Move over, hummus. There’s a new dip in town.
Have you ever tried muhammara? It’s a spicy pepper dip that originated from Aleppo, Syria, with one of the key ingredients being Aleppo chili flakes! Think of this dip as a mix of savory, sweet, and smoky with a little spice. Let’s do this!
This recipe is easy, requiring just 10 ingredients (I include substitutions for hard-to-find ingredients below) and simple methods. And it all starts with roasted red bell peppers for a smoky, sweet base.
Next comes lemon for acidity, walnuts for bite, cumin for smokiness, Aleppo chili flakes for heat, pomegranate molasses for sweetness and depth of flavor, bread crumbs for texture, olive oil for body, and salt for overall flavor.
Friends, the result is dreamy. Ready your pita – we’re going in.
I hope you all LOVE this dip! It’s:
Easy to make
BIG on flavor
Smoky
Spicy
Subtly sweet
Hearty
Healthy
& Delicious
This would make a delicious starter, side, or dip for hosting or weeknight meals. Because it’s quite creamy, it pairs especially well with fresh pita bread. Make an inspired version yourself with my Garlic & Herb Flatbread.
If you’re into yummy dips, also check out my Golden Goddess Turmeric Hummus, Easy Red Salsa, Cheesy Jalapeño Corn Dip, Smoky Harissa Eggplant Dip, Persian Eggplant Dip, Kale & White Bean Artichoke Dip, or Mediterranean Lentil Dip!
If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Muhammara Dip
Ingredients
MUHAMMARA
- 2-3 Tbsp pomegranate molasses*
- 3 large red bell peppers (skin on)
- 3 Tbsp bread crumbs (vegan + gluten-free // I like Ian’s GF panko bread crumbs)
- 1/2 tsp ground cumin
- 1/2 tsp sea salt, plus more to taste
- 2 tsp Aleppo chili flakes (plus more to taste // or sub 1/4 the amount of red pepper flakes)
- 1 clove garlic (minced // or sub garlic-infused oil)
- 1/2 cup raw walnuts* (loosely chopped)
- 1 Tbsp olive oil (if avoiding oil, omit)
- 2 Tbsp lemon juice
FOR SERVING optional
- Vegan Gluten-Free Crackers
- Garlic & Herb Flatbread
- Veggies of choice
Instructions
- If making your own pomegranate molasses*, heat pomegranate juice in a small saucepan over medium heat until it reaches a low boil. Then reduce heat to a steady simmer (low/medium low) and cook for 20-30 minutes or until reduced by half. Set aside to cool. Otherwise, use store-bought.
- In the meantime, heat oven to 450 degrees F (232 C) and place whole bell peppers directly on a baking sheet. Roast for 20-25 minutes or until blackened on the outside. Cover with foil to let steam and cool for 10 minutes. Then peel away core, seeds, and skins and set aside.
- To a food processor, add pomegranate molasses, bread crumbs, cumin, salt, chili flakes, garlic, walnuts, olive oil, and lemon juice and pulse (instead of blend) to combine. Then add roasted peppers and pulse a few more times to combine. I think a little texture is nice in this dip instead of a purée.
- Taste and adjust flavor as needed, adding more lemon for acidity, garlic for “zing,” chili flakes for spice, pomegranate molasses for sweetness / depth of flavor, sea salt for saltiness, or cumin for smokiness.
- Serve with fresh pita, flatbread, crackers, or vegetables of choice! Best when fresh. Store leftovers covered in the refrigerator up to 3 days. Let come to room temperature before enjoying – I like it warm.
Notes
*Can sub 3/4 cup (180 ml // as recipe is written) pomegranate juice per 2-3 Tbsp pomegranate molasses.
*If nut-free, try subbing seeds such as hemp or sunflower for the walnuts.
*Nutrition information is a rough estimate.
*Recipe adapted from Ottolenghi.
Diane says
Hi! Can I sub red pepper paste instead of using red bell peppers? If so, how much? Thank you for this recipe – my favorite mezze!
Hi Diane, we’ve never used that ingredient, but if it’s made with bell peppers and not other peppers that would alter the flavor too much, it could work! Maybe start with 1/4 cup and work your way up until the texture matches the photo? Let us know if you try it!
Diane says
I did! I used a heaping 1/4 cup like you suggested and it was great. Thanks so much for the recipe and tips ☺️
We’re so glad it worked well! Thank you for letting us know, Diane! xo
Stuart Morrison says
Great recipe. If you’re using fresh bread crumbs I think the amount should be doubled. Very tasty
We’re so glad you enjoyed it, Stuart. Thank you for sharing!
Jen says
Tried this recipe as is and, for me, it came out quite wet. After approximately doubling the breadcrumbs and walnuts, tripling the cumin, I’m liking the taste and consistency much better. Next time I would also start with 1 tbsp lemon and add more to taste. I didn’t have Aleppo flakes but did a paprika/cayenne- a substitute that seems commonly suggested on internet.
Hi Jen! Sorry this one didn’t come out as expected for you!
Lindsay says
Made this tonight to go with dinner! I found this easy to make. I roasted the peppers a day ahead of time and it was even easier. I added it to a bowl of quinoa and mixed oven roasted veggies and it was prefect. Can’t wait to enjoy as leftovers with lunch!! Oh and I’ll be making to bring to my family also :)
We’re so glad you enjoyed it, Lindsay! Love your serving ideas! Thank you for sharing! xo
Helen Lucitt says
I made this having tasted it for the first time in Jordan recently and wanted to recreate it as part of a Middle East feast for vegetarian friends. It was a great success. I cheated and bought jars of roasted peppers as time was short but it was just like the dish I loved in Amman.
Aw, yay! We’re so glad you enjoyed it, Helen! Thank you for sharing! xo
Marie-Claire Nguyen says
I tried this recipe this week but was a little disappointed because it turned out very watery and too sweet. I would only include 1 tsp of pomegranate molasse or less and half of the lemon juice. I guess it depends on one’s taste as well. I would also mentioned to not soak the walnuts if they are raw or use the roasted ones. Thank you for sharing!
Hi Marie-Claire, we’re so sorry to hear it didn’t turn out well! Did you use store-bought or homemade pomegranate molasses? Did you make any modifications? We’re not sure what would cause it to turn out watery other than if the peppers weren’t roasted or perhaps if using homemade pomegranate molasses made from pomegranate juice and it didn’t thicken enough?
Maryellen says
This was so delicious and easy to make. It was a huge hit at a recent dinner with friends.
Awesome! Thanks for the lovely review, Maryellen. So glad everyone enjoyed! xo
Lauren says
I love muhamarra and you’re one of the few sites to recommend alternatives to walnuts (even though I know it’s a key ingredient being a walnut dip…). A friend of mine is specifically allergic to walnuts and I was wondering if you had recipe tested the subs you mention (sunflower seeds/hemp) and if one gives better results? Thanks!
Hi Lauren, we haven’t tried either, but think they would work. We’d say a mix of 1 part hemp to 3 parts sunflower might be best. Let us know if you try it!
Elizabeth says
I’ve been wanting to start making healthy dips and this was my first go of it. I brought a food processor off the classifieds just for the recipe. I really enjoyed the dip and thought it tasted good. I ate it first with carrot sticks and it was good. Then I really wanted carbs so I toasted some flour tortillas in a skillet, because that it what I had, and that tasted of. I made the recipe with the following variations, which worked for me. Note, my dip came out looking like the vomit of a former cat of mine, not the beautiful red in the photo. So maybe not the best recipe to take to a party unless the other guests are used to this type of food.
– red pepper flakes
– jar of roasted red peppers, the peppers were already sliced up, so I used half the jar
– no bread crumbs, I didn’t have any
– pomegranate juice boiled down, for awhile, so it was obviously thicker than normal juice, it worked, I don’t think you need to stress about the exact concentration
Thanks for sharing your experience, Elizabeth. It sounds like the pomegranate juice may have needed to boil down longer. That will contribute to a more vibrant red color. Hope that helps!
Megan says
An easy and delicious dip, I have made it twice and like it even more the second time around. I added some coarsely chopped walnuts at the end for a bit of a crunch.
We’re so glad you enjoyed it, Megan! Thanks so much for sharing!
Tanya says
I love this recipe. This is a delicious, healthy dip that goes well with pita bread, falafel and tabouleh. The pictures are very helpful to know how smooth to blend it. I generally leave out the breadcrumbs and yet the consistency and taste are perfect.
So wonderful! Thanks for sharing, Tanya!
Petr Chutny says
Just made it. Tastes awesome! Thanks 😊
Thanks so much for the lovely review, Petr. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Renee says
I followed this recipe substituting smoked salt, toasted walnuts and an extra tablespoon of breadcrumbs. Delicious! Spicy, tangy, and a little sweet. Great as a dip and can’t wait to try it on a sandwich.
Thanks for sharing, Renee! We’re so glad you enjoy it!
Rosey says
I’m not sure! I purchased the one you linked from amazon!? No big deal! It was Very very sweet though!!!
I made this version today which called for less sweetener and I really preferred it. The only changes I made were that I used 1/2 cup of oil and roasted my own peppers. It turned out great!
Rosey says
I First made this exactly as Written. I used 3 tbsp of pomegranate molasses. It was way too sweet and not like the muhammara I have enjoyed in the past. I have used regular molasses before and must say I possibly liked that version better. To help, I added more bread crumbs, garlic, cumin, evoo, and red pepper. Still way to sweet, but a lot better! Next time I would use maybe 1 tbsp of the molasses (or less). Wanted to suggest mention the sweetness level of this dip in case any other readers are looking for something more savory than sweet ❤️
Thanks for sharing your experience, Rosey! We tend to make our own from pomegranate juice- so perhaps the kind you used was more concentrated?
Laura says
Delicious! I made it exactly as is. Used toasted spelt sourdough for the bread crumbs. This was amazing. I do pulse a few times before adding the walnuts because I had chopped them finer so didn’t want them to disappear. Personally I prefer the walnuts on the finer side rather than coarse. Will definitely make again. Oh the peppers took way longer than 20 min and I bumped up the heat to 500f. It took about 40-50 min to roast.
We’re so glad you enjoyed it, Laura! Thanks so much for sharing! xo
Lp says
Can I use jarred roasted peppers ? If so can you advise a quantity of peppers to use .. either by weight or oz?
Thanks !
Hi there, we aren’t sure of the weight, but 3 whole roasted red peppers from the jar would work!
Laure says
I have made muhamarra many times with Roasted Red Peppers from a jar. They work great and make a delicious dip/spread!
Spencer Whiteley says
I made this Easy Muhammara last night and I have to say it was nothing short of sensational! I am now looking at all your other dips for my next venture. I was very lucky that I had Aleppo pepper which I’d bought for another recipe, as well as Pomegranate Molasses. 3 tbs of Pomegranate Molasses, and I’m not sure if I went 3 or perhaps 4 teaspoons of Aleppo pepper. My wife would like it even hotter. How do I keep the dip a brighter red colour? I might try 3 tbs of tomato paste next time. Reluctant to mess with the taste!
Hi Spencer! So glad you enjoyed it! I wouldn’t add tomato paste. I’d just make sure your red peppers are vibrant in color and add more Aleppo pepper! xoxo
Brenda Middleton says
I’m not a fan of nuts in my cooking but I love love LOVE roasted red peppers. I was wondering if leaving out the walnuts would ruin the dip? Also, could I sub smoked paprika for the cumin? Again, not a fan of the flavor of cumin.
Hmm, walnuts are kind of key but I suppose not absolutely vital. Not sure how the spice swap would affect the flavor…let us know how it goes!
Emma says
What can I use as a substitute for the pomegranate molasses? They are impossible to get here in Argentina
Hi Emma, if you can find pomegranate juice, you can cook it down to pomegranate molasses. Otherwise, we would recommend cooking down cranberry juice. Or, try subbing maple syrup!
kim says
Amazing spread! Add it to your rotations. Goodness it is so wonderful!
Jewel says
Oh, and I forgot… replaced the bread crumbs with coarsely ground almond flour.
Thanks for sharing, Jewel!
Jewel says
My husband is Lebanese & is used to muhammara made by a Syrian woman at our local deli. She returned to her homeland last Christmas & I thought I’d give this recipe a try. Color my husband “impressed”, but he said it’s as good as the one he bought from our deli. I’ve made it 3 times in the last couple of weeks & each time is a hit.
This last time I used 2 tbsp of pomegranate syrup & 1 tbsp of yacon syrup (this last syrup is more tailored to keto diets, as it does not affect the sugar level in the body). Hopefully it will taste just as good.
Whoa, best compliment! Thanks for sharing, Jewel!
Betsy Hicks says
I wake up dreaming about this dip. It’s my family’s favorite. Perfect because I can spread it on vegetables (as I void carbs) and my son can throw it on olive oil crusted toast.
Haley says
Sublime dip! Missed out the breadcrumbs, added 1 tsp Paprika and reduced Cumin amount. The Pomegranate Molasses shines through (my first time using in anything) & I absolutely love it! This will definitely be a party favourite – thank you!
Terrie says
Mine came out a bit watery and reminded me more of ajvar (which I love anyway). I was hoping for a richer flavor like I’ve had in restaurants. Wondering if increasing the walnut amount would help? And next time I’ll try patting dry the peppers, guessing they were the culprit re: consistency.
Kristen says
Thanks for the recipe! I used it to mix with rice as a base for a Buddha bowl. I think next time I’m going to use only 2tbsp pom molasses and 1 tsp of aleppo chili. It was quite spicy!
April Wilson says
I’m making this tonight and am so excited! Quick question- have you found a way to use this as a sauce on a main dish? I am trying gluten free for health reasons so I’m skipping flat bread, but still want to make a filling/hearty meal with the muhammara as a component. I’m debating roasted chickpeas and cauliflower with black rice and muhammara on the side but am not sure if that would work as well as I’m hoping.
Thanks in advance :)
PJ says
Spread it on meat if you’re non veg or vegan kebabs. I’d dip sliced roasted vegetables in it x
Kat says
I made this tonight and it’s so, so tasty! I subbed red pepper flakes and it’s definitely spicy. Also subbed cane sugar for the pomegranate molasses.
Thanks for sharing your recipe changes, Kat!
Daria says
Thank you for a simple, amazing recipe!!!! Just made it and had to restarain myself from finishing all in one go? I followed the recipe precisely , but didnt have allepo chili flakes, used the regular one. And used blender not food processor, so its not that chunky, but super yum! Goes well with pita and veggies. Thank you so much, i am a new vegan and recipes like that motivate me to go beyond all veggies and grains approach.Easy and delicious!
Cherrypoppins says
Just made this. It is easy to make and most importantly – delicious! If you are looking for a dip that is very interesting in flavour, and not bean=based, this is it! I’m crazy about this dip and I will make it over and over.
Ann de Meij says
This is my favorite dip ever! I often have it on hand.
1.With carrots for after school/work snack.
2.Great breakfast treat to start the day, with eggs or toast. A pick me up taste to ordinary fare.
3. Sauce for spiralized zucchini.
4. A raving success at get togethers with a side of pita and carrots .
The flavors ring with excitement and intrigue. Thank you!
E says
My mother-in-law is from Syria, so I’m blessed with pomegranate molasses and Aleppo from there. She puts it on homemade bread…I call it my breakfast pizza! I eat it with shanklish.
Siouxshee says
I purchased the molasses and Aleppo pepper from Amazon. This dip turned out perfect, so delicious. Can’t wait to make it again and share it with others!
Steph says
I cannot believe how good this recipe turned out. You can taste every flavor; it’s crazy!! Also can’t recommend enough pairing with the garlic herb flatbread recipe which is SO EASY. Also also! Thank you for listing the weight measurements as well; I think that’s a real game changer. You’re amazing, Dana!
Andrea S says
I have many friends from Syria, so I wanted to try this. Made it today, and the whole family loved it. It was really nice warm.
We love all your recipes that we’ve tried :D Thanks so much!
Cristal Torres says
Just made this for the Super Bowl tomorrow! It is SO good! I followed the exact recipe and it turned out great! I used 2 tbsp rather than 3 of pomegranate molasses which I found at Wegman’s :)! Will definitely enjoy tomorrow with some crackers! Thank you!
Janice says
I’ve made this twice!! I used red pepper flakes. And, I made my own pomegranate molasses. It is delicious!! Its healthy! It’s also, very easy!
Do it! Big hit at any party!!
Amy says
I just made it but didn’t use pomegranate molasses
I used 3/4 cup pomegranate juice instead & it’s the consistency of soup, not a dip.
Was the 3/4 cup juice the correct measurement?
I love all your recipes but I must have done something really wrong with this one.
Hi Amy! It sounds like you may have used pomegranate juice without reducing it down into a homemade pomegranate molasses. If making your own pomegranate molasses, heat 3/4 cup (180 ml) pomegranate juice in a small saucepan over a medium heat until it reaches a low boil. Then reduce heat to a steady simmer (low/medium low) and cook for 20-30 minutes or until reduced by half. Set aside to cool. This will prevent your dip from having a soupy consistency. Hope this helps!
Rollande de Champlain says
Dear Dana
I am an very old g-mother preparing new traditions, making our family recipes’s book fresher for decades to come and after the ones I will retain and write under your name and blog adress I will come back to you with info and thanks.
I admire the care you show into that work you offer so kindly to people who love to do good and nice things with food and make dishes that last years to come.
See you soon for comments and appreciation from each the numerous members of four generations in Quebec, Canada. Till then, salutations. Billie
Di says
Just made the Muhammara dip. After tasting it, I added about 1/4 tsp (or to taste) of Smoked Paprika, which really bumps up the flavor. McCormicks makes it.
Meghan Brady says
I’ve been making Molly Yeh’s muhammara for a while, this recipe also looks great!
I really like a big scoop of muhammara and a big scoop of garlic hummus on a grain bowl. Such a tasty combination!
Kat says
Just made this, absolutely delicious!!
Very easy recipe to follow.
Served it with grilled lamb, salad and flatbread.
I will definitely make it again – especially now I have a bottle of pomegranate molasses in my store cupboard!!
Yay! Glad you loved it, Kat!
Laurel Halter says
Was this recipe tagged nut free by mistake? What would you sub for the walnuts?
Hi Laurel! We’ve tagged it nut-free as there is an option to make it that way! Try subbing seeds such as hemp or sunflower for the walnuts! Hope this helps.
Vishnu says
You should be careful not to pulse the hemp seeds too much, maybe add last, and just pulse to mix, better yet whisk in by hand. Pine nuts is delicious substitute also!
Tomas says
This is delicious,i have tried this before i realy like it.
I am sure this will provide tremendous value to anyone that see this.
Suzan Hollonds says
I just made this and its delicious! We’re having a BBQ today and can’t wait to see what everyone thinks of it. Will get some pita bread to dip in. I made the pomegranate molasses from the juice and it adds such a nice depth of tangy sweetness. Overall a really yummy wholesome dip!
Carla says
This looks absolutely amazing. I would love to try some time.
Lisa says
Yes, I have tried it at a Lebanese restaurant! Middle Eastern food is just amazing, isn’t it? So full of flavour.
Your recipe sounds great — will have to try it one day!
Juli Martin says
I just made this and it is delicious! I made the pomogranite molassas and love the taste of the walnuts in the dip. I have never made a dip with nuts before.
I definitely recommend this for everyday snacking as well as a dinner party appetizer.
Thanks for sharing!!
janeeats says
I love this idea! I would donate as well! Why do we have to automatically associate the label “politics” as bad? This idea is political AND wonderful.
Maureen Raud says
Hi Dana
My son is allergic to walnuts. Any suggestions for a substitute?
Thanks
Maureen UK
Perhaps hemp seeds or another nut, such as pecan or almond?
Maureen Raud says
Thanks Dana. Unfortunately pecans and whole almonds are also a problem because of the skins. Do you think cashews would work or are they too soft? Maybe toasting them would work? Anyway thank you for your great ideas on the healthy food front. Over here in England it’s Veganuary and my daughter in law has been trying Vegan for health reasons. She feels really good on it. Obviously we have all been eating that way when we’ve been together and we’ve enjoyed some scrummy things!
Best Wishes
Maureen ?
Darshna says
Definitely trying this! Looks tempting!!
Ally says
might this work with non-red pepper? thanks for sharing this beautiful recipe!
The flavor would be similar with both orange and yellow!
Nicola says
This tastes amazing! I was literally eating it off the spoon. I added the zest of the lemon in addition to the juice. Couldn’t find pomegranate molasses as not readily available in supermarkets in Australia and didn’t have time to make the syrup myself this time round.
Just discovered your website and have made a few recipes recently and they all tasted great. Thanks
Lin says
Ponegranate molasses IS available in Australia in Coles and all the international shops we have esp. if middle eastern. I have been buying bottkes for yonks ??
Thanks, Nicola!
Elizabeth Appel says
I made this for another recipe – Hasselback Eggplant. To make it, I simmered pomegranate juice to a thickness similar to molasses and made just the amount I needed. I didn’t know about the raw walnuts so I used regular supermarket ones. It is delicious, even made like that. The eggplant dish convinced me I don’t hate eggplant, at least not when it is cloaked in muhammara. Thanks for posting this and reminding me that I love this dish.
Sue Ann Cousar says
Dana, I just have to ask about that 1/2 cup dull (old) aluminum measuring cup (walnuts). It looks just like my mother’s WWII era measuring cups – that I have and still use. Is there a history behind your measuring cups.
Frankie says
I have one of this cups, too, handed down. Good spot.
Found them at an antique store!
Esther says
Really good idea.
LOVE says
Just made it! Amazing )
Whoop! thanks for sharing.
James says
Fantastic idea! I would donate too, especially if minimalist baker matched donations.
Kat says
How about YOU can donate to whatever cause you find that appeals to your heart, and just keep these replies and comments for the wonderful chefs and creators of this site. No politics please, there is enough of that on the internet.
Mette says
Well said Kat.
Why lay that on Minimalist Baker!?
Monika says
Agree with you Kat!!! No food bloggers bringing politics EVER to their website, why do you Kate??? Btw, just drooling over this delicious looking dip. Period. Happy creating Dana! :)
James says
Hi Kat,
I don’t think Kate is trying to be political. I see it in terms of humanitarianism. This dish comes from a place of the world where many are starving and could use some help.
I love minimalist baker and have made so many of their delicious recipes. I think it would be so nice if we as a community helped the region of the world where this food comes from.
Have a nice day :)
Sue DeLongpre says
What could replace the Panko? It
contains Canola Oil.
Alisha says
I’ve made muhammara with chia seeds before and it worked great. That would also make it grain-free.
Lina says
I am from Aleepo, I use to prepare it without the bread crumbs to enhance the flavour. I prepare it using carmen Italian red peper.
Any gluten-free bread crumb should do!
Snehal Patel says
Loving the recipes. What would be a good replacement for the pomegranate?
Kelly says
I’m curious about this too! I’m not confident i would use that ingredient for other dishes, so I’d rather use something on hand.
Erin says
Oddly pomegranate molasses are really good over chocolate ice cream…so maybe worth purchasing. I’ve gotten it in a small bottle for cheap too.
EMCPG says
I wonder if honey or maple syrup or agave might work as a replacement for the molasses
I would recommend cooking down cranberry juice. Or, try subbing maple syrup!
Katie says
Recently made a very similar version to this as Muhummara is my all-time favorite dip, and got approval from my guest who grew up in Syria! Biggest difference is that I used smoked paprika as well as cumin (and a lot more than the recipe called for). Super easy and quick to do, however I made Pomegranate Molasses from scratch which requires a lot of time. It tastes amazing with lightly grilled sourdough/olive oil as well as crudité.
Danielle says
You can purchase pomegranate molasses at Whole Foods.
Mark says
Not at mine. I made my own. The WF clerk told me how.
Danielle says
Sorry about That!
I’m in Seattle Metro if that helps anyone.
Jen says
I just bought Aleppo pepper! Looking forward to trying this. It’s a bit of a spin on romesco, which I love.
Samantha says
I can’t wait to make this! I often can’t make a lot of traditional dips that use chickpeas as I have an intolerance so this seems like a perfect alternative!