Salma Hage
Muhammara dip in bowl on wooden board with pita bread pieces
Serves 4-6
Print recipe
  • Prep time 10 mins
  • Cook time 30 mins
  • Ready time 40 mins

This walnut-bell pepper dip is a winning combination of red bell pepper, smoked spices, sweet molasses, and bread crumbs.

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  • 3 red bell peppers, seeded and cut into strips
  • olive oil, to drizzle
  • ½ Arabic flatbread (or gluten-free bread)
  • ½ teaspoon cayenne pepper
  • ½ teaspoon smoked chilli powder
  • 1¼ cups (5 oz/150 g) chopped walnuts
  • 1 tablespoon pomegranate molasses
  • juice of ½ lemon
  • 1 tablespoon plain (natural) yogurt or soy yoghurt
  • 1 tablespoon chopped parsley
  • 2 tablespoons pine nuts, soaked in water for 20 minutes, then drained
  • salt and pepper
  • pita bread, to serve


Preheat the oven to 400ºF/200ºC/gas mark 6.

Place the strips of bell pepper on a baking sheet and drizzle lightly with olive oil. Roast the bell peppers for about 30 minutes, until soft. Remove from the oven, put into a bowl, and cover with plastic wrap (cling film).

Put the flatbread onto a clean baking sheet and bake for 5 minutes until golden and crisp. Transfer to a food processor and process to fine bread crumbs. Transfer the bread crumbs to a bowl and mix with the cayenne pepper. Season well. Set aside 1 tablespoon of bread crumbs for garnish.

Pour a scant ½ cup (3 ½ fl oz/100 ml) water into the food processor and add the roasted peppers, chilli powder, walnuts, pomegranate molasses, and lemon juice. Add the spiced bread crumbs and pulse until the mixture is fine.

Transfer the muhammara to a bowl. Season with salt and pepper, stir in the yogurt, and sprinkle with chopped parsley, and pine nuts. Top with the reserved bread crumbs and serve with pita bread.


Additional notes

“A lesser-known sibling of baba ganoush and hummus, but still making a regular appearance on our table, this walnut-bell pepper dip is a winning combination of red bell pepper, smoked spices, sweet molasses, and bread crumbs.”

Recipe courtesy of Phaidon

Taken from The Middle Eastern Vegetarian Cookbook by Salma Hage, published by Phaidon, priced £24.95 in hardback

MFM supporters can get 30% off by using the discount code MFM30.

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