Muhammara - Red Pepper and Walnut Dip

Smoky, sweet, spicy and deeply nutty, this Muhammara is the kind of dip that disappears quickly. It works beautifully with warm flatbreads, crunchy vegetables, grilled meats or even spread into sandwiches for extra flavour.

Traditionally this dip is made with red peppers, oil, walnuts, breadcrumb, pomegranate molasses, aleppo pepper flakes, olive oil and cumin.

I have also seen it made with Sumac, Smoked Paprika and other spices. I have seen it made without breadcrumbs too and that is how I make it. Of course you can add it in and I have included that recipe below too. This is a recipe I learnt from a friend and I have been pretty much obsessed with it since I first tasted it. It works well served with pitta chips or alongside meats with all the other usual suspects like Baba Ghanoush (Don't get me started.. drooling here) and Hummus.

Why these ingredients work

• Romano peppers give natural sweetness and a soft roasted depth that forms the base of the dip.
• Red chillies add gentle heat and balance the sweetness.
• Walnuts create richness, body and a creamy texture without dairy.
• Cumin and coriander bring warmth and earthiness that ties everything together.
• Aleppo pepper adds a mild fruity heat if you want extra complexity.
• Pomegranate molasses gives the signature tangy-sweet finish that makes Muhammara distinctive.
• Olive oil smooths everything out and adds richness when serving.

How to make it

• Roast the Romano peppers and chillies at 220°C / Gas Mark 7 for about 35 minutes until fully charred.
• Add the roasted peppers and chillies to a food processor with walnuts, cumin, coriander, Aleppo pepper and salt.
• Pulse until you get a chunky, textured paste.
• Taste and adjust seasoning if needed.
• Spoon into a bowl, then drizzle with olive oil and pomegranate molasses.
• Finish with your chosen toppings.

Variations

• Add ½ cup of Breadcrumbs to the Muhammara.
• Add a drizzle of Pomegranate Molasses for a tangy flavour.
• You can roast the peppers over an open flame on a gas stove instead, turning them with tongs until the skin is evenly charred.
• You can use Bell Peppers instead. If you do so, add them to a bowl immediately after charring and cover with cling film for 30 minutes. Then peel off the skins before adding to the blender.
• If you cannot find Aleppo Chilli flakes, use an equal mix of cayenne pepper and sweet paprika instead.
• The red pepper paste I use is Biber Salcasi. There is an option to buy mild or hot. The hot one is really really really really hot.

Tips and tricks

• Roast the peppers until properly charred for the best smoky flavour. Light charring will taste flat.
• Toast the walnuts first to deepen their nuttiness and remove bitterness.
• Keep some texture by pulsing instead of blending completely smooth.
• Add a splash of lemon juice at the end if you want extra brightness.
• For extra smokiness, roast peppers over a gas flame instead of the oven.
• If using bell peppers, steam them in a covered bowl after roasting, then peel for a smoother dip.
• Let it sit for 30 minutes before serving so the flavours develop.

Storage

• Store in an airtight container in the fridge for up to 5 days.
• The flavour often improves after a day as everything melds together.
• Stir before serving, as some oil separation is normal.
• Freeze for up to 2 months in a sealed container. Thaw in the fridge and mix well before serving.
• Always drizzle a little fresh olive oil on top after storing to refresh the texture.

More Dips - 

Zhug (Zhoug) Recipe - Authentic Yemeni Green Chili Sauce

Middle Eastern Olive and Zataar Dipping Oil

Ezme - A Turkish Dip/Mezze

Olive, Walnut and Pomegranate Salad

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