Muhummara - Middle Eastern Capsicum Dip

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Serves: 4
Prep: 45 minutes
Cook: 30 minutes


3 red capsicum,/bell peppers, halved and deseeded

600 g 21 oz

1/2 cup of Walnuts

70 g 2.5 oz

1 tbsp Lemon Juice

1 tbsp Balsamic vinegar

1/2 tsp Maple syrup

1/2 tsp Ground cumin

1 tbsp Garlic-infused olive oil

1 tsp Chilli flakes

Salt and Pepper to taste


  1. Preheat the oven to 220 degrees Celsius/430 degrees farenheit and line a baking tray with baking paper. 

  2. Prepare the red capsicum/red peppers and place them on the oven tray. Bake in the oven for about 25 minutes or until the skin is blackened and is soft. Set aside to cool.

  3. Once the capsicums have cooled, peel off and discard the blackened skin. 

  4. Add the red capsicum to a food processor and pulse briefly. Add all of the other ingredients into the food processor and pulse again briefly - the texture should still be course. 

Nutrition Information (per serve)
Energy 914 Kj / 218 cal
Protein 5.60g
Carbohydrates 8.30g
Sugar 8.10g
Total Fat 17.20g
Saturated Fat 1.50g
Fibre 4.60g
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