Recipes/ Small bites

Red pepper and cashew mezze dip

red pepper cashew mezze dip

The red pepper and cashew mezze dip contains just a couple of ingredients, but really has a complex flavour. This mezze dip is a classic Arabic mezze, named Muhammara. Muhammara is a mezze that is made with roasted peppers, different kind of nuts and some cumin. In this mezze I only used cashew nuts (because they’re one of my favourite) and instead of cumin I added pomegranate molasses to the mix. The pomegranate molasses gives the mixture some more acidity and freshness.

For this mezze I roasted my own peppers, but of course you can also use store bought grilled peppers. To make it a smooth dip blanch the nuts you will be using. By blanching the nuts they become softer and are easier to blend in to a paste, or in this case a mezze. This mezze dip is tasty with some freshly baked pita bread, but is also a very good sauce to serve with some grilled octopus or grilled veal. When using this mezze as a sauce just add a little water to the mixture.

This mezze is always tasty to have in your fridge, and preserves very well in the fridge.

Red pepper and nuts mezze dip

Print Recipe
Cooking Time: 1 hour


  • 3 grilled red peppers (large)
  • 75 gr of cashew nuts
  • pinch of salt & pepper
  • pinch of garlic powder
  • 1,5 tablespoon of pomegranate molasses



Add the cashew nuts in a bowl and top with boiling water, let it rest for 30 till 60 minutes


Once the cashew nuts are a little bit soft add them in a blender together with the rest of the ingredients


Mix all the ingredients together till you have a smooth paste


If the mixture is to thick, add some oil till you have the right thickness

mezze dip with pepper


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