Muhammara
Our recipe for muhammara invites you to step into the vivid world of Syrian flavours. Roasted red peppers, walnuts, garlic, and lemon juice are blended into an aromatic dip with a smooth-crunchy consistency. Let it shine on a mezze platter, scoop it up with warm flatbreads, or spread it over grilled meats and vegetables.
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Ingredients
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4
Red peppers
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2 tbsp
Olive oil
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2
Garlic cloves
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100 g
Roasted walnuts
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1 tbsp
Lemon juice
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2 tsp
Paprika
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1 tsp
Chilli powder
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1 tsp
Salt
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Pick the best red peppers
Look for red peppers that are firm, glossy, and heavy for their size. The skin should be smooth without wrinkles or soft spots. Fresh peppers have a deep red colour and a slight shine. Avoid any that feel light, have blemishes, or show signs of shrivelling, as they will not roast as well.
Use a food processor
We recommend using a food processor for muhammara to get the correct texture without over-blending it. Use the pulse function to keep some texture while blending everything evenly. The walnuts should be finely ground but still noticeable, giving the dip a slightly grainy, thick consistency rather than a completely smooth one. Unlike a hand blender, which can make it too soft, a food processor helps achieve the best result.
Choose a high-quality olive oil
Choosing a high-quality olive oil is important, as lower-quality options can taste bitter, overly sharp, or slightly rancid. The type of olive oil you use also matters because it affects the flavours in muhammara, so it is worth choosing carefully. Use olive oil for a mild, neutral taste that lets the roasted peppers stand out. Virgin or extra virgin olive oils work too, but they have a stronger, peppery note, so use them in moderation.
FAQ: Questions about muhammara
If questions should arise before or after making muhammara, do not panic. We answer the most frequently asked questions below to help you prepare this traditional recipe.
What is muhammara?
Muhammara is a red pepper dip that originates from Aleppo, Syria. It is made by blending roasted red peppers with walnuts, garlic, olive oil, lemon juice, and spices like paprika and chilli powder. Traditional versions also often include Aleppo peppers and pomegranate molasses. It has a thick, silky, yet grainy consistency and is commonly served as part of a mezze platter or as a spread for grilled meats and vegetables.
How should I store muhammara?
Store muhammara in an airtight container in the fridge for up to a week. If it thickens or separates slightly, just give it a good stir before serving. You can also freeze muhammara for up to 3 months in an airtight container. However, the texture may change slightly, as the walnuts and olive oil can cause slight separation or grittiness after thawing. To fix this, stir it well or blend it again for a smoother consistency.
What to serve with muhammara?
Muhammara is a full-flavoured dip that works great with a variety of foods. Scoop it up with warm pita bread or fresh vegetables. It is also a natural addition to a mezze platter alongside dips like hummus and baba ganoush. For a more filling meal, spread it on a sandwich with halloumi and grilled vegetables, or add a dollop to couscous with crispy chickpeas, diced cucumbers, tomatoes, and mint.
Nutritional values
Nutritional value, per
1079 Kcal
| Fibre | 15.5 gram fibers |
| Protein | 18.3 gram |
| Carbohydrates | 46.1 gram |
| Fat | 92.4 gram |
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Relish in the rich flavours of Syrian muhammara
Muhammara is a true staple of Syrian cuisine, loved for its deep, roasted flavours. Dips and spreads in Levantine cooking are a must at any table, adding warmth, texture, and plenty of character. Our muhammara builds on roasted red peppers and walnuts blended into a thick, scoopable spread. They are joined by chilli powder, paprika, lemon juice, and garlic, which shape the blend into an aromatic dip rooted deep in Syrian tradition.
For other sides that are just as flavourful as muhammara, try our tarragon sauce, smoky ajvar, and hoisin sauce.
With roasted red peppers and walnuts
The duo of red peppers and walnuts gives muhammara its backbone, shaping its deep flavour and texture from the very first step. We roast the peppers until they turn soft and jammy, bringing out their natural sweetness with a charred hint sneaking in. The little nuances matter, and a subtle smoky touch builds a dip with a deeper personality.
The walnuts play off peppers perfectly. They are both a little earthy and a little bitter, cutting through the sweetness. But their true quality is the subtle graininess they provide when blended. That way, this muhammara is not just delicious but also has that unmistakable, signature texture ready to be enjoyed at your home just as it is in Syria.
Sweet, tangy, and slightly spicy
Our seasonings may be simple, but they work hard to amplify the caramelised sweetness of the red peppers. Chilli powder and paprika bring the heat with a pleasant warmth, the kind that lingers rather than overpowers. Garlic offers its own sharp edge, mellowing into a subtle sweetness as it blends in, while lemon juice contributes its citrusy tanginess, making sure the muhammara stays bright and refreshing. All of these nuances make up the building blocks that create an incredible muhammara.
Enjoy the red pepper dip with bread and veggies or as part of a mezze platter
This roasted red pepper dip is a must-have for a quick bite with fresh bread or fresh veggies. Dunk warm pita into it, or scoop it up with crisp cucumber and carrot sticks for a little crunch. It also works brilliantly as a spread for sandwiches or wraps, offering a slightly smoky depth.
For a full-on Middle Eastern-inspired spread, serve it as part of a mezze platter, a colourful, shareable selection of small dishes designed for grazing. Muhammara fits right in alongside creamy hummus, smoky baba ganoush, and tangy labneh. Add bowls of briny olives and crunchy pickled vegetables, then finish it off with warm flatbreads and crumbly white cheese.
Put your own spin on it
Muhammara opens the world of creativity, letting you experiment with a few extras to match your personal taste. For example, replace the walnuts with toasted almonds or hazelnuts. Almonds provide a delicate sweetness, while hazelnuts add a slightly earthy undertone.
Roasted aubergines are another fantastic addition, melting into the dip with their silky, slightly smoky character. They soften the intensity of the spices while offering a gentle earthiness that makes the whole mix even more luscious.
If you enjoy a little tang, a splash of pomegranate molasses sharpens the dip with a sweet-sour note. Or, for a milder twist, a spoonful of Greek yoghurt softens the heat and gives the dip a creamier feel.
