This Muhammara is so good, dare I say I like it even more than hummus? And yes, I mean that. It's smoky, slightly sweet from the roasted red peppers and pomegranate molasses, and full of bold, addictive flavor.
We love dips, spreads, and all the mezes in our Mediterranean-hybrid home. Olive oil, vegetables, nuts, herbs, and spices—they're the kind of ingredients we reach for constantly.
And because we are friends here, I'll be honest—you have to make this. Like, right now.
All you need are a handful of Mediterranean staples, such as pomegranate molasses, olive oil, herbs, spices, and tomato paste. You will also need two fresh red bell peppers that we will roast and freshly squeezed lemon juice for the perfect bright notes.
Recipe Details
Start by roasting the bell peppers. Place them in a skillet or baking sheet, drizzle with olive oil, and season with salt and pepper.
Let them get soft and slightly charred.
While the peppers roast, toast the walnuts in a dry skillet over medium heat. Give them a shake every now and then–they're done once they smell nutty and look golden.
Once the peppers are out of the oven and are cool enough to handle, remove the stems and seeds. Then toss them into a blender or food processor with the rest of the ingredients.
Blend until the texture is thick and spoonable—think rustic pesto, not creamy hummus.
Creative Ways to Enjoy Muhammara
You can use this dip as a vibrant, healthier swap for mayo in sandwiches, or serve it as an appetizer with pita, cucumbers, or carrots—truly, the options are endless.
Lately, I stirred some into ground beef with a handful of breadcrumbs and an egg to make Muhammara meatballs. I roasted them until golden and served them with extra sauce on the side for dipping—so good.
More Mediterranean Crave-Worthy Sauce Recipes to Try Next:
- Zesty Tahini Sauce with Garlic & Herbs
- Beet Tzatziki Sauce
- Goat's Milk Tzatziki Sauce
- Cacik (Turkish Cucumber Yogurt Sauce)
- Green Zhoug Recipe (spicy cilantro sauce)
Smoky Muhammara with Pomegranate & Mint
This smoky muhammara is bold, tangy, and a little spicy—made with roasted red peppers, walnuts, and pomegranate molasses.
- Prep Time: 15 Minutes
- Cook Time: 20-25 minutes
- Total Time: Approximately 35- 40 minutes
- Yield: approximately 2 cups 1x
- Category: Appetizer, Dip, Spread
- Method: Roasting, Blending
- Cuisine: Middle Eastern, Mediterranean
- Diet: Vegan
Ingredients
- 2 red bell peppers (about 1 pound total)
- 1 tablespoon olive oil, plus more for roasting
- ½ cup unsalted, unroasted walnuts
- 1 tablespoon pomegranate molasses
- 1 tablespoon lemon juice
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 2 cloves of garlic
- 1 tablespoon fresh mint leaves, packed
- ½ teaspoon sea salt + more as needed
- ¼ teaspoon black pepper
- ½ teaspoon Aleppo pepper (pul biber)
Instructions
- Preheat your oven to 400°F (200°C). Place the bell peppers on a cast-iron skillet or baking sheet, drizzle generously with olive oil, and season with a pinch of salt and black pepper. Roast for 20-25 minutes, or until the peppers are soft and slightly charred.
- While the peppers are roasting, heat a dry skillet over medium heat. Add the walnuts and toast for 3-5 minutes, shaking the pan occasionally, until they smell nutty and turn a light golden color. Be careful not to burn them.
- Once the roasted peppers are cool enough to handle, remove the stems and seeds.
- Transfer the roasted bell peppers and toasted walnuts to a blender or food processor. Add the pomegranate molasses, lemon juice, tomato paste, smoked paprika, garlic cloves, fresh mint leaves, 1 tablespoon of olive oil, sea salt, black pepper, and Aleppo pepper.
- Blend until the mixture is thick and spoonable, resembling a rustic pesto rather than a creamy hummus. You want some texture from the walnuts, so avoid over-blending.
- Before serving, drizzle your Muhammara with a little extra olive oil. You can also sprinkle it with a few walnut pieces, a few fresh mint leaves, a dusting of smoked paprika, or a pinch of Aleppo pepper.
Leave a Reply