3 Red Peppers

1/2 Lemon

2 Garlic Cloves

1 Sprig of Thyme


1 tbsp Chilli Powder

1 tsp Cumin Seeds

1/2 tsp Coriander Seeds

50g Fresh Breadcrumbs

50g Walnuts

1 tbsp Pomegranate Molasses


5g Fresh Coriander, finely chopped

1 tbsp Olive Oil

1 1/2 tbsp Honey



  • Pre heat your oven to 160˚C (fan).
  • Place the lemon cut side down into an oven suitable frying pan or small roasting tray.
  • Remove just the root part of the garlic cloves, leaving the skin on. Using tinfoil create a small parcel containing the garlic, thyme, and olive oil.
  • Add the parcel to the pan with the lemon and roast in the oven for 25-30 minutes.
  • While the garlic and lemon are roasting. Quarter the peppers, remove the seeds and lay in a single layer skin side up on a tray. Grill the peppers until the skins have blackened, while they are still hot put them into a lidded container to sweat as they cool.
  • Once the garlic is soft and golden, remove it from the oven along with the lemon and set aside to cool, ensuring you retain the oil.
  • Lightly toast the cumin and coriander seeds in a dry pan to release their aromats then grind in a pestle and mortar until it is fairly fine.
  • Peel the garlic and dispose of the skins along with the thyme. Add the roasted garlic to the pestle and mortar with its roasting oil and continue grinding to making a paste.
  • Combine the garlic paste to the breadcrumbs along with the chilli powder, pomegranate molasses and the juice of the roasted lemon, stir well and set aside.
  • Remove and dispose of the pepper skins. Finely chop the pepper to an even mince and add this to the breadcrumb mix.
  • Next finely chop the walnuts and stir in.
  • Season the muhammara to taste with salt and pepper, you may want to add a little more pomegranate molasses or chilli at this point.
  • Spoon the dip into a wide shallow dish leaving a textured surface, sprinkle over the chopped coriander. Drizzle over the honey and the remaining tablespoon of olive oil.
  • Serve the muhammara at room temperature alongside Sweet Chilli and Sour Cream KETTLE® Chips
April 28, 2023