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Smoky red pepper dip (muhammara) recipe

0 ratings

This vibrant Middle Eastern dip is made with walnuts and grilled red peppers. Garnish with tangy feta and serve with warm pitta bread for a tasty side or snack. See method

Serves 4 as a side
Takes 30 mins
311 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

3 red peppers
50g breadcrumbs
60g walnut pieces
1 small garlic clove, peeled
1 tbsp sherry vinegar
½ tsp crushed chillies
½ tsp sumac
4 tbsp extra-virgin olive oil
10g fresh parsley, leaves picked and chopped
30g feta, crumbled (optional)
warmed laffa flatbreads or pittas, to serve (optional)

Each serving contains

Energy
1290kj
311kcal 16%
Fat
25g 35%
Saturates
3g 16%
Sugars
6g 6%
Salt
0.3g 4%

of the reference intake
Carbohydrate 14.9g Protein 5g Fibre 4.2g

Method

Preheat the grill to high; grill the peppers for 10-15 mins, turning often, until soft and blackened. Or, char the peppers directly over the flame of a gas hob. Transfer to a bowl, cover, and set aside.
Put the breadcrumbs, 50g walnuts, the garlic, sherry vinegar and most of the crushed chillies and sumac in a food processor. Once the peppers are cool enough to handle, remove the blackened skins, stalks and seeds. Add the pepper flesh to the food processor and blitz, adding 3 tbsp olive oil while the motor is running, until the mixture is silky but textured. Season to taste.
Transfer the dip to a bowl and top with the remaining walnut pieces, spices and olive oil. Scatter with the parsley and feta, if using. Serve with flatbreads or pittas, if you like. The dip will keep for up to 3 days in an airtight container in the fridge.

Tip: Cook the peppers in an air-fryer for 15 mins at 200°C, turning halfway through.

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