Try this muhammara recipe — a vibrant walnut and roasted red pepper dip that makes a delicious alternative to hummus. It’s a wholesome blend of nuts and peppers, brightened with lemon juice and warmed with spices. Perfect as a vegan appetizer or snack.
I first fell in love with muhammara after trying it as a starter at Mezzet in East Molesey. The combination of roasted peppers, walnuts and warming spices was packed with flavour and a gentle heat that stayed with me. I came home determined to recreate that taste — this version is simple, fresh and easy to make at home.
What is muhammara?
Muhammara is a spicy walnut and red pepper dip that originates from Syria. It features roasted red peppers and walnuts as the base and is traditionally seasoned with Aleppo pepper and other warming spices. The result is a nutty, slightly smoky, tangy dip with a touch of sweetness.
Ingredient notes for Muhammara
Check the recipe card below for exact quantities, but the core ingredients are:
- Roasted red peppers – I usually use jarred roasted peppers for convenience, but you can roast and peel fresh peppers yourself if preferred.
- Walnuts – Whole walnuts or pieces both work. Toasting them briefly in a dry pan brings out their flavour. Pecans can be used as a substitute, though they change the character slightly.
- Breadcrumbs – Store-bought or homemade from stale bread; they help give the dip body and texture.
- Pomegranate molasses – Adds a lovely tangy sweetness that balances the nuts and spices.
- Spices – Cumin, smoked paprika and red pepper flakes. Aleppo pepper is traditional; use any red chilli flakes if you don’t have it.
- Garlic – Fresh garlic cloves, crushed or pureed.
- Extra virgin olive oil – A good quality olive oil adds richness and smooths the texture.
- Lemon juice – Freshly squeezed lemon juice brightens the dip.
- Seasoning – Salt and black pepper to taste.
How do you make muhammara?
This muhammara is extremely quick to make. Add the peppers and walnuts to a food processor, pulse to combine, then add the remaining ingredients and blend until smooth. Stop to taste and adjust the seasoning — you may want more lemon for brightness or more pepper for heat.
If the dip is too thick, add a little extra olive oil to reach your preferred consistency.
What to eat with muhammara?
Muhammara is very versatile. It’s perfect with warm pita, toasted sourdough or wholemeal bread. Use it as a spread for sandwiches, a dip for raw vegetable sticks, or a flavourful accompaniment to grilled halloumi or meats. It also makes a great component of a mezze spread alongside hummus, baba ganoush and tzatziki.
Here are some favourite serving ideas:
- Spooned onto celery or carrot sticks for a quick snack.
- Spread across flatbread and topped with grilled kebabs and salad.
- Layered into sandwiches in place of butter or mayo.
- Served as a condiment with grilled cheese or meats.
- Added as a dollop to a mixed salad for extra depth.
- Baked or used as a base on pizza before adding toppings.
Can you adapt this muhammara recipe?
Absolutely. If you don’t have walnuts, try other nuts or seeds. Fresh herbs such as parsley can add freshness, and a flavoured olive oil can boost the aroma. Adjust spices to suit your heat preference and swap pomegranate molasses for a touch of honey and lemon if needed.
Does muhammara taste of walnuts?
The walnut presence is noticeable but mellow. The combination of peppers, lemon, molasses and spices balances any bitterness, leaving a pleasant nuttiness rather than an overwhelming walnut flavour. Even people who are unsure about walnuts often enjoy this dip.
How long does muhammara keep for?
Stored in an airtight container in the refrigerator, muhammara will keep for around five days. Flavours often develop and deepen overnight, so it’s often even better the next day. I usually make a batch and enjoy it for lunches or snacks over a couple of days.
Can you freeze muhammara?
Yes. Muhammara freezes well for up to three months. Freeze in airtight containers or in an ice cube tray for individual portions. Thaw overnight in the fridge before serving and stir in a little olive oil if the texture needs loosening.
Recipe
Muhammara — Walnut and Red Pepper Dip
Corina Blum
Ingredients
- 200 g Red peppers (from a jar or roasted and skins removed)
- 200 g Walnuts
- 50 g Breadcrumbs
- 1 tablespoon Pomegranate molasses
- 1 tsp Cumin
- 2 tsp Aleppo pepper (or chilli flakes)
- ½ tsp Smoked paprika
- 3 cloves Garlic, crushed
- 1–2 tbsp Olive oil, extra virgin
- Juice of 1 lemon
- ¼ tsp Black pepper
- ¼ tsp Salt
Instructions
- Put the red peppers and walnuts into a food processor and blitz for about 30 seconds.
- Add the breadcrumbs, pomegranate molasses, spices, garlic, lemon juice, olive oil, salt and pepper, then blitz until combined and smooth. Adjust texture with a little more oil if needed.
- Taste and adjust the seasoning — more lemon for brightness, more Aleppo pepper or chilli flakes for heat, or extra molasses for sweetness.
Notes
Nutrition
Carbohydrates: 10 g
Protein: 4 g
Fat: 15 g
If you like this muhammara, try one of my other dips
These dips are easy to make and a great way to add extra vegetables to your meals.
Easy Baba Ghanoush (Air Fryer Method)-
Zesty Lemon and Herb Guacamole
-
Roasted Carrot Dip (Vegan & Gluten Free)
-
Yogurt, Avocado and Coriander Dip
Other favourite dips include a creamy feta dip with lemon and sumac, roasted carrot hummus, green pea hummus and mushroom pâté.
Keep in touch
If you make this muhammara I’d love to hear how it turns out. You can also follow along on Instagram for more recipes and updates.