Easy Muhammara Recipe

September 04, 2019
Muhammara is a classic Levantine dip made from roasted sweet red peppers (Capsicum), Aleppo chilli, walnuts and pomegranate molasses.

Muhammara recipe

Food and Story

When I first know of Muhammara from one of Ottolenghi's cookbook, I admit that Muhammara got me at its vibrant colour.

Its red and inviting.

Skimming through Muhammara's ingredients, one ingredient that piqued my interest, Aleppo chilli flakes.
I have tasted my normal chilli flakes, I have also tasted Korean chilli flakes.
I have not!

My search for Aleppo chilli flakes on the net, was quite  a breeze.
Managed to order my Aleppo chilli, just in the nick of time before that store in Melbourne closed its door for good.

Needless to say Aleppo chilli is my 'prized' item in my pantry :P.

What is Muhammara?

Muhammara is a hot pepper dip from Aleppo, Syria region.
Muhammara is widely used in Turkish cuisines too.

Roasted sweet peppers dip

Easy Steps to Make a delicious Muhammara

Charred capsicum

1. Take 3 medium size red peppers or red capsicum.
Wash, clean and wipe dry.
Cook over stove until capsicum are soft and charred.
Wrap in clingfilm and set aside.

Peel off the membrane of Charred capsicum

2. Peel off the membrane

Red peppers dip ingredients

3. Ingredients for Muhammara

Freshly processed bread

4. Fresh breadcrumbs

Processed Breadcrumbs and walnuts

5. Breadcrumbs and walnuts

Making Muhammara

6. Charred red peppers and the remaining of the ingredients

Delicious Muhammara dip

7. Processed until smooth.

Sweet peppers dip

8. Took about 5 minutes to get this smooth silky Muhammara dip.
(pssst... not counting the roasting or charring the red peppers)

Comparisons between Smooth silky Muhammara and chunky Muhammara

Out of curiosity, I wanted to try both smooth and chunky Muhammara.
Just to see how and whats the difference either would do to my palate!

two types of Muhammara

According to Ottolenghi: Muhammara is best made in pestle and mortar for that rough look and lovely texture.

However, I much prefer to have my Muhammara dip to be smooth and silky, when I served the dip with my water biscuits, or cut up vegetables.

Perhaps I will try the chunky Muhammara when I serve it with pasta next.
Muhammara could be/ will be my new pesto.

Ottolenghi's Muhammara

My other dip recipes 

Hurmmm.... I don't have many dip recipes in my collection.

May be I should try making dips like babaganoush, or Tzatziki and many more in the future.

The only one that I have is this Sweet Potato Hummus, hummus is one of my favourite dip too :)

Easy Muhammara Recipe

Yield: 4
The classic Levantine dip made from roasted sweet red peppers (Capsicum).


Muhammara Recipe (roasted sweet red peppers dip )
  • 50g stale wheat bread
  • 50g walnuts- chopped
  • 3 red peppers (capsicum)- roast and peeled off the membrane
  • 1 1/2 teaspoon ground cumin
  • 1 tablespoon Aleppo chilli flakes
  • 2 tablespoon olive oil
  • 1 clove of garlic
  • juice of 1/2 a lemon
  • 1 tablespoon pomegranate molasses
  • salt to taste


How to cook Easy Muhammara Recipe

  1. Wash, clean and wipe dry 3 red peppers / capsicum
  2. Using a gas stove, with thongs, carefully char the red capsicum (careful not to burn your hand)
  3. Once red peppers/ capsicum are soft and well charred.
  4. Wrap them in a gladwrap and set aside.
  5. Once the red peppers/ capsicum have cooled down, peel off the membrane, deseeded and roughly chopped.
  6. In  food processor, process stale bread into breadcrumbs.
  7. Add walnut, repeat process to ensure that walnut are chopped in chunky pieces
  8. Add roasted red pepper / capsicum, Aleppo chilli, garlic and olive oil
  9. Processed until smooth.
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Muhammara, Muhammara recipe, Muhammara dip recipe, sweet peppers recipe, Roasted sweet peppers recipe. Roasted sweet peppers dip
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Muhammara is a classic Levantine dip made from blended roasted sweet red peppers (Capsicum), Aleppo chilli, walnuts and pomegranate molasses.