Muhammara: Spicy levantine dip made from walnut & paprika

Everybody knows Hummus and Baba Ghanoush by now – absolutely right! But in the Levantine kitchen there are still one or two insider tips that don’t have to hide behind the big dip stars. Muhammara is a perfect example for this.

Honestly? Until recently I hadn’t eaten Muhammara for an eternity and had forgotten this wonderful dip …
I was in Holland with my friends and we stocked up with many delicacies for a decadent picnic in a supermarket. So I stood there in front of the refrigerator and my gaze wandered around until it stopped on a package with the inscription “Muhammara”. I stood in front of it for quite a while and stared at this package – no idea what it must have looked like. Somewhere, deep in my subconscious, it was bubbling and bringing up a memory. “Oh, my God, where have you been all these years?!!?” I thought to myself and immediately took hold. Together with hummus, fresh bread, sweet grapes and cheese Muhammara was the perfect companion for a perfect picnic. But you can also process it further and conjure up a really incredibly delicious pesto for pasta.

How could it happen that this delicacy made of red bell peppers and walnuts fell into oblivion with me? I called Badia and asked her for the recipe – and her answer was: “Muhamma-whaaaaaat? I was shocked!

“Mama, I mean this red cream of walnuts and peppers” … her answer took a while. I think she was like me in front of the refrigerator. “Oh, M’hamm’ra! I haven’t done that for ages. Now I’m all M’hamm’ra.” – “What are you?” – “Red, red in the face, I’m ashamed… Anyway, grab a pen, here’s the recipe…”

Recipe for Muhammara



Levantine Pepper-Walnut-Dip
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 Bowls


  • Blender


  • 2 Red bell pepper
  • 100 g Walnuts
  • 2 Garlic cloves
  • 2 Tbsp Olive oil
  • 3 Tbsp Breadcrumbs
  • 1 tsp Harissa
  • 4 Tbsp Lemon juice
  • 1/2 tsp Cumin
  • Salt


  • Wash, quarter, core and cut the peppers into small pieces.
  • Optional: You can roast the peppers at about 250 °C / 482 °F in the oven or on the grill/grill pan for about 10 – 15 minutes.
  • Peel the garlic.
  • Coarsely chop the walnuts.
  • Place all ingredients in a blender and blend until creamy.
  • Let Muhammara soak for at least 30 minutes and then stir.
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