Muhamarra - Roasted Red Pepper Dip

Muhamarra - Roasted Red Pepper Dip

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 smoky 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 (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

Method

  1. Char peppers in the oven or air fryer at 180°C for 20 minutes. Flip halfway and brush with oil, then roast for another 20 minutes until skins are well charred.
  2. Transfer peppers to a bowl and cover tightly with cling wrap. Rest for 15–20 minutes to steam.
  3. Peel and discard skins (and remove seeds if needed). You should be left with soft, jammy roasted peppers.
  4. Add all ingredients to a food processor and blitz until combined — aim for semi-smooth with some walnut chunks.
  5. To serve, drizzle with olive oil, add crushed walnuts and fresh parsley.

Tips & Tricks

Roasting the peppers:
Roasting peppers until charred makes them beautifully sweet and soft inside. For best results, steam them a little longer after roasting — they’ll be much easier to peel.

Extra flavour:
Toss the garlic into the warm oven to roast slightly, and toast the walnuts before blending for even more depth.

Breadcrumbs:
Use the end piece of a loaf instead of breadcrumbs to prevent waste. Toast it, break it up, then blitz in the food processor.

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