Muhammara roasted pepper dip

Are you tired of the same old dips you serve before a meal? Michael Diacono makes this classic Levantine dip using roasted bell pepper and walnuts. It is really easy to make so you can concentrate your efforts on preparing the main dish without sacrificing flavour in this wonderful pre-dinner dip. Alternatively you can serve this as a starter with a number of other Middle Eastern dips such as hummus and baba ganoush. 



  • 50g walnuts
  • 3 red bell peppers
  • 1 clove garlic
  • 1 tsp dried chilli
  • ½ lemon, juice only
  • Salt
  • Parsley
  • 3 tbsp pomegranate molasses
  • Olive oil
  • Pita bread, to serve


1.Roast the walnuts in the oven for 10 mins making sure they don't burn.

2.Put a little olive oil on the peppers and roast them in the oven until the skin starts to blacken, approx. 30 mins.

3.Place the peppers – including the black skin – and the garlic a food processor with the chilli and lemon juice.

4.Season with salt and pepper and blitz.

5.Add the parsley and pomegranate molasses.

6.Add the nuts and pulse leaving a bit of a bite to the nut.

7.Place in a serving dish and top with olive oil.

8.Serve with toasted pita bread.

This recipe first appeared on Gourmet Today TV, aired on TVM on 22 October, 2016. 

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