Muhammara combines charred red bell peppers and toasted walnuts into a smoky, tangy dip popular throughout the Levant, particularly in Syria and Lebanon. Restaurateur Kamal Mouzawak’s version incorporates tahini, Aleppo-style pepper, and pomegranate molasses for a deeply savory spread that’s delicious with warm pita, crunchy vegetables, or grilled meats.
Originally associated with the Syrian city of Aleppo, muhammara recipes vary from kitchen to kitchen, yet the balance of roasted peppers, nuts, gentle heat, and bright acidity makes the dish unforgettable. Roasting fresh bell peppers instead of using jarred ones gives this version a sweeter, smokier flavor, while pomegranate molasses adds the tart finish that defines a great muhammara. Some cooks throughout the region use biber salcasi, a Turkish red pepper paste that can be hard to find in the United States. We’ve substituted mild chile flakes, though a chopped fresh red chile would also work well.
Tips for making the best muhammara
Can I use jarred roasted peppers? Or grill them instead of broiling?
Jarred roasted peppers will work in a pinch, but freshly roasted peppers give muhammara a smokier, bolder flavor. If you’re already grilling, feel free to char the peppers over the fire.
What does pomegranate molasses do? Are there any substitutes?
What can I serve with muhammara?
Whether you’re building a mezze spread or looking for an easy appetizer, muhammara is a boldly flavored dip that works anywhere you’d use hummus.
Serve it with fresh pita, crackers, or crunchy vegetables; spoon it alongside grilled chicken skewers or lamb chops; or round out the table with tabbouleh, fattoush, moutabal, and labneh.
Recipe information
Total Time
40 minutes
Yield
4 servings
Ingredients
1
3
½
2
2
2
1
1
½
Need to make a substitution?
Preparation
Step 1
Place a rack in upper third of oven; preheat to 350°. Toast 1 cup raw walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool. Pick out a few walnuts and coarsely chop; set aside for serving. Transfer remaining walnuts to a food processor.
Step 2
Heat broiler. Broil 3 large red bell peppers on a rimmed baking sheet, turning occasionally, until skins are charred and flesh is softened, 12–15 minutes. (Alternatively, char peppers over a gas burner on medium-high, turning occasionally with tongs, 12–15 minutes.)
Step 3
Transfer bell peppers to a medium bowl and cover tightly with plastic wrap. Let sit 10 minutes to steam (this extends the cooking and makes it easier to remove skins). Remove skins (it’s okay if some bits don’t come off), then remove ribs and seeds; discard.
Step 4
Transfer bell peppers to processor with walnuts and add ½ cup fine fresh breadcrumbs, 2 Tbsp. Aleppo-style pepper, Maras red pepper flakes, or other mild chile flakes, 2 Tbsp. extra-virgin olive oil, 2 Tbsp. pomegranate molasses, 1 Tbsp. tahini, 1 tsp. fresh lemon juice, and ½ tsp. paprika. Pulse until mostly smooth; season muhammara with kosher salt.
Step 5
Transfer muhammara to a small bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts.
Do ahead: Muhammara can be made 4 days ahead and tastes even better after a few hours in the fridge. Transfer to an airtight container and chill.
Editor’s note: This muhammara recipe was first printed in our May 2019 issue; it has been updated for style. Head this way for more of our favorite summer appetizers →