Muhammara red pepper and walnut dip
A smoky, sweet and tangy red pepper and walnut dip with pomegranate molasses, great with warm bread.
- Time15 min
- LevelEasy
- Costabout £0.54 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toast the walnuts in a dry frying pan over a medium heat for 3 minutes until they smell nutty. Let them cool.
3 min - 2
Pat the peppers dry with kitchen paper. Wet peppers make a loose dip.
- 3
Blitz the walnuts and breadcrumbs in a food processor until coarse crumbs.
- 4
Add the peppers, pomegranate molasses, garlic, spices, lemon juice and salt. Pulse, adding the oil slowly, until thick and a little rough.
- 5
Taste and add more lemon or salt. Spoon into a bowl, drizzle with oil and serve with flatbread or crudites.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
