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

This smoky, tangy dip is a showstopper—packed with toasted walnuts, sweet peppers, and a hint of heat.

Ingredients:

• 1 cup walnuts, toasted
• 2 large roasted red bell peppers (jarred is fine), drained
• 1/2 cup panko 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
• 1/4 cup extra-virgin olive oil, plus extra for drizzling

Instructions:

1. In a food processor, pulse the toasted walnuts until finely ground (about 10 seconds).
2. Add the roasted red peppers, panko, pomegranate molasses, lemon juice, cumin, smoked paprika, cayenne, and salt. Blend until mostly smooth, scraping down the sides as needed.
3. With the processor running, drizzle in the 1/4 cup olive oil until the mixture is creamy but still slightly textured.
4. Transfer to a bowl, drizzle with extra olive oil, and serve with warm pita or veggies.

The magic here? The pomegranate molasses adds a fruity depth that balances the smokiness—no one will guess it’s so simple!

Tip: For extra crunch, reserve a few chopped walnuts to sprinkle on top before serving.

Roasted Red Pepper and Walnut Muhammara

This smoky, slightly sweet dip is a Middle Eastern gem—packed with rich flavors and ready in just 20 minutes. Perfect for spreading on warm pita or dunking with fresh veggies!

Ingredients:

• 2 large roasted red peppers (jarred or homemade), drained
• 1 cup walnuts, toasted
• 1/4 cup breadcrumbs
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 tbsp lemon juice
• 1 tbsp pomegranate molasses
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/2 tsp salt

Instructions:

1. In a food processor, combine the roasted red peppers, toasted walnuts, breadcrumbs, 2 tbsp olive oil, lemon juice, pomegranate molasses, 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, and 1/2 tsp salt. Pulse until mostly smooth but slightly chunky.
2. Transfer to a serving bowl and drizzle with extra olive oil. Let sit for 10 minutes to let the flavors meld.

The magic here? The pomegranate molasses adds a tangy depth that balances the smokiness of the peppers—it’s addictive!

Tip: For extra texture, reserve a few chopped walnuts to sprinkle on top before serving.

Spicy Muhammara Dip with Toasted Breadcrumbs

This smoky, nutty Muhammara dip gets a crunchy upgrade with golden breadcrumbs—perfect for scooping up with warm pita or veggies.

Ingredients

• 2 large red bell peppers, roasted and peeled (or 1 cup jarred roasted peppers)
• 1/2 cup walnuts, toasted
• 1/3 cup panko breadcrumbs
• 2 tbsp olive oil, divided
• 2 tbsp tomato paste
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1 small garlic clove, minced

Instructions

1. Toast the breadcrumbs: Heat 1 tbsp olive oil in a skillet over medium heat. Add panko and cook, stirring often, for 3–4 minutes until golden. Transfer to a plate.
2. Blend the dip: In a food processor, combine roasted peppers, walnuts, tomato paste, lemon juice, cumin, smoked paprika, red pepper flakes, salt, garlic, and remaining 1 tbsp olive oil. Blend until mostly smooth but slightly chunky.
3. Serve: Transfer dip to a bowl, top with toasted breadcrumbs, and drizzle with extra olive oil if desired.

The contrast of the creamy, spiced pepper base with the crispy breadcrumbs makes this dip irresistible—ideal for last-minute guests or a snackable dinner party spread.

Tip: For extra smokiness, char fresh peppers directly over a gas flame before peeling.

Smoky Muhammara with Crushed Pistachios

This vibrant Middle Eastern dip gets a smoky twist and a nutty crunch, making it irresistible with warm pita or fresh veggies.

Ingredients:

• 2 large red bell peppers, roasted and peeled
• 1/2 cup walnuts, toasted
• 1/4 cup breadcrumbs
• 2 tbsp extra-virgin olive oil
• 1 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 2 tbsp crushed pistachios (for garnish)

Instructions:

1. In a food processor, combine the roasted red bell peppers, toasted walnuts, breadcrumbs, olive oil, pomegranate molasses, lemon juice, smoked paprika, cumin, red pepper flakes, and salt. Blend until smooth but slightly textured, scraping down the sides as needed.
2. Transfer the mixture to a serving bowl and drizzle with an extra 1 tbsp olive oil. Sprinkle the crushed pistachios on top.
3. Let the muhammara sit for 15 minutes at room temperature to allow the flavors to meld before serving.

The smoky depth from the paprika and the buttery crunch of pistachios turn this classic dip into a showstopper. Tip: For extra char, roast the peppers directly over a gas flame until blistered.

Sweet and Spicy Muhammara with Honey Drizzle

This vibrant Middle Eastern dip balances smoky roasted peppers, warm spices, and a touch of honey for a crowd-pleasing appetizer that’s as easy as it is impressive.

Ingredients:

• 2 large red bell peppers, roasted and peeled
• 1 cup walnuts, toasted
• 1/3 cup panko breadcrumbs
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 tbsp honey, plus extra for drizzling
• 1 tbsp lemon juice
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1 small garlic clove, minced

Instructions:

1. In a food processor, combine roasted red bell peppers, toasted walnuts, panko breadcrumbs, 2 tbsp olive oil, 1 tbsp honey, lemon juice, smoked paprika, cumin, red pepper flakes, salt, and garlic. Pulse until mostly smooth but slightly chunky.
2. Transfer to a serving bowl and drizzle with extra olive oil and a zigzag of honey. Let sit 10 minutes for flavors to meld.

The magic here is in the contrast: silky roasted peppers against crunchy walnuts, with the honey taming the heat just enough to keep you reaching for more.

Tip: For extra smokiness, char the peppers directly over a gas flame instead of roasting.

Herbed Muhammara with Fresh Parsley and Cilantro

This vibrant, nutty dip gets a fresh herbal lift with parsley and cilantro, making it a standout appetizer for gatherings or a flavorful sandwich spread.

Ingredients:

• 2 large red bell peppers, roasted and peeled
• 1 cup walnuts, toasted
• 1/4 cup extra-virgin olive oil
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped

Instructions:

1. In a food processor, combine the roasted red bell peppers, toasted walnuts, 1/4 cup olive oil, 2 tbsp pomegranate molasses, 1 tbsp lemon juice, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp red pepper flakes. Pulse until smooth but slightly chunky.
2. Transfer the mixture to a bowl and fold in 1/4 cup parsley and 1/4 cup cilantro. Taste and adjust salt if needed.
3. Let sit for 15 minutes to allow flavors to meld before serving.

The herby brightness of the parsley and cilantro cuts through the rich, smoky depth of the muhammara, creating a perfectly balanced bite. Serve with warm pita or as a condiment for grilled meats.

Tip: For extra smokiness, char the bell peppers directly over a gas flame before peeling.

Roasted Garlic Muhammara with Lemon Zest

This smoky-sweet Roasted Garlic Muhammara with Lemon Zest is a showstopper dip—creamy, tangy, and packed with depth thanks to charred red peppers and toasty walnuts.

• 2 large red bell peppers
• 1 whole garlic head, roasted
• 1 cup walnuts, toasted
• 1/4 cup breadcrumbs
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 tbsp pomegranate molasses
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• Zest of 1 lemon

1. Char the bell peppers over an open flame or under a broiler until blackened. Transfer to a bowl, cover, and steam for 10 minutes. Peel, seed, and roughly chop.
2. Squeeze the roasted garlic cloves from their skins into a food processor. Add the chopped peppers, toasted walnuts, breadcrumbs, 2 tbsp olive oil, pomegranate molasses, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp red pepper flakes. Blend until smooth but slightly textured.
3. Transfer to a bowl, fold in the lemon zest, and drizzle with more olive oil. Serve with warm pita or veggies.

The lemon zest brightens the rich, smoky flavors, while the walnuts add a subtle crunch that makes this muhammara irresistible.

Tip: For extra depth, roast the walnuts at 350°F for 8 minutes before blending.

Spicy Muhammara with Toasted Cumin Seeds

This smoky-sweet red pepper dip gets a kick from toasted cumin seeds and a velvety texture from toasted walnuts—perfect for slathering on flatbread or scooping up with veggies.

Ingredients:

• 2 large red bell peppers, roasted and peeled (or 1½ cups jarred roasted red peppers, drained)
• 1 cup walnuts, toasted
• 1 tbsp cumin seeds
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• ½ tsp red pepper flakes
• ½ tsp salt
• 1 small garlic clove, minced

Instructions:

1. Toast the cumin seeds: In a dry skillet over medium heat, toast 1 tbsp cumin seeds for 1–2 minutes until fragrant, shaking the pan often. Transfer to a plate to cool.
2. Blend the dip: In a food processor, combine roasted red peppers, toasted walnuts, 2 tbsp olive oil, 2 tbsp pomegranate molasses, 1 tbsp lemon juice, 1 tsp smoked paprika, ½ tsp red pepper flakes, ½ tsp salt, and minced garlic. Pulse until mostly smooth but slightly chunky.
3. Finish: Stir in half the toasted cumin seeds, then transfer to a bowl. Drizzle with olive oil and sprinkle the remaining cumin seeds on top.

The magic here? Toasting the cumin seeds twice—once whole for depth, then a sprinkle on top for crunch—makes every bite pop.

Tip: For extra smokiness, char the bell peppers directly over a gas flame before peeling.

Beetroot Muhammara with Walnuts and Tahini

This vibrant twist on classic muhammara swaps roasted red peppers for earthy beets, adding a sweet depth to the smoky, nutty dip.

Ingredients:

• 2 medium roasted beets (about 1 cup diced)
• 1/2 cup toasted walnuts
• 1/4 cup tahini
• 2 tbsp extra-virgin olive oil
• 1 tbsp pomegranate molasses
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 small garlic clove, minced
• 1 tbsp lemon juice

Instructions:

1. In a food processor, pulse the roasted beets, toasted walnuts, tahini, olive oil, pomegranate molasses, cumin, smoked paprika, salt, and garlic until roughly combined.
2. Add the lemon juice and blend for 1–2 minutes until smooth but slightly textured, scraping down the sides as needed.
3. Transfer to a bowl and drizzle with extra olive oil. Serve with warm pita or crudités.

The beets lend a gorgeous ruby hue and natural sweetness that balances the smoky paprika and tangy pomegranate molasses—perfect for impressing guests without fuss.

Tip: For extra crunch, reserve a few chopped walnuts to sprinkle on top before serving.

Creamy Muhammara with Greek Yogurt Swirl

This smoky, nutty dip gets a tangy upgrade with a luscious yogurt swirl—perfect for dunking warm pita or fresh veggies.

Ingredients:

• 2 large red bell peppers, roasted and peeled (or 1 cup jarred roasted peppers)
• 1/2 cup walnuts, toasted
• 1/4 cup breadcrumbs
• 2 tbsp extra-virgin olive oil
• 1 tbsp pomegranate molasses
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice

Instructions:

1. In a food processor, combine roasted peppers, toasted walnuts, breadcrumbs, 2 tbsp olive oil, 1 tbsp pomegranate molasses, 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, and 1/2 tsp salt. Blend until smooth but slightly textured, scraping down the sides as needed.
2. In a small bowl, whisk together Greek yogurt and 1 tbsp lemon juice until silky.
3. Spread the muhammara in a shallow bowl, then use a spoon to swirl the yogurt mixture on top. Drizzle with extra olive oil and a pinch of smoked paprika if desired.

The contrast of the rich, spiced pepper base with the bright yogurt swirl makes every bite dynamic—ideal for impressing guests without fuss.

Tip: For a smoother texture, soak the walnuts in hot water for 10 minutes before blending.

Roasted Eggplant Muhammara with Smoked Paprika

This smoky-sweet dip blends roasted eggplant with rich walnuts and warm spices for a Middle Eastern-inspired spread that’s perfect with pita or veggies.

Ingredients:

• 1 medium eggplant (about 1 lb), halved lengthwise
• 1/2 cup walnuts, toasted
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• 2 tbsp tomato paste
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp red pepper flakes
• 1 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt

Instructions:

1. Preheat oven to 425°F. Place eggplant halves cut-side up on a baking sheet, drizzle with olive oil, and roast for 30 minutes until deeply caramelized and tender.
2. Scoop eggplant flesh into a food processor, discarding skins. Add walnuts, 1/4 cup olive oil, tomato paste, 1 tbsp smoked paprika, 1 tsp cumin, 1/2 tsp red pepper flakes, 1 tbsp lemon juice, 1 tsp honey, and 1/2 tsp salt. Blend until mostly smooth but slightly textured.
3. Transfer to a bowl and let sit 10 minutes to allow flavors to meld. Drizzle with extra olive oil before serving.

The roasted eggplant adds a silky depth to this muhammara, while smoked paprika gives it a campfire-kissed warmth that’s irresistible.

Tip: For extra smokiness, char the eggplant directly over a gas flame for 2 minutes per side before roasting.

Pomegranate Muhammara with Toasted Almonds

This vibrant Middle Eastern dip is a sweet, smoky, and nutty showstopper—perfect for slathering on flatbread or scooping up with crunchy veggies.

Ingredients:

• 1 large red bell pepper, roasted and peeled (or 1 cup jarred roasted peppers)
• 1/2 cup toasted almonds, plus 2 tbsp chopped for garnish
• 1/3 cup pomegranate molasses
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup pomegranate arils (for garnish)

Instructions:

1. In a food processor, combine the roasted bell pepper, 1/2 cup toasted almonds, 1/3 cup pomegranate molasses, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, and 1/2 tsp salt. Blend until mostly smooth but still slightly textured, scraping down the sides as needed.
2. Transfer to a shallow bowl and swirl the top with the back of a spoon. Drizzle lightly with olive oil, then sprinkle with the reserved 2 tbsp chopped almonds and 1/4 cup pomegranate arils.

The tangy-sweet pomegranate molasses balances the smoky peppers and toasty almonds, creating a dip that’s as pretty as it is addictive.

Tip: For extra depth, toast whole cumin seeds with the almonds, then grind them fresh.

Spicy Muhammara with Harissa and Olive Oil

This smoky, spicy Muhammara with harissa and olive oil is a fiery twist on the classic Middle Eastern dip—perfect for slathering on warm pita or dunking with crunchy veggies.

• 2 large red bell peppers, roasted and peeled
• 1 cup walnuts, toasted
• 1/3 cup extra-virgin olive oil, plus extra for drizzling
• 2 tbsp harissa paste
• 1 tbsp pomegranate molasses
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes
• 1 small garlic clove, minced
• 1 tbsp fresh lemon juice

1. In a food processor, pulse the roasted red bell peppers, toasted walnuts, 1/3 cup olive oil, 2 tbsp harissa paste, 1 tbsp pomegranate molasses, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp red pepper flakes, and minced garlic until chunky-smooth (about 1 minute).
2. Add 1 tbsp lemon juice and pulse again until just combined—don’t over-blend; texture is key!
3. Transfer to a bowl, drizzle with extra olive oil, and serve at room temperature.

The harissa brings a slow-building heat that plays off the sweetness of the peppers, while the walnuts add a buttery crunch. Tip: For extra smokiness, char the peppers directly over a gas flame before peeling.

Citrus-Infused Muhammara with Orange Zest

This vibrant Muhammara gets a sunny lift with fresh orange zest and a squeeze of citrus, making it the perfect bright dip for pita or crudité.

Ingredients:

• 1 cup roasted red peppers (jarred or homemade), drained
• 1/2 cup walnuts, toasted
• 1/4 cup panko breadcrumbs
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 tbsp freshly squeezed orange juice
• 1 tsp orange zest
• 1 tsp lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/4 tsp salt

Instructions:

1. In a food processor, combine roasted red peppers, toasted walnuts, panko breadcrumbs, 2 tbsp olive oil, orange juice, orange zest, lemon juice, cumin, smoked paprika, red pepper flakes, and salt. Pulse until mostly smooth but slightly textured, scraping down the sides as needed.
2. Transfer to a serving bowl and drizzle with a little extra olive oil. Let sit for 10 minutes to let the flavors meld.

The orange zest adds a fragrant pop against the smoky-sweet peppers, while the walnuts give it a luxuriously rich texture. Serve with warm flatbread or crisp veggies for scooping!

Tip: For extra depth, toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant.

Sun-Dried Tomato Muhammara with Fresh Basil

This vibrant, smoky-sweet dip gets a sunny upgrade with sun-dried tomatoes and a pop of fresh basil—perfect for slathering on crusty bread or pairing with grilled veggies.

Ingredients:

• 1 cup roasted red peppers (jarred, drained)
• ½ cup sun-dried tomatoes (oil-packed, drained)
• ½ cup walnuts, toasted
• 2 tbsp extra-virgin olive oil
• 1 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp red pepper flakes
• ½ tsp salt
• ¼ cup fresh basil leaves, packed

Instructions:

1. In a food processor, blend roasted red peppers, sun-dried tomatoes, toasted walnuts, 2 tbsp olive oil, 1 tbsp pomegranate molasses, 1 tbsp lemon juice, 1 tsp cumin, ½ tsp smoked paprika, ¼ tsp red pepper flakes, and ½ tsp salt until mostly smooth but slightly chunky.
2. Pulse in fresh basil leaves just until flecked throughout (don’t over-blend).
3. Transfer to a bowl and let sit 10 minutes for flavors to meld. Drizzle with extra olive oil if desired.

The sun-dried tomatoes add a jammy depth that balances the smokiness, while the basil keeps it bright—no one will guess it comes together in 15 minutes!

Tip: For extra texture, reserve a few chopped walnuts and basil leaves to sprinkle on top before serving.

Chili-Lime Muhammara with Roasted Peppers

This vibrant, smoky dip gets a zesty twist with fresh lime and a touch of heat—perfect for scooping up with warm pita or crunchy veggies.

Ingredients:

• 2 large red bell peppers, roasted and peeled
• 1 cup walnuts, toasted
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• 2 tbsp pomegranate molasses
• 1 tbsp freshly squeezed lime juice
• 1 tsp ground cumin
• 1/2 tsp chili flakes
• 1/2 tsp sea salt
• 1 small garlic clove, minced
• 1/4 cup breadcrumbs

Instructions:

1. Preheat the oven to 425°F. Halve and seed the bell peppers, then roast cut-side down on a baking sheet for 25 minutes until blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins.
2. In a food processor, pulse the toasted walnuts until finely ground. Add the roasted peppers, 1/4 cup olive oil, pomegranate molasses, lime juice, cumin, chili flakes, sea salt, and garlic. Blend until mostly smooth but slightly textured.
3. Add the breadcrumbs and pulse just to combine. Taste and adjust salt or lime juice if needed.
4. Transfer to a bowl, drizzle with extra olive oil, and sprinkle with extra chili flakes if desired. Serve at room temperature.

The tangy pomegranate molasses and bright lime balance the smoky peppers, while the walnuts add a rich creaminess that’s irresistible.

Tip: For extra depth, char the peppers directly over a gas flame or grill before roasting.

Za’atar-Spiced Muhammara with Toasted Sesame Seeds

This smoky-sweet roasted red pepper dip gets a fragrant upgrade with za’atar and a nutty crunch from sesame seeds—perfect for scooping up with warm pita or fresh veggies.

Ingredients:

• 2 large roasted red peppers (jarred or homemade), drained
• 1/2 cup walnuts, toasted
• 1/3 cup panko breadcrumbs
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 tbsp lemon juice
• 1 tbsp pomegranate molasses
• 1 tsp za’atar
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp toasted sesame seeds

Instructions:

1. In a food processor, pulse the roasted red peppers, toasted walnuts, panko, 2 tbsp olive oil, lemon juice, pomegranate molasses, 1 tsp za’atar, 1/2 tsp cumin, 1/4 tsp smoked paprika, and 1/4 tsp salt until mostly smooth but slightly textured.
2. Transfer to a bowl and let sit 10 minutes for flavors to meld. Meanwhile, toast the sesame seeds in a dry skillet over medium heat for 2–3 minutes, shaking often, until golden.
3. Drizzle with extra olive oil and sprinkle with the toasted sesame seeds. Serve at room temperature.

The za’atar’s herbal notes balance the dip’s richness, while the sesame seeds add a playful crunch in every bite.

Tip: For extra depth, char fresh red peppers directly over a gas flame instead of using jarred.

Roasted Bell Pepper Muhammara with Pine Nuts

This smoky-sweet Muhammara is a showstopper—velvety roasted peppers meet crunchy pine nuts and warm spices for a dip that’s as vibrant as it is addictive.

Ingredients:

• 2 large red bell peppers (about 1 1/2 cups roasted and chopped)
• 1/2 cup walnuts, toasted
• 1/4 cup breadcrumbs
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 tbsp pomegranate molasses
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 2 tbsp pine nuts, toasted

Instructions:

1. Roast the peppers: Char whole bell peppers directly over a gas flame or under a broiler (500°F), turning occasionally until blackened all over, about 10 minutes. Transfer to a bowl, cover with plastic, and let steam for 10 minutes. Peel, seed, and roughly chop.
2. Blend the base: In a food processor, combine roasted peppers, toasted walnuts, breadcrumbs, 2 tbsp olive oil, pomegranate molasses, 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, and 1/2 tsp salt. Pulse until mostly smooth but slightly textured.
3. Serve: Transfer to a bowl, drizzle with olive oil, and sprinkle with toasted pine nuts.

The magic here? The pomegranate molasses adds a tangy depth that balances the peppers’ sweetness—no one will guess it’s secretly simple!

Tip: For extra smokiness, swap regular paprika for the smoked variety in the spice mix.

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!