Muhammara (Middle Eastern walnut and roasted bell pepper dip)

Based on 7 ratings

“I’m a big fan of roasted bell peppers, and this is one of my favorite ways to eat them. It might not be conventional, but I’d even recommend swooshing this dip through some hummus, adding a nice layer into a sandwich, serving it up with some fried eggs and toast, or adding a spoonful to a grain bowl. If you’re not a big fan of garlic, use a few crushed cloves instead of the whole head, and feel free to thin out the dip as much as you want with more olive oil; I prefer mine a bit thicker. Traditional recipes call for pomegranate molasses, but since that’s not an ingredient everyone is likely to have around, I opted for balsamic vinegar instead. If you have pomegranate molasses, definitely use it!”

Difficulty

Easy 👌
20
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
red bell peppers
100 g walnuts
1 head garlic
chili
8 sprigs thyme
1½ tbsp balsamic vinegar
1 tsp smoked paprika powder
salt
pepper
olive oil
flatbread (for serving)
flaky sea salt (for garnish)
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • baking dish
  • food processor

Nutrition per serving

Cal
216
Protein
8 g
Fat
15 g
Carb
15 g
  • Step 1/3

    Preheat oven to 240°C/464°F. Quarter, and deseed bell peppers, then shop them into large pieces. Halve the head of garlic through horizontally, and so the cloves will stay together, you can leave the peel on. Roughly chop some toasted walnuts for garnish and set aside.
    • red bell peppers
    • 1 head garlic
    • 10 g walnuts
    • oven
    • cutting board
    • knife

    Preheat oven to 240°C/464°F. Quarter, and deseed bell peppers, then shop them into large pieces. Halve the head of garlic through horizontally, and so the cloves will stay together, you can leave the peel on. Roughly chop some toasted walnuts for garnish and set aside.

  • Step 2/3

    Add bell peppers, garlic, and the whole chili to a baking dish, douse with a generous amount of olive oil. Sprinkle with salt, then transfer to the oven and roast for approx. 30 min. Remove baking dish from oven and let cool. Once cool enough to handle, squeeze all the garlic cloves out.
    • chili
    • olive oil
    • salt
    • baking dish

    Add bell peppers, garlic, and the whole chili to a baking dish, douse with a generous amount of olive oil. Sprinkle with salt, then transfer to the oven and roast for approx. 30 min. Remove baking dish from oven and let cool. Once cool enough to handle, squeeze all the garlic cloves out.

  • Step 3/3

    Add baked bell peppers with garlic, a few sprigs of thyme, paprika, balsamic vinegar, and the remaining walnuts to the food processor. Remove the stem end and seeds from chili then add in with other ingredients as well. Pulse everything into a chunky paste. Season to taste with some salt and pepper. Spread dip on a plate and garnish with remaining thyme sprigs, chopped walnuts, flaky sea salt, and a drizzle of olive oil. Enjoy with warm flatbread!
    • 90 g walnuts
    • 6 sprigs thyme
    • 1 tsp smoked paprika powder
    • 1½ tbsp balsamic vinegar
    • flaky sea salt
    • flatbread
    • olive oil
    • salt
    • pepper
    • food processor

    Add baked bell peppers with garlic, a few sprigs of thyme, paprika, balsamic vinegar, and the remaining walnuts to the food processor. Remove the stem end and seeds from chili then add in with other ingredients as well. Pulse everything into a chunky paste. Season to taste with some salt and pepper. Spread dip on a plate and garnish with remaining thyme sprigs, chopped walnuts, flaky sea salt, and a drizzle of olive oil. Enjoy with warm flatbread!