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  • 3 red peppers

  • 50g walnuts, plus extra to garnish

  • 50g breadcrumbs*

  • ½ tbsp lemon juice

  • 1 ½ tbsp pomegranate molasses**

  • 1½ tsp ground cumin

  • 1 garlic clove, peeled and crushed

  • 2 tbsp Irish extra virgin rapeseed oil, plus extra to serve

  • ½ tbsp sea salt

  • Mint or pomegranate arils to garnish (optional)

Red pepper and walnut dip

This recipe is based on a Syrian dish called muhammara. The original dish calls for Aleppo chillis but I like to omit these so heat-opposed guests can enjoy it. Feel free to add a teaspoon of chilli flakes to spice it up.


  1. Heat the oven to 200 degrees and roast whole peppers on a tray for 35 minutes or until skin is blackened. Remove from oven, turn down the heat to 180 degrees and roast 50g of walnuts in an oven-proof dish for 10 mins until lightly toasted.

  2. Place peppers into a box or saucepan with lid to cool a little. When cool enough to touch, peel and discard seeds and stalks.

  3. Place peppers and remaining ingredients (bar the mint) in a food processor and pulse until ingredients just come together. Don’t over process; it should be chunky rather than a paste.

  4. To serve: Spoon into a bowl, drizzle with oil, throw on a few broken walnuts and some mint leaves.