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Muhammara dip recipe

Syrian walnut, hot pepper and bread dip
Nutrition Information
  • Serving size: 100g
  • Calories: 222 kcal
  • Fat: 19 grams
  • Carbohydrates: 11 grams
  • Sugar: 7 grams
  • Sodium: 0.37 grams
  • Fiber: 2.1 grams
  • Protein: 4.3 grams
Recipe type: Dips
Cuisine: Syria
Prep time: 
Cook time: 
Total time: 
This great tasting dip from the Eastern Mediterranean encapsulates the depth of flavour that can be found in the cuisine from this part of the world. Fantastic when served with pre-dinner drinks or just simply as a mid afternoon snack, this dip will not disappoint.
  • Walnuts – 1 cup ( coarsely crushed)
  • Fresh breadcrumbs – ½ cup ( white bread)
  • Bell peppers ( red) – 3 whole
  • Olive oil – 2 to 3 tablespoons (Extra virgin)
  • Chilli flakes - 2 tablespoons ( use Aleppo or similar)
  • Paprika – ½ tablespoon ( use a hot variety)
  • Lemon juice – 1 teaspoon
  • Tahini – one tablespoon ( see note *)
  • Pomegranate molasses - 3 to 4 tablespoons ( see note **)
  • Salt - to taste
  1. Roast Bell peppers over an open flame over a gas cooker or in a hot oven until skin is blistered and blackened ( see method)
  2. Place in a bowl covered with cling film and allow to sweat. Once cooled, peel off the skin, cut open and remove pith and seeds. Pat dry
  3. Combine roasted peppers with breadcrumbs, lemon juice, Tahini, Chili flakes, paprika and two tablespoons of pomegranate molasses in a blender or pestle and mortar. Do not blend too finely – try an maintain a reasonable level of texture to the dip
  4. Sir in the walnuts and olive oil. Season to taste with salt
  5. Spoon into a serving bowl
  6. Sprinkle with remaining pomegranate molasses and add a little more olive oil
  7. Serve at room temperature with pitta bread
* Tahini is a Middle Eastern ground sesame paste. It can easily be purchased online
** Can either be made at home or purchased online

Keywords: Syrian nut and hot pepper dip

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