Make Ahead

Muhammara (Roasted Red Pepper & Walnut Dip)

February  1, 2016
5 Ratings
Photo by Heather - Heather Homemade
  • Makes about 2 cups
Author Notes

Even when red peppers aren't in season, you can make awesome muhammara with jarred roasted red peppers. Typically served as a dip with bread, it's also amazing in sandwiches, wraps, or as a base for flatbreads.

I like to lightly dry the breadcrumbs while I toast the walnuts to prevent the dip from being watery. If you like a more textured spread, use a food processor. If you'd prefer a silky-smooth consistency, reach for a blender instead. —Heather - Heather Homemade

What You'll Need
  • 12 ounces jar of roasted red peppers
  • 2/3 cup fine fresh breadcrumbs
  • 1/2 cup walnuts
  • 1 to 2 cloves garlic, minced or grated
  • 1 tablespoon lemon juice
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon Aleppo pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 to 4 tablespoons extra-virgin olive oil, as needed
  1. Heat oven to 350° F.
  2. Drain and rinse peppers. Layer them between paper towels to dry while preparing other ingredients.
  3. On a baking sheet, mound breadcrumbs on one half and spread out walnuts on the other. Roast for 5 to 10 minutes to slightly dry the crumbs and toast the walnuts. Remove nuts to a cutting board to cool.
  4. In a food processor, finely chop the cooled nuts. Add peppers and remaining ingredients, starting with 2 tablespoons of olive oil. Pulse 10 to 15 times until desired consistency is reached, adding more oil if needed. Transfer to bowl and cover and refrigerate for 30 minutes to an hour to let the flavors blend. Adjust seasoning. Serve at cold or at room temperature with pitas, toasted bread, or raw vegetables for dipping.

See what other Food52ers are saying.

  • Tere
  • witchykitchen
  • Mike Sidman
    Mike Sidman
  • Magi

10 Reviews

Magi May 25, 2023
Delicious! I subbed sugar-free maple syrup for pomegrante molasses & toasted the walnuts before adding - recipe was so good my Lebanese fam loved it!
TJ R. February 6, 2022
I have a friend who adds a little feta to this and then wraps in phyllo triangles for borek. It's amazing.
Kathy T. April 1, 2021
I made this for a Mediterranean themed New Year’s Eve party. It was the star! I froze leftovers in about 2 tablespoon clumps to use over roasted fish or chicken thighs. I’m using the last bit tonight and it’s just as good as the first time I tasted it. A definite keeper!
Tere March 1, 2020
Where should I keep it (fridge or shelf) how long does it last? Thanks!
lighthouse6 March 1, 2020
Definitely the frig! Hum, maybe a week or so?
lighthouse6 October 24, 2016
Good but doesn't taste quite right made with jarred peppers... they need to be fresh roasted.
witchykitchen February 14, 2016
I made this last weekend, was delicious. Thanks for the recipe, will definitely make again!
pjcamp February 13, 2016
Better with pistachios than walnuts. And put the nuts in last so they remain a little chunky and don't disappear in the rest.
Mike S. February 5, 2016
This looks wonderful! Is there an easy substitute for Aleppo pepper?
pjcamp February 13, 2016
Similar to ancho chiles.