Muhammara – A Bold Vegan Roasted Red Pepper Dip
If you’ve never tried Muhammara before, prepare to meet your new favorite dip. This Syrian-inspired spread is made with roasted red peppers, walnuts, olive oil, and pomegranate molasses. It’s smoky, tangy, a little spicy, and absolutely addictive. Plus, it’s 100% vegan and super easy to make at home with just a handful of pantry staples.
🌶️ What is Muhammara?
Muhammara (pronounced moo-hahm-MAH-rah) is a traditional Syrian dip made primarily from roasted red peppers and walnuts. The name literally translates to “reddened” in Arabic, referencing the vibrant color of the dish. It’s deeply flavorful thanks to smoky roasted garlic, earthy spices, and the sweet-sour punch of pomegranate molasses.
This dish is commonly served as part of a mezze platter across the Levant and Eastern Mediterranean but has become a favorite in vegan kitchens around the world for its rich flavor and satisfying texture.
Why You’ll Love This Muhammara Recipe
- 🌱 Plant-based & naturally vegan
- 🔥 Big on flavor thanks to roasted garlic, toasted walnuts, and pomegranate molasses
- 🕒 Make-ahead friendly – it gets even better the next day
- 🧴 Doubles as a dip, spread, or sauce for bowls and wraps
🥄 How to Make Muhammara
Wrap garlic bulbs in foil with olive oil and salt. Place bell peppers on a tray with olive oil and salt. Roast until charred and soft.
Add all ingredients to a food processor and blend until smooth but still textured. Adjust seasoning or olive oil if needed.
Spoon into a bowl. Drizzle with pomegranate molasses and top with parsley and pomegranate seeds.
🥖 How to Serve Muhammara
This vibrant red pepper dip is super versatile. Here are a few delicious ways to enjoy Muhammara:
- Scoop it up with warm pita, naan, or flatbread
- Spread it onto toast or sandwiches as a flavorful base
- Add a dollop to grain bowls or nourish bowls
- Serve it as part of a vegan mezze platter alongside hummus, olives, and dolmas
- Use it as a pasta sauce base for a smoky, nutty twist
❄️ How to Store Muhammara
- Fridge: Store in an airtight container in the fridge for up to 5 days. The flavors get even better overnight!
- Freezer: Freeze in a sealed container for up to 2 months. Thaw in the fridge and stir before serving.
Pro tip: Add a thin layer of olive oil on top before storing to preserve freshness longer.
❓ Muhammara FAQs
Yes! Just use gluten-free breadcrumbs or almond flour to keep the texture while avoiding gluten.
It’s smoky, slightly sweet, nutty, tangy, and has a mild kick of spice. The pomegranate molasses brings a unique sweet-sour depth that makes it irresistible.
Try a combo of balsamic vinegar + maple syrup, or lemon juice + date syrup, if you’re in a pinch. But the real deal is worth sourcing!
📌 Tips for the Best Homemade Roasted Red Pepper Dip
- Roast the garlic fully—no shortcuts! Raw garlic is too harsh here.
- Peel the peppers after roasting for the silkiest texture.
- Toast your walnuts lightly to enhance flavor and remove bitterness.
- Taste as you go and adjust seasoning, spice, or molasses based on your preference.
- Let it sit—muhammara tastes even better the next day.
🎉 Final Thoughts on This Roasted Red Pepper Dip Recipe
Whether you’re whipping up a quick snack or creating a full mezze spread, Muhammara is a bold, beautiful addition that’s easy to make and hard to stop eating. With just a handful of real-food ingredients and a blender, you’ll have a stunning vegan dip that’s perfect for sharing… or not. 😉
Scroll down for the printable recipe card and save this one—it’s about to be your new go-to.
Start cooking healthier today — visit Dr. Vegan for mouthwatering vegan recipes!
Muhammara (Roasted Red Pepper Dip)
Equipment
- Baking sheet
- blender or food processor
- parchment paper
- Knife
- Mixing spoon
- Small bowl
Ingredients
- 2-3 pcs red bell peppers
- 2 bulbs garlic
- 4 tbsp extra virgin olive oil (divided)
- 1/4 lb toasted walnuts
- 3/4 cup bread crumbs
- 2 tbsp pomegranate molasses (+ more for garnish)
- 1/2 tsp salt (plus a pinch for roasting)
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1 tsp red pepper flakes (adjust to taste)
- Fresh parsley (for blending + garnish)
- Pomegranate seeds (for garnish)
Instructions
- 1. Roast the vegetablesPreheat the oven to 200°C (390°F). Place the whole garlic bulbs on a piece of foil, drizzle with a bit of olive oil, sprinkle with salt, and wrap tightly. Place the bell peppers on a tray, drizzle with 1 tbsp olive oil, and sprinkle with salt as well. Roast both for 30–35 minutes until the peppers are charred and the garlic is soft.
- 2. Cool and prepLet everything cool down. Peel the bell peppers and squeeze the garlic cloves out of their skins.
- 3. Blend the dipAdd the roasted peppers, garlic, toasted walnuts, bread crumbs, 3 tbsp olive oil, pomegranate molasses, salt, pepper, cumin, red pepper flakes, and a handful of parsley into a food processor. Blend until smooth but still a little textured. If needed, adjust the texture with more olive oil or a splash of water.
- 4. Serve and garnishSpoon the muhammara into a shallow bowl. Drizzle with extra pomegranate molasses and garnish with fresh parsley and pomegranate seeds.