Roasted Red Pepper and Walnut Muhammara Dip

A smoky and flavorful Mediterranean dip made with roasted red peppers, walnuts, breadcrumbs, pomegranate molasses, and spices. Perfect for serving with pita bread or crudités.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.54/serving

Season:

☀️ Summer

Meal Type:

Dinner•Bread

Cuisine:

Mediterranean

Main Ingredient:

Pork

Cooking Style:

Roasting

Ingredients

Servings

2largeRed Bell Peppers(Choose firm, unblemished peppers)

£1.50

1cupWalnuts(Raw or toasted)

£2.50

0.3cupBreadcrumbs(Plain breadcrumbs, preferably stale)

£0.15

2tablespoonsPomegranate Molasses(Adds a sweet and tangy flavor)

£0.40

2tablespoonsOlive Oil(Extra virgin olive oil)

£0.25

1cloveGarlic(Minced)

£0.10

0.5teaspoonCumin(Ground cumin)

£0.05

0.3teaspoonSmoked Paprika(Adds a smoky flavor)

£0.05

0.3teaspoonRed Pepper Flakes(Optional, for extra heat)

£0.05

1tablespoonLemon Juice(Freshly squeezed)

£0.10

to tasteSalt

to tasteBlack Pepper(Freshly ground)

for servingPita Bread or Crudités

£1.00

Total Cost

£6.15

£1.54 per serving

Instructions

1.
Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20-30 minutes, or until the skins are blackened and blistered. Rotate peppers occasionally for even roasting.
2.
Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them steam for 10 minutes. This will make it easier to peel off the skins.
3.
Once the peppers are cool enough to handle, peel off the skins, remove the stems and seeds, and roughly chop the flesh.
4.
In a food processor, combine the roasted red peppers, walnuts, breadcrumbs, pomegranate molasses, olive oil, garlic, cumin, smoked paprika, red pepper flakes (if using), lemon juice, salt, and pepper.
5.
Process until smooth, scraping down the sides of the bowl as needed. Add more olive oil if needed to achieve your desired consistency.
6.
Taste and adjust seasonings as necessary. You may want to add more pomegranate molasses for sweetness or lemon juice for tanginess.
7.
Transfer the muhammara to a serving bowl. Drizzle with a little extra olive oil and garnish with chopped walnuts or a sprinkle of red pepper flakes, if desired.
8.
Serve with warm pita bread or your favorite crudités.

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My Notes

Nutrition Information

Nutrition per serving (120g)

475 kcal / 1987 kJ

Carbs

24g

9% of RDA

Fat

40g

57% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

9 g

10% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

To save time, you can use jarred roasted red peppers. Just drain them well before using.

Toasting the walnuts before adding them to the dip will enhance their flavor. Toast them in a dry skillet over medium heat for 5-7 minutes, or until fragrant and lightly browned.

Muhammara can be stored in an airtight container in the refrigerator for up to 5 days.

If you don't have pomegranate molasses, you can substitute it with a mixture of balsamic glaze and a touch of brown sugar.

For a smoother dip, you can soak the breadcrumbs in a little bit of water or milk before adding them to the food processor.

Cooking Equipment

Oven

Food Processor

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

To save time, you can use jarred roasted red peppers. Just drain them well before using.

Toasting the walnuts before adding them to the dip will enhance their flavor. Toast them in a dry skillet over medium heat for 5-7 minutes, or until fragrant and lightly browned.

Muhammara can be stored in an airtight container in the refrigerator for up to 5 days.

If you don't have pomegranate molasses, you can substitute it with a mixture of balsamic glaze and a touch of brown sugar.

For a smoother dip, you can soak the breadcrumbs in a little bit of water or milk before adding them to the food processor.

Roasted Red Pepper and Walnut Muhammara Dip

Ingredients

Instructions