 370 ºF (187 ºC).
- Brush the bell peppers with 1 tablespoon of olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet.
- Roast the peppers, turning them once until they are cooked, and the skin is blackened- About 30 minutes.
- In a flat pan, roast the walnuts with the cumin seeds on a medium flame for 2-3 minutes. Add them to the food processor and blend until powdered—Reserve in the food processor container.
- Roat the garlic. This step is optional, but I prefer to do it as the raw garlic has an intense flavor, and I prefer to roast it to get a more delicate flavor.
- Cover. Put the peppers in a saucepan and cover with a lid. Once cool, peel and discard the skin and seeds.
- Blend. Now add the cleaned, roasted peppers to the food processor containing the walnuts and cumin seeds, and blend the rest of the ingredients. Blend into a smooth paste.
- Adjust. Add using more pomegranate juice (or molasses), lemon juice, and salt to taste. We are aiming for an intense flavor.
- Serve. Transfer to a serving bowl. Spoon the dip into a shallow bowl and spread it using the back of a spoon to give it a wavy texture. Drizzle with a bit of olive oil and serve at room temperature.
- Garnish. Optionally garnish with fresh parsley. Serve with flatbread or pita chips.
Video
Notes
Nutrition Facts
Muhammara dip calories
Food safety
We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I use all of the products listed and recommend them because they are companies that I have found helpful and trustworthy.
Marinela
This colorful muhammara dip is full of flavor! The texture is just perfect and pairs well with so many things. Amazing to eat on its own as well. Love to eat it with warm homemade bread. Thank you for sharing this recipe!
Gus
I am thrilled you liked it, Marinela! This dip has become a staple dish in our kitchen as well. Hummus is the usual "of course!" but when we really want to impress our guests with something new, this one is the DEAL!
Kayla DiMaggio
Yum! I am always looking for good dips and this was perfect! It was delicious and smoky and I loved every single bite! Next time I am making this for friends!
Gus
I love the complexity that smoky flavor brings into dishes! This one is the perfect example, isn't it? And yesssss... it performs fantastically at parties!
Julia
My family and I shared this dip at lunch today. The recipe was easy to follow and the colour of the Muhammara was really pretty but nothing compared to the intense flavour. Delicious! Thank you for sharing.
Gus
Lovely! It makes me happy your family enjoyed this dish as much as we do! 🙂
Anaiah
Oh, this Muhammara dip is absolutely delicious and has become a new family favorite! I love serving it as an appetizer with fresh pita bread and eating with a side salad. It also tastes amazing in grilled veggie wraps!
Gus
Oh! I loved your veggie wraps idea! I will make some extra the coming week and add it to my easy lunch wraps!
Claudia
What a wonderful combination of flavors this was delicious!
Gus
I know! So simple and so flavor-packed isn't it! I am glad you enjoyed it!
Ryan
This was amazing!! I had some family over last night and served this as an appetizer. Everyone raved about how good it was.
Gus
That is so cool Ryan! Truly makes us happy! This dish is a true family favorite for us!
Elizabeth
This dip was so delicious! The whole family loved it!
Gus
That is great Elizabeth! Roasted Bell Peppers and Walnuts... great ingredients, easily put together! 🙂
Denay
This Muhammara Dip was so delicious! And it was quick and easy to make. I served mine with flatbread crackers and a little bowl of Kalamata olives.
Gus
Yummm! Kalamata olives! I am sure their tanginess played beautifully with the smoky flavors from Muhammara! Thanks for sharing!
Gina
This is one of my favorite dips to make for a crowd since it doesn't have dairy and can easily be GF too. So delicious as well!
Gus
You are right! it is super easy to adjust the quantities and easily adjusted to gluten-free crowds!
Dannii
This is one of my favourite dips. Perfect with some homemade pita bread.
maryanne
I've put this tasty dip into my monthly rotation now, and it's always so satisfying! Thanks for the recipe!
Gus
I am really glad to know you are enjoying it as much as we do! 🙂
Mindee Taylor
This was the first dip gone! Everyone loved it! And thanks for the tips on blackening the peppers! I had never done that before!
Elaine
I would love to try this dip. The looks are absolutely stunning, and I bet it tastes amazing!
Kate
I LOVE Muhammara but have never made my own.... and now I can! Thanks guys, great recipe.
Andrea
Smoky, savory and full of so much flavor. This is a perfect dip.
Lilly
This muhammara dip recipe is perfect! I couldn't get enough of it! Thanks for sharing!
Gus
Thank you so much for your review, Lilly! I'm so glad that you enjoyed our recipe and hope to hear from you again soon.
Jan
these are flavours that make my taste bugs sing. Yum!!! Thank you for your recipe
Gus
you are welcome Jan! I am sure you will love this recipe!
Kayla DiMaggio
This roasted bell pepper dip was so delicious and creamy! What a perfect appetizer!
Gus
Thank you, Kayla! Certainly a hearty snack and appetizer. We love it!
Michelle
Umm, YES PLEASE!!! This is the best way to use bell peppers ever. So delicious!
nancy
i'd add this to everything especially veggie wraps!
Katie
Oh this recipe is my new favorite plant based dip! I am 100% making this the next time I have people over!