Muhammara (Red Pepper & Walnut Dip) Recipe

Introduction

Muhammara is a vibrant Middle Eastern dip made from roasted red peppers and walnuts. It’s warmly spiced and has a wonderful balance of sweet, smoky, and tangy flavors, perfect for sharing at any gathering or as a flavorful snack.

Ingredients

• 3 red peppers
• 70g walnut halves
• 1 tbsp pomegranate molasses
• ½ tsp hot chilli flakes
• 1 tsp ground cumin
• 1 tsp tomato paste
• 1 small garlic clove, crushed
• Handful of breadcrumbs
• ¾ tsp fine sea salt
• Olive oil, to serve
• Handful of coriander leaves, to serve

Instructions

1. Step 1: Preheat the oven to 220°C (200°C fan) or gas mark 8. Roast the red peppers for 25-30 minutes, turning halfway through, until they are tender and blistered. If they don’t blister enough, place them under the grill for a few minutes. Allow to cool slightly, then peel off the skins, discard the seeds, and finely chop the pepper flesh.
2. Step 2: Toast the walnuts in a dry pan or in the oven for about 5 minutes until lightly browned. Reserve four walnut halves for garnish and grind the remaining walnuts in a spice grinder until they are finely textured but still have some pieces.
3. Step 3: In a bowl, combine the ground walnuts with the chopped peppers. Add the pomegranate molasses, hot chilli flakes, ground cumin, tomato paste, crushed garlic, breadcrumbs, and sea salt. Mix everything thoroughly and adjust seasoning if needed.
4. Step 4: Transfer the muhammara to a serving dish. Drizzle with olive oil, top with the reserved walnut halves in the center, and scatter coriander leaves around the edge for a fresh finish.

Tips & Variations

• Use fresh, ripe red peppers for the sweetest flavor and best texture.
• If you don’t have pomegranate molasses, substitute with a mix of honey and lemon juice for a similar balance of sweetness and tang.
• Add a squeeze of lemon juice before serving to brighten the dip.
• For a smoother dip, blend the mixture in a food processor instead of mixing by hand.

Storage

Store muhammara in an airtight container in the refrigerator for up to 4 days. To serve, bring to room temperature and stir well. It can also be drizzled with a little extra olive oil before reheating slightly if desired, but avoid high heat that can alter the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make muhammara ahead of time?

Yes, muhammara actually develops deeper flavors if made a few hours or even a day in advance. Just keep it refrigerated until ready to serve.

Is muhammara gluten-free?

This recipe includes breadcrumbs which contain gluten. To make a gluten-free version, substitute breadcrumbs with gluten-free crumbs or omit them altogether.

Muhammara (Red Pepper & Walnut Dip) Recipe

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★★★★★

4.5 from 73 reviews

Muhammara is a vibrant Middle Eastern red pepper and walnut dip that combines roasted red peppers with toasted walnuts, pomegranate molasses, and warm spices. This flavorful dip is perfect as an appetizer or accompaniment to bread and mezze platters, offering a luscious, slightly smoky, and mildly spicy taste balanced by the tang of molasses and a hint of cumin.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: About 1 cup (serves 4 as a dip) 1x
• Category: Appetizer
• Method: Roasting
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Nuts

• 3 red peppers
• 70g walnut halves

Condiments & Spices

• 1 tbsp pomegranate molasses
• ½ tsp hot chilli flakes
• 1 tsp ground cumin
• 1 tsp tomato paste
• 1 small garlic clove, crushed
• ¾ tsp fine sea salt

Others

• handful of breadcrumbs
• olive oil, to serve
• handful of coriander leaves, to serve

Instructions

1. Roast Red Peppers: Heat the oven to 220C/200C fan/gas 8. Roast the whole red peppers for 25-30 minutes, turning halfway through, until they are tender and starting to blister. If they don’t blister enough in the oven, briefly grill them for a few minutes to achieve the desired char.
2. Prepare Peppers: Allow the roasted peppers to cool slightly. Peel off their skins, discard the skins and seeds, then finely chop the flesh.
3. Toast Walnuts: While the peppers roast, toast the walnut halves in the oven or on a stovetop pan for 5 minutes until lightly browned and fragrant.
4. Grind Walnuts: Using a spice grinder, grind all but four walnut halves until the texture is quite fine but still has some small chunks to retain texture.
5. Combine Ingredients: In a mixing bowl, combine the ground walnuts with the chopped roasted peppers. Add pomegranate molasses, hot chilli flakes, ground cumin, tomato paste, crushed garlic, breadcrumbs, and fine sea salt. Mix all ingredients thoroughly and taste for seasoning adjustments.
6. Serve: Plate the muhammara, drizzle generously with olive oil, place the reserved whole walnut halves in the center, and garnish around the edges with fresh coriander leaves for aroma and color.

Notes

• Ensure the peppers are properly peeled for a smooth dip without bitter charred bits.
• To toast walnuts, you can use a dry skillet or oven; over-toasting may cause bitterness.
• Adjust the chili flakes to your preferred spice level.
• Breadcrumbs help bind the dip and add body; gluten-free breadcrumbs can be used if desired.
• The dip can be served immediately or refrigerated and served chilled for enhanced flavor melding.

Keywords: Muhammara, red pepper dip, walnut dip, Middle Eastern dip, pomegranate molasses, vegetarian appetizer, roasted red pepper, healthy dip