Muhammara (محمرة) — Roasted Red Pepper and Walnut Dip

Middle Eastern Fast With Oil Published April 10, 2026

Muhammara is Aleppo's gift to the mezze table — a thick, brick-red dip of roasted red peppers, toasted walnuts, and pomegranate molasses that is at once sweet, tart, smoky, and nutty. It is less well known outside the Middle East than hummus or baba ghanoush, but those who have tasted good muhammara tend to become slightly obsessed with it. The walnuts give it richness and protein, the pomegranate molasses gives it a complexity that is impossible to pin down, and the Aleppo pepper (or regular red pepper flakes) gives it a gentle, building warmth.

This is one of the great fasting dips — substantial enough to be part of a main meal, not just a snack.

FASTING LEVEL: Fast With Oil (for strict days, reduce the olive oil to 1 tablespoon — the walnuts provide enough fat to keep the dip rich)
SERVINGS: 6-8
TIME: 30 minutes

INGREDIENTS

- 3 large red bell peppers (or 1 jar/350g roasted red peppers, drained)
- 1 cup walnuts, lightly toasted
- 1/2 cup fine breadcrumbs (use plain bread blitzed in a food processor — check for dairy)
- 2 tablespoons pomegranate molasses
- 1 tablespoon lemon juice
- 2 teaspoons Aleppo pepper (or 1 teaspoon red pepper flakes + 1 teaspoon sweet paprika)
- 1 teaspoon ground cumin
- 1 small clove garlic
- 3 tablespoons extra virgin olive oil
- Salt to taste
- Pomegranate seeds for garnish (optional)
- Extra walnut pieces for garnish

METHOD

1. If using fresh peppers: roast them directly over a gas flame or under the broiler, turning occasionally, until the skin is blackened all over — about 10-15 minutes. Place in a bowl, cover with a plate or plastic wrap, and let steam for 10 minutes. Peel off the skin, remove seeds and stems. Do not rinse — you will wash away the smoky flavor. If using jarred peppers: drain well and pat dry.

2. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and slightly darkened. Watch them closely — they go from toasted to burned in seconds.

3. Add the walnuts to a food processor and pulse until coarsely ground — do not turn them into a paste. You want texture.

4. Add the roasted peppers, breadcrumbs, pomegranate molasses, lemon juice, Aleppo pepper, cumin, garlic, and a generous pinch of salt. Process until combined but still slightly chunky. With the processor running, drizzle in the olive oil.

5. Taste and adjust: more pomegranate molasses for sweetness and tang, more Aleppo pepper for heat, more lemon for brightness, more salt for depth. Muhammara should be intensely flavored.

6. Spread on a plate, drizzle with olive oil, and garnish with pomegranate seeds and walnut pieces. Serve with warm pita or as part of a mezze spread.

NOTES

- Pomegranate molasses is the ingredient that makes this dish. It is available at any Middle Eastern grocery and increasingly at regular supermarkets. There is no substitute — do not use balsamic vinegar or cranberry juice.
- Aleppo pepper (pul biber) has a moderate heat and a slightly fruity, raisin-like flavor. If you cannot find it, the mixture of red pepper flakes and sweet paprika listed above is a reasonable approximation.
- Muhammara keeps well refrigerated for up to a week. Bring to room temperature and stir before serving.
- Some Aleppan recipes add a tablespoon of tomato paste for extra depth and color. This is a good variation.
- Muhammara is also excellent as a sauce for roasted vegetables or spread on flatbread.