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Muhammara - Red Pepper and Walnut Dip

Muhammara - Red Pepper and Walnut Dip - Best served warm, this is a sweet, earthy, hearty and creamy dip that everyone loves. It originated in Syria (Aleppo) but is served all over the Middle East and it is just divine.

Course Sides
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


  • 2 Large Red Peppers
  • 120 grams Walnuts
  • 1 large Garlic Clove
  • 2 tsp Red Pepper Paste
  • 1 tbsp Pomegranate Molasses
  • 1 tbsp Aleppo Chilli Flakes
  • 1.5 tsp Cumin
  • Salt and Pepper to taste
  • 3 tbsp Olive Oil


  1. Preheat the grill and put the peppers on a tray and roast for 30-35 minutes. Turn occasionally until black all over OR Hold with tongs over a flame and keep rotating until the skin is charred all over. Put the peppers into a bowl, cover with cling-film and set aside. 

  2. Once cool enough to handle, peel and deseed. Discard the skin and seeds.

  3. In a dry pan over medium heat, toast the walnuts for 4-5 minutes turning occasionally. 

  4. Add all the ingredients apart from the olive oil to a food processor. Taste and adjust seasoning if need be. Drizzle with olive oil.

Recipe Notes

If you cannot find Aleppo Chilli flakes, use an equal mix of cayenne pepper and sweet paprika instead.

The red pepper paste I use is Biber Salcasi. There is an option to buy mild or hot. The hot one is really really really really hot.

To make the version using breadcrumbs, add 3 tbsp breadcrumbs to the blender with the rest of the ingredients and reduce the walnuts to 50g.