Middle Eastern & North African · Snack · Lunch
Muhammara
محمرة
A smoky, sweet-tart Syrian dip of blistered red peppers, toasted walnuts and tangy pomegranate molasses with a gentle chilli warmth. This lighter version keeps the rich, nutty texture while using just a tablespoon of olive oil.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 6
Calories come from: Carbs 31% · Fat 60% · Protein 9%
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Ingredients
For 6 servings- 3 large500 gred bell peppers
- 3/4 cup75 gwalnut halves
- 1/2 cup30 gfresh whole wheat breadcrumbs
- 1 clovegarlic
- 1 1/2 tbsp30 gpomegranate molasses
- 1 tbsp15 glemon juice
- 1 tspground cumin
- 2 tspAleppo pepper flakes (or 1/2 tsp chilli flakes)
- 1/2 tspsalt
- 1 tbsp14 gextra virgin olive oil
- 2 tbsp5 gfresh flat-leaf parsley, chopped, to garnish (optional)
Steps
- 1
Heat the oven grill (broiler) to high and line a tray with foil.
- 2
Grill the whole peppers close to the heat for 15-20 minutes, turning every 5 minutes, until the skins are blackened and blistered all over.
- 3
Transfer the peppers to a bowl, cover tightly and leave to steam for 10 minutes to loosen the skins.
- 4
Meanwhile, toast the walnuts in a dry frying pan over medium heat for 4-5 minutes, stirring often, until fragrant; tip onto a plate to cool.
- 5
Peel the peppers, discard the stems, seeds and any juices, and pat the flesh dry with kitchen paper.
- 6
Pulse the walnuts, breadcrumbs and garlic in a food processor until finely chopped.
- 7
Add the peppers, pomegranate molasses, lemon juice, cumin, Aleppo pepper and salt, then pulse to a thick, slightly coarse paste.
- 8
With the motor running, drizzle in the olive oil until just combined.
- 9
Taste and adjust with a little more lemon or salt if needed.
- 10
Spoon into a shallow bowl, sprinkle with parsley if using, and serve, or refrigerate in a sealed container for up to 4 days.
Swaps, storage and make-ahead
Swaps
- For a gluten-free version, use breadcrumbs from a loaf labelled gluten-free, or leave out the breadcrumbs and add an extra 2 tbsp walnuts, and check your pomegranate molasses is labelled gluten-free too.
- Use a 340 g (12 oz) jar of roasted red peppers, drained and patted dry, instead of grilling fresh peppers to save time.
- If you can't find pomegranate molasses, mix 1 tbsp honey (or maple syrup to keep it vegan) with an extra 1/2 tbsp lemon juice for a similar sweet-tart flavour.
- For a nut-free dip, swap the walnuts for toasted sunflower seeds.
Storage
Refrigerate in a sealed container within 2 hours of making and eat within 4 days; stir before serving and add a squeeze of lemon if it tastes flat. Freezing isn't recommended, as the texture can turn watery once thawed.
Make ahead
Grill and peel the peppers and toast the walnuts up to 2 days ahead and keep them chilled in separate covered containers. The finished dip also tastes even better after a night in the fridge, so let it sit at room temperature for 15 minutes and add the parsley just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenTree nuts
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (113 g) | Per 100 g | |
|---|---|---|
| Calories | 154 kcal | 136 kcal |
| Protein | 3.6 g | 3.2 g |
| Carbohydrates | 13 g | 11.5 g |
| of which sugars | 7.3 g | 6.5 g |
| Fiber | 3.1 g | 2.7 g |
| Fat | 11.1 g | 9.8 g |
| of which saturated | 1.2 g | 1.1 g |
| Sodium | 223 mg | 197 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
