Muhummara Dip

July 29, 2009


There are certain dishes that just pop up for me again and again.  Things that I love and I keep trying variations until I find the one that becomes “my” version.  I’m thinking of things like baba ghanoush and gazpacho.  I tried endless variations before I settled on the Greens cookbook’s and Cook’s Illustrated’s versions respectively.

Muhummara is one of those things.  What?  Something you may have not even heard of and here I am tracking down the perfect recipe?  Here is the thing.  I love dips.  Not like chips and dip (although I love those too), I mean like warm grilled pita bread and dip.  If a restaurant has some kind of Middle Eastern platter, I will without question order it.  I love hummus, baba ghanoush, tzatziki, and I love muhummara.  Well, now I do.

I have made four or five versions of this dip and always liked it.  It just never popped for me.  Eralda at The Split Pea recently posted a recipe that looked a little different from the ones I have tried.  I decided to make for last weekend’s lunch and everyone who tried it loved it.  I served it with crackers, but it would be great with pita and Eralda says it’s terrific with cucumber.  This is my new go-to recipe.

One Year Ago:  Creamy Eggplant with Green Peas

Smokey Muhammara

Adapted from The Split Pea

I made a few changes here, mostly in method.  I also cut down on the amount of garlic because I don’t like a lot of raw garlic in my dips.  You can find pomegranate molasses at Whole Foods and at Middle Eastern markets – if you are lucky enough to have one of those where you live.  It’s flavor adds so much to this dip, so it is worth seeking out.  Along those same lines, the smoked paprika is essential here.  The flavor will just not be the same with regular paprika.

3  red bell peppers
1 cup of walnuts
¾ cup of pecans
1 ½ tsp. cumin
2 tsp. sweet smoked paprika
1 1/2 tsp. ground Chipotle Chile powder (or regular chile powder)
2 cloves garlic
1 ½ tsp.  salt
2 tsp. olive oil
Juice of 1 lemon
1 tsp. of honey
2 -3 tbsp. pomegranate molasses (substitute balsamic vinegar)

Preheat the oven to 500°F.  Place the peppers on a baking sheet and roast, turning occasionally, until beginning to blacken in spots, about 15 minutes total.  Remove sheet from the oven and carefully wrap it in foil.  Allow to sit for 10 minutes, then remove the foil.  When the peppers are cool enough to handle, peel away the skin and remove the membranes, stems, and seeds from each pepper.  Slice and place in food processor.

Lower the oven temperature to 350°F. Place the walnuts and pecans in a rimmed cookie sheet and toast for about 3-5 minutes until fragrant (oven temperatures vary, so make sure to keep an eye on them).  Set a timer so you don’t forget about them.  Remove from the oven and allow to cool.  Once cool, add to the food processor along with all the other ingredients.  Process until smooth, scraping the sides of the bowl as necessary.  Taste for balance of flavor, adding more salt, honey, or lemon juice as necessary.  If the dip seems too thick, add more olive oil.

Keeps refrigerated for up to 3 days.


  1. I’m one of the ones who’s never heard of this, but I love the sound of it. Smoked paprika AND chipotle? I’m sold.

    Comment by Hilary — July 29, 2009 @ 6:30 pm

  2. Never heard of this dip…it sounds delicious with all the ingredients in it…should try it!

    Comment by Juliana — July 29, 2009 @ 10:34 pm

  3. This dip I have to say was my fav! I ate it up as leftover and then spread it on my tortilla with tofu the next day for lunch. It has the best flavor without hitting you over the head with it. It is smooth and delish! Dana, you have turned me into an inspired vegetarian…pregnant, carnivore days are over…thanks to your awesome recipes and enlightened wisdom I feel so ready to embrace the vegie love of life! Thanks Dane

    Comment by Jen Breen — July 30, 2009 @ 1:44 am

  4. Oh my goodness, I love all of the flavors you used in this. Looks great!

    Comment by Emily — July 30, 2009 @ 8:36 am

  5. I can just imagine how delicious this is with the walnuts and pomegranate in it reminds me of the persian stew fesunjun which I love.

    Comment by veron — July 30, 2009 @ 1:46 pm

  6. Dana – what kind of crackers did you use with this dip at the retreat? Weren’t they kind of sweet? YUUUUMMMMMM…Michele

    Comment by Michele — July 30, 2009 @ 3:07 pm

  7. Hi Dana! Looks delicious. I love Eralda’s blog and the Texas produce she writes about makes me jealous :)

    Comment by The Leftoverist — July 30, 2009 @ 3:48 pm

  8. This looks so good! I love dips too and I’ll definitely try this out soon.

    Comment by kickpleat — July 30, 2009 @ 4:36 pm

  9. You are right, I haven’t heard of it, but it sounds very tasty :)

    Comment by Jacqueline — July 30, 2009 @ 7:34 pm

  10. I first had Muhummara dip a few months ago and it is great! Thanks for the recipe!

    Comment by fresh365 — July 30, 2009 @ 7:42 pm

  11. I keep meaning to make muhammara, but still haven’t done it. The mix of nuts and ground chipotle sound great in this one.

    Comment by lisaiscooking — July 30, 2009 @ 8:14 pm

  12. I’ve never heard of it, and I am intrigued! It’s good to know that balsamic can be used for this, since I’ve got it on hand.

    Comment by Kristen — July 31, 2009 @ 3:10 am

  13. Yay! I’m so glad you tried it.

    Comment by Eralda — July 31, 2009 @ 5:07 am

  14. I have never heard of this dip, but I like it!
    It’s like a crazy spicy Romesco!

    Comment by Stacey Snacks — July 31, 2009 @ 2:48 pm

  15. Woman! You have been busy since I was last here! This looks fantastic! I am going to save this recipe as well. Thank you so much!
    Dana Zia

    Comment by Dana Zia — August 2, 2009 @ 12:36 am

  16. I’ve never had muhummara but it’s something I’ve wanted to try. Will be saving this recipe! I love dips too.

    Comment by Ashley — August 5, 2009 @ 2:45 pm

  17. so nice to see muhammara and other local Levantine dishes getting appreciated in the West

    Comment by tasteofbeirut — November 4, 2009 @ 1:59 pm

  18. […] Recipe & photo credit to […]

    Pingback by 7 Sweet And Spicy Vegan Dips — October 3, 2013 @ 3:40 pm

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