This dip called muhammara originates from Syria according to my research and I think we should all take a minute to thank them for this wonderful concoction. It is juicy, sweet, savoury and spicy all at once. It seems like there are many variations on this dish and every family seems to have their own recipe. I made my own too by taking inspiration from several different recipes. One clear inspiration is Yotam Ottolenghi and his Masterclass where he made this as one of his mezze dishes.

The dip is great simply with bread and I have eaten it many mornings lately on top of toast with hummus. Such a yummy combo! And if you want to step outside the box a little and go for a bit of fusion I can recommend adding some kimchi on top as well. Gotta love a bit of fusion but also serve this dish as part of a mezze on your next get together with family or friends. It really shines with it’s beautiful red colour and juicy look next to hummus, baba ganoush, falafel and flat bread.

It might seem like a bit of a complicated dish as you roast the veggies first, then let them cool before peeling them and blending them with the other ingredients. It is however a pretty low maintenance dish in terms of active prep time so don’t be fooled or scared off by the first glance of the recipe. It also makes a big batch and feel free to make double and keep in the fridge for up to a week. Add it to nourish bowls, sandwiches, wraps, salads and the sky is the limit. Enjoy!

Malin x


Serves 6-8.


3 medium to large red bell peppers

3 medium sized tomatoes

2 tbsp olive oil

1 tsp cumin seeds

1 tsp coriander seeds

0,75 cup toasted walnuts

0,25 – 0,5 cup bread crumbs, gluten free if required

1-2 garlic cloves, roughly chopped

1,5 tbsp pomegranate molasses

1 tbsp tomato paste

1 tbsp lemon juice

1 tsp hot red pepper flakes, aleppo is preferred

Salt and black pepper, to taste

Top with:

Extra virgin olive oil

A handful of pomegranate seeds, roughly half of a fruit

A handful of fresh parsley, chopped