Muhammara Dip

This is Muhammara Dip, a spicy and smoky dip that originated in Syria, made from roasted red peppers, walnuts, sautéed garlic, and onion. This rich, spreadable cream is a popular appetizer throughout the Middle East, offering a delicious alternative to classic hummus. I love to serve it topped with fresh parsley and enjoy it with some bread.

If you haven’t tried Muhammara Dip yet, don’t waste any more time—get the ingredients and create this vibrant recipe for your next appetizer! Beyond its incredible taste, this spread is packed with numerous nutritional benefits. Muhammara is rich in antioxidants, as red bell peppers are loaded with vitamins A,C, and E, which boost the immune system. Moreover, walnuts and olive oil provide omega-3 fatty acids, while garlic and cumin offer anti-inflammatory properties.

Muhammara Dip originated in Aleppo, Syria, and has become a staple of Mediterranean cuisine. The name comes from the Arabic word ahmar, meaning “red”, referring to its deep color. Over time, this dish has spread throughout Lebanon, Turkey, and other areas of the Middle East, where it is served as an appetizer or condiment alongside grilled meats, kebabs, and fresh bread.

Before storing the Muhammara Dip in the fridge, place it in an airtight container to prevent it from drying out or absorbing other odors. The spread can be stored in the refrigerator for up to 4-5 days. If you want to keep it longer, you can drizzle some olive oil on top to help preserve the texture. Alternatively, you can freeze it in small portions for up to 3 months and use it later.

Ingredients for spicy plant-based dip

• Red bell pepper: roasted red bell peppers release a smoky flavor that gives Muhammara Dip its rich and deep taste. Additionally, this vegetable provides a vibrant red color along with a creamy yet slightly rough texture. Finally, red bell peppers are packed with antioxidants, promote immune health, and provide fiber, making the dish even more nutritious.

• Walnuts: they add a rich and earthy flavor that complements the sweetness of the roasted red bell peppers, creating a balanced overall profile. When blended, chopped walnuts help thicken the Muhammara Dip and make it more spreadable. Finally, these nuts are a great source of omega-3 fatty acids, which are good for heart health and reducing inflammation.

• Cumin and paprika: cumin brings a warm flavor that balances the sweetness of the red bell peppers and the richness of the walnuts. On the other hand, paprika adds a smoky taste and a mild spicy touch. Finally, these spices contribute to the pleasant red color of the dip, making it visually more appealing.

• Balsamic vinegar: a small amount is enough to add a mild acidic bite that cuts through the richness of the walnuts and olive oil. Balsamic vinegar also has a fruity flavor that deepens the dip’s taste and adds an extra layer of richness.

Find the complete recipe with measurements below.

How to prepare a smoky spreadable cream

Place the whole red bell peppers on a lined baking sheet  with parchment paper, and roast them at 200°C (400°F) for about 30 minutes or until softened. Once done, remove the outer skin of the peppers, along with seeds and stems.

Heat a saucepan with 1/2tbsp of olive oil and sauté the chopped onion, grated garlic cloves, tomato paste, cumin, paprika and red pepper flakes. Cook over low heat for a few minutes until the onion becomes soft.

In a food processor, combine the roasted red peppers, chopped walnuts, cooked onion mixture, 2tbsp of olive oil, breadcrumbs, balsamic vinegar, lemon juice, salt, and black pepper. Blend to achieve a rough texture rather than a smooth purée.

Serve the dip with some chopped fresh parsley and enjoy with some bread.

My tips for Muhammara Dip

• Substitutes for balsamic vinegar glaze: pomegranate molasses, balsamic vinegar or lemon juice + honey.

• If you find Aleppo pepper it’s better than red pepper flakes, in order to achieve a more authentic flavor.

• You can add different nuts, such as hazelnuts, almonds or pistachos for a different flavor.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Muhammara Dip

Course: Main, Sides, AppetizersCuisine: plant-based, vegetarian

Servings

6

servings

Prep time

18

minutes

Cooking time

40

minutes

Ingredients

• Red bell peppers 3

• Onion 1

• Olive oil 1/2tbsp

• Garlic 2 cloves

• Cumin 1 1/2tsp

• Walnuts 1/2cup

• Tomato paste 2tbsp

• Balsamic vinegar 1tsp

• Red pepper flakes 1/2tsp

• Lemon juice 1/2tsp

• Paprika 1/4tsp

• Salt 1tsp

• Black pepper 1/4tsp

• Breadcrumbs 1/2 cup

• Fresh parsley (to garnish)

Directions

• Place the whole red bell peppers on a lined baking sheet  with parchment paper, and roast them at 200°C (400°F) for about 30 minutes or until softened. Once done, remove from the oven and cover with foil or a towel to let them cool for 10-15 minutes.
• Remove the outer skin of the peppers, along with seeds and stems.
• Heat a saucepan with 1/2tbsp of olive oil and sauté the chopped onion, grated garlic cloves, tomato paste, cumin, paprika and red pepper flakes. Cook over low heat for a few minutes until the onion becomes soft.
• In a food processor, combine the roasted red peppers, chopped walnuts, cooked onion mixture, 2tbsp of olive oil, breadcrumbs, balsamic vinegar, lemon juice, salt, and black pepper. Blend to achieve a rough texture rather than a smooth purée.
• Serve the dip with some chopped fresh parsley and enjoy with some bread.

Notes

• Substitutes for balsamic vinegar glaze: pomegranate molasses, balsamic vinegar or lemon juice + honey.
• If you find Aleppo pepper it’s better than red pepper flakes, in order to achieve a more authentic flavor.
• You can add different nuts, such as hazelnuts, almonds or pistachos for a different flavor.