Muhammara with black garlic

I already knew the Muhammara recipe from Ottolenghi, but this recipe, which I can use from the ladies of , is so much more delicious.

Muhammara recipe from Ottolenghi

What is Muhammad?

Muhammara is a type of spread that originated in Syrian cuisine. But in recent years you can find it in more and more cuisines such as Turkish and Arabic cuisine. The main ingredient is roasted peppers . You can buy these in the supermarket or Turkish or Moroccan shop. They are in a jar. In addition, nuts, spices and fresh herbs are included. In our version you will also find black garlic as an ingredient, we will tell you more about that at the bottom of the blog.

Muhammara can already be found in the trays in the supermarket, but this one does not resemble the recipe from thecookingtories in any way or way. Jessica and Marieke's version is much tastier!

How do you make muhammara?

Making Muhammara is super easy! In fact, it is literally a matter of throwing all ingredients into a mixer or chopper and grinding everything fine. The tastier and fresher the ingredients you use, the tastier, of course. And a little tip: if you can, make the dip a day in advance. On day 2 it is even tastier!

black garlic

This ingredient is not very well known, but it is very tasty! It actually doesn't look like garlic at all. First of all, the scent is much more subtle and the clove is very soft. I did a little research and black garlic is actually a fermented white garlic. It reminds some people of flavors such as balsamic, licorice, but above all a real umami taste.


  • 350 grams grilled peppers (drained from a jar)
  • 2 teaspoons tomato paste
  • 30 grams of walnuts
  • 2 cloves black garlic or replace with 1 clove regular garlic
  • 0.5 teaspoon cumin
  • 0.5 teaspoon chili flakes
  • 1 tablespoon olive oil
  • 0.5 teaspoon smoked paprika powder
  • 0.5 teaspoon salt
  • fresh parsley
  • 1 tablespoon lemon juice


  • Place all ingredients in the chopper or food processor.
  • Puree until everything is well mixed and you get a dip. Pieces of bell pepper should still be visible, but not too coarse.
  • Serve with a nice piece of (flat) bread and garnish with extra parsley if desired.

I was allowed to use this recipe from thecookingtories, they can also be found on instagram

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