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.
- Preheat the oven to 200°C / fan 180°C/ 400°F / gas mark 6.
- Place the red peppers in a roast tin and brush lightly with oil.
- 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.
- Remove the heat and let it cool.
- When the peppers are cool enough to handle, peel and deseed them.
- 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!
- 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