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Muhammara – the ‘must make’ red pepper dip

Muhammara, the Levantine roasted red pepper and walnut dip is my new favourite thing in the world. Sweet, spicy, smokey, unbelievably moreish and really simple- which is a good job because the thermostat on our oven no longer works!

Take a moment to appreciate this wonder:

red pepper dip recipe

Let me tell you why it’s an extra special find for me.

When I was younger, I was a vegetarian and that only changed when I was eighteen. During that time, I discovered hummus in all its garlicky goodness. The chickpea content makes it a wonderful source of protein, it’s dippable, spreadable and ridiculously versatile. The problem is that it became the veggie option that was hawked out at every get together. Platters of cured meats, pâté, sausages… and for me? Never ending supplies of hummus. I was fed up of seeing it.

I really wish I had this muhammara recipe back then. National Vegetarian Week feels the perfect time to share it with you all.
nandos red pepper dip

I’ve been eating this batch with warmed pita, carrot sticks or celery. When I ran out of pita last week I was more than happy to finish it off with some crisps. Heck, I’ve even flung a spoon straight in to the bowl.

Traditionally this would be served with a thread of oil running over the top. I also like to add a trail of spices, that way you can go for the oil for a milder dip, or the spices for those that like it hotter and as a bonus, it looks pretty.
muhammara recipe

If you have a keen eye, you might recognise the reclaimed chapatti board in the background from my ‘5 grains to try’ post.

I’ve pared this muhamarra recipe down to the bones of a traditional dish and I love what I’ve found. Some recipes use breadcrumbs, but I honestly think the walnuts are all it needs. I also skip the fiddly peeling of the peppers because leaving the skins in doesn’t change the texture enough to warrant the work.

If you find yourself with any leftovers (ha), try smothering a table spoon over fish before cooking or use as a marinade for chicken. It’s a perky addition to a sandwich too!

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Muhammara - the 'must make' red pepper dip
Author: 
 
Ingredients
  • 3 Red peppers
  • 100g Walnuts
  • 1 Tbsp Pomegranate molasses
  • 1 Tbsp Olive oil
  • 1 Garlic clove, peeled
  • ½ Tbsp Chilli flakes
  • 1 Tsp Cumin
  • ¼ Tsp salt
Method
  1. Cut the peppers in to wide strips, discarding the stem and seeds. Lay them on a baking sheet, skin side up and grill on a medium heat until the strips are flexible and the skins are starting to char a little.
  2. Add all the ingredients to a blender and pulse until you reach a near smooth consistency.
  3. Taste the dip and check the spice level. Add more chilli flakes if needed.
  4. Transfer to a bowl and serve with a drizzle of oil over the top.
Notes
When I develop these recipes, I have to keep in mind that my idea of a nice spice level might be too hot for some readers. For that reason, the amount of chilli flakes I specify in this recipe is for a reasonably mild dip. Make sure you taste it and adjust the spice level to your preference.

If you can't find pomegranate molasses, you can make a substitute by reducing pomegranate juice over a low heat until thick.

Store for up to three days in the fridge, serve at room temperature.

This muhammara recipe is part of Betta Living’s #bettaveggies campaign. They’re inviting people to share their favourite vegetarian recipes . Since they got in touch and asked me to be part of their campaign, I’ve been browsing their website and dreaming of our kitchen renovation.

If you watched the Great British Bake Off this year, you might have been lusting after their ovens with the slide away doors like I was. I think they might have been the Neff Slide and Hide and I want one! Anyway, until our oven works again, I’ll be testing at my Parent’s house, which also comes with a handy dishwasher.

Oh and if you do make this and you’ve tried Nando’s red pepper dip, can you let me know if this is similar? I’m intrigued…

Reader Interactions

Comments

  3. Every time I watch the Great British Bake Off I spend half the time lusting over all their pretty appliances…I know the feeling!

    I love a good hummus, I could (and have) sit down with a bowl of hummus and a side of carrot sticks and just go to town – making this ASAP!

    Reply

  4. This pics are amazing…I come from the Middle East and this is such a popular Mezzeh or appetizer dish that is served with grilled kabobs and shish tawooq (grilled chicken). You can order it at almost any restaurant serving Middle Eastern especially Lebanese Cuisine. I love that you didn’t use bread crumbs transferring this to a gluten free recipe. I make mine using bread crumbs and I do peel the peppers 🙂 Thanks for sharing…

    Reply

  9. This looks and sounds delicious! I love having something like this in my fridge at all times for dipping veggies in as a healthy afternoon snack!

    Reply

  10. This looks wonderful! I actually saw Muhammara Dip at Trader Joe’s, a fun grocery store chain here in the US. I hadn’t heard of Muhammara, now I’ve seen it twice in one week! I love a good, healthy dip and look forward to trying this one.

    Reply

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