Syrian muhammara roasted pepper and walnut dip
A smoky, sweet and tangy red pepper and walnut dip for flatbreads, grilled meat or raw vegetables.
- Time25 min
- LevelEasy
- Costabout £0.57 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
Heat the grill to high. Grill the peppers for 15 minutes, turning, until the skin is blackened and blistered.
15 min - 2
Put the hot peppers in a bowl, cover with a plate and leave for 10 minutes. Peel off the skins and remove the seeds.
10 min - 3
Toast the walnuts in a dry pan for 3 minutes until fragrant.
- 4
Blend the peppers, walnuts, breadcrumbs, molasses, garlic, cumin, chilli, lemon juice and salt until thick and slightly coarse.
- 5
With the blender running, pour in the oil. Taste and add more lemon or salt.
- 6
Spoon into a bowl, swirl with a little extra oil and serve.
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.