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Muhammara roasted red pepper and walnut dip in a bowl, topped with walnuts and parsley for garnish
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4.82 from 192 votes

Muhammara Recipe (Roasted Red Pepper Dip)

Muhammara (roasted red pepper and walnut dip) makes the perfect addition to the mezze table next to other favorites like baba ganoush or hummus. Serve it with warm pita bread or pita chips. For a shortcut, feel free to use roasted red peppers from a jar if you don't have time to roast your own peppers.
Prep Time10 minutes
Cook Time30 minutes
Course: Appetizer
Cuisine: Mediterranean, Middle Eastern
Servings: 6 people
Author: The Mediterranean Dish

Ingredients

  • 2 red bell peppers
  • 4 tbsp Extra Virgin Olive Oil divided
  • 1/4 lb shelled toasted walnuts
  • 1 garlic clove roughly chopped
  • 2 1/2 tbsp tomato paste
  • 3/4 cup bread crumbs
  • 2 tbsp pomegranate molasses
  • 1 tsp Aleppo pepper
  • 1/2 tsp sugar
  • 1 tsp sumac
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper optional

Instructions

  • Preheat the oven to 425 degrees F.
  • Brush the bell peppers with 1 tbsp of olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers in the 425 degrees F heated oven for 30 minutes or so, turning them over once or twice.
    bell peppers roasted in a pan
  • Remove from the oven and place the peppers in a bowl. Cover with plastic wrap for a few minutes. This traps the steam from the roasted peppers, making them easy to peel. When cool enough to handle, simply peel the peppers, remove the seeds and slice the peppers into small strips.
    roasted peppers sliced into strips
  • Now in the bowl of a large food processor, combine the roasted red pepper strips with 3 tbsp extra virgin olive oil, garlic, walnuts, tomato paste, bread crumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, salt and cayenne. Blend into a smooth paste.
    muhammara dip in the food processor
  • Transfer to a serving bowl. You may cover the muhammara and refrigerate, but be sure to bring the dip to room temperature before serving.
  • When ready to serve, top the dip with a drizzle of extra virgin olive oil, and garnish with a little more walnuts and fresh parsley, if you like. Serve with pita bread or pita chips. Enjoy!
    Muhammara dip in a bowl. A side of walnuts and pita

Video

Notes

  • Storage: You can refrigerate muhammara in a tight-lid container for 4 days and up to one week. A thin layer of extra virgin olive oil to cover the top of the dip will help preserve it. 
  • Find Aleppo-style pepper here and extra virgin olive oil here. 
  • Visit our Online Shop to browse quality Mediterranean ingredients including all-natural and organic spices, extra virgin olive oil and more. 

Nutrition

Calories: 201kcal | Carbohydrates: 21.5g | Protein: 5.5g | Fat: 22.6g | Saturated Fat: 2.6g | Potassium: 267.6mg | Fiber: 3.1g | Vitamin A: 1511.8IU | Vitamin C: 52.5mg | Calcium: 48.4mg | Iron: 1.7mg

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