Roasted pepper and walnut dip (muhammara)

Roasted pepper and walnut dip (muhammara): a spicy dip with peppers, walnuts, garlic, pomegranate molasses and olive oil – full of flavour, creamy and quick to make.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 30 min
• Total time: 40 min
• Calories: 280 kcal per serving
• Protein: 6 g
• Fat: 22 g
• Carbs: 12 g

Ingredients

• 4 red peppers
• 150 g walnuts
• 2 cloves of garlic
• 1 tbsp pomegranate molasses (without added sugar)
• 3 tbsp olive oil
• 1 pitta bread
• 1 tbsp chilli flakes
• 1 tbsp cumin
• 1 pinch of salt

Method

You’ll need: oven · frying pan · blender · chopping board · knife · mixing bowl

1. Wash, halve and deseed the peppers. Peel the garlic, pick over the walnuts and tear the pitta into pieces.
2. Roast the peppers in the oven or in a hot frying pan until the skin darkens and the flesh is soft. Cover briefly, then peel off the skin.
3. Gently toast the walnuts in a dry frying pan until fragrant. Toast the pitta briefly alongside, or crisp it in the oven, so it is dry and slightly crunchy.
4. Put the peppers, walnuts, garlic, pitta, pomegranate molasses, olive oil, chilli flakes, cumin and salt into a blender. Blend to a creamy, slightly chunky paste.
5. Taste the muhammara and add a little olive oil or a small splash of water if needed, until the texture is right. Leave to stand briefly so the flavours come together.
6. Spoon into a bowl and serve drizzled with a little olive oil. Crudités, flatbread or grilled vegetables go well with it.

Good to know

Muhammara is one of those dips that instantly makes you want more. Deep, spicy, a little sweet and with just the right amount of heat. Great on bread, with veg or simply straight off the spoon.

Swaps

Walnuts → almonds (milder, also contain unsaturated fats) | Pitta → toasted wholegrain bread (more fibre) | Pomegranate molasses → a little lemon juice plus date paste (no refined sugar) | Olive oil → avocado oil (heat-stable, with monounsaturated fats)

Allergens

Contains tree nuts (walnuts) and gluten (pitta). Keep the heat mild for children; in pregnancy, wash the peppers thoroughly and use fresh, properly stored ingredients.

Dairy-free recipes