This punchy pepper dip has been on our menu from the day we opened our doors, and it’s not hard to see why. Roasted red peppers give a sweet base, while walnuts add crunch and Aleppo chilli flakes provide a slight kick.

As Head Chef Tom says, it’s so tasty, you’ll be putting it on everything!

Muhammara recipe

Serves 4 as a dip


80g fresh breadcrumbs
6g Aleppo chilli flakes
15g garlic clove
4g red chillies
4g ground cumin
7g salt
500g roasted red peppers, flesh only
60g roasted walnuts
40g pomegranate molasses
10g lemon juice
140g tomato paste
150g pomace oil (or olive oil)
Garnish: a few chopped walnuts, some chilli slices, Aleppo chilli flakes and pomace oil


1. In a food processor, blitz the fresh breadcrumbs, chillies, garlic cloves, Aleppo chilli flakes, ground cumin and salt until combined.
2. Add in the red pepper and pulse, trying not to completely purée the pepper – it should still have a roughly chopped texture.
3. Add the walnuts, pomegranate molasses, lemon juice, tomato paste and pomace oil to the red pepper mixture, and pulse to combine.
4. Garnish with a few chopped walnuts, Aleppo chilli flakes, sliced chillies and a glug of pomace oil. You can keep it in an airtight container in the fridge for up to a week.

As with all our dips, it’s best served with a pile of fluffy pittas. And maybe some more dips