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muhammara in a bowl on a white plate with vegetables
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5 from 2 votes

Muhammara (Roasted Red Pepper Dip) Recipe

Muhammara (Roasted Red Pepper Dip) is a savory, smoky vegetable-based dip. With roasted red peppers, toasted walnuts, garlic, and spices, it’s perfect for serving everyone at your table - naturally vegan and gluten-free.
Makes about 2 1/2 cups of dip. To adjust the servings in this recipe, click on the number next to servings.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Sauce
Cuisine: Mediterranean
Keyword: easy appetizer, gluten free, roasted red pepper
Servings: 12
Author: Jess Smith via Inquiring Chef
Cost: $6.00

Equipment

  • Skillet
  • Food Processor

Ingredients

  • 1 1/2 cups Toasted Walnut Halves (see note)
  • 1 16 ounce jar Roasted Red Peppers, drained
  • 4 Tablespoons Olive Oil, divided
  • 1/2 cup diced Onions
  • 2 cloves Garlic, grated or minced
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Aleppo Chili Pepper (substitute smoked paprika)
  • 1 Tablespoon Tomato Paste
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Pomegranate Molasses (substitute honey or maple syrup)

Instructions

  • Drain roasted red peppers in a colander while preparing other ingredients.
  • Place a skillet or nonstick pan over medium heat. Add 2 Tablespoons olive oil. When oil begins to shimmer, add onions. Cook until soft, 3 to 5 minutes.
  • To onions add garlic, cumin, smoked paprika, and tomato paste. Cook, breaking tomato paste apart, until fragrant, 3 to 4 minutes.
  • In the bowl of a food processor combine onion-tomato mixture, walnuts, roasted red peppers, lemon juice, pomegranate molasses, and remaining 2 Tablespoons olive oil. Pulse and then blend until Muhammara is easy to spread but still has some texture. (Note: For a creamier sauce, blend further and add up to 2 Tablespoons of extra olive oil.)
  • Store dip in the refrigerator for up to a week.

Notes

Toasted Walnuts: For the best flavor, toast the walnuts before adding them to the Muhammara. Spread walnut halves out on a sheet pan and toast in a 350°F / 177°C degree oven until golden brown and fragrant, 7 to 10 minutes, shaking the pan halfway through cooking. 
Vegan - If you need a vegan version of this dip, be sure to use pomegranate molasses or maple syrup as a sweetener. Honey is not vegan.

Nutrition

Calories: 146kcal | Carbohydrates: 4g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Sodium: 15mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg