Muhammara – roasted red pepper and walnut dip Recipe
Muhammara is a thick dip made from roasted red peppers, walnuts and olive oil, popular in southern Turkey as an appetizer served with bread. It’s often part of long, shared dinners, alongside other small dishes. The flavor is reminiscent of a mix between hummus and ajvar, but it’s more nutty with a gently sweet-and-sour note.
This muhammara combines the sweetness of roasted peppers with the richness of toasted walnuts and the tang of pomegranate molasses, creating a complex, layered flavor in a very simple preparation. It’s naturally vegan, filling, and works both as a dip and a spread, making it perfect for sharing at gatherings.
Chef's tips
Roast the peppers until the skin is really charred in places – this gives the dip its characteristic smoky depth. Don’t skip toasting the walnuts, as it significantly boosts their flavor. If your dip turns out too thin, add a bit more breadcrumbs; if it’s too thick, loosen it with a splash of olive oil or water.
How to serve
Serve muhammara in a shallow bowl, drizzled with olive oil and optionally sprinkled with chopped walnuts, parsley or chili flakes. Offer it with warm pita, flatbreads, sourdough slices or crunchy vegetable sticks. It’s also excellent as a spread in sandwiches and wraps, or as a flavorful base under grilled halloumi or roasted vegetables.
Ingredients
- red bell pepper fleshy - 4 pieces
- walnuts shelled - 120 g
- breadcrumbs - 3 tablespoons
- garlic - 2 cloves
- lemon juice freshly squeezed - 2 tablespoons
- olive oil good quality - 4 tablespoons
- pomegranate molasses optional, can be replaced with pomegranate syrup or thick balsamic vinegar - 1.5 tablespoons
- hot paprika powder or chili flakes, to taste - 0.5 teaspoons
- ground cumin - 0.5 teaspoons
- salt to taste
- black pepper to taste
Preparation
- Wash and dry the peppers, then place them on a baking tray lined with baking paper. Put into an oven preheated to 220°C and roast for 20–25 minutes, turning every few minutes, until the skin is deeply browned and charred in spots.
- Transfer the roasted peppers to a bowl and cover with foil or a plate for 10 minutes – the steam will help you peel off the skin more easily.
- Once cooled slightly, peel off the skins, remove the cores and stems, and cut the flesh into smaller pieces.
- Toast the walnuts in a dry pan over low heat for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Set aside to cool.
- Add the roasted peppers, walnuts, breadcrumbs, garlic, lemon juice, pomegranate molasses, hot paprika, cumin, a pinch of salt and pepper to a blender jug.
- Pulse, gradually drizzling in the olive oil, until you get a thick but still slightly chunky paste. Do not blend completely smooth – small pieces of walnuts are desirable.
- Taste and adjust the seasoning with more salt, lemon juice or hot paprika if you prefer a bolder flavor.
- Transfer the dip to a small bowl, smooth the surface with a spoon and drizzle with a little olive oil before serving.
Storage
Pastę przechowuj w małym pojemniku w lodówce, wyrównując wierzch i skrapiając cienką warstwą oliwy, aby nie wysychała. Możesz ją też zamrozić w małych porcjach; po rozmrożeniu wymieszaj energicznie łyżką.
