Recipe for muhammara – middle eastern red pepper and walnut dip
A smoky, nutty, and slightly sweet dip from the Levant, Muhammara is made from roasted red peppers, walnuts, and pomegranate molasses. With its rich and complex flavor profile, it’s perfect for spreading on bread, pairing with grilled meats, or serving as part of a mezze platter
Originating in Aleppo, Syria, Muhammara has spread throughout the Levant and beyond. Its name comes from the Arabic word ahmar, meaning red—a tribute to its vibrant color from roasted peppers.
Muhammara offers a rich harmony of flavors: the sweetness of roasted peppers and pomegranate molasses, the earthy crunch of walnuts, the smokiness of paprika, and a bright lift from lemon juice.
How to eat it
Traditionally, Muhammara is served with warm flatbread or as a condiment for grilled meats and kebabs. It’s also a staple on mezze tables, paired with hummus, baba ganoush, and tabbouleh.
Variations
Some versions add cumin for warmth, red pepper flakes for heat, or roasted tomatoes for extra depth.
Why You’ll Love It
Muhammara is versatile—serve it as a dip, a spread, or a sauce to add a Middle Eastern touch to any meal. It’s both indulgent and wholesome, making it a perfect addition to your cooking repertoire.
FAQ – Muhammara
What is Muhammara?
A Levantine dip made from roasted red peppers, walnuts, breadcrumbs, and pomegranate molasses, originating from Aleppo, Syria.
Can I make it ahead of time?
Yes, Muhammara keeps well in the refrigerator for up to 5 days.
Can I freeze Muhammara?
Yes, store in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
Can I make it spicier?
Yes, add red pepper flakes or a small fresh chili when blending.
Can I use store-bought roasted peppers?
Yes, they save time, though freshly roasted peppers give a deeper flavor.
Muhammara – Middle Eastern Red Pepper and Walnut Dip
Equipment
- 1 blender for blending ingredients
Ingredients
- 300 grams Red bell peppers roasted and peeled
- 100 grams Walnuts
- 50 grams Breadcrumbs
- 30 grams Pomegranate molasses
- 20 grams Tomato paste
- 10 grams Lemon juice
- 5 grams Garlic finely chopped
- 3 grams Smoked paprika
- 100 grams Extra virgin olive oil
- 5 grams Salt
- 5 grams Sugar
Instructions
- Blend the walnuts until finely ground.
- Add the roasted peppers, breadcrumbs, pomegranate molasses, and tomato paste. Blend for 2 minutes.
- Add lemon juice, garlic, and smoked paprika, and blend for another minute.
- With the blender running, slowly drizzle in the olive oil to create a smooth mixture.
- Stir in the salt and sugar.