Muhammara (red pepper & walnut dip)

Serve a Syrian-inspired red pepper and walnut dip as a side dish in a Middle Eastern feast. Top with whole walnuts and coriander and enjoy with flatbreads

  • Prep:20 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 134
  • fat 9g
  • saturates 1g
  • carbs 8g
  • sugars 0g
  • fibre 3g
  • protein 4g
  • salt 1g


  • 3 red peppers
  • 70g walnut halves
  • 1 tbsp pomegranate molasses
  • ½ tsp hot chilli flakes
  • 1 tsp ground cumin
  • 1 tsp tomato paste
  • 1 small garlic clove, crushed
  • handful of breadcrumbs
  • ¾ tsp fine sea salt
  • olive oil, to serve
  • handful of coriander leaves, to serve


  1. Heat the oven to 220C/200C fan/gas 8. Roast the peppers for 25-30 mins, turning halfway, until tender and starting to blister (if they don’t blister, grill them for a few minutes). Cool a bit, then peel and discard the skins. Discard the seeds and finely chop the flesh. Toast the walnuts for 5 mins until lightly browned.

  2. Grind all but four of the walnut halves in a spice grinder until they are quite fine but still have some texture. Mix the ground walnuts with the peppers, then add the molasses, spices, tomato paste, garlic, breadcrumbs and sea salt, mix well and season.

  3. Serve the muhammara on a small plate, drizzling with some olive oil. Add the whole walnuts to the centre and some coriander around the edge.

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