Muhammara, a Levantine paprika-walnut dip spread on a gray plate. It is served with bread.
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Muhammara: Spicy dip made from walnut & paprika

Everyone knows hummus and baba ghanoush by now - and rightly so! But in oriental cuisine there are still one or two insider tips that do not have to hide behind the big dip stars. Muhammara is a perfect example. Click here for the recipe!

A spicy paprika walnut dip

If you haven't heard of Muhammara yet, you're missing out, but that can be changed pretty quickly. Muhammara is a vegan, spicy dip made from roasted peppers and walnuts. Garlic, cumin, lemon juice and some breadcrumbs for texture are added.

Muhammara is really great for dipping with baguettes or pita bread. You can even use it as a kind of pesto for a pasta.

Muhammara comes from "roasting

Muhammara can be roughly translated as roast or much more roast. The dip gets its name from the roasted peppers, of course, which get the best roasted flavor on the grill. You don't necessarily have to roast the peppers on the grill for this delicious dip, though. The oven or a grill pan also work.

I roast for Muhammara not only the red peppers, but also the walnuts, so that they can really develop their aroma. And together with the garlic and the spices, a real firework of flavors ignites. If you like it really spicy, mix in a good portion of the Levantine chili paste harissa.

The paprika-walnut dip you can make yourself very quickly and easily. Actually, you only have to puree all the ingredients to a cream and ready is Muhammara. I let the dip sit for a few minutes and then serve it directly.

You can also prepare Muhammara the day before and take it to a barbecue or party the next day. The dip keeps in a fresh box for about 5 - 7 days in the refrigerator.

I wish you a lot of fun trying and of course a good appetite!

Recipe for Muhammara

Muhammara, a Levantine paprika-walnut dip spread on a gray plate. It is served with bread.
Print recipe Save recipe
Preparation time 5 minutes
Preparation time 20 minutes
Total time 25 min.
Servings 6 People
Calories 126

Cooking utensils


  • 2 red bell bell pepper
  • 100 g Walnuts
  • 1 Garlic cloves
  • 2 Tablespoon Olive oil
  • 3 Tablespoon Breadcrumbs
  • 1 teaspoon Harissa or more
  • 3 Tablespoon Lemon juice
  • 1/2 teaspoon Cumin
  • Salt


  • Preheat the oven to approx. 250 °C. / Heat the grill.
  • Wash, halve and seed the peppers.
  • Roast the peppers at approx. 250 °C in the oven or on the grill / grill pan for approx. 10 minutes. Allow them to really catch fire. Then allow the peppers to cool briefly and lightly scrape off any burnt areas.
  • Peel the garlic.
  • Squeeze the lemon.
  • Roast the walnuts in a pan without oil for approx. 5 minutes and then chop coarsely.
  • Puree all ingredients with a blender until a cream is formed.
  • Leave the muhammara to infuse for about 15 minutes and then mix. (This does not apply if you are making a pesto ).
  • Serve with pita bread.


Tip: Depending on your taste, you can make the dip finer, creamier or coarser. For a coarser consistency, add the walnuts later and don't blend too much.
If the dip is too runny, you can add more breadcrumbs - but wait 30 minutes until after the dip has set and then decide.
Muhammara is perfect as a dip for batata harra.
*Recipe contains affiliate links. 

Nutritional values

Calories: 126kcal | Carbohydrates: 5g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Sodium: 8mg | Potassium: 163mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1248IU | Vitamin C: 51mg | Calcium: 22mg | Iron: 1mg

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  1. Once again, this sounds great and right up my street 🙂
    Hah, I'm so glad I found your blog, please keep it up for a long time 🙂

    1. Hi Mario, thank you for your fantastic feedback. I'll definitely keep going 🙂
      Best regards

      1. 5 stars
        I've been cooking almost exclusively from the blog for weeks now. Every dish is simply delicious! Thank you for enriching our kitchen and our lives! Please more "granny dishes" 😀

        1. Hello Patricia,
          Thank you very much for the flowers. I am very happy that you like it. I'm not finished with recipes for a long time yet - so there are still a few to come 😉

          Kind regards

  2. Hello! Sounds good....which harissa do you use or what should you look for when buying?
    Many greetings

    1. Hello Anne, thank you 🙂 .
      I bought "Harissa du Cap Bon" from the Moroccan market around the corner from me. But you can certainly use any other brand for it.
      Kind regards

  3. 5 stars
    Thank you so much for all your great recipes! I worked my way through a whole bunch yesterday and am absolutely thrilled. Everything turned out right away, everything was phenomenally delicious! I had chicken shawarma, chicken skewers, hummus, beetroot hummus, baba ghanoush, toum, yoghurt and cucumber dip and of course this wonderful paprika and walnut cream.
    We will continue feasting today!

    1. Hello Astrid,

      wow, you really feasted 🙂 Thank you so much for your great feedback. I am very happy that you like all the recipes so much.

      Kind regards

  4. Very tasty. I made a pesto with it today. I mixed feta into the rest and now have a delicious feta spread. However, next time I won't use the breadcrumbs. One question: It says on my harissa jar: Once opened, store in the fridge (that's logical) and use within 7 days. It should keep longer in the fridge because it has been preserved?

    1. Hello Claudia,
      Thank you for your great feedback. I think you can definitely keep the harissa in the fridge for a few days longer too. So I would definitely give this a chance 😉

      Kind regards

  5. 5 stars
    My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

  6. 5 stars
    Sooo good! I finally rediscovered it here! And the recipe is perfect! Thank you!

    1. Hey Friederike,
      I am very pleased! Thank you very much for your great feedback! 🙂

      Kind regards

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