Muhammara - Roasted Red Pepper Dip
Preparation time: 50-60 minutes | Serves: 4 people
Let me introduce you to Muhammara - the Middle Eastern dip that rivals hummus. While hummus gets all the glory, Muhammara deserves serious attention with its delicious smokey, charred flavour profile made with roasted peppers, pomegranate molasses and walnuts.
Why you should try making Muhammara -
This vibrant dip combines buttery, roasted red peppers with walnuts for a rich, textured crunch that's absolutely addictive.
What really makes this roasted red pepper dip special is the balance of flavours - smokey paprika, the natural sweetness of peppers, and the tangy kick from pomegranate molasses.
This dip is naturally vegan and is a beautiful way to celebrate fresh red peppers (or capsicum) when they're in season.
The best part? Muhammara is incredibly versatile – enjoy it with warm flatbread, grilled chicken, fish, roast potatoes, or anything else you can think of! Find all my tips and serving suggestions in the recipe notes below.
Find my tips and serving suggestions in the recipe notes.
Ingredients
3 large red bell peppers/ capsicum
1 tsp. olive oil (for brushing)
10-12 toasted walnuts
2-4 large garlic cloves
2 tbsps. pomegranate molasses
Large pinch of aleppo/chilli flakes
2 tbsps. breadcrumbs
2 tsps. smoked paprika
Squeeze of lemon juice
2 tsps. salt (or more, according to taste)
1-2 tbps. extra virgin olive oil, for drizzling
Method
Char peppers in the air fryer for 20 minutes at 180°C. Flip halfway through, brush with oil, then roast for another 20 minutes until the skin is charred.
Place the peppers in a bowl and cover tightly with cling film - set aside for 15-20 minutes.
Peel the skin and discard. You should be left with jammy, roasted peppers.
Add all the ingredients to a food processor and blitz until combined - you're looking for a semi-smooth consistency with chunks of walnuts.
To serve, drizzle with extra virgin olive oil, crushed walnuts and fresh parsley.
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Swaps, Serves & Storage
Can I roast the peppers on the stove, oven or BBQ?
I have fond memories of my grandmum roasting vegetables like eggplants on an open flame for the perfect, charred exterior.
Brush them lightly with oil and hold over medium flame using tongs, turning every few minutes until skin is charred.
Watch for splattering if juices drip. Alternatively, roast in a 200°C oven for 30-40 minutes, flipping every 15 minutes.What should I serve with Muhammara?
Muhammarais such a versatile dip, you can just serve it with pita bread, lavosh or flatbread, crudites, grilled or roast Middle Eastern style chicken, fish or sandwiches too!Can I use any other nuts instead of walnuts for this recipe?
You can also use roasted almonds or pine nuts for this Mediterranean dip recipe - however that veers more into the pesto. Romeso territory. Still delicious!Can I make this dip without a food processor?
You can also make this dip in a blender/ Nutribullet or in a mortar and pestle (which will require a bit of manual work). Pulse for a few seconds and then stop the blender, stir and pulse till you reach the desired consistency.What can I use instead of pomegranate molasses?
Use honey with an additional squeeze of lemon instead of pomegranate molasses.How long can I store the Muhammara for?
Store the Muhammara in an air tight container in your fridge for up to 5 days. I find it tastes even better after a few days.
Tips & Tricks
Roasting the peppers - roasting the peppers until charred leaves them beautifully sweet and soft on the inside. For the best results, steam them for longer and they will be easier to peel.
For an added level of flavour, toss in the garlic in the warm oven to roast slightly and toast the walnuts before blending.
Breadcrumbs - I often use the end bit of my loaf instead of breadcrumbs. It’s a great way to prevent wastage and a good swap if you don’t have breadcrumbs ready. Just toast the bread, break it in half and toss it in the food processor.
Check my out my other dip recipes -
This recipe is made in collaboration with Pukara Estate.
