Muhammara Dip

Everyone knows hummus and maybe baba ganoush, but do you know its spicy cousin – muhammara dip? It’s a red bell pepper and walnut spread that’s delicious served right next to those Middle Eastern staples. And it’s perfect as a pita and vegetable dipper, just like hummus.

Muhammara dip
Muhammara dip

But muhammara is even more versatile than that. We love it as a unique pesto alternative for pastas  – sweet, nutty, and earthy, with a definite kick of spice. Or try it as a sandwich spread to liven up a vegetable or turkey sandwich.

Aleppo pepper flakes would be the authentic spice for muhammara, but they aren’t always easy to find. Crushed red pepper works, too (to simply provide a comparable heat) or you can try one of these other alternatives

Like this recipe? You’ll love these too:

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Muhammara dip

Muhammara Dip

A sweet, nutty, and earthy spread
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer
Servings 16 servings
Calories 75 kcal

Ingredients
 
 

  • 2 red bell peppers
  • 1 cup walnuts
  • 1 clove garlic chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 cup panko bread crumbs
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon Aleppo pepper flakes or crushed red pepper
  • 1/4 teaspoon cumin

Instructions
 

  • Lightly toast the walnuts and place to the side.
  • Destem the bell peppers and cut them in half. Remove the seeds and membrane.Slice the peppers in half lengthwise, then place each half on a foil-lined sheet (cut side facing down).
  • Broil the peppers until the skin is lightly charred, approximately 10 to 15 minutes.
  • Remove the peppers from oven and, using tongs, place each pepper half into a large sealable Ziploc bag. Seal the peppers in the bag and place the bag to the side until the peppers have cooled (another 10 to 15 minutes). This is to loosen the skin for peeling the peppers.
  • Remove the peppers from the Ziploc and peel the skin off the peppers, leaving any small charred section not easily peeled in place (they provide a little earthy flavor).
  • Place the peppers, toasted walnuts, garlic, lemon juice, bread crumbs, pomegranate molasses,, pepper flakes, and cumin into a food processor.
  • Blend while slowly drizzling in olive oil. Process the dip to your desired consistency.
  • Transfer the dip to a bowl and serve immediately. Or allow the dip to chill for one or more hours to allow the flavors to set.

Nutrition

Calories: 75kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 16mgPotassium: 78mgFiber: 1gSugar: 1gVitamin A: 616IUVitamin C: 20mgCalcium: 12mgIron: 0.4mg
Keyword Aleppo Pepper
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UPDATE NOTICE: This post was updated on April 25, 2023 to include new content.
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