Muhammara is a fabulous roasted red pepper dip with walnuts has so many notes of flavor and texture. It goes beautifully on a mezze platter with other dips like hummus and baba ghanoush. Muhammara, another beloved Middle Eastern dip, is also quite easy to make. All you have to do is roast beautiful bell peppers in some olive oil, salt, and pepper then pulse with a few ingredients, and voila. It cannot get more simple than that and trust me it is delicious. Muhammara, a Syrian dip, derives from the word ‘Ahmar’ which means red in Arabic.
Many muhammara recipes include breadcrumbs but I don’t find that necessary so you will not find it in this recipe keeping it gluten-free as well and overall healthier. This dip is great as a spread for sandwiches especially one with roasted vegetables like eggplant and potatoes. It is also fantastic paired with proteins like beef kofta kebab, chicken, or fish. I’ve also used it as the base for some pizza and/or pasta sauces for an Arabic flair. It is just a great dip to keep in the fridge and perfect for using up red or orange bell peppers in your fridge.
I would love to hear your thoughts on this dip and see your remakes on my Instagram page!
- 3 Red Bell Peppers, sliced
- 1/4 cup Olive oil, divided
- Salt & Pepper
- 1/4 cup Walnuts, toasted
- 1 tbsp Chipotle Peppers in Adobo sauce any spicy pepper sauce/paste will work or even aleppo pepper seasoning
- 1 tbsp Sumac
- 1 tbsp Tomato Paste
- 1 tbsp Pomegranate Molasses
- Roast the peppers in a 400 F oven drizzled with 2 tbsp of olive oil, salt, and pepper for about 30 minutes until soft and caramelized.
- Let it slightly cool then add it to a food processor with all the other ingredients including the remaining 2 tbsp of olive oil. Pulse on low for a minute or so. It will be slightly chunky from the nut bits but overall smooth and tasty!
- Drizzle with olive oil and garnish with chopped walnuts to serve! Enjoy with some warmed pita bread or vegetables to dip with.