12 June 2023


Muhammara is a roasted red pepper and walnut dip, with origins in Syria and Lebanon - it's a little smoky, sweet, tangy and incredibly delicious!

Featuring roasted red peppers blended with walnuts, pomegranate molasses, bread crumbs, cumin, sumac and Aleppo chilli powder, it's perfect served with some bread for dipping and the must-have addition to your summer menu.

You can either grill your peppers until charred and ready to peel, over a gas hob or a BBQ, or roast in the oven until the skins are a little charred and the flesh soft. I love cooking them over a flame, just like you would with baba ganoush or moutabal, for that extra smokiness it brings.

Don't forget to subscribe here for my latest recipes straight to your inbox and don't forget to share any recreations with me @euphoricvegan.

Click here for printer-friendly version

Muhammara | Serves: 4-6 | Time: 30 mins


  • Gas hob/BBQ/ baking tray
  • Food processor
  • Tongs
  • Measuring cups and spoons
  • Frying pan


  • 3 red peppers
  • 1 cup walnuts, toasted
  • Chunk stale bread (~60g) or 60g bread crumbs 
  • 2 cloves garlic, peeled
  • 2 tbsp tomato paste
  • 2 tbsp pomegranate molasses
  • 1.5 tsp cumin
  • 1 tsp Aleppo chili powder (pul biber)
  • 1 tsp sumac
  • 1 tbsp lemon juice
  • 1 tsp sugar (optional)
  • Good pinch salt, to taste
  • Extra virgin olive oil
To serve:
  • Extra virgin olive oil
  • Walnuts
  • Pomegranate seeds
  • Fresh parsley
  • Sumac
  • Aleppo pepper


  1. Roast your peppers over a gas hob or on a BBQ until the outside is fully charred, turning often with tongs (~15 minutes), or in the oven at 200°C for 30 minutes.
  2. Then transfer to a bowl with a lid and leave for a few minutes to cool and steam. Meanwhile, toast your walnuts in a pan.
  3. Peel the skins off the red peppers using a spoon and remove the stems and seeds.
  4. Add the bread to a food processor and blitz into crumbs, then add in the walnuts and blend into smaller pieces. Add in the peeled peppers, garlic, tomato paste, pomegranate molasses, cumin, Aleppo pepper, sumc, lemon juice, sugar and salt.
  5. Blitz together and drizzle in a few glugs of olive oil. Blend until it's combined but still a chunky texture.
  6. Serve up in a bowl and garnish with some olive oil, parsley, pomegranate and a sprinkle of sumac and Aleppo pepper and enjoy with some bread.
Cassidy xx