Muhammara, a middle Eastern dip for meze lovers. The base for this dip is roasted red and yellow peppers, it has a spicy kick from chilli flakes, a pleasant tart flavour from pomegranate molasses and a zesty twist from freshly squeezed lemons.


1 jar of Red & Yellow Odysea Peppers

100 gr chopped walnuts

80 gr panko breadcrumbs

2 tbsp Odysea pomegranate molasses

1 tsp cumin

½ lemon, for its juice and a bit of zest

2 tbsp Odysea Organic Extra Virgin Olive Oil, plus extra to finish



  1. Drain the Odysea roast peppers and roughly chop.
  2. Add them in the food processor along with the olive oil, pomegranate molasses, walnuts, salt, chilli flakes, cumin, half of the breadcrumbs, the lemon juice and a bit of lemon zest.
  3. Combine well and add in the rest of the breadcrumbs. The mixture will get thicker over time.
  4. Store in the refrigerator until serving.
  5. Top with walnuts, a bit of parsley and fresh pomegranate seeds.