My Muhammara Recipe is a quick Turkish-style red pepper and walnut dip with a thick, rich texture and a slightly spicy flavor. It is ready in about 15 minutes and works just as well as a breakfast spread as it does on a mezze table.
In Turkey, a very similar spread is called Acuka, and it is often served for breakfast with bread, cheese, olives, and tea. This version uses red pepper paste instead of roasted peppers, which gives it a deeper flavor and makes it quicker to prepare.
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What is Muhammara
Muhammara is a red pepper and walnut dip often linked to Aleppo and widely popular across the Middle East. It is usually made with roasted red peppers or red pepper paste, walnuts, breadcrumbs, olive oil, garlic, and spices.
The name muhammara comes from the Arabic word for red, which suits the deep red color of the dip. Some recipes are smooth and light, especially when made with roasted red peppers. Others are thicker and stronger in flavor, especially when made with red pepper paste.
In Turkish cooking, Acuka is the closest version. It is usually thicker than many Levantine muhammara recipes and often includes tomato paste along with red pepper paste. Both are red pepper and walnut dips, but the exact ingredients can change depending on the region and family recipe.
Why This Recipe Works
- Red pepper paste gives the dip a deeper flavor. It is richer and more intense than roasted peppers, and you do not need to roast, peel, or blend anything first.
- Walnuts and breadcrumbs thicken the dip enough for scooping with bread, but still keep it spreadable for toast, wraps, and sandwiches.
- The method is quick and requires almost no effort. Cook the pepper paste and tomato paste briefly in olive oil, stir in the garlic, spices, walnuts, and breadcrumbs, then let it cool.
- You can adjust it easily. Use mild or hot red pepper paste, add roasted red peppers for a softer texture, or stir in a little pomegranate molasses for more tang.
- The flavor improves as it rests. After a few hours in the refrigerator, the garlic, walnuts, pepper paste, and spices settle into the dip properly.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Pepper paste - Turkish red pepper paste, called biber salçası, gives this muhammara its deep color and strong pepper flavor. You can use mild or hot red pepper paste, depending on how spicy you want the dip.
- Tomato paste - It adds sweetness, color, and depth. It also softens the stronger flavor of the red pepper paste and gives the dip a rounder taste.
- Walnuts - They are one of the main ingredients in muhammara. They add texture, body, and a nutty flavor. Lightly toasting them before using makes them taste better.
- Breadcrumbs - They thicken the dip and help it hold together as a spread. Leave them out for a gluten-free version, or use gluten-free breadcrumbs.
- Spices - I use chili flakes, paprika, dried thyme or oregano, and a small amount of Cajun spice. You can keep it more traditional by using cumin, paprika, chili flakes, and oregano instead.
Red Pepper Paste or Roasted Red Peppers?
You can make muhammara with red pepper paste, roasted red peppers, or a mix of both.
Red pepper paste gives a thicker dip with a deeper, more savory flavor. It is also quicker because you do not need to roast and peel peppers.
Roasted red peppers give a softer, smoother dip with a lighter taste. They are a good option if you prefer a gentler flavor or cannot find Turkish red pepper paste.
For a nice middle ground, use 2 tablespoons red pepper paste and 2 large roasted red peppers. You still get the stronger flavor from the paste, but the roasted peppers make the dip a little softer and smoother.
If you use jarred roasted peppers, drain them well before adding them. Too much liquid can make the dip loose.
How To Make Muhammara?
Place a pan over medium heat and add the olive oil.
Add the red pepper paste and tomato paste. Cook for about 10 minutes, stirring often. This removes the raw taste of the pastes and gives the dip a deeper flavor.
If you are using roasted red peppers, blend them first until mostly smooth. Reduce the red pepper paste by half, then add the blended peppers to the pan with the red pepper paste and tomato paste.
Stir in the garlic, chili flakes, paprika, sesame seeds, Cajun spice, and dried thyme or oregano. Cook for another minute, stirring all the time so the garlic does not burn.
Remove the pan from the heat. Stir in the breadcrumbs and finely chopped walnuts.
Let the mixture cool before transferring it to a serving dish. Drizzle with a little olive oil and garnish with extra walnuts, sesame seeds, parsley, or chili flakes if you like. Let the mixture cool down before transferring it to a serving dish.
How to Adjust the Texture
Muhammara should be thick enough to scoop with bread, but it should not feel dry or crumbly.
If it is too thick, add a little more olive oil, a spoonful of water, or a small amount of liquid from roasted peppers. Add it slowly and stir until the texture looks right.
If it is too loose, add a little more breadcrumbs or finely chopped walnuts.
If you prefer a smoother dip, blend the finished muhammara briefly in a food processor. If you like it more rustic, leave the walnuts finely chopped and stir everything by hand.
Recipe Tips From the Chef
- Toast the walnuts lightly before adding them for a better flavor.
- Cook the red pepper paste and tomato paste before adding the rest of the ingredients. This gives the dip a richer taste.
- Taste before adding salt, as red pepper paste and tomato paste can already be salty.
- Use mild or hot red pepper paste depending on how spicy you want it.
- Add roasted red peppers if you want a softer and lighter texture.
- Let the dip cool before serving so the texture can settle. Muhammara tastes even better after a few hours in the refrigerator.
Variations
Muhammara with Roasted Red Peppers
Use 2 large roasted red peppers and reduce the red pepper paste to 2 tablespoons. Blend the roasted peppers before adding them to the pan.
Muhammara with Pomegranate Molasses
Add 1 to 2 teaspoons pomegranate molasses for a tangier Middle Eastern-style muhammara. Start with a small amount, then add more if needed.
Gluten-Free Muhammara
Leave out the breadcrumbs or use gluten-free breadcrumbs. You can add a little more walnut if the dip needs thickening.
Spicy Muhammara
Use hot red pepper paste and add extra chili flakes. You can also add a pinch of cayenne pepper or Aleppo pepper.
Smooth Muhammara
Blend the finished dip in a food processor until smooth. Add a little olive oil or water if needed.
How to Use Muhammara
- As a Dip - Serve muhammara with warm Pita Bread, Middle Eastern Lavash Bread, crackers, breadsticks, or raw vegetables such as cucumber, carrots, peppers, and celery.
- As a Spread - Use it on toast, sandwiches, wraps, burgers, or breakfast plates. In Turkey, Acuka is often eaten as a breakfast spread with simit, cheese, olives, and Turkish Tea.
- As a Sauce - Spoon it over Chicken Kofte, Grilled Lamb Kofta, Baked Sea Bass, or Honey Roasted Carrots and Parsnips. It adds a rich pepper and walnut flavor without needing another sauce.
- As a Pizza Base - Use a thin layer of muhammara instead of tomato sauce on flatbread pizza, then add roasted vegetables, cheese, or grilled chicken.
- As a Mezze - Serve it as part of a mezze table with hummus, labneh, mutabal, haydari, olives, pickles, and warm Bazlama.
Storage Instructions
Let the muhammara cool completely, then transfer it to an airtight container or clean jar.
Store it in the refrigerator for up to 1 week. You can pour a thin layer of olive oil over the top to help keep it fresh.
For longer storage, freeze it for up to 3 months. Thaw it overnight in the refrigerator, then stir well before serving. Add a little olive oil if the texture looks too thick after thawing.
Recipe FAQs
Acuka and muhammara are very similar red pepper and walnut dips, and the names are sometimes used together in Turkish cooking. Turkish Acuka is usually made with red pepper paste, tomato paste, walnuts, garlic, olive oil, and spices. Many Middle Eastern muhammara recipes use roasted red peppers and pomegranate molasses, so the flavor and texture can be a little different.
Muhammara can be mild or spicy. It depends on the type of red pepper paste and chili flakes you use. For a mild version, use mild red pepper paste and reduce the chili flakes.
Yes. Muhammara is a good make-ahead dip because the flavor improves as it rests. Store it in the refrigerator and bring it to room temperature before serving.
Related Recipes
For more delicious dip and spread recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Turkish-style Muhammara Dip as much as you enjoy eating it! 🙂
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Muhammara Recipe
Ingredients
- 4 tablespoon red pepper paste (or 2 tablespoons red pepper paste plus 2 large roasted red peppers)
- 3 tablespoon tomato paste
- ⅓ cup olive oil
- 4 cloves garlic (minced)
- 1 cup finely chopped walnuts (100 g / 3½ oz)
- ¼ cup breadcrumbs (15 g / ½ oz)
- 1 teaspoon sesame seeds
- 1 teaspoon chili flakes
- 1 teaspoon paprika
- 1 teaspoon dried thyme or oregano
- 1 teaspoon salt
- ½ teaspoon cajun spices
Instructions
- Place a pan over medium heat and add the olive oil.
- Add the red pepper paste and tomato paste, then cook for about 10 minutes, stirring often.
- If using roasted red peppers, blend them first until mostly smooth. Reduce the red pepper paste to 2 tablespoons, then add the blended peppers to the pan with the red pepper paste and tomato paste.
- Stir in the garlic, chili flakes, paprika, sesame seeds, Cajun spice, and dried thyme or oregano. Cook for another minute, stirring all the time so the garlic does not burn.
- Remove the pan from the heat. Stir in the breadcrumbs and finely chopped walnuts.
- Taste before adding salt, as red pepper paste and tomato paste can already be salty.
- Let the mixture cool before transferring it to a serving bowl.
- Drizzle with olive oil and garnish with extra walnuts, sesame seeds, parsley, or chili flakes if you like.
Notes
- Toast the walnuts lightly before adding them for a better flavor.
- Use mild or hot red pepper paste, depending on how spicy you want the dip.
- You can use roasted red peppers instead of some or all of the red pepper paste. The texture will be smoother and the flavor lighter.
- Drain jarred roasted red peppers well before using them.
- Leave out the breadcrumbs or use gluten-free breadcrumbs for a gluten-free version.
- Add 1 to 2 teaspoons pomegranate molasses if you want a tangier Middle Eastern-style muhammara.
- Check the seasoning before adding salt, as red pepper paste and tomato paste are often salty.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
- Pouring a thin layer of olive oil over the top can help keep it fresh.
- Freeze for up to 3 months. Thaw overnight in the refrigerator and stir well before serving.
Angela says
I really like the flavor - I'm not much for hot spices so I added both the thyme and the oregano and opted for smoked paprika. One thing, however, is that 4 tablespoons of the red pepper paste and 3 of the tomato paste didn't yield nearly as much as it shows in your pics... and it's also not as smooth - it's a bit separated... I welcome any suggestions.
Ayla Clulee says
Thanks so much for trying the recipe, Angela! The bowl in the photo actually holds about 500 ml of water, so the amount you're seeing might look a bit more than it really is. For a smoother texture, you could try mixing the mixture a little longer or adding a small splash of olive oil or even a bit more extra breadcrumbs to help it come together. Smoked paprika sounds like a lovely touch!
Flowergarden129 says
This looks delicious. I don’t own a Cajun spice mix, but own many spices. What is in your Cajun spice mix?
Ayla Clulee says
Hi Flowergarden129
Thank you so much! The cajun spice mix is made with Paprika, Garlic Powder, cayenne pepper, Thyme, salt, and Black Pepper.
Hope you enjoy your Muhammara.
Best wishes
Ayla
G T says
Love this recipe, thanks for sharing! If you don't mind, could you please share how you plate the muhamarra in the blue bowl? That pattern looks amazing and I would like to learn how to present dips that way!
Ayla Clulee says
Hi, thank you for your kind comment! I make the pattern with the side of a spoon.
I hope that helps, or feel free to ask if you have more questions.
Best wishes
Ayla
Rubina Zaman says
What brand of red pepper paste do you use? Where do you get it from?
Ayla Clulee says
Hi Rubina!
I use Tamek or Oncu brand pepper paste, which I purchase online from Turkish shops or Amazon. You can find a link in the post, under the ingredients list, where you can access the pepper paste.
Hope this helps.
Best wishes
Ayla
Dana says
Great recipe! Thank you for sharing it, on my list to make this weekend...