Muhammara Paprika Walnut Dip
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Muhammara: Spicy dip made from walnut & paprika

Hummus and Baba Ghanoush everyone knows by now - and rightly so! But there are still a few insider tips in oriental cuisine that don't have to hide behind the big dip stars. Muhammara is a perfect example of this.

Honestly? I hadn't eaten muhammara for ages until recently and had completely forgotten about this lovely dip...
I was in Holland with my friends and we went to a supermarket to stock up on lots of delicacies for a decadent picnic. So I was standing there in front of the refrigerated section and my eyes wandered around until they stopped on a package labelled "Muhammara". I stood in front of it for quite a while, staring at this packet - I have no idea what it must have looked like. Somewhere, deep in my subconscious, it bubbled and brought up a memory. "Oh my God, where have you been all these years!!!" I thought to myself and immediately grabbed it. Along with hummus, fresh bread, sweet grapes and cheese, muhammara was the perfect accompaniment for a perfect picnic. You can also use it to make a really delicious pesto for pasta.

How could this delicacy made of red peppers and walnuts have been forgotten by me? I called Badia and asked her for the recipe - and her answer was: "Muhamma-WAAAAAS?". I was shocked!

"Mum, I mean this red cream made of walnuts and peppers" ... her answer took a while. I think she felt like me in front of the refrigerated section. "Oh, M'hamm'ra! I haven't made that for ages. Now I'm all M'hamm'ra, though." - "What are you?" - "Flushed, red in the face, I'm ashamed ... Never mind, grab some writing, here's the recipe ... "

Recipe for Muhammara

Muhammara Paprika Walnut Dip
Print recipe
Preparation time 5 Min.
Preparation time 20 Min.
Working time 25 Min.
Servings 300 Gram



  • 2 red bell bell pepper
  • 100 g Walnuts
  • 2 Garlic cloves
  • 2 TBSP Olive oil
  • 3 TBSP Breadcrumbs
  • 1 TL Harissa or more
  • 3 TBSP Lemon juice
  • 1/2 TSP Cumin
  • Salt, pepper


  • 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.
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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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