Moroccan · Condiment
Moroccan Roasted Pepper & Walnut Dip
A Moroccan cousin of muhammara: charred red peppers blended with toasted walnuts, cumin, garlic and a little bread for body, sharpened with lemon and warmed with harissa. Smoky, nutty and gently spicy, it's a superb dip for bread or crudités and a fine sauce for grilled meat.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 6
- Level
- Easy
Ingredients
- 3 red peppers
- 100 g walnuts, toasted
- 1 slice bread, crusts off
- 2 garlic cloves
- 1 tsp cumin
- 1 tbsp harissa
- 1 tbsp pomegranate molasses
- 3 tbsp olive oil
- Juice of 1/2 lemon
- Salt to taste
Method
- 1
Char the peppers
Roast or grill the peppers until blackened all over, then steam in a covered bowl and peel.
- 2
Toast walnuts
Toast the walnuts until fragrant, reserving a few to chop for garnish.
- 3
Blend
Blend the peppers, walnuts, bread, garlic, cumin, harissa, pomegranate molasses, oil, lemon and salt to a coarse paste.
- 4
Adjust
Balance the harissa, lemon and salt to taste; keep it thick and scoopable.
- 5
Rest
Chill 30 minutes for the flavours to meld.
- 6
Serve
Serve drizzled with oil and scattered with chopped walnuts, with bread alongside.
Chef's tips
- Char the peppers hard for the smoky flavour that defines the dip.
- Keep it coarse, not silky — a little texture is traditional.
- Pomegranate molasses adds the signature sweet-tart edge.
Frequently asked questions
Is this Moroccan or Syrian?
Muhammara originates in Aleppo, but roasted-pepper-and-nut dips spiced with cumin and harissa are enjoyed across North Africa too — this is a Moroccan-leaning version with harissa.
Can I make it nut-free?
Walnuts are central to the flavour, but toasted sunflower seeds make a workable, milder nut-free alternative.