Muhammara
  • Snack
  • Dinner

Muhammara

This vibrant Middle Eastern dip combines roasted red peppers and walnuts for a smoky, flavorful spread. Perfect for dipping or as a spread on bread.

6 servings

~1 hr

Ingredients

  • Red Bell Pepper×5
  • Olive Oil1 tbsp
  • Garlic8 cloves
  • Thyme1 tbsp
  • Smoked Paprika¾ tsp
  • Crushed Red Pepper Flakes¼ tsp
  • Balsamic Vinegar2 tsp
  • Walnuts60 g
  • Salt½ tsp

Instructions

  1. Preheat the Oven

    Preheat the oven to 220°C (425°F) or 240°C (475°F).

  2. Roast the Peppers

    Toss the peppers with olive oil and spread on a foil-covered baking sheet. Roast for 15 minutes.

  3. Add the Garlic

    Add the garlic and continue cooking for another 15-20 minutes until the peppers soften and blacken.

  4. Toast the Walnuts

    Grill or roast the walnuts.

  5. Cool the Peppers

    Let the peppers and garlic cool.

  6. Blend Ingredients

    In a food processor, combine roasted peppers, garlic, thyme, paprika, crushed chili, vinegar, walnuts, and salt. Grind to a coarse paste.

  7. Adjust Texture

    For a chunkier dip, add part of the walnuts later.

Start Cooking