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Muhammara is a vibrant and flavoursome roasted capsicum, walnut and pomegranate dip from Aleppo in Syria that is addictively delicious.
Course Entrée, Side Dish, Snack
Cuisine Middle Eastern


  • 3 large red capsicums
  • 120 grams walnuts , activated or lightly toasted
  • 1 clove garlic , crushed
  • 1/2 tsp Aleppo pepper or chilli flakes
  • 1 tbsp pomegranate molasses
  • 2 tbsp lemon juice
  • 1/2 tsp honey or maple syrup
  • 1 tsp salt
  • 1/3 cup olive oil


  • Preheat the oven to 200C.
  • Cut the capsicums in half lengthways and remove the seeds and membrane from the inside. Place the capsicums face down on a baking tray lined with baking paper and roast in the oven for approximately 40 minutes, until they are blistered and blackened. Put the capsicums in the fridge in a sealed glass container or covered bowl to steam and soften. When they are cool enough to handle remove the skins from the capsicums but do not rinse them.
  • Add the capsicums to a food processor along with all of the other ingredients and pulse the mixture to a rough paste. Scrape down the sides of the food processor and continue blending until thick and creamy.
  • Taste the muhammara, adding more salt, chilli, lemon juice or pomegranate molasses if needed. Serve at room temperature.
Keyword dip, Middle Eastern, muhammara, recipe