Muhammara Red Pepper Walnut Dip
Muhammara comes together in 15 minutes with roasted peppers, walnuts, breadcrumbs, pomegranate molasses, garlic, cumin and Aleppo pepper. Serve the dip with olive oil and lemon juice for 6.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- kcal
- 300.7
- protein
- 5.6 g
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 150 g
- 50 g
- 2 tbsp
- 3 tbsp
- 1 tbsp
- 1 clove
- 1 tsp
- 1 tsp
- ½ tsp
Process
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If your walnuts are raw, toast them in a dry frying pan over medium heat for 3 to 4 minutes, tossing often, until fragrant and lightly golden. Tip onto a plate to cool completely.
Drain the roasted red peppers in a sieve and press gently with a spoon to remove excess liquid. Pat dry with kitchen paper so the dip does not turn watery.
Reserve 1 tbsp of the toasted walnuts for garnish. Put the rest in a food processor with the breadcrumbs, garlic, ground cumin, Aleppo pepper and salt. Pulse until finely ground but not pasty.
Add the drained roasted red peppers, pomegranate molasses, lemon juice and olive oil. Blend in short pulses, scraping down the sides, until you have a thick, slightly coarse paste.
Taste and adjust: add a pinch more salt, a few drops of lemon juice or a little pomegranate molasses if it needs more tang or sweetness.
Spread the muhammara on a shallow plate, swirl the surface with the back of a spoon, drizzle with olive oil and scatter over the reserved chopped walnuts.
Kitchen notes
Kitchen notes
- The most common mistake is under-draining the peppers. Wet peppers make a loose, dull dip, so press them dry before blending.
- Stop blending while the mixture still has a little texture. Over-processing turns the walnuts oily and the dip gluey.
- Toast the walnuts: raw walnuts taste flat and slightly bitter, while toasted ones give the dip its warm, rounded flavour.
- If the dip tastes harsh, it usually needs a pinch more salt and a few drops of lemon juice rather than more molasses.
Substitutions
- breadcrumbs→gluten-free breadcrumbs or crushed toasted walnuts
- pomegranate molasses→1 tbsp lemon juice plus 1 tsp honey or date syrup
- walnuts→toasted pecans or blanched almonds
- Aleppo pepper→mild paprika with a pinch of chilli flakes
Storage & reheating
Store in an airtight container in the fridge for up to 4 days. Press a thin layer of olive oil over the surface to stop it drying out. Serve cold or at room temperature; stir well before serving, and loosen with a teaspoon of water or olive oil if it has thickened. It does not freeze well because the walnuts turn grainy once thawed.
| Nutrient | Per serving |
|---|---|
| Calories | 300.7 kcal |
| Protein | 5.6 g |
| Carbohydrates | 19.2 g |
| Fat | 23.9 g |
| Saturated fat | 2.6 g |
| Fiber | 3 g |
| Sugar | 7.2 g |
| Sodium | 924 mg |
| Cholesterol | 0 mg |
FAQ
The questions we get asked most
Why is my muhammara watery?
The roasted peppers were not drained well enough. Tip them into a sieve, press with a spoon and pat dry with kitchen paper before blending. If the dip is already loose, blend in another tablespoon of breadcrumbs and chill for 30 minutes to firm it up.
Can I make muhammara ahead of time?
Yes. It tastes even better after a few hours because the garlic and cumin mellow. Make it up to 2 days ahead, keep it covered in the fridge and add the olive oil and walnut garnish just before serving.
How long does muhammara keep in the fridge?
Up to 4 days in an airtight container. Press a thin film of olive oil over the top to keep it from drying out. Stir before serving and discard it if it smells sour or fizzy.
Can I use fresh red peppers instead of jarred roasted ones?
Yes. Roast 3 large red peppers under a hot grill or over a gas flame until blackened, then steam them in a covered bowl for 10 minutes, peel, discard the seeds and drain well. The smoky flavour will be stronger and fresher than jarred peppers.
Can I make muhammara without breadcrumbs?
Yes. Replace them with 40 g of extra toasted walnuts for a gluten-free version, or use gluten-free breadcrumbs. The dip will be slightly denser but still spreadable.
Is muhammara supposed to be spicy?
It should be gently warm, not fiery. Aleppo pepper gives a mild, fruity heat, so start with half a teaspoon and add more to taste. If you only have hot chilli flakes, use a quarter teaspoon and adjust from there.
What do I serve with muhammara?
Serve it with warm flatbread, pita chips, raw cucumber and carrot sticks, or as a spread in a wrap with grilled chicken. It also works as a sauce for roasted vegetables or lamb.
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