Store Cupboard Muhammara
Preparation time
Cooking time
Total time
You don't need any specialist ingredients to make this delicious and simple Store Cupboard Muhammara - a spicy, peppery, Levantine dip.
Recipe type: Snacks, Sauces, Jars, Side
Cuisine: 30 minutes or less, Vegan, Gluten Free
  • 2 red bell peppers
  • 100g walnuts
  • 1 tbsp olive oil
  • Juice of ½ a lemon
  • 2 garlic cloves
  • 1 date, or 1 tsp coconut sugar
  • 1 tsp ground cumin
  • 1 tsp dried chilli flakes
  • Salt & Pepper, to taste
  1. Set the grill to a high heat and place the peppers on a foil-lined tray.
  2. Grill the peppers for 10 minutes, turning occasionally to ensure even cooking. They should take on a blackened appearance and be soft all the way through.
  3. Once cooked, leave the peppers to cool for a little while before peeling away the charred skins and discarding the seeds.
  4. Meanwhile, roughly blitz the walnuts in a food processor and put them in a bowl. You don't want a powder, so only give them a couple of seconds.
  5. Put the peeled and deseeded peppers along with the rest of the ingredients (bar the walnuts) into the food processor. Pulse until combined.
  6. Add this to the walnuts and give it a good stir.
  7. Store in a sterilised container in the fridge - it should last for at least a week.
Recipe by The Whole Ingredient at