Muhammara is a garlicky, spicy, robust roasted red pepper spread. Use as a dip or a spread for sandwiches.

Muhammara Roasted Red Pepper Spread - wtih pita bread and cilantro

I’m in love with this stuff. I may have polished off the whole bowl on my own. A prefect blend of sweet, spicy, garlic and lemon  – it kinda blew my mind.

It is full of garlic

Consider this a forewarning…

Muhammara Roasted Red Pepper Spread  with lemon and cilantro

I discovered Muhammara on accident. It was an emergency potluck “OMG, I have nothing!” “What can I make with a jar of roasted red peppers” epiphany. This amazing red pepper dip can be whipped together in about 10 minutes with stuff you probably have on hand. Except for maybe the pomegranate molasses… yes, I admit that is a speciality item. But I happen to have some. It makes an interesting cocktail – in the case you are wondering what else you would ever do with it. In this recipe, you coud substitute a good thick reduced balsamic. Not the same, perhaps a little easier to come by, but it will work in nicely here. Make your own by reducing pomegranet juice down to a thick syrup.

Serve as a dip with crudities and soft, warm pita bread. Slather thickly and do wonderful things to sandwiches and wraps for lunch or a light dinner. Toss a bit with some cauliflower florets and roast them in a 400 degree oven until soft and sweet.

Some notes about this East Roasted Red Pepper Spread

  • The garlic will only intensify as the dip sits, so it is best served within a day or two of making.
  • I had a hard time finding Pomegranate Molasses at my little local grocery store. I did find some a larger, big box store with a well stocked ethnic section. You can also get it here.  As noted above, a good thick balasamic will also work.
  • Panko breadcrumbs are often made of wheat. You can find gluten-free, check you lables.

Here is how you make Muhammara

Muhammara Roasted Red Pepper Spread

This robust dip is quick when made with jarred roasted red peppers. 
Prep Time15 mins
Total Time15 mins
Servings: 2 -1/2 cups


  • 2 tablespoons olive oil divided
  • 1 shallot finely chopped
  • 2-3 cloves of garlic chopped
  • 1 7oz jar of roasted red peppers, drained
  • 1/2 cup toasted walnuts
  • 1/2 cup panko bread crumbs gluten-free
  • 1 tablespoon pomegranate molasses
  • Juice from half a lemon
  • 1/2 teaspoon of red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Fresh ground black pepper


  • Heat oli in a non-stick ckillet and sautee shallot until soft and transuclent. Careful not to brown. Add garlic and saute for another minute or so, remove from heat to cool while you prep the remaining ingredients.
  • In the bowl of food processor add all ingredients, including the sauted shallots and garlic, and pulse until smooth and creamy. Taste for seasonings - add more salt, lemon and pepper as needed. Serve with pita or use as base for a wrap.


Recipe adapted from Robin Robertson's Vegan Without Borders
Trish Cowper | the infinebalance food blog