Muhammara: Roasted Red Pepper and Walnut Dip

A vibrant and flavorful Middle Eastern dip made with roasted red peppers, walnuts, breadcrumbs, and spices. Perfect with pita bread, vegetables, or as a spread on sandwiches.

Prep Time

15 minutes

Total Time

45 minutes

Calories

365 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.02/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Bread

Cuisine:

British

Main Ingredient:

Pork

Cooking Style:

Roasting

Ingredients

Servings

2largeRed Bell Peppers

£1.80

0.5cupWalnuts

£1.25

0.3cupBreadcrumbs(Panko or regular)

£0.15

2clovesGarlic

£0.10

1tablespoonLemon Juice(Freshly squeezed)

£0.10

1tablespoonPomegranate Molasses

£0.35

2tablespoonsOlive Oil(Extra virgin)

£0.20

0.5teaspoonCumin(Ground)

£0.05

0.3teaspoonRed Pepper Flakes(Adjust to taste)

£0.05

0.3teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.03

Total Cost

£4.09

£1.02 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Place red bell peppers on a baking sheet and roast for 25-30 minutes, or until the skin is blackened and blistered. Flip halfway through.
3.
Remove the peppers from the oven and immediately place them in a bowl covered with plastic wrap. Let them steam for 10 minutes. This will make it easier to peel the skin off.
4.
While the peppers are steaming, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, or until fragrant. Be careful not to burn them.
5.
Peel the skin off the roasted red peppers. Remove the seeds and stems.
6.
In a food processor or blender, combine the roasted red peppers, toasted walnuts, breadcrumbs, garlic, lemon juice, pomegranate molasses, olive oil, cumin, red pepper flakes, salt, and pepper.
7.
Blend until smooth, adding more olive oil if needed to reach your desired consistency.
8.
Taste and adjust seasonings as necessary.
9.
Transfer the muhammara to a serving bowl and drizzle with a little extra olive oil. Serve with pita bread, vegetables, or crackers.

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My Notes

Nutrition Information

Nutrition per serving (110g)

365 kcal / 1527 kJ

Carbs

18.7g

7% of RDA

Fat

29.5g

42% of RDA

Protein

7.8g

16% of RDA

Detailed Breakdown

Fibre

4.7 g

16% of RDA

Sugar

8.9 g

10% of RDA

Sodium

175 mg

8% of RDA

Saturated Fat

3.5 g

18% of RDA

Chef's Tips

For a smokier flavor, roast the red peppers directly over an open flame on your stovetop until blackened.

You can use store-bought roasted red peppers if you are short on time.

If you don't have pomegranate molasses, you can substitute with a teaspoon of balsamic vinegar or tamarind paste, but the flavor will be slightly different.

Muhammara can be stored in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Food Processor or Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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