Easy Muhammara Dip

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A bowl of Gluten-Free Muhamarra Dip served with gluten-free crackers

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!

Charred red bell peppers on a baking sheet ready for making Muhamarra Dip

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.

Roasted red pepper, lemon, walnuts, pomegranate molasses, breadcrumbs, and spices for making Gluten-Free Muhamarra Dip

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.

Ingredients in the food processor ready to be pulsed into delicious Gluten-Free Muhamarra Dip

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!

A big bowl of gluten-free Muhamarra Dip served alongside gluten-free crackers

Easy Muhammara Dip

Easy, flavorful muhammara dip with roasted red peppers, Aleppo pepper flakes, walnuts, and pomegranate molasses! 10 ingredients, gluten-free, BIG flavor.
Author Minimalist Baker
Print
Big bowl of Gluten-Free Muhamarra Dip beside crackers for dipping
4.67 from 18 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 (1/4-cup servings)
Course Dip
Cuisine Gluten-Free, Mediterranean, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 3 Days

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

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

*Recipe (as written) makes ~1 1/2 cups muhammara.
*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.

Nutrition (1 of 6 servings)

Serving: 1 quarter-cup servings Calories: 133 Carbohydrates: 12.7 g Protein: 3.4 g Fat: 8.5 g Saturated Fat: 0.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 180 mg Fiber: 1.6 g Sugar: 7.1 g

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  1. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  2. 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.

  3. 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!

  4. 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 ❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Rosey! We tend to make our own from pomegranate juice- so perhaps the kind you used was more concentrated?

  5. 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 !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there, we aren’t sure of the weight, but 3 whole roasted red peppers from the jar would work!

    • 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!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        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

  6. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  7. 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.

  8. 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.

  9. 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!

  10. 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.

  11. 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!

  12. 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 :)

  13. 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.

  14. 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!

  15. 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.

  16. 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.

  17. 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!

  18. 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!

  19. 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!

  20. 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!

  21. 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!!

  22. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  23. 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

  24. 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.

  25. 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!

  26. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  27. 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.

  28. 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!

  29. 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!

  30. 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.

  31. 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

        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 ?

  32. 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

  33. 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.

  34. 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.

  35. 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.

    • 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 :)

    • 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.

  36. 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.

  37. 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!