Muhammara Dip

This fresh and vibrant Muhammara dip with roasted red peppers, walnuts and pine nuts is inspired by Middle Eastern flavours. It’s smoky, sweet and slightly spicy with Aleppo chilli, perfect to share served with toasted pitta bread or with crudites as part of a Mezze.

Created by:
50 mins
Beginner
6 SERVERS

Nutrition per serving

Energy

160.4 kcal

Fat

12.5 g

Saturates

0.7 g

Carbs

9.0 g

Sugars

5.0 g

Fiber

1.9 g

Protein

2.7 g

Salt

0.4 g

Nutrition per serving

Energy

160.4 kcal

Fat

12.5 g

Saturates

0.7 g

Carbs

9.0 g

Sugars

5.0 g

Fiber

1.9 g

Protein

2.7 g

Salt

0.4 g
0%

PREP TIME

10 min

0%

COOK TIME

40 min

0%

TOTAL TIME

50 mins

Ingredients

Method

  1. 1. Preheat the oven to 200°C (400F).

    2. Halve the red peppers lengthwise, remove the seeds and place them cut down on an oven tray. Roast for 35-40 mins until they are soft, and the skin has started to blister.

    3. Transfer the cooked peppers into a bowl and leave to cool.

    4. Peel the skin off the peppers and discard.

    5. Place the peppers in a food processor with all the remaining ingredients, except the walnuts and pine nuts. Set these aside, reserving some for serving.

    6. Pulse until the mixture starts to resemble a chunky sauce.

    7. Add the walnuts and pine nuts, pulse a few times so they break down into the sauce. All ingredients should be well incorporated, with the sauce retaining some texture.

    8. Meanwhile, finely chop the mint, reserved walnuts and pine nuts.

    9. Finally, spoon onto a serving plate. Drizzle with some more olive oil and top with the chopped mint, walnuts and pine nuts.

Tips

To minimise food waste store nuts/seeds out of direct light and heat and always in an airtight container.
Did you know? Pine nuts are in fact not nuts, they’re the edible seeds of pine trees. Toasting pine nuts brings out the nutty flavour and creamy texture. Similar to nuts, pine nuts can be toasted in the oven or in a pan coated in a little oil.

Ingredients

Method

  1. 1. Preheat the oven to 200°C (400F).

    2. Halve the red peppers lengthwise, remove the seeds and place them cut down on an oven tray. Roast for 35-40 mins until they are soft, and the skin has started to blister.

    3. Transfer the cooked peppers into a bowl and leave to cool.

    4. Peel the skin off the peppers and discard.

    5. Place the peppers in a food processor with all the remaining ingredients, except the walnuts and pine nuts. Set these aside, reserving some for serving.

    6. Pulse until the mixture starts to resemble a chunky sauce.

    7. Add the walnuts and pine nuts, pulse a few times so they break down into the sauce. All ingredients should be well incorporated, with the sauce retaining some texture.

    8. Meanwhile, finely chop the mint, reserved walnuts and pine nuts.

    9. Finally, spoon onto a serving plate. Drizzle with some more olive oil and top with the chopped mint, walnuts and pine nuts.

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