Roasted Red Pepper Dip (Muhammara)

5 from 1 vote

Muhammara is a Middle Eastern dip made from roasted red bell peppers. It's tangy and smoky with a tiny bit of heat. It's totally addictive!

Prep Time30

Cook Time10

Resting Time10

Total Time50

Course: Condiment, Snack

Cuisine: Middle Eastern, Universal

Keyword: bell pepper, condiment, dip, red pepper, vegan, vegetarian, walnut, walnuts

Servings:

Calories: 155kcal

4 medium to large red bell peppers
1 cup walnuts toasted
¼ cup bread or cracker crumbs (use gluten free bread to make your dip gluten free)
3 Tablespoons pomegranate molasses (see note)
2 Tablespoons olive oil
¾ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon cayenne

Cut tops and bottoms from 4 medium to large red bell peppers. Remove the core and seeds from the peppers and slice the main part of the pepper to form one long strip. Remove the stem from the tops of the peppers. Arrange all the pieces on a baking sheet covered with foil.
Move oven rack to highest level and roast peppers under the broiler until skin becomes black and bubbled in spots (7-10 minutes).
Remove peppers from oven and transfer to a bowl. Cover with foil and allow to steam for at least 10 minutes. Peel skin from cooled roasted pepper pieces (don't worry if there are small pieces of skin that you can't remove - your muhammara will be great as long as you remove the majority of the skin)
Combine the peeled bell pepper pieces, 1 cup walnuts, ¼ cup bread or cracker crumbs, 3 Tablespoons pomegranate molasses, 2 Tablespoons olive oil, ¾ teaspoon salt, ½ teaspoon ground cumin, and ¼ teaspoon cayenne in a food processor, blender or large bowl. Pulse in the food processor or blender (or use an immersion blender) to puree the ingredients together. Refrigerate for at least 30 minutes, until chilled. Serve with fresh pita, pita chips, crackers and/or raw vegetables.

If you don't have pomegranate molasses, use 3 tablespoon lemon juice, 1 tablespoon molasses and 1 teaspoon honey instead.