Roasted Red Pepper Dip (Muhammara)

Muhammara is a dip/spread that is creamy, smokey, savoury, and slightly sweet at the same time! I usually serve it as an appetiser, and it packs really well for picnics too. It is traditionally made with walnuts, but I’ve used almonds instead and it works perfectly. Have you tried making it with any other nuts?


Feel free to adjust the ingredients based on your flavour preferences, and the consistency of the dip to your liking (I prefer to keep the nuts chunky so I get extra texture from it!)

The Recipe serves 3


3 red peppers, halved and deseeded

50g roasted almonds

50g breadcrumbs

1 tsp cumin seeds

1 large garlic clove

1 tsp chilli flakes (optional)

2 tbsp pomegranate molasses/balsamic vinegar

1+2 tbsp extra-virgin olive oil

1-2 tbsp water

1 tbsp lemon juice

Pinch of salt


  1. Roast the red peppers: preheat your oven to 205˚C. Brush the red pepper halves with olive oil and place them on a baking tray. Bake at 205˚C for 20 minutes, flip the peppers, and bake for another 20 minutes. The skins should be slightly charred, and the peppers should have collapsed slightly.
  2. Once the peppers are cooked, let them cool, peel off as much skin as you can, and set them aside.
  3. In a food processor, add the almonds, breadcrumbs, cumin seeds, garlic, salt and chilli flakes (if using), and pulse till the garlic clove and almonds are mostly blitzed up.
  4. Add in the bell peppers, pomegranate molasses, olive oil, lemon juice, and pulse. You want to reach a creamy yoghurt-like consistency, and you may have to add 1-2 tbsp water to get there.
  5. Serve right away or chill before serving as a mezze dip or an accompaniment to other dishes.


  • If you are pressed for time, you can put them under your broiler for 20 minutes, turning every 5 minutes. Do keep a close eye on them! I would however suggest the former method as the latter may result in the pepper charing before it cooks.
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