Muhammara (Red Pepper and Walnut Dip)
Why this recipe works
- Layered flavour: Roasted peppers, cumin, garlic and pomegranate molasses create a balance of sweetness, warmth and tang.
- Spoonable texture: Walnuts and breadcrumbs give the dip structure, keeping it thick and textured rather than loose or puréed.
- Good made ahead: The flavours settle well in the fridge, making it a practical dip to prepare before serving.
Get the most out of this recipe
Ingredient notes
- Use good olive oil: Extra-virgin olive oil is part of the flavour, not just the texture, so choose one you would enjoy tasting raw.
- Balance the pomegranate molasses: Pomegranate molasses should add sweet-sour depth; if yours is very sharp, adjust gradually and taste as you blend.
- Keep some texture: Muhammara is usually best slightly coarse, with the nuts and breadcrumbs giving body rather than becoming completely smooth.
Texture tips
- For a thicker dip: Blend less and let the walnuts and breadcrumbs absorb some of the pepper juices before serving.
- For a looser finish: Blend in a little more extra-virgin olive oil until the dip is soft enough to spoon or spread.
Make-ahead tips
- Make it in advance: Prepare the dip up to a few days ahead and keep it covered in the fridge until needed.
- Serve cool, not fridge-cold: Bring it to cool room temperature before serving so the olive oil loosens and the flavours come through clearly.
- Freezes well: Freeze in a sealed container, then defrost overnight in the fridge and stir before serving.
Serving ideas
- Serve with flatbread: Warm flatbread or pitta makes the most traditional-style pairing for scooping.
- Finish with texture: A few chopped walnuts and a drizzle of olive oil make the dip look finished and add crunch.
- Add to a mezze spread: Serve alongside olives, salads, grilled vegetables or other dips for an easy sharing plate.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 230°C (445°F). Put the peppers on a baking tray, drizzle with 1 tbsp of the olive oil, and roast for 15 minutes, turning once, until blistered and lightly charred.
- Tip the hot peppers into a mixing bowl and cover with a plate; leave for 5 minutes to steam. Peel off the skins, remove the stalks and seeds, and tip any collected juices back into the bowl.
- In a blender, pulse the walnuts and breadcrumbs to a coarse crumb. Add the roasted peppers, garlic, ground cumin, pomegranate molasses and the remaining olive oil, then blend to a thick, spoonable dip; stop and scrape down as needed.
- Taste and adjust by blending in a little more olive oil if you want it looser. Spoon into a bowl and swirl the top with the back of a spoon before serving.
Recipe notes
Tips
- For a deeper, smokier flavour, roast the peppers until the skins are well blackened in patches, then steam before peeling.
- If your blender struggles, blend in short bursts and scrape down often; the mixture should stay textured rather than completely smooth.
- If serving to vulnerable groups, use garlic that is fresh and cleanly peeled, and keep the dip chilled until serving.
Substitutions
- Replace Breadcrumbs with gluten-free bread crumbs for a gluten-free version.
- Replace Walnuts with almonds for a slightly sweeter, firmer dip.
Storage
- Refrigerate up to 4 days
- Store in an airtight container in the fridge. For best flavour, bring to cool room temperature for 15 minutes before serving; if it thickens, stir in a little extra virgin olive oil. Freeze in a sealed container for up to 2 months and defrost overnight in the fridge.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
-
Allergens:
Gluten Walnuts Wheat
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