Muhammara Recipe (Roasted Red Pepper Dip, GF)
This Muhammara Recipe is a smoky roasted red pepper dip made with toasted walnuts, olive oil, and gluten-free breadcrumbs. Pomegranate molasses adds a tangy sweetness that makes this Mediterranean appetizer rich, flavorful, and perfect for mezze platters, sandwiches, or dipping with pita chips and vegetables.
Servings: 1.5 cups
Calories: 819kcal
Equipment
Ingredients
- 2 whole red bell peppers large, or 1 cup of jarred red peppers
- 1 cup walnuts lightly toasted
- 5 tablespoons gluten-free breadcrumbs
- 1-2 whole garlic cloves
- 1 tablespoon pomegranate molasses
- 1 teaspoon ground cumin
- 2 ½ teaspoons smoked paprika or sweet paprika
- ¼ teaspoon Aleppo pepper flakes or red pepper flakes
- ½ teaspoon salt more to taste
- 1 tablespoon lemon juice
- 1-2 tablespoons extra-virgin olive oil plus more for serving
Instructions
- (Omit if using jarred peppers) Char the red peppers over an open flame or roast in a 450℉ oven until the skin blisters and blackens.2 whole red bell peppers
- Cool the peppers down over running water, then peel and discard the skins, seeds, and stems. Drain the peppers very well.
- In a dry skillet, toast the walnuts over medium heat for 4-5 minutes until fragrant. Let cool slightly.1 cup walnuts
- In a food processor fitted with a metal blade, combine the red peppers, walnuts, breadcrumbs, garlic, pomegranate molasses, cumin, paprika, red pepper flakes, salt, and lemon juice. Pulse until mostly smooth but still slightly textured.5 tablespoons gluten-free breadcrumbs, 1-2 whole garlic cloves, 1 tablespoon pomegranate molasses, 1 teaspoon ground cumin, 2 ½ teaspoons smoked paprika, ¼ teaspoon Aleppo pepper flakes, ½ teaspoon salt, 1 tablespoon lemon juice
- With the processor running, drizzle in the olive oil until the dip becomes creamy.1-2 tablespoons extra-virgin olive oil
- Adjust the seasoning to taste.
- Transfer to a bowl, drizzle with a bit more olive oil and sprinkle with chopped walnuts or parsley, if desired.
Notes
Aleppo pepper flakes are traditional for this recipe; however, feel free to substitute red pepper flakes.
For the best flavor, roast and cool the red peppers completely before blending. Warm peppers release extra moisture, which can make the dip thin and dilute the smoky flavor.
Add extra breadcrumbs if you want a thicker dip or more olive oil if you prefer a thinner dip.
Store this dip in an airtight container for up to 5 days.
You can roast the peppers a day in advance. Store in the refrigerator and pat dry before using.
You can freeze the dip for up to two months. Thaw in the refrigerator and use the dip within 5 days.
Nutrition
Calories: 819kcal | Carbohydrates: 58g | Protein: 18g | Fat: 63g | Saturated Fat: 6g | Polyunsaturated Fat: 38g | Monounsaturated Fat: 14g | Sodium: 787mg | Potassium: 466mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1816IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 4mg
