Muhammara is a spicy Middle Eastern red pepper and walnut dip, that’s delicious with flatbreads or as part of a larger Meze.
Ottolenghi includes a tablespoon of pepper flakes, which makes for a really spicy dip. In my version I’ve used just a teaspoon, which I think lets the other flavours come through, but simply adjust to taste.
Traditionally it’s quite a sour dip, with tartness coming from the lemon juice and pomegranate molasses. I’ve added a tablespoon of honey to balance out that tartness, but again you may prefer it without.
If you like a chunkier textured dip, then make it in a pestle and mortar, or just give it a light blend in a food processor. Top with a drizzle more olive oil, walnut pieces and either mint or parsley.
3 red peppers
1 small to medium garlic clove
50g walnuts
50g breadcrumbs (preferably fresh)
1 teaspoon of Aleppo or Turkish pepper flakes
1-2 teaspoons of ground cumin
½ tablespoon of fresh lemon juice
3 tablespoons of extra virgin olive oil
1 tablespoon of pomegranate molasses
1 tablespoon of honey
To garnish
Extra virgin olive oil
Handful of flat leaf parsley (or mint)
Handful of chopped or broken walnuts
- Pre-heat the oven to 200°C.
- Line a baking tray with baking/parchment paper.
- Cut the peppers in half and remove the seeds.
- Lay the pepper halves on the tray, skin side up.
- Roast in the oven for 30-35 minutes until the skins have blackened.
- Remove the peppers from the oven and place them in a large bowl. Cover with clingfilm and leave to cool.
- Once cool, remove the peppers from the bowl and pull off the skins with your fingers.
- Cut the peppers into chunks.
- Place all of the ingredients into a food processor and blend until you reach your preferred texture.
- Finely chop the parsley.
- Spoon into a serving bowl and drizzle with olive oil.
- Garnish with broken walnuts and finely chopped parsley.
