🌶️ Muhammara
Muhammara is a thick, brick-red dip of roasted red peppers blended with walnuts, pomegranate molasses, breadcrumbs and cumin. It tastes sweet, smoky and tangy at once, with a coarse, nutty texture. It is served as part of a mezze spread, scooped up with flatbread or alongside grilled dishes.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 red peppers (about 600 g)
- 100 g walnuts
- 40 g breadcrumbs
- 2 tbsp pomegranate molasses
- 1 tsp ground cumin
- 1 garlic clove
- 1 tbsp olive oil
- Salt and chilli flakes
Method
- Roast the peppers at 230 °C for 25 minutes until charred, cover for 10 minutes, then peel and seed.
- Toast the walnuts in a dry pan for 3–4 minutes.
- Pulse the walnuts, breadcrumbs, garlic and cumin in a food processor.
- Add the peppers, pomegranate molasses, salt and chilli flakes and blend to a coarse paste.
- Spread on a plate and drizzle with the olive oil.
How to make it lighter
- Walnuts carry most of the calories — use 70 g instead of 100 g for a lighter dip.
- Serve 2–3 tbsp with cucumber or pepper sticks instead of bread.
- Skip the oil drizzle on top (1 tbsp oil ≈ 120 kcal).
History
Muhammara is most closely associated with Aleppo in northern Syria, and it is now a familiar mezze across the Levant and in Turkey.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →