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
Scale
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
