Muhammara: The Best Dip.
Period.
If a bright, beautiful crudités board doesn’t put a smile on your face, I don’t know what will. And as much as I love cheese and crackers, a crisp, fresh spread of vegetables with a knockout dip just makes more sense before dinner. Enter: muhammara, my all-time favorite red pepper dip.
This dip is the one that gets me the most DM’s. People try it once, and suddenly they’re putting it on everything—spreading it on sandwiches, dolloping it on grilled fish, eating it straight from the bowl with a spoon (no judgment). It’s rich, smoky, a little sweet, a little spicy, and packed with so much flavor, it makes hummus seem almost… boring? It’s completely dairy-free, gluten-free, and adaptable—if you’re not a fan of walnuts, swap in almonds, and vice versa. No compromises, just pure, delicious flavor.
What Is Muhammara?
Muhammara originates from Aleppo, Syria, and is a staple throughout the Middle East and parts of the Mediterranean. Traditionally, it’s made with roasted red peppers, walnuts, pomegranate molasses, cumin, garlic, and olive oil, blended into a luscious, deeply flavored dip. It’s spicy, slightly tangy, and has this addictive savoriness that comes from the nuts. Think of it as hummus’s bolder, more interesting cousin.
How to Use It (Beyond Just Dipping Carrots in It)
Spread it on toast with feta and fresh herbs.
Use it as part of a mezze board with hummus, labneh, flat bread, olives, etc:
A mezze platter with muhammara in the center bowl, hummus on the left, and labneh with salsa verde on the right Swirl it into yogurt for a creamy, spicy dip.
Serve it with grilled fish, steak or chicken.
Use it as a base for a killer sandwich or wrap.
Toss it with roasted vegetables for extra flavor.
Top: muhammara crudités boards; Bottom: muhammara as a sauce for steak or fish (also goes nicely with those roasted potatoes!)
Health Perks
Besides tasting amazing, muhammara is also good for you.
Red peppers are loaded with vitamin C and antioxidants.
Walnuts (or almonds) bring healthy fats, protein, and brain-boosting omega-3s.
Pomegranate molasses is packed with polyphenols, which are great for heart health.
Olive oil? We all know it’s a Mediterranean diet staple for a reason.
Basically, it’s the rare dip that feels indulgent and nutritious at the same time.
The Recipe: Muhammara Red Pepper Dip
Yield: makes about 2 cups
Ingredients:
3 roasted red peppers (or one 12 oz. jar of roasted red peppers, drained see note below for instructions on how to roast at home.)
1 cup toasted walnuts (or roasted almonds, unsalted) - I like to shake my walnuts in a colander or salad spinner to remove any loose skin which can taste bitter.
1 clove garlic
1 teaspoon cumin
Juice of half a lemon
½ teaspoon red pepper flakes (or Aleppo pepper if you have it)
1 tablespoon pomegranate molasses (or substitute with tamarind paste or skip it entirely)
1 teaspoon kosher salt
1/3 to 2/3 cup olive oil, depending on how rich you want it
1/4 cup chopped parsley (optional - better for the chunky version)
How to Make It:
Blend everything in a blender until smooth (hummus consistency). OR you can pulse it in a food processor if you like your dip a little chunky.
If you’re going for the chunky version, toss in ¼ cup of chopped parsley for some pretty green flecks.
Transfer to a bowl and garnish with extra chili flakes, za’atar, cumin, or sumac, if desired.
Drizzle with olive oil or a little extra pomegranate molasses to get fancy.
Storage: Keeps in a jar in the fridge for about 5 days (but let’s be real, it won’t last that long).
Notes:
If you can’t find pomegranate molasses (it’s at most grocery stores I find, and on Amazon), you can substitute a teaspoon of balsamic vinegar or 1/2 a teaspoon of honey. You can also make your own by reducing pomegranate juice on the stove until it’s a syrup consistency (that’s all it is - pomegranate juice syrup.)
If you don’t have jarred roasted red peppers on hand, it’s easy to make your own—especially if you have a gas stove. Here’s how:
Turn on a gas burner to medium-high heat.
Place whole red peppers directly over the open flame, using tongs to turn them every 30-45 seconds until the skin is completely charred and blackened all over. This should take about 5-7 minutes.
Once charred, transfer the peppers to a bowl and cover it with a plate or plastic wrap. Let them steam for 10 minutes—this helps loosen the skins.
After steaming, gently rub off the blackened skin with a paper towel or your fingers. (No need to rinse them under water—you’ll lose some of that smoky flavor!)
Cut the peppers open, remove the seeds and stems, and they’re ready to use!
If you don’t have a gas stove, you can also roast them under the broiler on high, turning them every few minutes until the skins are charred. Or roast them in a cast iron sillet at 425 until charred, turning every ten minutes. Homemade roasted peppers add an amazing smoky depth to your muhammara.
This dip is a game-changer—bold, vibrant, and endlessly versatile. So if you’re looking for a way to upgrade your crudités game or healthify your dips, give this one a try.