Deeply Dippy

Muhammara Dip

Who doesn’t love a dip? Since acquiring a Magimix I’m blending and pulping absolutely everything, mainly into dip form (lazy chef). The flavours created, and infused are delightful, though my chocolate humous was perhaps a step too far.

One of my favourites is the Muhamarra Dip. This is a roasted red pepper dip that originates from Syria. Here is my take on the Levantine classic. If you like simple cooking then this is a great place to start. The nutritional yeast adds a nice depth of flavour and for vegans, essential B12 vitamins.

Muhammara Dip 

Serves 2


  • 1 red pepper
  • 2 tomatoes
  • 1/4 cup walnuts
  • 2 garlic cloves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 2 tablespoons nutritional yeast
  • 1 spoonful breadcrumbs
  • 2 teaspoons tomato puree
  • 2 tablespoons olive oil
  • 1 tablespoon lemon
  • salt & pepper to taste


  1. Preheat the oven to 180 degrees.
  2. Chop the tomatoes and red pepper, place them on a baking tray with 2 peeled garlic cloves, 1/2 the olive oil and salt & pepper.
  3. Roast in the oven for 10 minutes, then add the walnuts and bake for an additional 10 minutes.
  4. Remove the tray, allow to cool down a bit and then add the contents to a food processor.
  5. Add the remaining ingredients and blend until you get a thick, smooth consistency.
  6. Decorate with toasted, chopped walnuts

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