Muhammara Whipped Feta Dip
A smoky roasted red pepper and walnut dip swirled into whipped feta for a creamy, tangy mezze spread.
20Prep min
15Cook min
35Total min
Serves 6Serves
Middle EasternCuisine
EasyDifficulty
Muhammara is a Syrian classic built on roasted red peppers, toasted walnuts and a touch of pomegranate molasses, and it already belongs on every mezze table. Here it gets a creamy counterpart: whipped feta, beaten until light and fluffy with a little olive oil and lemon. Swirling the two together gives you sweet-smoky depth against salty tang, all in one bowl.
The trick is to toast the walnuts properly and to roast the peppers until their skins blister — that char is where the smoke comes from. If you are short on time, jarred roasted peppers work well, but pat them dry so the dip does not turn watery.
Serve it with warm flatbread, crisp vegetables or pita chips. It keeps beautifully and gets even better after an hour in the fridge, which makes it a reliable thing to bring to a gathering.
The trick is to toast the walnuts properly and to roast the peppers until their skins blister — that char is where the smoke comes from. If you are short on time, jarred roasted peppers work well, but pat them dry so the dip does not turn watery.
Serve it with warm flatbread, crisp vegetables or pita chips. It keeps beautifully and gets even better after an hour in the fridge, which makes it a reliable thing to bring to a gathering.
Ingredients
- 2 large red bell peppers (about 400 g)
- 120 g walnuts
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 garlic cloves, peeled
- 1 tablespoon pomegranate molasses
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon Aleppo pepper or chili flakes
- 1/2 teaspoon fine sea salt, plus more to taste
- 1 tablespoon fresh lemon juice
- 200 g feta cheese, drained and crumbled
- 80 g full-fat Greek yogurt
- 2 tablespoons cold water, as needed
- 2 tablespoons toasted walnuts, roughly chopped, to finish
- 1 tablespoon pomegranate seeds, to finish (optional)
- Fresh flat-leaf parsley, chopped, to finish
- Warm flatbread or pita chips, to serve
Instructions
- Roast the peppers: heat the grill (broiler) to high and set a rack about 15 cm from the element. Halve and core the peppers, flatten them cut-side down on a lined baking tray and grill for 10–15 minutes, until the skins are blackened and blistered. Transfer to a bowl, cover tightly with a plate and steam for 10 minutes, then peel off the skins and pat the flesh dry with kitchen paper.
- While the peppers steam, toast the walnuts in a dry frying pan over medium heat for 4–5 minutes, tossing often, until fragrant and lightly golden. Tip onto a plate to cool.
- Make the muhammara: in a food processor, pulse 120 g of the toasted walnuts with the garlic until finely ground but not oily. Add the peeled peppers, 2 tablespoons of the olive oil, the pomegranate molasses, cumin, smoked paprika, Aleppo pepper and 1/4 teaspoon of the salt. Blitz to a thick, slightly coarse paste, scraping down the sides once or twice. Taste and adjust the salt.
- Whip the feta: wipe out the processor bowl, then add the feta, yogurt, lemon juice, the remaining 1 tablespoon olive oil and the remaining 1/4 teaspoon salt. Blend for 1–2 minutes, stopping to scrape down, until completely smooth and fluffy. With the motor running, add the cold water a tablespoon at a time until the mixture is light and spreadable.
- Spoon the whipped feta into a shallow bowl and spread it in a swoosh with the back of a spoon. Dollop the muhammara over the top and swirl the two together with a knife, leaving visible ribbons of each.
- Finish with the chopped toasted walnuts, pomegranate seeds if using, a scattering of parsley and a drizzle of olive oil. Serve at room temperature with warm flatbread or pita chips.
Cook’s tips
- Roast the peppers a day ahead and keep them covered in the fridge to save time on the day.
- Scrape the food processor bowl well between the two mixtures so the muhammara stays a deep red and the feta stays pale.
- If the muhammara looks loose, blitz in another 10–15 g of toasted walnuts to firm it up.
Substitutions
- Jarred roasted red peppers (about 280 g drained) can replace fresh; pat them very dry.
- Use ricotta or a firm plant-based feta-style cheese in place of the feta, and add a little extra lemon.
- Honey or a squeeze of lemon can stand in for pomegranate molasses in a pinch, though the flavor will be less deep.
Storage & reheating
Keep in an airtight container in the fridge for up to 4 days; stir the swirl gently before serving and let it sit at room temperature for 15 minutes.
Frequently asked questions
Can I make muhammara whipped feta dip ahead of time?
Yes. Make both components up to 2 days ahead and store them separately in the fridge, then swirl together just before serving. The finished swirl keeps for 4 days but the colors will blend more.
Is this dip gluten-free?
The dip itself contains no gluten, but check your pomegranate molasses and serve it with gluten-free flatbread or vegetable crudités if you need the whole spread to be gluten-free.
How spicy is it?
Mildly warm rather than hot. The Aleppo pepper adds gentle heat and fruitiness; leave it out or use a pinch of sweet paprika if you prefer no heat at all.
What should I serve with muhammara whipped feta dip?
Warm flatbread, pita chips, cucumber and carrot batons, or spread it on toast. It also works as a sandwich spread or a topping for roasted vegetables.
