Muhammara is a beloved Armenian dip that brings together the bold, sun-kissed flavors of the region in one irresistible spread.
Made with roasted red peppers, toasted walnuts, garlic, and the sweet-tangy richness of pomegranate molasses, this vibrant dip is a staple at Armenian tables — especially during gatherings and mezze spreads.
Its texture is both creamy and slightly coarse, offering a satisfying bite with every scoop.
Spiced gently with Aleppo pepper or paprika and balanced with a touch of lemon or vinegar, Armenian muhammara is more than just a dip — it's a celebration of the region’s love for hearty ingredients, bold flavors, and shared meals.
Serve it with lavash, grilled vegetables, or simply enjoy it as a flavorful centerpiece to any table.
Vegetables and Seasonings:
⦁ 2 ½ pounds of red bell peppers
⦁ 1 small red hot Fresno chile pepper, or alternatively, 1 tablespoon of red pepper paste (adjust to taste)
⦁ 1 small clove of garlic, crushed with salt
Nuts and Bread Crumbs:
⦁ 2 cups of walnuts, coarsely ground
⦁ 2 teaspoons of toasted pine nuts, pistachios, or chopped black olives (for garnish)
⦁ ⅔ cup of toasted pita bread crumbs (from about 1 ½ loaves)
Liquids and Flavor Enhancers:
⦁ 1 cup of olive oil
2 tablespoons of pomegranate molasses
⦁ 1 tablespoon of fresh lemon juice
Additional olive oil for drizzling
Spices and Sugar:
⦁ ¾ teaspoon of cumin, plus a pinch more for garnish
⦁ ¾ teaspoon of salt
⦁ ½ teaspoon of sugar
1. Roast the Peppers: Char the bell peppers and chiles over coals, a gas burner, or under a broiler, turning frequently until they are blackened and blistered, about 12 minutes.
2. Steam and Peel: Place the hot peppers in a covered bowl for 10 minutes to steam, then peel off the blackened skins. Remove the stems, membranes, and seeds, and lay the peppers flat on paper towels to drain.
3. Blend the Base: In a food processor, combine the walnuts, bread crumbs, crushed garlic, pomegranate molasses, lemon juice, cumin, salt, and sugar. Blend until the mixture is well incorporated.
4. Process Peppers: Add the roasted peppers to the processor and blend into a puree.
5. Adjust Seasoning: Incorporate chiles or red pepper paste, adjusting consistency with water if necessary.
6. Emulsify with Oil: While the processor is running, slowly add the olive oil until the mixture is thick and smooth.
7. Refrigerate: Chill the mixture overnight to enhance the flavors.
8. Serve: Spoon the dip into a serving dish, garnish with pine nuts, pistachios, or olives, sprinkle a pinch of cumin, and finish with a drizzle of olive oil.
🛒 Choosing Ingredients
✔ Red Bell Peppers – Fresh, sweet, and firm; roast until skin is charred for the best smoky flavor
✔ Walnuts – Lightly toasted for a deeper, nutty base flavor
✔ Pomegranate Molasses – Tart, sweet, and syrupy; a signature ingredient that balances the richness
✔ Garlic – One or two cloves for punch; roasted garlic adds subtlety
✔ Olive Oil – High-quality extra virgin oil for richness and smooth blending
✔ Breadcrumbs – Traditional thickener; use fresh or toasted for added texture
✔ Lemon Juice or Vinegar – Optional; adds brightness if molasses is very sweet
✔ Aleppo Pepper or Paprika – For gentle warmth and depth
✔ Salt & Black Pepper – Season to taste and enhance all flavors
👩🍳 Preparation
✔ Roast the Peppers Thoroughly – Until blistered and blackened; then peel and deseed for smooth texture
✔ Toast Walnuts Lightly – In a dry pan or oven; just until fragrant to avoid bitterness
✔ Use a Food Processor – Pulse to your preferred texture – smooth and creamy or slightly coarse for rustic style
✔ Add Breadcrumbs Gradually – To control thickness; start small and adjust to your liking
✔ Drizzle in Olive Oil Last – Helps emulsify and finish the dip with a silky feel
🔥 Flavor & Texture Tips
✔ Balance the Sweetness – Pomegranate molasses can vary; add lemon juice or vinegar to cut through if needed
✔ Spice to Your Taste – Use Aleppo pepper for authenticity and mild heat, or chili flakes for a spicier kick
✔ Add Roasted Tomato (Optional) – Some Armenian versions include a small amount for extra body
✔ Let It Rest – Allow flavors to meld for 30–60 minutes before serving for deeper flavor
📦 Storage
✔ Fridge – Keeps 4–5 days in an airtight container
✔ Freezer-Friendly – Freeze in small portions for up to 1 month; stir well after thawing
✔ Oil Seal Trick – A thin layer of olive oil on top helps preserve freshness in the fridge
✔ Meal Prep Win – Ideal to make ahead for parties or mezze spreads
🍽 Serving
✔ With Lavash or Pita Bread – Perfect for scooping
✔ As a Spread – Use in wraps, sandwiches, or as a base layer under grilled meats
✔ Garnish With – Crushed walnuts, pomegranate seeds, or a drizzle of olive oil for presentation
✔ Pairs With – Grilled eggplant, dolma, pickled vegetables, or soft cheeses like feta or Armenian string cheese