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Home » Recipes » Dips & Spreads

Mhammara (Roasted Capsicum Dip)

Modified: Jul 15, 2024 · Published: Dec 11, 2023 by Famidha Ashraf · This post may contain affiliate links · 1 Comment

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Mhammara is the ultimate roasted capsicum dip – smoky, sweet, and spicy, thanks to walnuts and a hint of pomegranate molasses. Slather it on, dip into it – this flavour-packed goodness does it all!

Two bowls of garnished mhammara dip served with pita chips.

The highlight of an Arabic breakfast spread or mezze platter is the array of delicious dips. While everyone indulges in the humble hummus, this roasted red capsicum nutty dip is my personal favourite after Baba Ganoush.

Jump to:
  • What is Mhammara?
  • Ingredient Notes
  • Why You'll Love This Recipe
  • Steps to make Mhammara
  • Texture Tip
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • FAQ
  • Related
  • What to serve with mhammara?
  • 📖 Recipe Card
  • 💬 Comments

What is Mhammara?

Mhammara or Muhammara, a delightful roasted capsicum dip has been a staple in Syrian and Levantine kitchens for centuries. The name "mhammara" is derived from the Arabic word "ahmar," meaning red, a fitting tribute to the dip's vibrant colour.

Legend has it that Mhammara's creation was a celebration of Syria's rich harvest of red peppers. The traditional recipe includes red peppers, walnuts, olive oil, Aleppo pepper flakes and other spices. As the popularity of Middle Eastern cuisine has grown globally, muhammara has become a beloved dip, celebrated for its sweet, and spicy flavours.

Let me share this easy Muhammara recipe that is made from scratch!

Ingredient Notes

The roasted red peppers (capsicum) bring a sweet smokiness, creating the canvas upon which the ground walnuts and breadcrumbs add texture. While the ground spices infuse warmth into every bite, the extra virgin olive oil binds these elements into a creamy delight. The pomegranate molasses brings everything together with a burst of fruity sweetness. Get ready to gather the flavorful squad for your Mhammara party! Here's what you need:

Mhammara dip ingredients displayed on a cutting board.
  • walnuts
  • breadcrumbs
  • red bell peppers (capsicum)
  • extra virgin olive oil
  • chilli flakes
  • paprika
  • red chilli powder
  • cumin powder
  • pomegranate molasses
  • salt

See the recipe card for quantities.

Why You'll Love This Recipe

  • These days you can easily grab a jar of roasted red peppers from the supermarket and make this dip in a jiffy. Trust me, I would do that too - but making from scratch is a charm of homemade food.
  • An authentic Mhammara recipe includes Aleppo pepper aka Aleppo chilli flakes, which I have not been able to source (yet). I couldn't wait any longer to try this recipe so I used the highly recommended sub: paprika and cayenne or red chilli.
  • I would also like to highlight that this recipe does not include garlic, tahini or tomato paste. You may have seen recipes that have one or all of those items. Nothing against it but after a few trials and experiments, we love this simple version.
  • This Mhammara heavily relies on the roasted bell pepper and walnut for flavour and the few spices to bring it alive. This allows you to customize further to serve differently each time, if you will.
  • As oven roasting is involved, I made this as a big batch that can be served for four to five people. We enjoyed this batch for several days with homemade pita chips!

My enthusiasm for this dip knows no bounds, and here's why: the smoky roasted peppers, the spicy kick that keeps you coming back for more, and the overall flavour that turns every dip into a moment of pure bliss.

Let me show you how I made this batch of red capsicum dip.

Steps to make Mhammara

Let's talk roasted capsicums – the hero flavour. First off, give those peppers a good wash and pat them dry. You may roast them whole over an open flame for a rich smoky flavour or like me, halve and bake until the skin is charred and blistered.

Red capsicum cut side down in roasting tin.

Preheat the oven to 200°C (390°F). Place the red capsicum cut side down on a foil-lined roasting tin. Drizzle and coat them with a few teaspoons of olive oil. Roast them uncovered for 35 to 40 minutes, flipping them halfway.

Processing walnuts and breadcrumbs to coarse mix.

In a food processor or mixie grinder, combine the walnuts and breadcrumbs. Pulse and grind them together to a coarse crumb.

Coarse crumb of walnuts and breadcrumbs

Transfer the breadcrumbs and walnut mixture into a bowl and set aside.

oven roasted red peppers

Remove from the oven and cover the pan with more foil or plate. Let those charred peppers cool for a bit.

Peeled roasted red peppers

Then dive in for the messy yet satisfying task of peeling off that skin. It's like culinary therapy, and trust me, the flavour payoff is worth every messy moment.

mhammara dip being processed in a grinder or food processor.

Add the roasted peppers to the same food processor along with the ground spices and olive oil. Process until it forms a smooth paste. Add back the ground walnut and breadcrumb mixture a little at a time and mix until your desired consistency.

Texture Tip

Muhammara is not just about flavour; it's also about the texture between chunky and creamy perfection. A dip that's not too smooth, not too lumpy – just right. Your trusted food processor is the best partner. Pulse it just enough to keep those delightful walnut and breadcrumb crunches intact, while letting the roasted red peppers waltz into a creamy dip.

Transfer your Mhammara to a serving bowl, and drizzle with a bit more olive oil if desired. Vibrant pomegranate seeds and finely chopped walnuts scattered atop add a burst of freshness and an extra layer of texture to each bite. Pair it with your favourite dippers or spread it on whatever calls for a taste upgrade.

A bowl of mhammara dip garnished with walnuts and pomegranate.

Substitutions

I know sometimes we may not have all the ingredients to make a recipe and we look for alternatives. Here are some nifty substitution suggestions for the Mhammara recipe:

  • Walnuts: No walnuts in the pantry? Pecans or cashews can step in with their nutty charm.
  • Breadcrumbs: Try crushed crackers, toasted oats, or sunflower seeds for that delightful crunch. You can make your own with a few slices of toasted bread.
  • Olive Oil: Out of olive oil? Avocado oil or a milder nut oil can bring subtle flavours to the mix.
  • Pomegranate Molasses: Can't find pomegranate molasses? A dash of balsamic vinegar or even a tamarind jam can add a sweet-tart kick. You may also try some sumac to replicate the taste.
  • Paprika: You can experiment with sweet, hot or smoked paprika. In the absence of paprika, you can use Kashmiri red chilli powder or cayenne.

Variations

Here are some variations to make this dip recipe a tad differently:

  • Add a squeeze of fresh lemon juice for a citrusy kick. It brightens up the flavours and adds a refreshing element.
  • Toss in a handful of fresh herbs like parsley, cilantro, or mint. The green burst adds a layer of freshness to the richness of Mhammara.
  • Amp up the spice by incorporating a spoonful of harissa paste or gochujang!
  • Drizzle in a bit of tahini for a nutty undertone that plays well with the existing flavours.
  • Crumble in some feta cheese for a creamy, tangy twist. It's a delightful fusion that takes Mhammara to a whole new level.

Let me know in the comments if you tried and loved any of these mhammara variations!

Equipment

Here are some of the equipment you'll need:

  • Food Processor: An absolute essential for achieving that perfect blend of roasted red peppers, walnuts, and spices. I have used my trusted mixie grinder.
  • Baking Pan: For roasting your red peppers to smoky perfection.

Storage

If you're wondering how to store this flavour-packed dip. Here's my recommendation:

  • Refrigeration: Store it in an airtight container to keep its freshness intact. It's good for about a week in the refrigerator. After that, the flavours might start to lose their vibrancy.
  • Freezing: Want to keep a stash for later? Mhammara freezes surprisingly well. Portion it into small containers or sealable bags, leaving some room for expansion, and freeze. When you plan to serve it, thaw it in the refrigerator overnight and stir it before serving. Some extra olive oil will bring back the freshness.

Top tip

Before refrigerating, a thin layer of olive oil on top can help preserve the colour and prevent it from drying out.

FAQ

Can I adjust the spice level?

Absolutely! The spice level in Mhammara is flexible. Add more or fewer chilli flakes and powders according to your taste preferences. If making for a diverse crowd then divide and process smaller batches with less or more spice.

Can I make it nut-free?

Of course! If you have nut allergies or prefer a nut-free version, omit the walnuts and perhaps increase the breadcrumbs or try other seeds like sunflower seeds for texture.

How can I make it more smoky?

For a rich smoky flavour, it is best to roast the peppers directly over the stovetop flame. You can also increase the smokiness by using smoked paprika.

Can I use jarred roasted red peppers?

In a time crunch? Jarred roasted red peppers work well. Just make sure to drain them before using.

How to make gluten-free Mhammara?

Mhammara can be gluten-free if you use gluten-free breadcrumbs. You may skip them altogether or increase the walnut quantity.

What if I don't have pomegranate molasses?

Improvise! Substitute with a bit of balsamic vinegar or tamarind jam for that sweet-tart kick.

Can I make it ahead for a party?

Definitely! Mhammara gets better with time as the flavours mingle. Make it a day or two in advance for the best results.

Can you make Muhammara with green bell pepper instead of red bell pepper?

Hmm.. Nope. The traditional Muhammara recipe uses long or round red bell peppers for their distinct sweet and smoky flavor. While you can experiment with green bell peppers, it will result in a different taste profile. So, I don't recommend making muhammara with green bell pepper.

Related

Looking for other recipes using bell peppers or walnuts? Try these:

  • machboos rubyan served in a large platter along side a bowl of salad.
    Machboos Rubyan (Prawns and Rice)
  • chicken dawood basha
    Dawood Basha with Chicken Meatballs
  • A slice of carrot walnut cake with cream cheese frosting on a dessert plate.
    Carrot Walnut Cake with Cream Cheese Frosting
  • chili con carne
    Chili Con Carne | Beef Chili

What to serve with mhammara?

Grab a warm piece of pita or my favourite— pita chips or some crunchy veggie sticks like cucumber, carrots or celery. Mhammara is not just a dip; it's a versatile dip. Slather it generously on sandwiches or wraps for an instant flavour upgrade. You can also try adding a dollop of mhammara to your favourite kafta mixture for a delicious kebab!

📖 Recipe Card

A bowl of roasted capsicum dip garnished with walnuts, pomegranate arils, mint leaf and olive oil.

Muhammara (Roasted Capsicum Dip)

The ultimate roasted red pepper dip – smoky, sweet, and a bit spicy, thanks to walnuts and a hint of pomegranate molasses. Slather it on, dip into it – this flavour-packed dip does it all!
5 from 1 vote
Print Pin Rate SaveSaved!
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 5 people
Calories: 380.81kcal
Author: Famidha Ashraf
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Ingredients
 

For roasting:

  • 3 red bell pepper, 350g
  • 2 tablespoon olive oil

For processing:

  • ½ cup walnuts, 60g
  • ⅓ cup breadcrumbs, 60g
  • 1 teaspoon chilli flakes
  • 1 teaspoon paprika, (see notes)
  • 1 teaspoon red chilli powder
  • ½ teaspoon cumin powder
  • 2 tablespoon pomegranate molasses
  • 4 tablespoon extra virgin olive oil
  • salt to taste

Garnish

  • chopped walnuts
  • Pomegranate arils
  • extra virgin olive oil

Instructions

Roasted Red Peppers:

  • Preheat the oven to 200°C (392°F).
  • Wash, halve, and deseed the red bell peppers.
    3 red bell pepper
  • Line a roasting tin or a baking pan with foil and drizzle some olive oil.
    2 tablespoon olive oil
  • Coat the red pepper halves with oil, place them cut side down on the pan, and roast in the preheated oven for 35 to 40 minutes, making sure to check and flip halfway.
  • Once roasted, remove them from the oven immediately cover them, and let them cool until manageable.

Walnut and Breadcrumb Blend

  • In a food processor, combine the walnuts and breadcrumbs. Coarsely grind them together, then remove and set aside.
    ½ cup walnuts
    ⅓ cup breadcrumbs

Prepare the dip:

  • Carefully peel off the skin from the cooled roasted capsicum and add to the same food processor. Process until it forms a smooth paste.
  • Now, to the pepper paste in the food processor, add the remaining ingredients. Process the mixture until all the ingredients are well mixed.
    1 teaspoon chilli flakes
    1 teaspoon paprika
    1 teaspoon red chilli powder
    ½ teaspoon cumin powder
    2 tablespoon pomegranate molasses
    4 tablespoon extra virgin olive oil
    salt to taste
  • Add the coarsely ground walnut and breadcrumb blend back into the food processor. Process until everything is thoroughly mixed and you achieve a creamy, flavourful Mhammara.
  • Transfer the dip to a serving bowl, and drizzle with a bit more extra virgin olive oil. Garnish with some chopped walnuts and pomegranate arils.
    chopped walnuts
    extra virgin olive oil
    Pomegranate arils

Notes

  • Storage Tip: Keep your Muhammara fresh by refrigerating it in a sealed container for up to a week. Enhance preservation by adding a thin layer of extra virgin olive oil on top.
  • Please read the article for substitution options and more details.

Nutrition Info

Calories: 380.81kcal | Carbohydrates: 20.36g | Protein: 5.13g | Fat: 32.53g
Course: Appetizer, Side Dish
Cuisine: arabic, middle eastern
Tried this recipe?Please consider Leaving a Review!

Grab those peppers, fire up the food processor, and let the bold flavours of Mhammara become a part of your culinary repertoire.

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Comments

  1. Famidha Ashraf says

    July 26, 2024 at 6:39 am

    5 stars
    A must make dip that you will love to make on repeat!

    Reply
5 from 1 vote

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Mr.F and Famidha

Hey, I'm Famidha

An Indian chai lover in the UAE. As a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods.

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