Roasted Red Pepper & Walnut Dip (Muhammara)

Some dips just speak to the soul — and Muhammara is one of them. I first discovered it while traveling abroad and instantly fell in love with its color and complexity. Unlike hummus or baba ganoush, Muhammara hits a different note — smoky, nutty, a little spicy, a little sweet, and incredibly satisfying. It’s one of those dishes that feels gourmet but comes together in minutes once you’ve made it a few times.

Now, I make it anytime I want to brighten a meal or share something unexpected at a gathering. It pairs beautifully with warm pita, crisp veggies, or spread on toast — and every time I serve it, someone asks for the recipe. This version is my go-to: easy, rich, and balanced with the perfect finishing touches.

Why You’ll Love This Recipe:

• Unforgettable flavor – Smoky, sweet, and just enough heat

• Eye-catching presentation – That vibrant red color is a showstopper

• Quick to make – Just 10 minutes in a blender or food processor

• Great for meal prep – Lasts for days and gets better over time

• Naturally vegan and gluten-free – A win for everyone at the table

Ingredients List:

• roasted red bell peppers (jarred or homemade)

• walnuts, toasted

• extra virgin olive oil

• pomegranate molasses (or 1 tbsp lemon juice + 1 tsp honey)

• tomato paste

• garlic, minced

• ground cumin

• smoked paprika

• cayenne pepper (or chili flakes)

• Salt and black pepper

• Fresh parsley

There are 4 Steps To Making This Recipe:

Step 1: Toast the Walnuts (if not pre-toasted)

In a dry skillet over medium heat, toast the walnuts for 3–5 minutes, stirring often until lightly browned and fragrant. Let cool slightly.

Step 2: Blend the Dip

Add roasted red peppers, toasted walnuts, olive oil, pomegranate molasses, tomato paste, garlic, cumin, paprika, cayenne, salt, and black pepper to a food processor. Blend until smooth but still slightly textured. You can scrape down the sides and pulse until your preferred consistency is reached.

Step 3: Taste & Adjust

Add more salt, chili flakes, or lemon juice to brighten the flavor if needed.

Step 4: Serve & Garnish

Scoop into a serving bowl. Use the back of a spoon to create a swirl. Drizzle with olive oil, sprinkle with chopped walnuts, chili flakes, and fresh parsley. Serve with pita bread, crackers, or raw vegetables.

Tips to Make This Recipe Your Own:

• Go extra smoky: Roast your own peppers on the grill or add a bit of liquid smoke.

• Make it spicy: Add an extra pinch of cayenne or a whole roasted chili pepper.

• Chunky or smooth? Pulse a few times for a coarse texture, or blend longer for a creamy spread.

• Double it: This dip stores beautifully, so make extra and enjoy all week!

• Serve warm: Gently heat in a pan for a cozier version — amazing over grilled meats or veggies.

Storage Tips:

• Fridge: Store in an airtight container for up to 5 days. Stir before serving.

• Freezer: Freeze in small portions for up to 2 months. Thaw overnight in the fridge.

• Make ahead: Ideal for prepping 1–2 days in advance — flavors deepen as it sits.

Substitution Tips:

• Pomegranate molasses: Substitute with lemon juice and honey or a splash of balsamic vinegar.

• Walnuts: Almonds or cashews can work, or sunflower seeds for a nut-free version.

• Roasted peppers: Use jarred for convenience or roast your own for deeper flavor.

• Tomato paste: Sun-dried tomato or harissa paste also adds a nice depth.

• Parsley: Try chopped mint, basil, or thyme as a fresh herbal twist.

Final Thoughts:

Muhammara is more than a dip — it’s a flavor experience. Earthy from walnuts, sweet and smoky from the roasted peppers, and full of warm spice. It’s rich, satisfying, and still surprisingly light. And those finishing touches — olive oil, chili flakes, and herbs — elevate it to something truly special.

Whether you're prepping for a Mediterranean dinner, looking to shake up your appetizer routine, or just need a new go-to snack, Muhammara delivers every single time. It’s one of those recipes that once you try, you’ll wonder why you didn’t start making it sooner.

So grab your blender, toast your nuts, and enjoy a dip that’s as vibrant in flavor as it is in color.

Looking for more Dips? Try my popular recipes below:

• Roasted Garlic Hummus

• The Best Guacamole

• Spinach Hummus

• Authentic Greek Tzatziki

Yield: 6-8 servings

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Roasted Red Pepper & Walnut Dip (Muhammara)

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

A vibrant Middle Eastern dip made with smoky roasted red peppers, toasted walnuts, and warm spices. This Muhammara is rich, earthy, slightly sweet, and spicy — garnished with crunchy walnuts, fresh parsley, a drizzle of olive oil, and a sprinkle of chili flakes.

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Ingredients

For the Dip

• 2 large roasted red bell peppers (jarred or homemade)
• ¾ cup walnuts, toasted
• 2 tablespoons extra virgin olive oil
• 2 tablespoons pomegranate molasses (or 1 tbsp lemon juice + 1 tsp honey)
• 1 tablespoon tomato paste
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (or chili flakes to taste)
• Salt and black pepper, to taste

For the Garnish

• Chopped toasted walnuts
• Fresh parsley, chopped
• Olive oil, for drizzling
• Chili flakes, to finish

Instructions

1. In a dry skillet over medium heat, toast the walnuts for 3–5 minutes, stirring often until lightly browned and fragrant. Let cool slightly.
2. Add roasted red peppers, toasted walnuts, olive oil, pomegranate molasses, tomato paste, garlic, cumin, paprika, cayenne, salt, and black pepper to a food processor.
3. Blend until smooth but still slightly textured. You can scrape down the sides and pulse until your preferred consistency is reached.
4. Add more salt, chili flakes, or lemon juice to brighten the flavor if needed.
5. Scoop into a serving bowl. Use the back of a spoon to create a swirl. Drizzle with olive oil, sprinkle with chopped walnuts, chili flakes, and fresh parsley.
6. Serve with pita bread, crackers, or raw vegetables.

Notes

Pomegranate molasses: Substitute with lemon juice and honey or a splash of balsamic vinegar.

Walnuts: Almonds or cashews can work, or sunflower seeds for a nut-free version.

Roasted peppers: Use jarred for convenience or roast your own for deeper flavor.

Tomato paste: Sun-dried tomato or harissa paste also adds a nice depth.

Parsley: Try chopped mint, basil, or thyme as a fresh herbal twist.

Nutrition Facts

Calories

212

Carbs

7 g

Cholesterol

0 mg

Fat

20 g

Fiber

2 g

Net carbs

5 g

Protein

3 g

Sat. Fat

2 g

Sodium

229 mg

Sugar

3 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.