Muhammara (Red Pepper & Walnut Dip) Recipe
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.
- 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
Vegetables & Nuts
- 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
- ¾ tsp fine sea salt
- handful of breadcrumbs
- olive oil, to serve
- handful of coriander leaves, to serve
Condiments & Spices
Others
Instructions
- 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.
- Prepare Peppers: Allow the roasted peppers to cool slightly. Peel off their skins, discard the skins and seeds, then finely chop the flesh.
- 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.
- 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.
- 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.
- 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
