Always vegetarian, often vegan

Muhammara, roasted bellpepper dip

Muhammara, roasted bell pepper dip. We love it on our mezze board but it doesn’t look bad as a dip with your snacks either..

Delicious with your mezzes



Picture this. At your Friday afternoon drinks or when friends come over for dinner, you put a delicious mezze board on the table.


Delicious dip of roasted peppers and walnuts
Voorbereiding 5 minutes
Bereiding 15 minutes
Totale tijd 20 minutes
Course: Side Dish
Cuisine: Middle East
Keyword: bell peppers
Porties: 4


  • 350 g of roasted bellpepper
  • 2 or red bellpeppers to roast yourself
  • 50 g of walnuts unsalted
  • 1 clove of garlic
  • 2 1/2 tablespoons of tomato paste
  • 50 g of bread crumbs
  • 2 tablespoons of pomegranate molasses or balsamic vinegar
  • 1/2 teaspoon of sugar
  • 1/2 teaspoon of sumak
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of cayena pepper


Roasting bellpeppers

  • Preheat the oven at 200 °C.
  • Place the peppers on a baking tray lined with baking paper and roast for about 25 min in the middle of the oven until the skin is charred. Place in a sealed plastic bag oand let cool for 10 min. Scrape off the skin with a sharp knife. Halve the peppers, remove the stem end and seeds, but save the liquid that is released.


  • Roast the walnuts in a dry frying pan for a few minutes.
  • Mix all ingredients together and puree coarsely in mortar or food processor.
Heb je dit recept geprobeerd?Tag @helencooksandhelenbakes of tag #helencooksandhelenbakes