This delicious roasted red pepper dip is vibrant, easy to make, and comes together with just a few simple ingredients.
To be honest, I usually opt for store-bought dips and spreads. What about you? You know I didn’t realize how easy it is to make your own. From hummus to pesto, you can make your own. And have control over the sodium, sugars, and flavors. Looking to make a fondue, try this easy 2-ingredient chocolate dip.
What is Muhammara
It’s a Middle Eastern dip or spread that originated in Syria. It is made with walnuts, roasted red peppers, Aleppo chili flakes, and pomegranate molasses. Muhammara is sweet, smoky, and savory, and is commonly found in Turkish cuisine.
How to make roasted red pepper dip
- Firstly, add the red peppers to a parchment-lined baking sheet, and cook in the oven for 20-30 minutes. Flip halfway through until the peppers turn slightly blackened on each side.
- Secondly, remove the red peppers from the oven and transfer them to a dish, cover them, and let them steam for 4-5 minutes.
- Thirdly, using your hands, peel and remove and discard the skins from the peppers. Next, cut the peppers and remove the stems and seeds.
- Fourthly, add the roasted peppers, breadcrumbs, pomegranate molasses, garlic, lemon, olive oil, walnuts, chili flakes, salt, and black pepper to a food processor or high-powered blender. Pulse until you reach your desired texture. (I like mine creamy. You can make it chunky if you like). Taste and adjust seasoning, as needed.
- Finally, store it in the fridge to chill. Serve in a dish along with veggies, chips, and pickles.
How to eat with Muhammara
You can use this roasted red pepper sauce as a dip with veggies, crackers, and pita bread. Also, it would be great as a spread on sandwiches and wraps. Or, try adding this dip to your pasta dish to make creamy pasta.
Yes, red peppers are a good source of fiber, an excellent source of vitamins A & C, and gluten-free.
Pimentos are a variety of large, red, heart-shaped chili pepper that is commonly sold in tiny jars and roasted red peppers are commonly sold in large containers. Pimento peppers are more aromatic than that red bell pepper.
Yes! Canned peppers are tender and packed with flavor. I always prefer to use fresh red peppers for optimal freshness, when possible.
For making dips, I like to use sweet pepper such as red, yellow, or orange.
Bell peppers are packed with vitamin C and antioxidants that have great anti-inflammatory benefits.
Muhammara is Syrian and harissa is Tunisian. Both are similar but different. Harissa is made with dry chili peppers and Muhammara is made with roasted red peppers. Harissa is typically spicier than Muhammara and used as a condiment (a paste) rather than a dip.
How long does Muhammara last in the fridge?
Store in an airtight container and keep in the fridge for 4-5 days. For longer use, store in the freezer for about 3 months. When you are ready to use, thaw the night before and use as you’d like.
More vegan dips and sauces to try:
Leave a comment below, tag me on Instagram, and let me know if you made this easy muhammara recipe.
Easy Roasted Red Pepper Dip (Muhammara Recipe)
- 3 red bell peppers
- 1/2 cup fresh breadcrumbs
- 1/3 cup walnuts
- 1 tbsp pomegranate molasses
- 1/2 garlic clove peeled
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 2 tsp Aleppo chili flakes can sub with red chili flakes or a pinch of cayenne
- salt and black pepper to taste
- Preheat your oven to 350 degrees F, add the red peppers to a parchment-lined baking sheet and cook in the oven for 20-30 minutes. Flip halfway through until the peppers turn slightly blackened on each side (note: the exact time may vary depending on your oven).
- Remove the red peppers from the oven and transfer to a dish, cover and let them steam for 4-5 minutes.
- Using your hands, peel and remove and discard the skins from the peppers. Next, cut the peppers and remove the stems and seeds.
- Add the roasted peppers, breadcrumbs, pomegranate molasses, garlic, lemon, olive oil, walnuts, chili flakes, salt, and black pepper to a food processor or high-powered blender. Pulse until you reach your desired texture. (I like mine creamy. You can make it chunky, if you like).
- Taste and adjust seasoning, as needed. Store in the fridge to chill. Serve in a dish along with veggies, chips, and pickles.
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I love this roasted red pepper dip. I make it all the time for my friends and it’s always a hit.
Thank you, Kenya! So glad you enjoyed this recipe.
This red pepper dip taste delicious. Thank you for making healthy recipes that taste good.