Preparation time: 50-60 minutes | Serves: 4 people
This vibrant dip combines buttery roasted red bell peppers with walnuts for a rich, textured crunch that's absolutely addictive. What really makes this roasted red pepper dip special is the balance of flavours, with smokey paprika, the natural sweetness of peppers and the tangy notes of pomegranate molasses.
This healthy and tasty dip happens to be vegan and is a beautiful celebration of fresh red peppers (or capsicum) when they're in season. The best part? Muhammara is incredibly versatile – pair it with warm flatbread, grilled chicken, fish, roast potatoes, or honestly, anything you can think of!
Ingredients
-
3 large red bell peppers/ capsicum
-
1 tsp. olive oil (for brushing)
-
10-12 toasted walnuts
-
2-4 large garlic cloves
-
2 tbsps. pomegranate molasses
-
Large pinch of aleppo/chilli flakes
-
2 tbsps. breadcrumbs
-
2 tsps. smoked paprika
-
Squeeze of lemon juice
-
2 tsps. salt (or more, according to taste)
-
1-2 tbsps. Pukara Estate premium olive oil (for drizzling)
Method
-
Char the peppers in the oven/air fryer for 20 minutes at 180º C. Flip halfway and brush with oil, then roast for another 20 minutes until the skin is charred.
-
Place the peppers in a bowl and cover the top with cling wrap - set aside for 15-20 minutes.
-
Peel the skin and discard. You should be left with jammy, roasted peppers.
-
Place all the ingredients in a food processor. Blitz till combined - you’re looking for a semi-smooth consistency with chunks of walnuts.
-
To serve, drizzle with Pukara Estate olive oil, crushed walnuts and fresh parsley.
Tips & Tricks
Roasting the peppers
roasting the peppers until charred leaves them beautifully sweet and soft on the inside. For the best results, steam them for longer and they will be easier to peel.
*For an added level of flavour, toss in the garlic in the warm oven to roast slightly and toast the walnuts before blending*
Breadcrumbs
I often use the end bit of my loaf instead of breadcrumbs. It’s a great way to prevent wastage and a good swap if you don’t have breadcrumbs ready. Just toast the bread, break it in half and toss it in the food processor.
