Arab, and Vegan? is a column by Waseem Hijazi that covers a range of topics that dive into the vegan Arab cuisine. It explores naturally-vegan Arabic recipes, and ways to veganize traditionally meat-based classics. In this installment, Waseem shares his recipe for Muhammara (Syrian Roasted Red Pepper Dip).
Muhammara (Syrian Roasted Red Pepper Dip)
Allow me to introduce you to another famous Arabic dish that happens to be naturally-vegan. Originating from the Syrian city: Aleppo; which is known for its rich flavourful cuisine. Like this bright and wholesome spread with nutty, savoury, bold, and vibrant flavours in every bite. I like to think of it as the elegant cousin of Hummus (yet itโs far from it).
WHAT IS MUHAMMARA?
Muhammara is the Arabic name to this beloved roasted red pepper and walnut dip. The word translates to โreddenedโ, resembling the rich and vibrant redness of the dish.
Itโs made with only pantry ingredients, if you opt to use jarred roasted pepper instead of homemade. All done in one bowl (or food processor, technically). Requiring minimal prep to make this heavenly dish, it can be ready on the table in about 5 minutes!
This sweet and smoky Syrian Roasted Red Pepper Dip is very popular during summer barbecues. Often enjoyed over a breakfast Mezze as a shareable appetizer (alongside Hummus). Dig into it with warm pita. Or turn it into open-face pies (aka Fatayer Muhammara).
HEREโS WHAT YOUโLL NEED TO MAKE MUHAMMARA
The main ingredients for Muhammara are: roasted red pepper (and paste), walnuts, onions, breadcrumbs, olive oil, tahini, and pomegranate molasses. Flavoured with cumin, dried coriander, and Aleppo pepper (mild chili flake, authentic to the origins of the dish). Different variations of the recipe often use additional flavours, based on individual preferences. Like adding hot chili pepper for a spicy kick, or a pinch of sumac for a hint of tang. I add a garlic clove as well for bonus aromatic flavours.
Some recipes call for a dollop of tomato paste (mostly used to enhance the vibrant red colouring). I prefer making Muhammara without any addition of tomatoes, keeping the strong bold flavour of the roasted pepper to shine through with every bite.
HOW TO MAKE ROASTED PEPPER AT HOME
Preheat the oven to 400F (or 205C) at roast setting. Wash the bell pepper. Pat dry with clean cloth. Cut into 4 slices, removing the stem and seeds. Cover both sides of each slice with olive oil. Place on sheet pan lined with tin foil, skin side touching the pan. Roast for 30 minutes on top rack, flipping halfway. The skins should be slightly charred. Add another 5 to 10 minutes if needed.
Immediately empty into a bowl and cover with food wrap. Rest for 30 minutes to cool down. Should be ready to peel off the skin easily. Set aside to use in making the dip.
Note: Want to have Muhammara ready in only 5 minutes? You can skip out on the cooking process and use jarred roasted red pepper instead of making your own at home – See Notes (1) from the recipe card at the end of this post.
MAKING THE MUHAMMARA
You donโt even have to chop up anything if you donโt want to. Simply peel the onion and garlic, and remove the stem and seeds off chili pepper (if using). Continuously pulse in a food processor to break everything down. Depending on your preferred texture, you can cut them up before pulsing, for a smoother consistency.
Once the rest of the ingredients are blended, give it a taste test first before adjusting the flavours and consistency. If itโs too thick and paste-like, add a drizzle of olive oil (or pomegranate molasses, if the taste calls for it). If itโs a bit runny, add some more breadcrumbs and/or an extra dollop of red pepper paste to balance out the flavour.
Note: If a food processor is not available, you can make the dip by mixing all the ingredients together in a large bowl. Make sure to prepare the ingredients first by finely chopping the roasted pepper, walnuts, onions, garlic, and chili pepper (if using).
PLATING & SERVING
Muhammara makes a great side dish to summer BBQs, part of a breakfast Mezze, or turned into open-face pies (also known as Fatayer Muhammara).
To serve as part of a shareable appetizer, spread the dip into a serving plate and flatten down. Add a drizzle of olive oil (to make plating easier), then gently press down with the back of a spoon around the edges. Garnish with pomegranate seeds and walnuts, with fresh mint in the centre.
NOW LETโS MAKE IT

Muhammara (Syrian Roasted Red Pepper Dip)
Ingredients
- 1 red pepper - 4 slices, roasted - See Notes (1)
- 1/3 cup 50g walnuts, toasted - optional
- 1/2 onion
- 1 garlic - peeled
- 1/4 chili pepper - deseeded (or pinch of cayenne pepper) - optional
- 1/2 cup 115g red pepper paste
- 1/3 cup 50g breadcrumbs
- 2 tbsp tahini - See Notes - 2
- 2 tbsp pomegranate molasses
- 1/4 cup 50ml olive oil
- 1/2 tsp cumin
- 1/2 tsp dried coriander
- 1/4 tsp Aleppo pepper
- Pinch of sumac
- 1/4 tsp salt - adjust to taste
The Rest:
- Tin foil / parchment paper
- Extra virgin olive oil - used for roasting and plating
- Pomegranate seeds
- Walnuts
- Fresh mint
Instructions
Making the Roasted Pepper
- Preheat oven to 400F (or 205C) at roast setting.
- Wash the bell pepper. Pat dry with clean cloth. Cut into 4 slices, removing the stem andย seeds.
- Cover both sides of each slice with olive oil. Place on sheet pan lined with tin foil, skin sideย touching the pan.
- Roast for 30 minutes on top rack, flipping halfway. The skins should be slightly charred.ย Add another 5 to 10 minutes if needed.
- Immediately empty into a bowl and cover with food wrap. Rest for 30 minutes to coolย down. Should be ready to peel off the skin easily. Set aside to use in making the dip.
Making the Muhammara
- Add the roasted red pepper slices, walnuts, onions, garlic, and chili pepper (if using) to a food processor.
- Pulse to break everything down (donโt over-blend). Scrape down the sides if needed.
- Add in the remaining ingredients and process on low for a few seconds to combine. The
- dip should be somewhat thick and sticky, but easy to spread - with a bit of texture.
Plating and Serving
- Spread the dip into a serving plate and flatten down. Add a drizzle of olive oil (to make plating easier), then gently press down with the back of a spoon around the edges.
- Garnish with pomegranate seeds and walnuts, with a fresh mint in the centre.
Equipment
Notes
- Homemade Roasted Pepper vs. Jarred: Skip the cooking process and replace the roasted pepper with jarred ones instead. Use 3 to 4 slices. Make sure to strain the liquids back into the jar when picking out (no need for extra moisture in the dip).
- Tahini: Make sure itโs runny, not thick/paste-like. If needed, whisk in splashes of water with the tahini in a bowl until it becomes runny. It will look chunky and crumbly at first, but keepย whisking and adding splashes of water and it will work out.
- Food Processor vs. Handmade: If a food processor is not available, you can make the dipย by mixing all the ingredients together in a large bowl. Make sure to prepare the ingredients first by finely chopping the roasted pepper, walnuts, onions, garlic, and chili pepper (if using).
- Cooking Time: I use an air fryer on roasting setting. Because itโs a smaller basket size, it takes less time to roast (around 20 to 25 minutes). Cooking time for you may be slightly longer, depending on oven size and settings. Add another 5 to 10 minutes, until nice and charred.
- Preferred Texture: Depending on your preferred texture, you can fairly chop up the ingredients before pulsing in the food processor, for a smoother consistency.
- Adjusting Flavour & Consistency: If itโs too thick and paste-like, add a drizzle of olive oil (or pomegranate molasses, if the taste test calls for it). If itโs a bit runny, add some more breadcrumbs and/or an extra dollop of pepper paste to balance out the flavour.
- Toasting Walnuts: To enhance the flavour, the walnuts are often slightly toasted in a dry pan (no oil) for a couple of minutes, before blending. Optional if you have the time.
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If you enjoyed this recipe, you might also like theseย Tomato Mahshi (Middle Eastern Stuffed Vegetables)ย by the same author. Click here for the recipe.
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