Muhammara - Roasted Red Pepper & Walnut Dip
A Syrian red pepper and walnut dip with pomegranate molasses, cumin and a chilli warmth. Blitz it in minutes and serve with warm pita.
I use jarred roasted red peppers so this comes together in the blender in under ten minutes — just toast the walnuts first, because raw walnuts taste flat and slightly bitter. Breadcrumbs are the traditional thickener; they give body without dulling the flavour. Make it a few hours ahead if you can, so the cumin and chilli have time to settle in.
Ingredients
- 150 g walnut halves
- 340 g jarred roasted red peppers, drained well (about 2 cups)
- 60 g fresh breadcrumbs (from day-old bread)
- 2 tablespoons pomegranate molasses
- 1 tablespoon lemon juice
- 2 garlic cloves, peeled
- 1 teaspoon ground cumin
- 1 teaspoon mild chilli flakes, plus extra to serve
- 1/2 teaspoon fine sea salt
- 3 tablespoons extra-virgin olive oil, plus more to finish
- To serve: pomegranate seeds, toasted walnuts, flat-leaf parsley, warm pita and cucumber sticks
Instructions
- Toast the walnuts in a dry frying pan over medium heat for 6-8 minutes, tossing often, until they smell nutty and darken slightly. Tip them onto a plate to cool — they go from toasted to burnt quickly.
- Pat the roasted peppers dry with kitchen paper. Any water left on them will make the dip loose.
- Put the cooled walnuts, peppers, breadcrumbs, pomegranate molasses, lemon juice, garlic, cumin, chilli flakes and salt in a food processor. Pulse in short bursts until you have a coarse, spoonable paste — you want a little texture left, not a purée.
- With the motor running, pour in the olive oil in a steady stream and blitz just until it disappears into the mixture. If the dip looks stiff, loosen it with a tablespoon of cold water at a time.
- Taste and adjust: more pomegranate molasses for sharpness, lemon for brightness, salt for depth, chilli for heat. It should taste sweet-sour and nutty, not flat.
- Scrape into a shallow bowl, smooth the top with the back of a spoon and swirl a shallow well in the centre.
- Pour a generous drizzle of olive oil into the well, scatter with pomegranate seeds, a few toasted walnuts, chilli flakes and parsley. Serve at room temperature with warm pita and cucumber sticks.
Cook’s tips
- Toast the walnuts properly — it is the single biggest difference between a flat dip and a good one.
- Drain the peppers well and pat them dry, or the dip will separate and weep in the bowl.
- Don't over-blend. Muhammara should have a nubbly texture that catches on a pita triangle.
- Make it a few hours ahead and let it sit at room temperature; the flavours meld and the chilli softens.
Substitutions
- Roast your own red peppers under the grill until blackened, then peel them — about 4 large peppers for this recipe.
- Panko or a slice of stale sourdough blitzed up can replace the fresh breadcrumbs.
- Pomegranate molasses is essential, but if you cannot find it, simmer 60 ml pomegranate juice with 1 teaspoon sugar and a squeeze of lemon until syrupy.
- Swap half the walnuts for toasted almonds for a milder version.
Storage & reheating
Keep the muhammara in a sealed container in the fridge for up to 5 days — press cling film onto the surface or add a layer of olive oil to stop it drying out. Bring it back to room temperature and stir before serving, since it thickens as it chills. It does not freeze well, as the texture turns grainy.
FAQ
What is muhammara made of?
Muhammara is a Levantine dip of roasted red peppers, walnuts, breadcrumbs, pomegranate molasses, garlic, cumin and chilli, finished with olive oil. It is often topped with pomegranate seeds.
How spicy is muhammara?
It has a gentle warmth rather than real heat. The amount is up to you — start with a teaspoon of mild chilli flakes and add more to taste.
Can I make muhammara ahead of time?
Yes, and it improves. Make it up to 3 days ahead, keep it covered in the fridge and bring it to room temperature before serving.
What do you serve with muhammara?
Warm pita, flatbread, cucumber and carrot sticks, or spread it on a sandwich or flatbread with grilled vegetables and feta.
