After a few weeks of unheard of laziness, when I let my Mac languish in its case and my new recipes in my notebook, I finally came back online to share a small summer culinary experiment with you, an irresistible dip sauce called muhammara.


The “dip sauces”: hummus, baba ganoush, tzatziki, tershi, labna and good company, are the best way to start a summer dinner, they can be prepared in a short time with a blender and are always liked by everyone. Muhammara, what I am introducing today, enriches the dip sauce repertoire with new flavors: nuts, peppers, pomegranates, cumin … I bet you will love it!

Muhammara is a typical Syrian appetizer, very tasty and full of “character”. It is an almost unknown dish compared to the other dip sauces I just spoke about, now known to most people, thus it is a great opportunity to surprise guests.


As with all traditional dishes, you will find more or less spicy versions of muhammara, with a more or less homogeneous consistency. The following is my version!


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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Middle Eastern
Servings 4 -6 servings


  • 3 peppers
  • 1 pinch of chili
  • ½ teaspoon of ground cumin
  • ½ teaspoon of sweet paprika
  • 90 g of shelled walnuts
  • 25 g of breadcrumbs
  • 50 g of oil
  • 2 tablespoons of pomegranate molasses
  • 30 g of tomato concentrate
  • ½ onion
  • 100 ml of warm water
  • ½ teaspoon of salt
  • 1 handful of hand-chopped pistachios to serve
  • ½ teaspoon of sumac optional, to serve


  • Roast the peppers cut into strips in a hot oven until they are charred on the surface.
  • Chop all the ingredients, including the peppers with their peel, in a blender or mixer, adding lukewarm water a little at a time, to obtain a more or less homogeneous paste.
  • Transfer the muhammara into a bowl and decorate it with a handful of chopped pistachios and a sprinkling of sumac.
Tried this recipe?Let us know how it was!


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