A pepper and walnut dip



Prep time

10 minutes

Cook time

30 minutes

Another delicious dip to add to your middle eastern meals, muhammara is made up primarily of charred peppers and walnuts.


6 red peppers
90g walnuts diced 
60g dried bread crumbs
1/2 lemon, juice
1 tbsp pomegranate molasses
2 tsps ground cumin 
pinch dried chilli flakes (optional)
3 garlic cloves, roughly chopped 
2-3 tbsps olive oil
salt, to taste 


1. Preheat the oven to 200°C/180°C fan/ gas mark 4, once warm place the peppers in an oiled oven tray and put in the oven. Cook until blacked all over, turn the peppers once in a while to ensure and even cook.

2. In a pan over a low-medium heat, toast the nuts for approx 1 minute then place to one side.

3. Once the peppers are charred all over, remove from the oven tray and place in a large bowl, cover the lid of the bowl with cling film until the peppers are cool enough to handle.

4. Once the peppers have cooled sufficiently, remove the cling film. Now, peel all the skin from the peppers and discard, also remove seeds, stalk and core at the same time.

5. Now, add the peppers, walnuts and all the other ingredients into a blender, blending together into an even consistency. Adjust the ingredients for a flavour or texture which suits you.

Chef’s tips

Add a little extra chilli for more of a kick!


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