"Muhammara" - A Delicious Red Pepper Dip

Before even being familiar with the concept of “netflix and chill”, I was casually spending my Saturday at home, with my cats, some brownies and a Sex And the City movie – nothing very original round here (apart that this is the gayest set ever). This is when I actually discovered about Muhammara – this traditional Middle Eastern red dip recipe that yet needs to invade our Western World. If it was attracting love and romance for Carrie, I had to try it out. I guess it ultimately does not, but that is not a big deal (trying to be funny here!). Anyways, as a hummus fan, I usually am complicated to content when it comes to dips and spread – this was until I met with this red shaded heavenly food. It is crunchy and sweet, yet owning a profound and earthy flavour.

If it was attracting love and romance
for Carrie, I had to try it out.

It is easily spreadable and is great as a side, as a dip or in sandwiches. I usually love using those specific nuts for their good monounsaturated fats and their magnesium, iron, vitamin E and antioxidant contents, which keep me awake and my brain steady and healthy (young adults should consume walnuts just because they are thought to increase inferential reasoning). There is no paprika in the traditional recipe but if you are down for a little spicy quick, you should totally add some. Hope you will enjoy those Middle Eastern Summery vibes and that you will make your belly (or your guests) very happy about this recipe!

Middle East Red Pepper Dip

Portions: One big bowl (for about 4 servings)
Preparation time: 20 minutes
Cooking time: 25 minutes (220°C)


4 red peppers, cored and sliced vertically in the middle
35g of rye or grain bread, soaked and drained
100g of walnuts
25g of pine nuts
3 tbsp of olive oil
½ lemon, juice only
1 – 2 cloves of garlic
1 tsp of chilli pepper
Sea salt & pepper, to taste


(1) Preheat your oven to 220°C. Place the red peppers halves on a tray covered with parchment paper. Drizzle some olive oil, sprinkle with salt and pepper and place in the middle of the oven. Bake until the skin starts bubbling and darkens (it must be golden-brown, almost dark).

(2) Place the baked peppers in an airtight container and let sit for about 25 minutes. Take out and peel the skin from the peppers, it should come easily. A little skin will not kill your Muhammara if it gets too hard.

(3) Place all the ingredients – soaked bread, walnuts, pine nuts, olive oil, lemon juice, garlic cloves, chilli pepper, salt and pepper – along with the baked peppers in a food processor. Mix until smooth and creamy.

(4) Place in a bowl, cover with more pine nuts, fresh dill, parsley or basil, a drizzle of olive oil and some salt. Dig in with vegetables dips, crackers or put it on anything you fancy.