Muhammara with Pita Bread

Muhammara fits right into a mezze platter, Mediterranean party food, or as an appetizer for Thanksgiving, Christmas, or Easter. It’s simple to make and holds up well in the fridge, which means I can prep it early and cross one thing off my list. I like serving it cold or at room temperature. It’s the kind of dip that always gets a second scoop.

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Prep Time: 10

Cook Time: 35

Total Time: 45

Course: Dips

Cuisine: Middle Eastern

Keyword: Muhammara with Pita Bread

Servings:

Calories: 179kcal

Author: Mandy Applegate

Equipment

Ingredients

3 red bell peppers
3 tablespoons breadcrumbs
½ tablespoon lemon juice
1 tablespoon pomegranate molasses
1 ½ teaspoons ground cumin
½ teaspoon chili flakes
1 small garlic clove crushed
3 tablespoons walnuts finely chopped
2 tablespoons olive oil plus more for serving
Salt to taste
Warm pita bread for dipping

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Video

[adthrive-in-post-video-player video-id="oM6bKG2A" upload-date="2025-09-25T09:08:34+00:00" name="Roasted Red Pepper Muhammara" description="A quick muhammara recipe with roasted red peppers and walnuts." player-type="default" override-embed="default"]

Instructions

Preheat oven to 390°F (200°C). Place peppers on a baking tray and roast for 30–35 minutes, turning occasionally, until skins are blackened.
Transfer peppers to a bowl, cover with cling film, and let them steam. Once cool, peel off the skins and remove seeds. Pat dry.
3 red bell peppers
In a mortar (or food processor), combine peppers, breadcrumbs, lemon juice, pomegranate molasses, cumin, chili flakes, and garlic. Mash until well blended but still a little chunky.
3 tablespoons breadcrumbs, ½ tablespoon lemon juice, 1 tablespoon pomegranate molasses, 1 ½ teaspoons ground cumin, ½ teaspoon chili flakes, 1 small garlic clove
Stir in walnuts, salt, and olive oil. Adjust seasoning—dip should taste bold and tangy.
3 tablespoons walnuts, 2 tablespoons olive oil, Salt
Spoon into a shallow bowl, swirl the top, and drizzle with olive oil. Enjoy at room temperature with warm pita bread.
Warm pita bread

Notes

Let Them Steam: Cover the roasted red pepper after cooking to make the skins easy to peel and concentrate their flavor.
Dry the Peppers Well: Thoroughly blot the peeled peppers with a paper towel before blending to prevent the dip from becoming watery.
Snip Instead of Chop: Cut the roasted peppers into even chunks with kitchen scissors before mixing to easily control the texture.
Don’t Over-Blend: Stop blending while the mixture still has some texture, rather than turning it completely smooth, like tomato paste.
Taste Before Serving: Check the balance of pomegranate molasses, cumin, and salt, then add a pinch of sumac or red pepper flakes for extra tang or heat.
Serve at Room Temp: Bring the dip to room temperature and top it with a drizzle of extra-virgin olive oil or a few pomegranate seeds just before serving.
Try It with More Than Pita: Spread the dip onto sandwiches, scoop it with roasted veggies, or sprinkle it with za’atar for variety.
For a Syrian Touch: Muhammara has its roots in Syria, especially the Syrian city of Aleppo. If you can find Aleppo pepper or chile flakes, they add just the right depth of warmth and help bring out the dish’s original character.

Nutrition

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