Of all of those Levantine dips, Muhammara is by far my favourite. Smoky and sweet roasted red peppers are combined with tart molasses, nutty walnuts, heat from chilli and garlic and aromatic spice from cumin and coriander. It’s an unbelievable combination of sweet, smoky, spice and sour. We’ve topped this vibrant dip with some roughly chopped pickled walnuts for extra acidity and pomegranate seeds for a burst of freshness. Make a big batch – this dip only gets better after a day in the fridge.
3 Large Red Bell Peppers,
50g Walnuts, toasted
1 tbsp. Pomegranate Molasses,
2 tbsp. Olive Oil,
1 Small Garlic Clove, minced
Juice of ½ a Lemon,
2 tsp. Ground Cumin,
2 tsp. Aleppo Chilli Flakes, or 1 tsp. regular chilli flakes
Pinch of Salt & Pepper
1–2 Pickled Walnuts, roughly chopped
Pomegranate Seeds, a small handful
Parsley, a few leaves
TIP – This should keep in the fridge for several days, and will actually improve in flavour and texture after a day of chilling.