Muhamarra - Roasted Red Pepper Dip
Preparation time: 50-60 minutes | Serves: 4 people
I’ll be honest, sometimes I prefer Muhamarra over hummus. While hummus gets all the glory in the Middle Eastern dip world, Muhammara deserves serious attention with its delicious smokey, charred flavour profile.
This vibrant dip combines buttery roasted red bell peppers with walnuts for a rich, textured crunch that's absolutely addictive. What really makes this roasted red pepper dip special is the balance of flavours, with smokey paprika, the natural sweetness of peppers and the tangy notes of pomegranate molasses.
This healthy and tasty dip happens to be vegan and is a beautiful celebration of fresh red peppers (or capsicum) when they're in season. The best part? Muhammara is incredibly versatile – pair it with warm flatbread, grilled chicken, fish, roast potatoes, or honestly, anything you can think of!
Find the full recipe and some ideas on how to serve it in the recipe notes.
Ingredients
3 large red bell peppers/ capsicum
1 tsp. olive oil (for brushing)
10-12 toasted walnuts
2-4 large garlic cloves
2 tbsps. pomegranate molasses
Large pinch of aleppo/chilli flakes
2 tbsps. breadcrumbs
2 tsps. smoked paprika
Squeeze of lemon juice
2 tsps. salt (or more, according to taste)
1-2 tbps. Pukara Estate premium olive oil (for drizzling)
Method
Char the peppers in the oven/air fryer for 20 minutes at 180º C. Flip halfway and brush with oil, then roast for another 20 minutes until the skin is charred.
Place the peppers in a bowl and cover the top with cling wrap - set aside for 15-20 minutes.
Peel the skin and discard. You should be left with jammy, roasted peppers.
Place all the ingredients in a food processor. Blitz till combined - you’re looking for a semi-smooth consistency with chunks of walnuts.
To serve, drizzle with Pukara Estate olive oil, crushed walnuts and fresh parsley.
Swaps, Serves & Storage
Can I roast the peppers on the stove or BBQ?
I have fond memories of my grandmum roasting vegetables like eggplants on an open flame for the perfect, charred exterior. Bell peppers are much the same and can be roasted on your stove for this recipe.
Simply brush the peppers lightly with oil and hold one at a time over a medium flame using long-handled tongs. Turn gently every few minutes until the skin is nicely charred and blistered. Just be careful during this process - if any pepper juices drip onto the flame, they can splatter.What should I serve with Muhamarra?
Muhamarra is such a versatile dip, you can just serve it with pita bread, lavosh or flatbread, crudites, grilled or roast Middle Eastern style chicken, fish or sandwiches too!Can I use any other nuts instead of walnuts for this recipe?
You can also use roasted almonds or pine nuts for this Mediterranean dip recipe - however that veers more into the pesto. Romeso territory. Still delicious!Can I make this dip without a food processor?
You can also make this dip in a blender/ Nutribullet or in a mortar and pestle (which will require a bit of manual work). Pulse for a few seconds and then stop the blender, stir and pulse till you reach the desired consistency.What can I use instead of pomegranate molasses?
Use honey with an additional squeeze of lemon instead of pomegranate molasses.How long can I store the Muhamarra for?
Store the Muhamarra in an air tight container in your fridge for up to 5 days. I find it tastes even better after a few days.
Tips & Tricks
Roasting the peppers - roasting the peppers until charred leaves them beautifully sweet and soft on the inside. For the best results, steam them for longer and they will be easier to peel.
For an added level of flavour, toss in the garlic in the warm oven to roast slightly and toast the walnuts before blending.
Breadcrumbs - I often use the end bit of my loaf instead of breadcrumbs. It’s a great way to prevent wastage and a good swap if you don’t have breadcrumbs ready. Just toast the bread, break it in half and toss it in the food processor.
