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

Level

Easy

Yields

4 servings

Cost

£1.04

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

The Method

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."