Muhammara: Red Pepper and Walnut Dip Recipe
Introduction
Delight your taste buds with Muhammara, a vibrant red pepper and walnut dip bursting with Middle Eastern flavors. This easy-to-make spread is perfect for entertaining or adding a flavorful twist to your snacks and meals.
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
- Step 1: Preheat your oven to 220°C (200°C fan)/gas mark 8. Roast the red peppers on a baking tray for 25-30 minutes, turning halfway through, until they are tender and the skin begins to blister. If the skins do not blister, place the peppers under a grill for a few minutes. Allow them to cool slightly.
- Step 2: Peel the skins off the peppers, remove and discard the seeds, then finely chop the flesh. Meanwhile, toast the walnuts in the oven for about 5 minutes until they are lightly browned.
- Step 3: Using a spice grinder or food processor, grind all but four walnut halves until you achieve a texture that is fine but still a bit chunky. Combine the ground walnuts with the chopped peppers in a mixing bowl.
- Step 4: Add the pomegranate molasses, hot chilli flakes, ground cumin, tomato paste, crushed garlic, breadcrumbs, and sea salt to the pepper and walnut mixture. Mix everything thoroughly and adjust seasoning if needed.
- Step 5: Transfer the muhammara to a serving plate. Drizzle with olive oil, place the remaining whole walnut halves in the center, and scatter coriander leaves around the edge for garnish.
Tips & Variations
- For a smoother dip, process the mixture in a food processor instead of mixing by hand.
- Substitute pomegranate molasses with a mix of honey and lemon juice for a different tangy sweetness.
- Add a squeeze of fresh lemon juice for extra brightness before serving.
- Serve with warm flatbreads, fresh vegetables, or as a flavorful spread on sandwiches.
Storage
Store muhammara in an airtight container in the refrigerator for up to 4 days. Before serving again, allow it to come to room temperature and stir in a little olive oil to refresh the texture. This dip does not freeze well, as it may alter the texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Muhammara ahead of time?
Yes, muhammara actually benefits from resting as the flavors meld together. Prepare it a day in advance and keep refrigerated until ready to serve.
Is Muhammara spicy?
It has a mild heat thanks to the hot chilli flakes, but you can easily adjust the spice level to your taste by adding more or less chilli.
Print
Muhammara: Red Pepper and Walnut Dip Recipe
- Total Time: 45 minutes
- Yield: Serves 4 as a dip 1x
- Diet: Vegetarian
Description
Muhammara is a vibrant Middle Eastern dip made from roasted red peppers and toasted walnuts, blended with a blend of spices, pomegranate molasses, and garlic. This smoky, slightly sweet, and spicy dip is perfect for spreading on pita, serving with grilled meats, or enjoying with fresh vegetables. The simplicity of roasting the peppers enhances their natural sweetness, while the walnuts add a lovely texture and nutty depth. It’s a flavorful and versatile appetizer that brings a taste of the Levant to your table.
Ingredients
Main 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
- Roast the peppers: Preheat the oven to 220°C (200°C fan/gas mark 8). Place the red peppers on a baking tray and roast for 25-30 minutes, turning halfway through, until they are tender and the skins begin to blister. If blistering doesn’t occur, briefly grill them to achieve this effect.
- Prepare the peppers: Allow the roasted peppers to cool slightly. Peel off and discard the skins, remove the seeds, and finely chop the flesh.
- Toast the walnuts: While the peppers roast, toast the walnuts in a dry pan over medium heat for about 5 minutes until they are lightly browned and fragrant. Reserve four walnut halves for garnish.
- Grind the walnuts: Using a spice grinder or food processor, grind all but four of the toasted walnut halves until the texture is fine but still slightly coarse for good texture in the dip.
- Mix the dip: In a mixing bowl, combine the ground walnuts and chopped roasted peppers. Add the pomegranate molasses, hot chilli flakes, ground cumin, tomato paste, crushed garlic, breadcrumbs, and sea salt. Mix well until all ingredients are fully incorporated and season to taste.
- Serve: Spoon the muhammara onto a serving plate. Drizzle with olive oil. Garnish the center of the dip with the reserved whole walnut halves and scatter coriander leaves around the edge for a fresh, vibrant finish.
Notes
- For an extra smoky flavor, roast the peppers directly over an open flame if possible.
- Adjust the amount of chilli flakes according to your preferred spice level.
- The breadcrumbs help to thicken the dip; you can substitute with ground almonds for a gluten-free option.
- Pomegranate molasses can be found in Middle Eastern grocery stores or online; it adds a unique sweet-tart complexity.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Keywords: Muhammara, red pepper dip, walnut dip, Middle Eastern dip, roasted pepper dip, pomegranate molasses dip, vegetarian appetizer
