Muhammara – red pepper and walnut dip

This vibrant Middle Eastern dip is a fabulous addition to any meze spread or wonderful served with fried eggs in the morning. My recipe will make about half a pint. Simply whizz up your muhammara and put it into sterile jars. Pour a little oil over the top to keep the air off it and pop into the fridge, where it will last a few weeks.

Muhammara - red pepper and walnut dip


  1. To make the muhammara, preheat the oven to 200 fan. Put the peppers into a bowl and pour over the olive oil. Season with salt and toss together. Transfer to a roast tray and roast for 35-40 minutes or until charred and tender.
  2. Place the peppers into a heatproof bowl and cover with cling film. Leave to steam for 10 minutes. Carefully peel the peppers, discarding the skin and seeds. Chuck the flesh into a food processor along with the rest of the ingredients and a pinch of salt. Blend together into a smooth paste. Check the seasoning and add more salt to taste or Turkish pepper flakes if you like it hotter.
  3. Transfer the muhammara into jars and leave for at least one hour for the flavours to develop before serving.


4 red peppers
2 tbsp olive oil
3 tbsp pomegranate molasses
2 cloves garlic
50g walnuts
1 ½ tsp ground cumin
1 ½ tsp ground coriander
6 tsp Turkish pepper flakes
Sea salt

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