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Muhammara in 5 Minutes

A bold, robust roasted red pepper dip from the Middle East served with pita bread or pita chips. An easy vegetarian recipe made in the food processor in just 5 minutes. Put down the hummus and make some Muhammara.

A bowl of Muhammara dip.

Muhammara is a roasted red pepper dip that originated from Aleppo, Syria but has spread to Lebanon and Turkey as well.  In Turkey it is known as Acuka.

The principal ingredients in Muhammara include fresh and dried peppers, walnuts, bread crumbs and olive oil.  Families have their own recipes which may include garlic, lemon juice, salt, pomegranate molasses and cumin. This is clean eating at it’s best!

This is a classic food from the Levantine region which includes Cyprus, Turkey, Israel, Palestine, Iraq, Jordan, Lebanon and Syria. Muhammara is typically served during Mezze which is a tapas-style medley of appetizers served with alcoholic drinks.

I am really excited to delve into middle eastern cuisine. The flavors are bold and the heat is relatively mild compared to some Indian and Korean food. The dips and condiments seem like a safe way to try a new cuisine.

A bowl of roasted red bell peppers.

Today I am sharing this Muhammara dip recipe with jarred roasted red bell peppers and a pomegranate substitution of red wine vinegar and honey.  I wanted this to be an easy 5 minute recipe so that I would eat this every week and pomegranate molasses can be hard to find, has a short shelf life and if you aren’t cooking middle eastern recipes all of the time, this somewhat expensive ingredient is sure to go to waste.  

If you do keep some of this magic stuff, then by all means use it instead of the red wine vinegar and honey. I made this in the food processor in 5 minutes. Just measure your ingredients, dump in the food processor and shabang! A healthy, quick dip for bread or pita chips that is vegetarian and vegan.

If you skip the bread crumbs it would be gluten free. You may try ground up GF crackers, that could work. Yes definitely. If you try this, let me know.

A cup of breadcrumbs in a measuring cup.

Let’s talk about Aleppo pepper. This is a moderately hot, slightly smokey red pepper that is ground and used in middle eastern cuisine. It actually reminds me of Korean gochugaru red pepper flakes. Not hot like cayenne but does have some heat and a slightly smokey taste.

I used this red pepper which would be authentic but if you don’t have any you can use paprika. I used one teaspoon of Aleppo pepper and this made it moderately hot. If you wanted to amp up the heat you can double this.

Ingredients for Muhammara on a marble counter.
Ingredients for Muhammara in a food processor.

 

How to eat Muhammara

  • Serve with pita or other flatbreads such as Indian naan bread or Mana’eesh.
  • Use as a sandwich or wrap condiment for a punch of flavor.
  • Toss with pasta.
  • Serve with crackers, pita chips or veggies.
  • Add to a quesadilla for a cheesy treat.
  • Top scrambled eggs with this amazing condiment.
  • Add to a small tortilla with some shredded chicken for a middle eastern taco.
  • Add to a cheese board with crackers, olives, cheese and pickled veggies.

How to store Muhammara

This can be stored up to five days in the fridge or freeze up to a month. Just thaw out in the fridge the night before. I like to use freezer bags and squeeze out any air to prevent ice crystals from forming.

Used in this recipe:

A bowl of Muhammara dip.
A bowl of Muhammara dip.

Muhammara in 5 Minutes

Yield: 2.5 cups
Prep Time: 5 minutes
Total Time: 5 minutes

A bold, robust roasted red pepper dip from the Middle East served with pita bread or pita chips. An easy vegetarian recipe made in the food processor in just 5 minutes. Put down the hummus and make some Muhammara.

Ingredients

  • 28 oz jar of roasted red bell peppers
  • 1 cup of chopped scallions
  • 2 Tbs fresh lemon juice
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 2 tsp red wine vinegar
  • 1 Tbs honey or rice syrup
  • 1 tsp Aleppo chili powder (may substitute paprika)
  • 1/3 cup olive oil
  • 1 cup of slightly toasted walnuts
  • 3/4 cup bread crumbs

Instructions

  1. Place all ingredients in a food processor.  Blend until a smooth dip has formed.  May add extra bread crumbs or olive oil if needed to obtain the desired consistency.
  2. Garnish with a drizzle of olive oil and some chopped walnuts.
  3. Serve with pita chips, pita bread, crackers etc.

Notes

  • Muhammara can be stored in an airtight container in the fridge for up to 5 days or frozen in a freezer bag.
  • You can toast walnuts  in a skillet over medium heat.  This can also be done in the oven but out of sight, out of mind, they might burn.
Nutrition Information:
Yield: 10 Serving Size: 1/4 cup
Amount Per Serving: Calories: 260Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 309mgCarbohydrates: 26gFiber: 2gSugar: 10gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Donna

Tuesday 27th of November 2018

Yum, I love this. My husband is Lebanese and his mom used to make this all the time. I haven't had it since she passed but now I am craving it something shocking! I think I am going to have to give it a go, sounds easy enough! Hubby will be so excited. Love the pomegranate substitution for when they aren't in season, I happen to have a whole box of them sitting here though so we might have to experiment :)

Tina

Wednesday 28th of November 2018

Enjoy Donna, I hope it brings back fond memories.

Amanda

Tuesday 27th of November 2018

Wow, I've never had Muhammara, and clearly I have been missing out! I love anything made with roasted red peppers. Love the mix of sweet and savory here with the touch of honey as well. I've only recently started using Aleppo chili powder and my friends and I have loved it. Will have to make this recipe for our next get together!

Tina

Wednesday 28th of November 2018

It's really addictive Amanda, enjoy!

Kirsten/ComfortablyDomestic

Monday 26th of November 2018

You can't go wrong with a good dip for pita chips and vegetables. I adore Aleppo pepper in so many things. I agree with you on the pomegranate molasses. The flavor is so good, but the short shelf life and cost make it a luxury.

Tina

Wednesday 28th of November 2018

I learned this hack from a comment somebody made on another recipe, I like it!

Marisa Franca

Monday 26th of November 2018

I've never tasted this dip -- but all you had to say it's spicy and I'm all in. We make our own pita and flatbread. The Muhammara dip would be a great accompaniment. Perhaps we should have a Mediterranean night.

Tina

Wednesday 28th of November 2018

Since it's mostly red bell peppers, I almost consider it a health food which is great because I ate a quarter of it in one sitting!

Traci

Monday 26th of November 2018

Muhammara in 5 minutes?! How cool is this? I've been buying it in the jar and have been meaning to make it from scratch forever. Now I can, and it's so flippin easy. I love to put Muhammara on so many things...I think the flavors in your recipe sound scrumptious and satisfying. Thanks for sharing :)

Tina

Wednesday 28th of November 2018

Wow, I didn't know you could buy it. This handmade version is super easy and fast. Enjoy!

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