Muhammara Recipe (Roasted Red Pepper and Walnut Dip)

Muhammara Recipe

In the recipe card below, I give you the straightforward method of roasting the red peppers before peeling them and proceeding with the recipe. However, you can skip this method by using shop bought roasted peppers found in the Italian aisle, next to the olives, etc.

I do that all the time and it’s a perfectly acceptable easy ingredient.

This is what we’ll be doing:

1. Roast and peel the red peppers, if not using shop bought.
2. Blitz the bread in your food chopper to get breadcrumbs.
3. Toast the walnuts briefly until fragrant, cool, then grind.
4. Drain roasted peppers very well (saving the juice) and pat a little dry.
5. Add everything else: peppers, garlic, pomegranate molasses, lemon, spices, and salt.
6. Taste and adjust.

Texture tip:

• Want it thicker? Add a touch more breadcrumbs.
• Want it silkier? Add a little of the roasted pepper juice.

Ingredients

Let’s look at some of the ingredients we’re using.

Roasted red peppers
The sweet, smoky backbone. Jarred is perfectly fine; home-roasted is next-level if you can be bothered.

Walnuts
Richness and body. Toasting boosts flavour and helps avoid bitterness.

Breadcrumbs
Thickens and gives that “proper dip” texture. Also helps it cling to bread instead of just sliding off.

Pomegranate molasses
Signature sweet-sour tang that makes muhammara.

Garlic
A little bite and depth. Don’t overdo it – unless you live alone.

Lemon juice
Extra brightness and balance, complementing the pomegranate molasses. It lifts the peppers and stops the whole thing feeling heavy.

Aleppo pepper (or chilli flakes)
Warm and fruity mild heat rather than harsh burn. If using standard chilli flakes, go slowly.

Optional extras you’ll see in some versions:

• tahini for extra creaminess (more common in some regional takes)
• a little onion roasted alongside peppers for sweetness

How to Serve

Classic:

• with warm pita/flatbreads, or pita chips
• as part of a mezze spread alongside hummus and baba ganoush

Also excellent:

• spread in sandwiches/wraps (think grilled veg, halloumi, chicken)
• spooned over roast chicken or grilled fish like a ready-made sauce
• dolloped onto roasted potatoes or stirred into warm grains (bulgur, couscous, rice)

Finish it properly:

• swirl into a shallow bowl, make a little well, drizzle olive oil
• sprinkle chopped walnuts and a pinch of Aleppo pepper
• pomegranate seeds if you’re feeling fancy (or trying to impress someone)

How to Store Leftovers

Fridge:

• Store in an airtight container. Most sources land around 4–7 days depending on freshness and handling.

Freezer:

• Yes, you can freeze muhammara. Texture can soften slightly after thawing, but a good stir (and a fresh drizzle of olive oil/lemon) brings it back.

Variations

Nut swaps (if you must):

• Sunflower seeds can work if you need it nut-free, but the flavour will change (still tasty, just not walnutty).

No pomegranate molasses:

Make it hotter:

• More Aleppo pepper, spicier chilli flakes or a touch of chilli paste, or even red chillies to blend.

Make it extra smoky:

• Roast your own peppers until properly blistered/charred, or, as I do, add a touch of smoked paprika.

Breadcrumb options:

• Use fresh breadcrumbs for a softer texture; dry breadcrumbs for a thicker, more rustic dip. Fresh breadcrumbs are so easy to make, so…

Muhammara FAQs

• Roast your peppers as per instructions below, if not using shop bought. While they’re roasting, get everything else done.

  3 large red peppers

• Toast the walnuts in a dry pan for 2 minutes until fragrant. Cool.

  120 g walnuts

• Blitz your bread to make breadcrumbs and tip out onto a plate.

  40 g bread

• Pulse the walnuts to get a semi-coarse grind. You don’t want them too fine.Set aside 1 Tbsp as topping.

• Tip the breadcrumbs back in. now add peppers, garlic, pomegranate molasses, lemon juice, spices, salt and spices. Blitz again until mostly smooth (leave a little texture if you like).

  1 small garlic clove, 1 Tbsp pomegranate molasses, 1 Tbsp lemon juice, 1 tsp Aleppo pepper, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp salt

• Taste and tweak: more pomegranate molasses for sweet-tang, more lemon for brightness, more salt if necessary.

• Dish up and top with a drizzle of olive oil, some Aleppo pepper and the rest of the walnuts.

  2 Tbsp extra virgin olive oil, Aleppo pepper

Roasting the red peppers (oven method)

• Heat the oven to 220°C (200°C fan).

• Place 3 whole red peppers on a baking tray (lining it will save you scrubbing).

• Roast for 30-40 minutes, turning them a couple of times, until the skins are blistered and blackened in places and the peppers have collapsed a little.

• Tip the hot peppers into a bowl and cover tightly with clingfilm. Leave 10-15 minutes to steam – this is what makes peeling easy.

• Peel off the skins, remove the stems and seeds, and keep any juices that collect in the bowl (flavour!) to lighten the dip if necessary. Or add keep it in the fridge for up to 2 days and add to salds, stews curries, whatever you fancy. Those juices are sweet and amazing.

• Pat the peppers fairly dry before blitzing if you want a thicker muhammara. If you like it looser, use a spoonful of the collected juices.

Direct flame (gas hob or BBQ)

• Put the whole peppers straight on the flame (no oil).

• Turn with tongs every minute or so until the skin is blistered and blackened all over.

• Transfer to a bowl, cover tightly, and steam 10–15 minutes.

• Peel, deseed, and keep any juices.

In a dry cast-iron skillet or heavy pan (works on electric/induction too)

• Heat the pan until very hot.

• Add whole peppers (no oil), and char on all sides, turning often.

• If they’re charring but not softening, turn the heat down slightly and cover the pan for a few minutes to help them steam/soften.

• Bowl + cover to steam, then peel and deseed.

Under the grill (broiler)

• Place peppers on a tray close to the heat.

• Grill, turning, until well blistered and blackened.

• Steam, peel, deseed.

Calories: 219kcal | Carbohydrates: 13g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Sodium: 238mg | Potassium: 245mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2055IU | Vitamin C: 78mg | Calcium: 38mg | Iron: 1mg

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