Butterbean mash with muhammara from Ottolenghi Simple (page 107) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Avocado and broad bean mash; Oven chips with oregano and feta; Lamb arayes with tahini and sumac; Squid and red pepper stew; Rose harissa chickpeas with flaked cod

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • elena_qgj0iz on May 30, 2026

    The muhamarra is full of flavour and a crowd pleaser. I used pomegranate molasses instead of balsamic vinegar.

  • lilham on April 29, 2026

    I made this for a vegan guest. It’s very easy to make and so delicious. I used Romano peppers. I used a lot more than the 1 tbsp of water suggested to get the butter bean mash to the right consistency. I served the dip with supermarket Greek flatbread. The pepper puree is sweet and goes very well with the butterbean mash. Looking forward to have this for lunch tomorrow.

  • Pandan on October 24, 2024

    Really good and filling! Had this with the Cheesy pepper twirl bread from Jessie Sheehan for dinner. The muhammara turned out great. Good to know that you don’t need to peel the skins. I kept the garlic in the bean mash because why wouldn’t you want more garlic?

  • KarinaFrancis on October 03, 2021

    I love Muhammara and this is a good one. It works well with the butter bean mash, but would be good without it too. I didn’t discard the garlic clove after infusing the oil, I just added it to the mash.

  • metacritic on September 29, 2020

    This was good, not great. I'd likely make it again. I found it quite light - the butterbean mash was much lighter than a hummus. The muhammara was lighter than my usual go-to recipe (Paula Wolfort), calling for a much lower ratio of walnuts and no bread crumbs. Curiously for an Ottolenghi recipe it calls for balsamic rather than the standard: pomegranate syrup. As fate would have it I was out of balsamic but had the other so used that. While neither the mash nor the muhammara were my preferred recipes on their own, together they were quite good, complementary, and satisfying to eat. I'd add more hot pepper, like others, doubling it in the future.

  • joneshayley on February 15, 2020

    The mash is delightful, could serve it with anything. The pepper dip a little sweet for me - I'd increase the chilli flakes next time. Another easy light lunch.

  • Ro_ on January 30, 2020

    I was using fresh walnuts, and while deshelling them some shards of shell obviously snuck into the pile of nuts, which ended up like little hard stones in the red pepper dip. There was also a weird taste to the muhammara, giving the benefit of the doubt I suppose it must have come from the bits of shell too. The butterbean mash was nice (I used haricots blancs) but not particularly outstanding. These notes are for my own benefit rather than pointing out a fault in the recipe, but even with my own mistakes I didn't love the basic textures/flavours of this to want to make it again correctly.

  • Allie80 on August 18, 2019

    Really tasty and very simple. The red pepper muhammara was deliciously smokey and the walnuts gave a really interesting flavour and texture. It had a nice warmth to it but not too spicy even for those who can’t tolerate much heat. The butter bean mash didn’t have loads of flavour of its own so definitely needed the muhammara, if I was serving just the butter bean mash I’d probably want to add some roasted garlic or something to it for additional flavour.

  • etcjm on April 11, 2019

    The mash is so lovely and smooth and so easy. I can't eat potato so this for me was brilliant. The red pepper dip is very unusual, not what was expected but then I hadn't tasted it before. We all trust Yotam though! It was relatively easy and worked well with the lamb. The walnuts gave a different texture and I'd almost be tempted to try it without next time. Definitely will cook again.

  • JennyHay on December 26, 2018

    A very tasty dip indeed. I did remove the skins of the capsicum, because I like the smoothness and I like the smoky flavour it adds. I also served the Avocado and broad bean mash (page 106). They went very well together with lots of bruschetta and the colours looked great.

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