Muhammara (Roasted Red Pepper Dip)
A simple muhammara recipe for a hearty, creamy roasted red pepper dip with walnuts and balsamic vinegar. Slightly sweet and lightly spiced, serve with pita bread, veggies or in my muhammara bowls.
I first shared this Muhammara recipe as part of the meal plan in Fiber Fueled back in 2020, and it’s been a hit with readers ever since. A tangy, toasted red pepper and walnut dip that’s fantastic on sandwiches, pita bread, mezze platters, bowls, and more.
Why I love this recipe
This recipe is a little different than traditional muhammara as it uses more common ingredients, like balsamic vinegar for the pomegranate molasses and red pepper flakes for the aleppo chili pepper.
While you can substitute either of those ingredients for the more authentic version, I decided to test this recipe with those as I always have them on hand, which means I can enjoy muhammara more often!
It also doesn’t contain any bread crumbs, making this romesco dip naturally gluten-free. As a dietitian, I also love that each batch contains 1/2 cup of heart-healthy walnuts, rich in polyunsaturated fat.
This muhammara dip is similar to my romesco sauce recipe, a slightly sweet, tangy and spicy dip that’s fantastic on it’s own or in my romesco cauliflower sandwich. If you like that recipe, you’ll love this one.
I like to serve this muhammara on a mezze platter, with crostini, olives, vegetables, and alongside my whipped ricotta and confit tomato dip.
Ingredient Notes
- Red bell peppers: The color matters here as using other color peppers will alter the taste of the dish.
- Walnuts: I prefer to toast my walnuts before added to give more flavor, but roasted walnuts will also work. See how to toast walnuts, below.
- Olive oil: The olive oil adds creamy body and flavor to this recipe and helps to bind the walnuts and bell pepper together.
- Acids: Traditional muhammara is made with pomegranate molasses, that has a distinctive fruity tang. To mimic, I’m using a combination of lemon juice and balsamic vinegar, the pairing of acids together adds tartness, brightness and a light, fruity flavor.
- Red pepper flakes: If you have aleppo pepper flakes, use them! Otherwise, red pepper flakes work.
How to Make
Step-by-step photos of how to make this muhammara recipe. For the full recipe with ingredient amounts, head to the recipe card below.
Step 1: Roast the Bell Peppers
Place the bell peppers on a baking pan and roast in the oven for 10-15 minutes, turning often so they blacken on all sides. You can also place them under a hot broiler, directly onto the gas flame on your stove or on a hot grill. The process is the same; turn the peppers occasionally until the skin is blackened and blistered all over.
Immedietely place the peppers into a bowl and cover with a dish towel to steam for 5 minutes. This helps to loosen the skin from the peppers, making it easier to remove.
Step 2: Remove the Skins and Toast the Nuts
When the peppers are cool enough to handle, remove the skins by gently rubbing the skins and removing the stems and the seeds. Roughly chop, then place into a food processor along with the toasted walnuts.
If you are using raw walnuts, then you’ll want to toast them first to maximize flavor. You can do this either on the stove or the oven, I use the stove for ease! For the oven, spread walnuts in a single layer on a baking sheet and bake at 350 degrees F for 5-7 minutes, watching carefully so they don’t burn, until toasted. Or, place walnuts in a dry skillet over medium heat, stirring frequently for about 3-5 minutes until lightly browned, taking care not to burn as burning them will ruin the flavor of the dish.
Step 3: Pulse to Combine
Pulse to finely chop the walnuts and peppers, then add the rest of the ingredients and process until your desired texture is reached. I like this muhammara a little chunky to spoon on my muhammara bowl, on pita bread, crostini, or even mixed with hot pasta.
To serve, I transfer to a bowl and then drizzle with good extra-virgin olive oil (this is my favorite olive oil for drizzling) and sprinkle with more red pepper flakes.
Expert Tips for Success
Don’t skip toasting the walnuts for extra flavor! Toasting walnuts (in a dry pan or the oven) until fragrant and lightly golden intensifies their nutty flavor.
While jarred roasted peppers are convenient, roasting fresh red bell peppers yourself yields a much deeper, smokier flavor. I know it’s temping to use the jarred kind, but I recommend roasting your own for best results.
Make sure to place the immediately into a covered bowl or bag so they can steam. This will make peeling the skin effortless.
What to Serve With
Once you make a batch of this muhammara, come back and make my muhammara bowls! With roasted cauliflower, peppers, couscous, crispy chickpeas and plenty of muhammara dip on top, it’s a healthy and delicious way to enjoy muhammara as a meal.
Or, try it in a mezze platter alongside my baba ganoush, falafel, whipped feta dip, vegetables and my easy flatbread recipe.
Frequently Asked Questions
How black should the bell peppers get during roasting?
The bell peppers should look blistered and charred. The skin doesn’t need to be blackened everywhere, but you want the majority of the skin to be charred. If some spots aren’t blackening, try moving them closer to your oven’s heating element (if possible), or leave them in a bit longer. The charring is key for smoky flavor and easy peeling.
I steamed the peppers as instructed, but the skin is still difficult to peel off.
This usually happens if the peppers weren’t charred enough initially or if they didn’t steam long enough in a well-sealed bowl. Make sure the bowl is covered tightly immediately after roasting to trap all the steam. If some spots are stubborn, try gently rubbing them under cool running water, or use the back of a paring knife to scrape the skin away.
What’s the easiest way to toast the walnuts?
Place walnuts in a dry skillet over medium heat and toast for 3-5 minutes, stirring often, taking care not to burn.
Storage Notes
Store leftover Muhammara in an airtight container in the fridge. To help maintain freshness and prevent the surface from drying out, I like to add a thin layer of olive oil on top before sealing the container.
Muhammara should last for about 3 to 5 days in the refrigerator. For the best flavor, allow the dip to sit at room temperature for about 15-20 minutes before serving.
More Appetizer Recipes
If you try this Muhammara recipe, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day.
Muhammara Recipe
Equipment
Ingredients
- 3 each red bell peppers, must be red or else the color will be off
- 1/2 cup walnuts , toasted
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
Instructions
Roast the Bell Peppers
- Preheat the oven to 400 degrees F. Place the bell peppers on a baking sheet and turn every few minutes, until the skin is blackened and the peppers are softened, about 10-15 minutes.
- Immedietely place the peppers in a bowl and cover with a dish towel so the peppers can steam, this allows the skins of the peppers to be more easily removed.
- Let steam for 5 minutes, then remove the dish towel and let the peppers cool just to the touch, then peel the skin and remove the stems and seeds. Roughly chop and place the base of a food processor.
Make the Dip
- Add the walnuts to the food processor and pulse together with the bell peppers until finely chopped.
- Add to the food processor the rest of the ingredients: olive oil, lemon juice, balsamic vinegar, cumin, salt and red pepper. Puree until mostly pureed, smooth but with some chunky texture.