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Bowl of bright orange muhammara (roasted red pepper dip)


  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 portions 1x
  • Diet: Vegan


Muhammara, a roasted red pepper dip, is a Syrian recipe that consists of blended red peppers, walnuts, breadcrumbs, pomegranate molasses and spices. Perfect for a starter, served with vegetable crudités, warm flatbreads and falafel.




  1. Preheat the oven to 200°C / fan 180°C/ 400°F / gas mark 6.
  2. Place the red peppers in a roast tin and brush lightly with oil.
  3. Place the tin in the oven and roast for 40 minutes, turning halfway through. If the peppers aren’t tender and wrinkly give them a little more time in the oven until they are.
  4. Remove the heat and let it cool.
  5. When the peppers are cool enough to handle, peel and deseed them.
  6. Place the pepper, along with the rest of the ingredients in a food processor and blend until desired consistency – smooth or chunky – it’s up to you!
  7. Season to taste, garnish with pomegranate arils, and serve with flatbread and crackers.


  • You’ll need around 8 medium red peppers for this recipe.
  • Most breadcrumbs contain dairy, but if you’re not vegan, use any fresh breadcrumbs you fancy.
  • This is a big batch of dip because it won’t last very long!
  • Store in an airtight container in the fridge for up to 3 days.
  • If you don’t have the time to roast fresh peppers, you can buy ready-made roasted peppers in bottles.
  • Just drain them and proceed with the recipe.
  • Category: Dip
  • Method: Roast
  • Cuisine: Syrian

Keywords: muhammara, muhamara recipe, roasted red pepper dip, red pepper and walnut dip, vegan red pepper recipe