Muhammara — Red Pepper and Walnut Dip

A smoky, tangy dip of roasted red pepper, walnuts and pomegranate molasses.

TIME BREAKDOWN
Prep: 15 min
Cook: 25 min
Total: 40 minutes
Vegetarian
✅
Nuts
✅
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 3 large red peppers
  • 100g walnuts, toasted
  • 50g fresh white breadcrumbs
  • 2 cloves garlic, crushed
  • 1 tbsp Turkish red pepper paste (biber salçası)
  • 2 tbsp pomegranate molasses
  • Juice of 1/2 lemon
  • 1 tsp ground cumin
  • 1 tsp pul biber (Turkish chilli flakes)
  • 4 tbsp extra virgin olive oil, plus extra to serve
  • 1/2 tsp salt

Method

  1. Heat the oven to 220°C (200°C fan). Roast the peppers on a baking tray for 25 minutes, turning once, until blistered and charred. Place in a bowl, cover and cool for 10 minutes.

  2. Peel, deseed and roughly chop the peppers.

  3. Blend the peppers, walnuts, breadcrumbs, garlic, pepper paste, pomegranate molasses, lemon juice, cumin, pul biber and salt in a food processor to a thick, slightly coarse paste.

  4. With the motor running, drizzle in the olive oil. Adjust the seasoning.

  5. Serve in a shallow dish drizzled with olive oil, with flatbread or vegetable sticks.