Muhammara (Roasted Red Pepper Dip)

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

Prep Time

15 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.04/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Bread

Cuisine:

British

Main Ingredient:

Pork•Vegetarian•Vegan

Cooking Style:

Baking•Roasting

Occasion:

Weeknight Dinner

Mood:

Light & Fresh

Ingredients

Servings

2Red Bell Peppers(Large)

£1.50

0.5cupWalnuts(Raw, unsalted)

£1.25

0.3cupBreadcrumbs(Panko or regular, can use gluten-free or vegan breadcrumbs)

£0.15

2clovesGarlic(Minced)

£0.10

1tablespoonLemon Juice(Freshly squeezed)

£0.10

2tablespoonsOlive Oil(Extra virgin)

£0.20

1tablespoonPomegranate Molasses(Adds a tangy sweetness)

£0.35

0.5teaspoonAleppo Pepper(Or red pepper flakes, adjust to taste)

£0.15

0.3teaspoonCumin(Ground)

£0.05

0.3teaspoonSalt(Or to taste)

2tablespoonsFresh Parsley(Chopped, for garnish (optional))

£0.30

Total Cost

£4.15

£1.04 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Place red peppers on a baking sheet lined with parchment paper.
3.
Roast for 20-30 minutes, or until the skin is blackened and blistered, turning halfway through.
4.
Remove peppers from oven and immediately place them in a bowl covered with plastic wrap or a paper bag for 10 minutes. This will help steam them, making it easier to peel off the skin.
5.
Once cooled, peel off the skin, remove the stems and seeds from the peppers.
6.
In a food processor or blender, combine the roasted peppers, walnuts, breadcrumbs, garlic, lemon juice, olive oil, pomegranate molasses, Aleppo pepper, cumin, and salt.
7.
Process until smooth, scraping down the sides as needed. Add more olive oil if needed to achieve a smooth consistency.
8.
Taste and adjust seasonings as needed.
9.
Transfer Muhammara to a serving bowl. Garnish with chopped parsley, if desired.
10.
Serve with pita bread, vegetables, or as a spread.

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My Notes

Nutrition Information

Nutrition per serving (120g)

350 kcal / 1464 kJ

Carbs

19g

7% of RDA

Fat

28g

40% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

8 g

9% of RDA

Sodium

170 mg

7% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Roasting the red peppers over an open flame (e.g., on a gas stove) is another way to blacken the skins quickly.

For a spicier Muhammara, add more Aleppo pepper or a pinch of cayenne pepper.

Store leftover Muhammara 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.

Complete the Meal

Starter

Watercress and Apple Salad with Walnut Oil Vinaigrette

A light and refreshing salad featuring peppery watercress, crisp apples, and a nutty walnut oil vinaigrette. Pairs beautifully with richer, smoky dishes like Muhammara.

15 minutes

4 servings

Easy

"This salad provides a light and refreshing counterpoint to the rich, smoky flavors of the Muhammara. The peppery watercress and crisp apple offer a textural contrast, while the walnut oil vinaigrette subtly echoes the walnuts present in the dip, creating a cohesive flavor profile that cleanses the palate."

Dessert

Eton Mess with Rosewater Cream

A light and refreshing British dessert with crushed meringue, fresh berries, and rosewater-infused whipped cream.

45 minutes

4 servings

Easy

"The light and airy Eton Mess, with its meringue, berries, and whipped cream, provides a sweet and refreshing end to the meal. The addition of rosewater to the cream complements the Middle Eastern influences of the Muhammara in a delicate way, creating a cohesive dining experience while being light and fresh."