Muhammara (Roasted Red Pepper Dip)

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The first time I tried Muhammara was at Momed, a modern Mediterranean restaurant in Beverly Hills. I had no idea what it was, so the waitress kindly let us sample some before we placed our order.

It. Was. Incredible.

Muhammara (Roasted Red Pepper Dip) Recipe

Muhammara, which is quite common in Syrian and Turkish cuisine, is a delicious roasted red pepper dip served with warm pita. This dip has incredible texture thanks to blended walnuts and breadcrumbs. It is thick, vibrant in color, and so perfectly spiced from cumin and red pepper flakes.

Muhammara (Roasted Red Pepper Dip) Recipe

My only issue with Muhammara is that it causes me to lose all self-control. MUST.EAT.ALL.THE.DIP.

Especially when there is warm, doughy pita bread involved…

Muhammara (Roasted Red Pepper Dip) Recipe

Besides toasting the walnuts, there is no cooking time involved, so this dip comes together in under 20 minutes.

Muhammara (Roasted Red Pepper Dip) Recipe

I served mine with warm Whole Wheat Pita and alongside a main meal of Mediterranean-spiced turkey meatballs.

Feel free to use this dip just as you would use hummus: on a sandwich, served with veggies, you name it!

Muhammara (Roasted Red Pepper Dip) Recipe

Travis already insisted that this become a staple in our house. I guarantee you’ll love this just as much as we do.

Muhammara (Roasted Red Pepper Dip) Recipe


Muhammara (Roasted Red Pepper Dip)
Prep time
Total time
Recipe type: Appetizer
Serves: 5-6
  • 7oz Jarred Roasted Red Peppers, rinsed (Alternatively, you can roast 2 large Bell Peppers in your oven)
  • ½ cup Whole Wheat Breadcrumbs
  • ½ cup Walnuts (Toasted in a small pan on medium-high heat for 5-6 minutes)
  • 4 Garlic Cloves (Mashed into a paste)
  • 1 tablespoon Fresh Lemon Juice
  • 1 tablespoon Pomegranate Molasses (I found mine at Whole Foods)
  • 1 teaspoon Ground Cumin
  • ¼ teaspoon Dried Red Pepper Flakes (or to taste)
  • 2-3 tablespoons Extra-Virgin Olive Oil
  1. Combine all ingredients except the olive oil in the bowl of a large food processor. Process for 20 seconds. Scrape down the sides. Process again on low, slowly adding the olive oil 1 Tablespoon at a time. Stop after each Tablespoon to check the consistency of the Muhammara. It should be thick and not completely smooth.
  2. Pour the contents into a bowl and either serve immediately or store in the fridge until ready to eat. I think it tastes best after it sits for a few hours.


  • Christine @ Cooking with Cakes
    March 18, 2014 - 10:01 am | Permalink

    I would 100% eat ALL of this before taking pictures and then need to do it all over again lol. the color in this is simply gorgeous, great recreation!

    • Rachel (littlechefbigappetite)
      March 18, 2014 - 11:05 am | Permalink

      Oh, Christine, you GET me :) What is pictured is about 1/2 of the recipe. I think you know where the other half went…

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  • June 5, 2014 - 10:54 am | Permalink

    I made it this week for lunch and it was so so GOOD! Great recipe Rach :)

    • Rachel (littlechefbigappetite)
      June 5, 2014 - 1:00 pm | Permalink

      Yay!! I am so glad you liked it, Megan! Travis and I are obsessed with it.

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