A smoky, tangy, nutty spread that tastes like Middle Eastern hospitality—plus a little selfishness
Muhammara
The Story
I’ve tried this dip in almost every Arab country I’ve visited. And surprisingly, no two bowls are ever the same. In Jordan, they use coriander. In Lebanon, a bit more molasses. Some blends are chunky, others smooth. But they all have something in common: they’re absolutely irresistible.
What I love most isn’t just the flavor—it’s the way it’s eaten. In the Arab world, meals are often shared meze-style: a table full of dips, bread, vegetables, and laughter. A bowl of muhammara always finds its place on the table. You tear off a bit of warm pita, pinch the dip, maybe add a grilled vegetable or a bit of lamb, and it just… feels like family. Even if you're surrounded by strangers.
That said—I don’t share my bowl. When I’m at an Arab restaurant, I order a separate one just for me. And when I make it at home, I always prepare extra for the guests… but I quietly serve myself a side portion. It’s just that good.
Ingredients
For the stock & soup base:
· 1 large red bell pepper, roasted (or 1 chopped frozen red pepper, thawed)
· ½ cup scallions, chopped (about 3–4)
· 1 tsp lemon juice
· 1 tsp ground cumin
· 1 tsp kosher salt, plus more to taste
· 3 tsp pomegranate molasses
· 1 tsp red pepper flakes (Aleppo or Marash if possible), plus extra for garnish
· 5 tbsp olive oil
· ¾ cup walnuts, lightly toasted
· 4–6 tbsp fresh breadcrumbs
For the egg-lemon mixture (avgolemono):
Optional finishes:
instructions / method
1. Blend the base
In a food processor, combine:
- Roasted red pepper
- Scallions
- Lemon juice
- Cumin
- Salt
- 2 tsp pomegranate molasses
- ½ tsp red pepper flakes
- 4 tbsp olive oil
- All but 2 of the walnuts
Blend until mostly smooth
2. Adjust the texture
Add 4 tbsp of breadcrumbs and pulse. If still too loose, add the rest. Adjust seasoning with salt and more red pepper flakes as needed.
3. Garnish & serve
Spoon into a bowl. Use the back of your spoon to create a little well. Drizzle with 1 tbsp olive oil, 1 tsp pomegranate molasses, and a pinch of red pepper flakes. Crush the reserved walnuts and scatter on top.
TO SERVE
This is an amazing shared dip, with meat or vegetables, but I make my own bowl, and a second for the friends and family.
George's Notes
Muhammara is more than a dip—it’s a warm invitation to the table. It’s made for sharing, even if you secretly want it all for yourself. Slather it on warm bread, tuck it into your gyro, or sneak spoonfuls between meals. I won’t tell.
This recipe is available in my Comforts and Cravings book, enjoy the extra tips and hacks.