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This roasted red pepper and walnut dip has a hint of spice, sweet, savory, and slighly smoky from roasting. It's a delicious vegan spread.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, brunch, Side Dish
Cuisine: Arabic
Keyword: fufus kitchen recipes, muhammara, roasted red pepper dip, vegan dip
Servings: 4 people
Author: Heifa


  • 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.