18 Spicy Muhammara Recipes Exquisite

Ready to turn up the heat in your kitchen? Muhammara—the smoky, spicy, and irresistibly rich roasted red pepper dip—is about to become your new obsession. Whether you’re craving a bold appetizer, a vibrant sandwich spread, or a show-stopping party snack, these 18 fiery twists on the classic will have you reaching for seconds (and thirds!). Get ready to spice up your meals—let’s dive in!

Classic Walnut Muhammara with Pomegranate Molasses

Fusing the rich, earthy tones of walnuts with the sweet tang of pomegranate molasses, this Classic Walnut Muhammara is a symphony of flavors that dances on the palate. Perfect for elevating your appetizer game, it’s a dish that promises to impress with its depth and versatility.

Ingredients

• For the sauce:
  • 1 cup walnuts, toasted
  • 1/2 cup breadcrumbs
  • 2 tbsp pomegranate molasses
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1/2 tsp red pepper flakes
  • 1/4 cup olive oil
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F. Spread the walnuts on a baking sheet and toast for 8-10 minutes, until fragrant. Let cool slightly.
2. In a food processor, combine the toasted walnuts, breadcrumbs, pomegranate molasses, lemon juice, cumin, red pepper flakes, and salt. Pulse until the mixture is finely ground.
3. With the processor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste. Tip: For a smoother texture, scrape down the sides of the processor as needed.
4. Transfer the muhammara to a serving bowl. Let it sit at room temperature for at least 30 minutes to allow the flavors to meld. Tip: Covering it with plastic wrap directly on the surface can prevent oxidation.
5. Before serving, drizzle with a little extra olive oil and a sprinkle of red pepper flakes for garnish. Tip: For an extra burst of flavor, top with additional pomegranate seeds.

Just as delightful as it is versatile, this muhammara boasts a creamy texture with a perfect balance of nutty, sweet, and spicy notes. Serve it as a dip with warm pita bread, or use it as a vibrant spread for sandwiches to add a Middle Eastern twist to your meals.

Roasted Red Pepper and Walnut Muhammara

Amidst the vibrant tapestry of Middle Eastern cuisine, Roasted Red Pepper and Walnut Muhammara stands out as a symphony of flavors, blending the sweetness of roasted peppers with the earthy depth of walnuts, all harmonized with a hint of pomegranate molasses.

Ingredients

• For the base:
  • 2 large red bell peppers, roasted and peeled
  • 1 cup walnuts, toasted
• For seasoning:
  • 2 tbsp pomegranate molasses
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
• For finishing:
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice

Instructions

1. Preheat your oven to 450°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, turning once halfway, until the skins are charred and blistered.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling easier.
3. While the peppers cool, toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring frequently, until fragrant. Let cool slightly.
4. Peel the peppers, remove the seeds and stems, and roughly chop.
5. In a food processor, combine the chopped peppers, toasted walnuts, pomegranate molasses, cumin, smoked paprika, and salt. Pulse until the mixture is finely ground but still retains some texture.
6. With the processor running, slowly drizzle in the olive oil and lemon juice until the mixture is smooth and well combined.
7. Transfer the muhammara to a serving bowl and let it sit at room temperature for at least 30 minutes to allow the flavors to meld.

Velvety yet textured, this muhammara offers a delightful contrast between the creamy walnuts and the bright, tangy peppers. Serve it as a dip with warm pita bread or as a sophisticated spread for your next charcuterie board, where its rich, smoky sweetness can truly shine.

Spicy Muhammara Dip with Toasted Breadcrumbs

Bursting with vibrant flavors and a hint of heat, this Spicy Muhammara Dip with Toasted Breadcrumbs is a luxurious blend of roasted red peppers, walnuts, and pomegranate molasses, crowned with a crispy, golden topping. Perfect for elevating your appetizer game, it’s a dish that promises to impress with its depth of flavor and elegant presentation.

Ingredients

• For the dip:
  • 2 large red bell peppers, roasted and peeled
  • 1 cup walnuts, toasted
  • 1/4 cup pomegranate molasses
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 clove garlic, minced
  • 1/2 tsp salt
• For the breadcrumb topping:
  • 1/2 cup breadcrumbs
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, or until the skins are charred and blistered.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This will make peeling the skins off easier.
3. In a food processor, combine the peeled peppers, toasted walnuts, pomegranate molasses, olive oil, cumin, smoked paprika, cayenne pepper, garlic, and salt. Process until smooth, scraping down the sides as needed.
4. For the breadcrumb topping, heat 1 tbsp olive oil in a skillet over medium heat. Add the breadcrumbs and salt, stirring frequently, until golden and crispy, about 3-5 minutes.
5. Transfer the muhammara dip to a serving bowl and sprinkle the toasted breadcrumbs evenly over the top.

Zesty and rich, this dip offers a delightful contrast between the creamy, spicy base and the crunchy, savory topping. Serve it with warm pita bread or as a bold accompaniment to grilled meats for an unforgettable flavor experience.

Smoky Muhammara with Crushed Pistachios

Unveiling a dish that marries the smoky depth of roasted red peppers with the rich, nutty undertones of walnuts and the subtle heat of Aleppo pepper, this Muhammara is a testament to the beauty of Middle Eastern cuisine. Topped with crushed pistachios for a delightful crunch, it’s a versatile spread that elevates any appetizer spread.

Ingredients

• For the sauce:
  • 2 large red bell peppers
  • 1/2 cup walnuts, toasted
  • 1/4 cup breadcrumbs
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Aleppo pepper
  • 1/2 tsp cumin
  • 1/2 tsp salt
• For the topping:
  • 1/4 cup pistachios, crushed
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 450°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, turning once halfway, until the skins are charred and blistered.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling easier.
3. Peel the peppers, remove the seeds and stems, and roughly chop.
4. In a food processor, combine the chopped peppers, toasted walnuts, breadcrumbs, 2 tbsp olive oil, lemon juice, Aleppo pepper, cumin, and salt. Process until smooth but slightly chunky.
5. Transfer the muhammara to a serving bowl. Drizzle with 1 tbsp olive oil and sprinkle with crushed pistachios.
6. Tip: For a smoother texture, process the ingredients longer. For more heat, adjust the Aleppo pepper to your liking. Toast the walnuts in a dry pan over medium heat for 5 minutes for enhanced flavor.

Best enjoyed with warm pita bread or as a vibrant accompaniment to grilled meats, this muhammara boasts a creamy texture with a smoky, slightly spicy flavor profile. The crushed pistachios add not just a visual appeal but a contrasting crunch that makes each bite unforgettable.

Sweet and Spicy Muhammara with Honey Drizzle

Fusing the rich, smoky flavors of roasted red peppers with the subtle heat of chili flakes, our Sweet and Spicy Muhammara with Honey Drizzle is a symphony of flavors that dances on the palate. This Middle Eastern-inspired spread is perfect for elevating your appetizer game, offering a delightful balance of sweetness, spice, and everything nice.

Ingredients

• For the Muhammara:
  • 2 large red bell peppers, roasted and peeled
  • 1/2 cup walnuts, toasted
  • 1/4 cup breadcrumbs
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp chili flakes
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
• For the Honey Drizzle:
  • 2 tbsp honey
  • 1 tsp water

Instructions

1. Preheat your oven to 400°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, or until the skins are charred and blistered.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling easier.
3. While the peppers steam, toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring frequently to prevent burning.
4. Peel the skins off the peppers, remove the seeds, and roughly chop the flesh.
5. In a food processor, combine the chopped peppers, toasted walnuts, breadcrumbs, olive oil, lemon juice, chili flakes, cumin, and salt. Pulse until the mixture is mostly smooth but still has some texture.
6. Transfer the muhammara to a serving bowl. In a small bowl, mix the honey and water until smooth, then drizzle over the muhammara.
7. Tip: For a smoother texture, process the muhammara longer. For more crunch, pulse briefly.
8. Tip: Adjust the amount of chili flakes to suit your heat preference.
9. Tip: Let the muhammara sit for at least 30 minutes before serving to allow the flavors to meld.

Combining creamy, nutty, and spicy elements, this muhammara is a textural delight. Serve it with warm pita bread or as a bold condiment for grilled meats to add a touch of Middle Eastern flair to your table.

Herbed Muhammara with Fresh Parsley and Cilantro

Now, imagine a dish that perfectly balances the smoky depth of roasted red peppers with the bright, herbaceous notes of fresh parsley and cilantro. Our Herbed Muhammara is a vibrant spread that transforms simple ingredients into a culinary masterpiece, ideal for elevating your appetizer game.

Ingredients

• For the Muhammara base:
  • 2 large red bell peppers, roasted and peeled
  • 1/2 cup walnuts, toasted
  • 1/4 cup breadcrumbs
  • 2 tbsp pomegranate molasses
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
• For the herb mix:
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped

Instructions

1. Preheat your oven to 400°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, turning once halfway, until the skins are charred and blistered.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling easier.
3. While the peppers cool, toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring frequently, until fragrant. Let cool slightly.
4. Peel the peppers, remove the seeds and stems, and roughly chop the flesh.
5. In a food processor, combine the chopped peppers, toasted walnuts, breadcrumbs, pomegranate molasses, lemon juice, cumin, smoked paprika, cayenne pepper, and salt. Pulse until the mixture is mostly smooth but still has some texture.
6. Transfer the Muhammara to a bowl and stir in the chopped parsley and cilantro until well combined.
7. For best flavor, let the Muhammara sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.

Combining the smoky sweetness of roasted peppers with the crunch of walnuts and the freshness of herbs, this Herbed Muhammara offers a complex flavor profile and a creamy yet textured consistency. Serve it as a dip with warm pita bread or as a bold spread on sandwiches for an unexpected twist.

Roasted Garlic Muhammara with Lemon Zest

Captivating the senses with its rich, smoky depth and a bright citrusy note, this Roasted Garlic Muhammara with Lemon Zest is a symphony of flavors that dances elegantly on the palate. Perfect for those who appreciate a dish with complexity and charm, it’s a versatile spread that promises to elevate any gathering.

Ingredients

• For the roasted garlic:
  • 1 head of garlic
  • 1 tbsp olive oil
• For the muhammara:
  • 1 cup roasted red peppers, drained
  • 1/2 cup walnuts, toasted
  • 1/4 cup breadcrumbs
  • 2 tbsp pomegranate molasses
  • 1 tbsp lemon zest
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 cup olive oil
  • Salt to taste

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. While the garlic roasts, combine roasted red peppers, toasted walnuts, breadcrumbs, pomegranate molasses, lemon zest, cumin, and smoked paprika in a food processor.
3. Squeeze the roasted garlic cloves into the food processor with the other ingredients and blend until smooth.
4. With the processor running, slowly drizzle in the olive oil until the mixture is well combined and reaches your desired consistency.
5. Season with salt to taste, then transfer to a serving bowl and let it sit for at least 30 minutes to allow the flavors to meld.

Velvety in texture with a harmonious blend of smoky, sweet, and tangy flavors, this muhammara is a showstopper when served with warm pita bread or as a sophisticated accompaniment to grilled meats. Its vibrant color and rich taste make it a memorable addition to any table.

Spicy Muhammara with Toasted Cumin Seeds

Elevate your appetizer game with this Spicy Muhammara, a vibrant red pepper and walnut spread that’s as rich in flavor as it is in color. Toasted cumin seeds add a warm, earthy note that perfectly balances the heat and sweetness.

Ingredients

• For the Muhammara:
  • 2 large red bell peppers, roasted and peeled
  • 1 cup walnuts, toasted
  • 2 tbsp pomegranate molasses
  • 1 tbsp lemon juice
  • 1 tsp cumin seeds, toasted
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 cup breadcrumbs
  • 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, or until the skins are charred and blistered.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling easier.
3. While the peppers steam, toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring frequently, until fragrant. Set aside to cool.
4. In the same skillet, toast the cumin seeds for 1 minute, or until fragrant. Be careful not to burn them.
5. Peel the peppers, remove the seeds and stems, and roughly chop.
6. In a food processor, combine the roasted peppers, toasted walnuts, pomegranate molasses, lemon juice, toasted cumin seeds, red pepper flakes, and salt. Pulse until the mixture is coarse but well combined.
7. Add the breadcrumbs and olive oil, then process until the mixture is smooth but still has some texture.
8. Transfer the muhammara to a serving bowl and drizzle with additional olive oil before serving.

Zesty and robust, this Spicy Muhammara boasts a creamy texture with a delightful crunch from the walnuts. Serve it as a dip with warm pita bread or as a bold condiment for grilled meats.

Beetroot Muhammara with Walnuts and Tahini

Whisking together the vibrant hues of beetroot with the rich, nutty undertones of walnuts and tahini, this Beetroot Muhammara is a symphony of flavors that dances elegantly on the palate. Perfect for those who appreciate a dish that’s as visually stunning as it is delicious, this recipe promises to elevate your appetizer game with its refined blend of textures and tastes.

Ingredients

• For the base:
  • 2 medium beetroots, peeled and diced
  • 1/2 cup walnuts, toasted
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 garlic clove, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
• For garnish:
  • 1 tbsp olive oil
  • 1 tbsp chopped parsley
  • 1/4 cup crumbled feta cheese

Instructions

1. Preheat your oven to 400°F (200°C). Place the diced beetroots on a baking sheet, drizzle with 1 tbsp of olive oil, and roast for 25 minutes until tender.
2. While the beetroots are roasting, toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring occasionally, until fragrant. Let them cool slightly.
3. In a food processor, combine the roasted beetroots, toasted walnuts, tahini, lemon juice, minced garlic, cumin, and salt. Process until smooth, scraping down the sides as needed.
4. Transfer the mixture to a serving bowl. Drizzle with the remaining olive oil and garnish with chopped parsley and crumbled feta cheese.
5. Serve the Beetroot Muhammara with warm pita bread or as a vibrant spread on crostini for an elegant appetizer.

Lusciously creamy with a hint of earthiness from the beetroots and a satisfying crunch from the walnuts, this Muhammara is a testament to the beauty of simple ingredients transformed. Its bold color and flavor make it a standout dish that’s sure to impress at any gathering.

Creamy Muhammara with Greek Yogurt Swirl

Elevate your appetizer game with this luscious Creamy Muhammara with Greek Yogurt Swirl, a dish that marries the smoky depth of roasted red peppers with the tangy creaminess of Greek yogurt for a truly unforgettable flavor experience.

Ingredients

• For the Muhammara:
  • 2 large red bell peppers, roasted and peeled
  • 1/2 cup walnuts, toasted
  • 1/4 cup breadcrumbs
  • 2 tbsp olive oil
  • 1 tbsp pomegranate molasses
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
• For the Greek Yogurt Swirl:
  • 1/2 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, or until the skins are charred and blistered.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This will make peeling the skins off easier.
3. While the peppers are steaming, toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring frequently, until fragrant. Let them cool slightly.
4. In a food processor, combine the peeled peppers, toasted walnuts, breadcrumbs, olive oil, pomegranate molasses, cumin, smoked paprika, and salt. Process until smooth, scraping down the sides as needed.
5. In a small bowl, whisk together the Greek yogurt, lemon juice, and salt until smooth.
6. To serve, spread the muhammara on a plate and use a spoon to swirl in the Greek yogurt mixture. For an elegant presentation, drag a toothpick through the swirls to create a marbled effect.

Beautifully balanced, this dish offers a creamy texture with a hint of crunch from the walnuts, while the smoky and tangy flavors dance on the palate. Serve with warm pita bread or as a sophisticated dip for your next gathering.

Roasted Eggplant Muhammara with Smoked Paprika

This Roasted Eggplant Muhammara with Smoked Paprika is a vibrant, smoky twist on the classic Middle Eastern dip, blending the deep flavors of roasted eggplant with the nutty, spicy notes of traditional muhammara.

Ingredients

• For the roasted eggplant:
  • 1 large eggplant (about 1 lb)
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the muhammara:
  • 1/2 cup walnuts, toasted
  • 1/4 cup breadcrumbs
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 2 tbsp lemon juice
  • 1 tbsp pomegranate molasses

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the eggplant into 1-inch cubes. Toss with 2 tbsp olive oil and 1/2 tsp salt on the prepared baking sheet.
3. Roast in the preheated oven for 25-30 minutes, until the eggplant is soft and golden brown, stirring halfway through for even cooking.
4. While the eggplant roasts, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant. Let cool slightly.
5. In a food processor, combine the toasted walnuts, breadcrumbs, 2 tbsp olive oil, smoked paprika, cumin, 1/2 tsp salt, red pepper flakes, lemon juice, and pomegranate molasses. Process until smooth.
6. Add the roasted eggplant to the food processor and pulse until the mixture is well combined but still slightly chunky.
7. Transfer the muhammara to a serving bowl and let it sit for at least 10 minutes to allow the flavors to meld.

Zesty and rich, this Roasted Eggplant Muhammara offers a delightful contrast of smoky, spicy, and sweet flavors, with a texture that’s both creamy and chunky. Serve it with warm pita bread or as a bold accompaniment to grilled meats for an unforgettable meal.

Pomegranate Muhammara with Toasted Almonds

Kickstart your culinary adventure with this exquisite Pomegranate Muhammara with Toasted Almonds, a dish that marries the rich, smoky flavors of roasted red peppers with the sweet-tart pop of pomegranate molasses, all brought together with the crunch of toasted almonds.

Ingredients

• For the sauce:
  • 2 large red bell peppers, roasted and peeled
  • 1/2 cup walnuts
  • 1/4 cup pomegranate molasses
  • 2 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
• For the garnish:
  • 1/4 cup almonds, toasted and roughly chopped
  • 1 tbsp pomegranate seeds
  • 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 450°F. Place the red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skins are charred and blistered.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This will make peeling the skins off easier.
3. While the peppers are steaming, toast the walnuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant. Let cool slightly.
4. Peel the skins off the peppers, remove the seeds and stems, and roughly chop the flesh.
5. In a food processor, combine the roasted peppers, toasted walnuts, pomegranate molasses, olive oil, cumin, smoked paprika, cayenne pepper, and salt. Process until smooth, scraping down the sides as needed.
6. Transfer the muhammara to a serving bowl. Garnish with toasted almonds, pomegranate seeds, and chopped parsley.

Delight in the creamy texture and complex flavors of this muhammara, where the smokiness of the peppers perfectly balances the sweetness of the pomegranate. Serve it as a vibrant dip with warm pita bread or as a bold accompaniment to grilled meats for an unforgettable meal.

Spicy Muhammara with Harissa and Olive Oil

Radiating with vibrant flavors and a rich, complex profile, this Spicy Muhammara with Harissa and Olive Oil is a testament to the beauty of Middle Eastern cuisine. Its smoky, nutty essence, paired with a fiery kick, makes it an unforgettable spread or dip that’s as versatile as it is delicious.

Ingredients

• For the Muhammara:
  • 2 large red bell peppers, roasted and peeled
  • 1 cup walnuts, toasted
  • 1/2 cup breadcrumbs
  • 2 tbsp harissa paste
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 cup olive oil

Instructions

1. Preheat your oven to 450°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, turning once halfway, until the skins are blistered and charred.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling easier.
3. While the peppers cool, toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring frequently, until fragrant. Let them cool slightly.
4. Peel the peppers, remove the seeds and stems, and roughly chop.
5. In a food processor, combine the peeled peppers, toasted walnuts, breadcrumbs, harissa paste, lemon juice, cumin, and salt. Pulse until the mixture is finely chopped but still retains some texture.
6. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined. Tip: For a smoother consistency, let the processor run for an additional minute.
7. Taste and adjust seasoning if necessary, remembering the flavors will meld and intensify as it sits.
8. Transfer the muhammara to a serving bowl and drizzle with a little extra olive oil before serving. Tip: Letting it sit for an hour at room temperature before serving enhances the flavors.

Outstanding in its depth of flavor, this muhammara boasts a velvety texture with a delightful crunch from the walnuts. Serve it as a dip with warm pita bread, or as a bold condiment alongside grilled meats for an extra layer of flavor.

Citrus-Infused Muhammara with Orange Zest

Vibrant and bursting with flavor, this Citrus-Infused Muhammara with Orange Zest is a delightful twist on the classic Middle Eastern spread, combining the nutty richness of walnuts with the bright, tangy notes of citrus for a truly unforgettable appetizer.

Ingredients

• For the spread:
  • 1 cup roasted red peppers, drained
  • 1/2 cup walnuts, toasted
  • 1/4 cup breadcrumbs
  • 2 tbsp olive oil
  • 1 tbsp pomegranate molasses
  • 1 tsp cumin
  • 1/2 tsp salt
• For the citrus infusion:
  • Zest of 1 orange
  • 1 tbsp fresh orange juice
  • 1 tsp lemon juice

Instructions

1. In a food processor, combine the roasted red peppers, toasted walnuts, breadcrumbs, olive oil, pomegranate molasses, cumin, and salt. Process until smooth, scraping down the sides as needed.
2. Add the orange zest, orange juice, and lemon juice to the food processor. Pulse a few times until the citrus is fully incorporated into the spread.
3. Transfer the muhammara to a serving bowl. Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
4. Before serving, let the muhammara sit at room temperature for 10 minutes to enhance its flavors. Drizzle with a little extra olive oil and sprinkle with additional orange zest for garnish.

Fragrant with citrus and rich with the depth of toasted walnuts, this muhammara offers a creamy texture with a slight crunch. Serve it with warm pita bread or as a vibrant accompaniment to grilled meats for a dish that’s as versatile as it is delicious.

Sun-Dried Tomato Muhammara with Fresh Basil

Muhammara, a vibrant and flavorful spread, finds its roots in the Middle Eastern culinary tradition, offering a perfect blend of sweet, spicy, and nutty notes. This version, enriched with sun-dried tomatoes and fresh basil, introduces a refreshing twist to the classic, making it an irresistible addition to your appetizer repertoire.

Ingredients

• For the base:
  • 1 cup walnuts, toasted
  • 1/2 cup sun-dried tomatoes (packed in oil, drained)
  • 1/4 cup breadcrumbs
  • 2 tbsp pomegranate molasses
  • 1 tbsp lemon juice
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
• For finishing:
  • 2 tbsp extra virgin olive oil
  • 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Preheat your oven to 350°F. Spread the walnuts on a baking sheet and toast for 8-10 minutes, until fragrant and lightly golden. Let cool slightly.
2. In a food processor, combine the toasted walnuts, sun-dried tomatoes, breadcrumbs, pomegranate molasses, lemon juice, cumin, salt, and red pepper flakes. Process until the mixture is finely ground but still retains some texture.
3. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined. Tip: For a smoother consistency, you can add a tablespoon of water at a time until desired texture is achieved.
4. Transfer the muhammara to a serving bowl and let it sit at room temperature for at least 30 minutes to allow the flavors to meld. Tip: Covering the bowl with plastic wrap touching the surface of the spread will prevent it from drying out.
5. Just before serving, sprinkle the thinly sliced fresh basil over the top for a burst of color and freshness. Tip: For an extra layer of flavor, drizzle with a bit more olive oil and a sprinkle of red pepper flakes.

Unveil this sun-dried tomato muhammara with fresh basil as a standout spread on crusty bread or as a vibrant accompaniment to grilled meats. Its creamy texture and complex flavor profile, punctuated by the brightness of basil, make it a versatile dish that’s as visually appealing as it is delicious.

Chili-Lime Muhammara with Roasted Peppers

Delightfully vibrant and bursting with flavor, this Chili-Lime Muhammara with Roasted Peppers is a testament to the beauty of blending bold spices with the natural sweetness of roasted vegetables. A perfect appetizer or spread, it promises to elevate any gathering with its rich, complex flavors and stunning color.

Ingredients

• For the roasted peppers:
  • 2 large red bell peppers
  • 1 tbsp olive oil
• For the muhammara:
  • 1 cup walnuts, toasted
  • 1/2 cup breadcrumbs
  • 2 tbsp fresh lime juice
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 cup olive oil

Instructions

1. Preheat your oven to 400°F. Place the whole red bell peppers on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 25 minutes, turning once halfway through, until the skins are charred and blistered.
2. Remove the peppers from the oven and immediately place them in a bowl covered with plastic wrap. Let them steam for 10 minutes to loosen the skins.
3. Once cooled, peel the peppers, remove the seeds and stems, and roughly chop.
4. In a food processor, combine the roasted peppers, toasted walnuts, breadcrumbs, lime juice, chili powder, cumin, and salt. Pulse until the mixture is finely ground but still retains some texture.
5. With the processor running, slowly drizzle in the 1/4 cup olive oil until the mixture is smooth and well combined. Tip: For a smoother consistency, let the processor run for an additional minute.
6. Transfer the muhammara to a serving bowl and let it sit for at least 30 minutes to allow the flavors to meld. Tip: Covering it with plastic wrap directly on the surface prevents a skin from forming.
7. Before serving, give the muhammara a quick stir and adjust the seasoning if necessary. Tip: A drizzle of extra olive oil and a sprinkle of chili powder on top adds visual appeal and enhances the flavors.

Vibrant and velvety, this Chili-Lime Muhammara boasts a perfect balance of heat, tang, and sweetness, with a texture that’s both creamy and slightly chunky. Serve it with warm pita bread, as a bold sandwich spread, or alongside grilled meats for an unforgettable flavor experience.

Za’atar-Spiced Muhammara with Toasted Sesame Seeds

Yield to the allure of the Middle East with this Za’atar-Spiced Muhammara, a vibrant spread that marries the nutty depth of toasted walnuts with the smoky sweetness of roasted red peppers, all brought together with the earthy, citrusy notes of za’atar and a crunch of toasted sesame seeds.

Ingredients

• For the Muhammara:
  • 2 large red bell peppers, roasted and peeled
  • 1 cup walnuts, toasted
  • 1/4 cup breadcrumbs
  • 2 tbsp pomegranate molasses
  • 1 tbsp lemon juice
  • 1 tsp za’atar
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 cup olive oil
• For Garnish:
  • 1 tbsp toasted sesame seeds
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F. Place the red bell peppers on a baking sheet and roast for 30 minutes, turning once halfway, until the skins are charred and blistered.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove the seeds, and roughly chop the flesh.
3. In a food processor, combine the roasted peppers, toasted walnuts, breadcrumbs, pomegranate molasses, lemon juice, za’atar, cumin, and salt. Pulse until the mixture is finely chopped but still retains some texture.
4. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined. Taste and adjust seasoning if necessary.
5. Transfer the muhammara to a serving bowl. Drizzle with the remaining olive oil and sprinkle with toasted sesame seeds before serving.

Enjoy the muhammara’s creamy yet chunky texture, a perfect balance of sweet, smoky, and tangy flavors. Serve it as a dip with warm pita bread or as a bold condiment alongside grilled meats for an unforgettable meal.

Roasted Bell Pepper Muhammara with Pine Nuts

Radiant in color and rich in flavor, this Roasted Bell Pepper Muhammara with Pine Nuts is a vibrant spread that combines the sweetness of bell peppers with the earthy depth of walnuts and the tangy punch of pomegranate molasses, creating a symphony of flavors that’s both sophisticated and comforting.

Ingredients

• For the roasted bell peppers:
  • 2 large red bell peppers
  • 1 tbsp olive oil
• For the muhammara:
  • 1/2 cup walnuts, toasted
  • 1/4 cup breadcrumbs
  • 2 tbsp pomegranate molasses
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 cup olive oil
• For garnish:
  • 2 tbsp pine nuts, toasted
  • 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 450°F. Place the whole bell peppers on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 25-30 minutes, turning occasionally, until the skins are charred and the peppers are soft.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling the skins off easier.
3. Peel the peppers, remove the seeds and stems, and roughly chop the flesh.
4. In a food processor, combine the chopped peppers, toasted walnuts, breadcrumbs, pomegranate molasses, lemon juice, cumin, smoked paprika, and salt. Pulse until the mixture is finely ground but still slightly chunky.
5. With the processor running, slowly drizzle in 1/4 cup olive oil until the mixture is smooth and well combined. Adjust seasoning if necessary.
6. Transfer the muhammara to a serving bowl, garnish with toasted pine nuts and chopped parsley.

The texture of this muhammara is luxuriously smooth with a delightful crunch from the pine nuts, offering a perfect balance of sweet, tangy, and smoky flavors. Serve it as a dip with warm pita bread or as a sophisticated spread on crostini for your next gathering.

Conclusion

With 18 bold and flavorful Muhammara recipes, this roundup is your ticket to spice-filled deliciousness! Whether you’re a fan of smoky, nutty, or fiery twists, there’s a version here to love. Don’t forget to whip one up, share your favorite in the comments, and pin this article for later. Happy cooking—let’s bring some Middle Eastern zest to your table!