18 Spicy Muhammara Recipes Delight

Unleash a world of flavor with our roundup of 18 Spicy Muhammara Recipes Delight! Perfect for home cooks looking to spice up their meals, this collection offers a fiery twist on the classic Middle Eastern dip. Whether you’re hosting a party or just craving something bold, these recipes promise to transform your table. Dive in and discover your next favorite dish!

Classic Walnut Muhammara

Just when you thought dips couldn’t get any better, Classic Walnut Muhammara comes along. This Middle Eastern delight is a game-changer with its rich, smoky flavors.

Ingredients

• 2 large red bell peppers, roasted and peeled (jarred works too)
• 1 cup walnuts, toasted (for deeper flavor)
• 1/2 cup breadcrumbs (panko adds crunch)
• 2 tbsp pomegranate molasses (adjust to taste)
• 1 tbsp lemon juice (freshly squeezed preferred)
• 1 tsp ground cumin (toasted for aroma)
• 1/2 tsp smoked paprika (for that smoky kick)
• 1/4 tsp cayenne pepper (adjust for heat)
• 1/2 cup olive oil (or any neutral oil)
• Salt to taste

Instructions

1. Preheat oven to 400°F. Place red bell peppers on a baking sheet and roast for 30 minutes until skins are charred.
2. Remove peppers from oven, place in a bowl, and cover with plastic wrap for 10 minutes to steam. Peel off skins, remove seeds.
3. In a food processor, combine peeled peppers, toasted walnuts, breadcrumbs, pomegranate molasses, lemon juice, cumin, smoked paprika, cayenne, and salt. Pulse until coarsely chopped.
4. With the processor running, slowly drizzle in olive oil until the mixture is smooth but still slightly chunky. Tip: Scrape down sides as needed for even mixing.
5. Taste and adjust seasoning with more salt, lemon juice, or pomegranate molasses if needed. Tip: The dip should balance sweet, sour, and smoky flavors.
6. Transfer to a serving bowl, drizzle with a bit more olive oil, and sprinkle with extra toasted walnuts or paprika for garnish. Tip: Let it sit for an hour before serving to meld flavors.

Kick your appetizer game up a notch with this Muhammara. Its creamy texture and complex flavors pair perfectly with warm pita or as a bold sandwich spread.

Roasted Red Pepper Muhammara

Never underestimate the power of a good dip. Roasted Red Pepper Muhammara is a vibrant, flavorful spread that’s as versatile as it is delicious. Perfect for parties or a quick snack.

Ingredients

• 2 large red bell peppers (roasted and peeled)
• 1 cup walnuts (toasted, for deeper flavor)
• 1/2 cup breadcrumbs (use panko for extra crunch)
• 2 tbsp lemon juice (freshly squeezed, adjust to taste)
• 1 tbsp pomegranate molasses (or substitute with balsamic glaze)
• 1 tsp cumin (toasted and ground)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp red pepper flakes (optional, for heat)
• 1/4 cup olive oil (extra virgin, or any neutral oil)

Instructions

1. Preheat your oven to 450°F. Place the red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until skins are charred and blistered.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling easier.
3. While the peppers steam, toast the walnuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant. Let cool.
4. Peel the peppers, remove seeds and stems, and roughly chop.
5. In a food processor, combine the chopped peppers, toasted walnuts, breadcrumbs, lemon juice, pomegranate molasses, cumin, salt, and red pepper flakes. Pulse until coarsely blended.
6. With the processor running, slowly drizzle in the olive oil until the mixture is smooth but still slightly chunky. Scrape down the sides as needed.
7. Taste and adjust seasoning with more salt, lemon juice, or pomegranate molasses if desired.

Freshly made muhammara has a rich, smoky sweetness from the peppers, balanced by the tang of lemon and pomegranate. Serve it with warm pita, as a sandwich spread, or alongside grilled meats for a burst of flavor.

Spicy Aleppo Pepper Muhammara

Unlock the bold flavors of the Middle East with this Spicy Aleppo Pepper Muhammara. It’s a vibrant, nutty spread that’s as versatile as it is delicious. Perfect for elevating your appetizer game.

Ingredients

• 1 cup walnuts (toasted, for deeper flavor)
• 1/2 cup breadcrumbs (use panko for extra crunch)
• 3 tbsp Aleppo pepper (adjust for heat preference)
• 2 tbsp tomato paste (for richness)
• 1/4 cup olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp cumin (toasted, for aroma)
• 1/2 tsp salt (adjust to taste)
• 1 garlic clove (minced)

Instructions

1. Preheat oven to 350°F. Spread walnuts on a baking sheet. Toast for 8-10 minutes until fragrant. Cool slightly.
2. In a food processor, combine toasted walnuts, breadcrumbs, Aleppo pepper, tomato paste, olive oil, lemon juice, cumin, salt, and garlic. Pulse until coarse.
3. Scrape down the sides. Process for 1-2 minutes until the mixture is smooth but retains some texture.
4. Transfer to a bowl. Let sit for 30 minutes at room temperature to meld flavors.

Enjoy the muhammara’s creamy texture and smoky, spicy kick. Serve with warm pita or as a bold sandwich spread.

Creamy Tahini Muhammara

Sometimes you need a dip that’s both nutty and spicy. This creamy tahini muhammara delivers just that.

Ingredients

• 1 cup roasted red peppers (jarred is fine, drained)
• 1/2 cup walnuts (toasted for deeper flavor)
• 1/4 cup tahini (stir well before using)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp cumin (adjust to taste)
• 1/2 tsp smoked paprika
• 1/4 tsp salt (adjust to taste)
• 1 clove garlic (minced)

Instructions

1. Combine roasted red peppers, walnuts, tahini, olive oil, lemon juice, cumin, smoked paprika, salt, and garlic in a food processor.
2. Process on high until smooth, about 2 minutes. Scrape down the sides as needed.
3. Transfer to a bowl. Let it sit for 10 minutes to allow flavors to meld.
4. Serve at room temperature with a drizzle of olive oil on top.

Velvety smooth with a smoky kick, this muhammara pairs perfectly with warm pita or fresh veggies. Try it as a spread on sandwiches for an extra flavor boost.

Pomegranate Molasses Muhammara

Craving a bold, tangy spread with a hint of sweetness? Pomegranate molasses muhammara combines roasted red peppers, walnuts, and spices for a versatile dip or sandwich spread.

Ingredients

• 2 large red bell peppers, roasted and peeled (or 1 cup jarred roasted red peppers, drained)
• 1 cup walnuts, toasted (for deeper flavor)
• 1/4 cup pomegranate molasses (adjust for sweetness)
• 2 tbsp extra virgin olive oil (or any neutral oil)
• 1 tsp ground cumin (toast for 30 seconds to enhance flavor)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 tsp salt (fine sea salt preferred)
• 1 garlic clove, minced (optional for extra kick)

Instructions

1. Preheat oven to 450°F. Place whole red bell peppers on a baking sheet. Roast for 20-25 minutes, turning occasionally, until skins are charred.
2. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and roughly chop.
3. In a dry skillet over medium heat, toast walnuts for 5 minutes, stirring frequently, until fragrant. Let cool slightly.
4. In a food processor, combine roasted peppers, toasted walnuts, pomegranate molasses, olive oil, cumin, red pepper flakes, salt, and garlic. Pulse until mixture is coarse but spreadable, scraping down sides as needed.
5. Transfer to a serving bowl. Let sit for at least 30 minutes to allow flavors to meld.

Hearty and vibrant, this muhammara offers a perfect balance of sweet, spicy, and nutty flavors. Serve with warm pita, as a burger topping, or alongside grilled meats for an unexpected twist.

Smoky Paprika Muhammara

You’ve likely tried countless dips, but smoky paprika muhammara stands out with its rich, complex flavors. YThis Middle Eastern favorite combines roasted red peppers and walnuts for a creamy, spicy kick.

Ingredients

– 2 large red bell peppers, roasted and peeled (or 1 cup jarred roasted red peppers, drained)
– 1 cup walnuts, toasted (for deeper flavor)
– 2 tbsp extra virgin olive oil (or any neutral oil)
– 1 tbsp smoked paprika (adjust to taste)
– 1 tsp cumin
– 1 tbsp lemon juice (freshly squeezed for best results)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp red pepper flakes (optional for heat)
– 1 small garlic clove, minced
– 1/2 cup breadcrumbs (for texture, adjust as needed)

Instructions

1. Preheat your oven to 400°F if using fresh peppers. Place whole peppers on a baking sheet and roast for 30 minutes, turning once, until skins are charred.
2. Let peppers cool, then peel off skins, remove seeds, and chop roughly.
3. In a food processor, combine roasted peppers, toasted walnuts, olive oil, smoked paprika, cumin, lemon juice, salt, red pepper flakes, and garlic. Pulse until mixture is mostly smooth but slightly chunky.
4. Add breadcrumbs gradually, pulsing until desired thickness is reached. Tip: The dip should hold its shape but not be too stiff.
5. Taste and adjust seasoning, adding more salt, lemon juice, or paprika as needed. Tip: Letting the dip sit for an hour enhances flavors.
6. Transfer to a serving bowl, drizzle with olive oil, and sprinkle with extra paprika or walnuts for garnish. Tip: Serve with warm pita or as a spread on sandwiches.

LThis muhammara is luxuriously creamy with a smoky, nutty depth. Its vibrant color and bold taste make it a standout at any gathering. Try it as a burger topping for an unexpected twist.

Garlic Infused Muhammara

Oven-roasted red peppers and walnuts blend into a smoky, spicy dip with a garlic kick. Perfect for spreading or dipping, this Muhammara variation adds depth to any appetizer spread.

Ingredients

• 2 large red bell peppers (roasted and peeled)
• 1 cup walnuts (toasted, for crunch)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves (minced, adjust to taste)
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp cumin (ground, for warmth)
• 1/2 tsp red pepper flakes (adjust to spice preference)
• 1/2 tsp salt (fine, to balance flavors)
• 1 tbsp pomegranate molasses (for tangy sweetness)
• 1/2 cup breadcrumbs (for texture, adjust as needed)

Instructions

1. Preheat oven to 450°F. Place red bell peppers on a baking sheet. Roast for 20 minutes, turning once, until skins blister.
2. Transfer peppers to a bowl. Cover with plastic wrap. Let steam for 10 minutes. Peel off skins, remove seeds.
3. In a food processor, combine peeled peppers, toasted walnuts, olive oil, minced garlic, lemon juice, cumin, red pepper flakes, salt, and pomegranate molasses. Pulse until smooth.
4. Add breadcrumbs gradually. Process until desired consistency is reached. Tip: For a chunkier texture, pulse fewer times.
5. Transfer to a serving bowl. Drizzle with olive oil before serving. Tip: Let sit for 30 minutes to enhance flavors.
6. Serve with warm pita or fresh vegetables. Tip: Garnish with extra walnuts and a sprinkle of cumin for presentation.

Just right for those who love a balance of smoky, spicy, and sweet. The garlic infusion elevates the traditional Muhammara, making it a standout dish. Try it as a sandwich spread for an unexpected twist.

Herbed Muhammara with Fresh Parsley

Oven-roasted peppers and walnuts blend into this vibrant Herbed Muhammara with Fresh Parsley, a dish that’s as flavorful as it is colorful.

Ingredients

• 2 red bell peppers, roasted and peeled (or jarred, drained)
• 1 cup walnuts, toasted (for deeper flavor)
• 1/2 cup breadcrumbs (use panko for extra crunch)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed preferred)
• 1 tbsp pomegranate molasses (adjust to taste)
• 1 tsp ground cumin (toasted for aroma)
• 1/2 tsp red pepper flakes (reduce for less heat)
• 1/2 cup fresh parsley, finely chopped (packed)
• Salt, to taste

Instructions

1. Preheat oven to 400°F. Place red bell peppers on a baking sheet and roast for 25 minutes until skins blister. Tip: Rotate peppers halfway for even roasting.
2. While peppers roast, toast walnuts in a dry skillet over medium heat for 5 minutes, stirring frequently until fragrant. Tip: Watch closely to prevent burning.
3. Peel roasted peppers, remove seeds, and roughly chop. Tip: Use a paper towel to easily remove skins.
4. In a food processor, combine peppers, walnuts, breadcrumbs, olive oil, lemon juice, pomegranate molasses, cumin, and red pepper flakes. Pulse until mixture is coarse but well combined.
5. Transfer mixture to a bowl, stir in chopped parsley, and season with salt to taste. Tip: Let sit for 10 minutes to allow flavors to meld.

Crunchy walnuts and fresh parsley give this muhammara a lively texture, while the roasted peppers add a smoky sweetness. Serve with warm pita or as a bold sandwich spread.

Chili Flakes Muhammara

Bold flavors define this Chili Flakes Muhammara, a spicy, nutty spread that’s as versatile as it is delicious. Perfect for elevating your appetizer game.

Ingredients

• 2 large red bell peppers, roasted and peeled (or jarred, drained well)
• 1 cup walnuts, toasted (for deeper flavor)
• 1/2 cup breadcrumbs (use panko for extra crunch)
• 2 tbsp chili flakes (adjust to heat preference)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1 tsp cumin (toasted and ground)
• 1/2 cup olive oil (or any neutral oil)
• 1 garlic clove, minced (optional for extra kick)
• Salt to taste

Instructions

1. Preheat oven to 400°F. Place red bell peppers on a baking sheet and roast for 25 minutes until skins blister. Tip: Rotate peppers halfway for even roasting.
2. Let peppers cool, then peel and remove seeds. Tip: Wearing gloves prevents chili oil from irritating skin.
3. In a food processor, combine peeled peppers, toasted walnuts, breadcrumbs, chili flakes, lemon juice, cumin, and garlic. Pulse until coarse. Tip: Scrape down sides to ensure even mixing.
4. With processor running, slowly drizzle in olive oil until mixture is smooth but retains some texture. Season with salt to taste.
5. Transfer to a bowl and let sit for 30 minutes to allow flavors to meld. Serve at room temperature.

Just right for spreading on warm pita or as a bold dip for veggies, this Muhammara boasts a smoky depth with a fiery finish. Try it as a sandwich spread for an unexpected twist.

Lemon Zest Muhammara

Every kitchen needs a go-to dip that’s both vibrant and versatile. Lemon Zest Muhammara delivers with its bold flavors and creamy texture.

Ingredients

• 1 cup walnuts, toasted (for deeper flavor)
• 2 red bell peppers, roasted and peeled (or jarred, drained)
• 1/2 cup breadcrumbs (use panko for extra crunch)
• 2 tbsp lemon zest (freshly grated for best aroma)
• 1 tbsp lemon juice (adjust to taste)
• 1 tsp cumin (toasted and ground)
• 1/2 tsp red pepper flakes (reduce for less heat)
• 1/4 cup olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)

Instructions

1. Preheat oven to 400°F. Toast walnuts on a baking sheet for 5-7 minutes until fragrant. Cool slightly.
2. In a food processor, combine toasted walnuts, roasted bell peppers, breadcrumbs, lemon zest, lemon juice, cumin, red pepper flakes, and salt. Pulse until coarsely chopped.
3. With the processor running, slowly drizzle in olive oil until the mixture is smooth but still slightly chunky. Scrape down sides as needed.
4. Transfer to a serving bowl. Let sit for 10 minutes to allow flavors to meld.

Notably, this muhammara boasts a creamy texture with a nutty crunch and a bright citrus kick. Serve with warm pita or as a bold sandwich spread.

Toasted Cumin Muhammara

Whip up a bold, nutty spread with this Toasted Cumin Muhammara recipe. Perfect for dipping or as a sandwich spread, it’s a flavorful twist on the classic.

Ingredients

• 1 cup walnuts, toasted (for deeper flavor)
• 2 red bell peppers, roasted and peeled (or jarred, drained)
• 1 tbsp cumin seeds, toasted (enhances aroma)
• 2 tbsp pomegranate molasses (adds tangy sweetness)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup olive oil (or any neutral oil)
• 1/2 tsp red pepper flakes (for heat, adjust to preference)
• 1 garlic clove, minced (fresh is best)

Instructions

1. Toast cumin seeds in a dry skillet over medium heat for 1-2 minutes until fragrant. Let cool.
2. Combine toasted walnuts, roasted red peppers, toasted cumin seeds, pomegranate molasses, lemon juice, salt, red pepper flakes, and minced garlic in a food processor.
3. Pulse until ingredients are roughly combined. Scrape down the sides as needed.
4. With the processor running, slowly drizzle in olive oil until the mixture is smooth but still slightly chunky.
5. Transfer to a bowl and let sit for at least 30 minutes to allow flavors to meld. Tip: For best results, refrigerate overnight.
6. Before serving, bring to room temperature and give it a stir. Adjust seasoning if necessary.

Bold and vibrant, this muhammara boasts a smoky, tangy profile with a hint of heat. Serve with warm pita or as a condiment for grilled meats to elevate your meal.

Sweet and Spicy Muhammara

Muhammara brings a bold blend of sweet and spicy flavors to your table, perfect for those who love a kick with a hint of sweetness.

Ingredients

• 2 large red bell peppers, roasted and peeled (jarred works too)
• 1 cup walnuts, toasted (for deeper flavor)
• 1/2 cup breadcrumbs (panko adds crunch)
• 2 tbsp pomegranate molasses (adjust for sweetness)
• 1 tbsp lemon juice (freshly squeezed preferred)
• 1 tsp cumin (toasted and ground)
• 1/2 tsp red pepper flakes (adjust to heat preference)
• 1/4 cup olive oil (extra virgin recommended)
• Salt to taste

Instructions

1. Preheat oven to 400°F. Place red bell peppers on a baking sheet and roast for 25 minutes until skins blister.
2. Let peppers cool, then peel off skins and remove seeds. Tip: Wearing gloves prevents irritation from pepper oils.
3. In a food processor, combine peeled peppers, toasted walnuts, breadcrumbs, pomegranate molasses, lemon juice, cumin, and red pepper flakes. Pulse until coarsely blended.
4. With the processor running, slowly drizzle in olive oil until the mixture is smooth but still has texture. Tip: Scrape down sides as needed for even blending.
5. Season with salt to taste. Tip: Let the muhammara sit for an hour before serving to meld flavors.

With its creamy texture and complex flavors, this muhammara pairs wonderfully with warm pita or as a vibrant spread on sandwiches. The sweetness of the peppers and molasses balances the heat, making it a versatile condiment.

Roasted Garlic and Walnut Muhammara

Perfect for adding a bold flavor to your table, this Roasted Garlic and Walnut Muhammara combines rich, smoky notes with a creamy texture.

Ingredients

• 1 cup walnuts, toasted (for deeper flavor)
• 3 large red bell peppers, roasted and peeled (or 1.5 cups jarred)
• 4 cloves garlic, roasted (enhances sweetness)
• 2 tbsp pomegranate molasses (adds tangy sweetness)
• 1 tsp cumin (toasted and ground for best flavor)
• 1/2 tsp smoked paprika (for smokiness)
• 1/4 cup breadcrumbs (adjust for thickness)
• 1/4 cup olive oil (or any neutral oil)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Preheat oven to 400°F. Place walnuts on a baking sheet. Toast for 8-10 minutes until fragrant. Cool.
2. Roast bell peppers and garlic cloves on a baking sheet at 400°F for 20-25 minutes until soft and charred. Peel peppers; squeeze garlic from skins.
3. In a food processor, combine toasted walnuts, roasted peppers, garlic, pomegranate molasses, cumin, smoked paprika, and breadcrumbs. Pulse until coarse.
4. With processor running, slowly drizzle in olive oil until mixture is smooth but retains some texture. Season with salt.
5. Transfer to a bowl. Let sit for 30 minutes to meld flavors. Serve at room temperature.

Great as a spread or dip, this muhammara offers a creamy texture with a nutty, smoky, and slightly sweet flavor profile. Try it with warm pita or as a condiment for grilled meats.

Sun-Dried Tomato Muhammara

Luscious and vibrant, this Sun-Dried Tomato Muhammara blends sweet, tangy, and spicy flavors into a smooth spread.

Ingredients

• 1 cup walnuts, toasted (for deeper flavor)
• 1/2 cup sun-dried tomatoes in oil, drained (reserve oil)
• 2 tbsp reserved sun-dried tomato oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for best taste)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp red pepper flakes (reduce for less heat)
• 1/2 tsp salt (adjust to taste)
• 1 garlic clove, minced (optional for extra kick)

Instructions

1. Preheat oven to 350°F. Spread walnuts on a baking sheet. Toast for 8-10 minutes until fragrant. Cool slightly.
2. In a food processor, combine toasted walnuts, sun-dried tomatoes, reserved oil, lemon juice, cumin, red pepper flakes, salt, and garlic. Pulse until coarse.
3. Scrape down the sides. Process for 1-2 minutes until smooth. For a chunkier texture, pulse less.
4. Taste and adjust seasoning with more salt, lemon juice, or cumin if needed.
5. Transfer to a bowl. Let sit for 10 minutes for flavors to meld.

Notably creamy with a hint of crunch, this muhammara pairs wonderfully with warm pita or as a bold sandwich spread. Its rich color makes it a standout on any appetizer platter.

Avocado Muhammara Fusion

Bold flavors meet in this Avocado Muhammara Fusion, a creamy, spicy dip that’s perfect for any gathering. It combines the richness of avocado with the depth of muhammara for a unique twist.

Ingredients

• 2 ripe avocados, peeled and pitted (use Hass for creaminess)
• 1 cup roasted red peppers, drained (jarred is fine)
• 1/2 cup walnuts, toasted (for crunch)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp cumin (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp red pepper flakes (for heat)
• 1 garlic clove, minced (fresh is best)

Instructions

1. In a food processor, combine avocados, roasted red peppers, walnuts, olive oil, lemon juice, cumin, salt, red pepper flakes, and garlic.
2. Process on high until smooth, about 1 minute. Scrape down the sides as needed.
3. Transfer to a serving bowl. Let sit for 10 minutes to allow flavors to meld.
4. Serve with pita chips, veggies, or as a spread on sandwiches. Tip: For a smoother texture, process longer. For chunkier, pulse a few times.

The dip is luxuriously creamy with a nutty backbone and a hint of heat. Try it as a bold sandwich spread or a vibrant party dip.

Balsamic Glaze Muhammara

Here’s a straightforward recipe for Balsamic Glaze Muhammara that packs a punch. Homemade is always better, and this version is no exception.

Ingredients

• 1 cup roasted red peppers, drained (jarred works fine)
• 1/2 cup walnuts, toasted (for deeper flavor)
• 1/4 cup breadcrumbs (use panko for extra crunch)
• 2 tbsp balsamic glaze (plus extra for drizzling)
• 1 tbsp lemon juice (freshly squeezed preferred)
• 1 tsp cumin (toast whole seeds and grind for best taste)
• 1/2 tsp red pepper flakes (adjust for heat preference)
• 1/4 cup olive oil (or any neutral oil)
• Salt to taste (start with 1/4 tsp)

Instructions

1. Preheat oven to 350°F. Spread walnuts on a baking sheet. Toast for 8-10 minutes until fragrant. Cool slightly.
2. In a food processor, combine roasted red peppers, toasted walnuts, breadcrumbs, balsamic glaze, lemon juice, cumin, and red pepper flakes. Pulse until coarsely chopped.
3. With the processor running, slowly drizzle in olive oil until the mixture is smooth but still slightly chunky. Season with salt.
4. Transfer to a serving bowl. Drizzle with additional balsamic glaze before serving.

Offer this Muhammara with warm pita or as a bold sandwich spread. The texture is luxuriously smooth with a nutty crunch, while the balsamic adds a sweet tang.

Cilantro Lime Muhammara

Rustle up a vibrant Cilantro Lime Muhammara that’s as easy to make as it is delicious. This twist on the classic adds a fresh zing perfect for summer gatherings.

Ingredients

• 1 cup walnuts, toasted (for deeper flavor)
• 1 large red bell pepper, roasted and peeled (or use jarred)
• 2 tbsp pomegranate molasses (adds a sweet tang)
• 1/4 cup olive oil (or any neutral oil)
• 1/2 cup fresh cilantro, chopped (stems included for more flavor)
• 2 tbsp lime juice (adjust to taste)
• 1 tsp cumin (toasted and ground)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp red pepper flakes (for heat)
• 1 garlic clove, minced (fresh is best)

Instructions

1. Preheat oven to 400°F. Toast walnuts on a baking sheet for 8-10 minutes until fragrant. Let cool.
2. In a food processor, combine toasted walnuts, roasted red bell pepper, pomegranate molasses, olive oil, cilantro, lime juice, cumin, salt, red pepper flakes, and garlic.
3. Pulse until the mixture is mostly smooth but still has some texture. Scrape down the sides as needed.
4. Taste and adjust seasoning with more lime juice or salt if desired.
5. Transfer to a bowl and let sit for at least 30 minutes to allow flavors to meld.

Yield a muhammara with a creamy yet chunky texture, bursting with bright cilantro and lime notes. Serve with warm pita or as a bold sandwich spread.

Harissa Spiked Muhammara

Liven up your appetizer game with this bold, smoky spread. Harissa Spiked Muhammara combines roasted red peppers, walnuts, and a kick of heat for a dip that’s unforgettable.

Ingredients

• 2 cups roasted red peppers, drained (jarred is fine)
• 1 cup walnuts, toasted (for deeper flavor)
• 2 tbsp harissa paste (adjust to taste)
• 1 tbsp lemon juice (freshly squeezed preferred)
• 1 tsp cumin (toasted and ground)
• 1/2 tsp salt (fine sea salt recommended)
• 1/4 cup olive oil (extra virgin for best taste)
• 1 tbsp pomegranate molasses (for a touch of sweetness)
• 1 garlic clove, minced (or 1/2 tsp garlic powder)

Instructions

1. Preheat oven to 350°F. Spread walnuts on a baking sheet. Toast for 8-10 minutes until fragrant. Cool slightly.
2. In a food processor, combine roasted red peppers, toasted walnuts, harissa paste, lemon juice, cumin, salt, and minced garlic. Pulse until coarsely chopped.
3. With the processor running, slowly drizzle in olive oil until the mixture is smooth but still slightly chunky. Scrape down sides as needed.
4. Transfer to a bowl. Stir in pomegranate molasses. Taste and adjust seasoning if necessary.
5. Let sit at room temperature for 30 minutes before serving to allow flavors to meld.

Kick up your next gathering with this Muhammara. Its creamy texture and smoky-sweet flavor pair perfectly with warm pita or fresh veggies. Try it as a sandwich spread for an extra flavor boost.

Conclusion

Brimming with flavor, our roundup of 18 Spicy Muhammara Recipes offers a world of taste to explore. Whether you’re a seasoned chef or a curious cook, these dishes promise to spice up your meals. Dive in, try a recipe (or two!), and don’t forget to share your favorites in the comments. Loved what you found? Pin this article to spread the heat on Pinterest!

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