Description
Muhammara is a vibrant Mediterranean dip made from smoky roasted red peppers and crunchy toasted walnuts, blended into a smooth, spicy spread enhanced with garlic, lemon juice, olive oil, and warming spices. Perfect as a dip, spread, or sauce, this easy-to-make recipe delivers rich flavors and a delightful texture that complements breads, vegetables, and grilled meats. Healthy, colorful, and versatile, Muhammara is a crowd-pleasing appetizer that brightens any meal or gathering.
Ingredients
Scale
Main Ingredients
- 2 large roasted red bell peppers (skins peeled and seeds removed)
- 3/4 cup toasted walnuts
- 1/4 cup breadcrumbs (vegan if preferred)
- 2 garlic cloves, peeled and roughly chopped
- 2 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon salt (adjust to taste)
Instructions
- Roast the Red Peppers: Start by roasting fresh red bell peppers until their skins are charred and blistered, either over a gas flame or under a broiler. Once cooled, peel off the skins and remove the seeds for a smooth, smoky base.
- Toast the Walnuts: Lightly toast the walnuts in a dry skillet over medium heat until they release their aroma. This boosts their nuttiness and adds extra flavor to the dip.
- Prepare the Garlic and Breadcrumbs: Peel and roughly chop the garlic, and gather breadcrumbs, which will help balance the texture by absorbing moisture and keeping the Muhammara thick.
- Blend the Ingredients: Add the roasted peppers, toasted walnuts, garlic, breadcrumbs, lemon juice, olive oil, ground cumin, red pepper flakes, and salt to a food processor. Pulse until combined but still slightly textured—you want to maintain some chunkiness for that rustic feel.
- Adjust Seasoning: Taste your Muhammara and adjust salt, spice, or acidity with additional lemon juice or red pepper flakes to match your preference.
- Serve or Store: Your Muhammara dip is ready! Serve immediately or refrigerate to let the flavors meld together beautifully.
Notes
- Use fresh, ripe red peppers for the best flavor and color.
- Peel the pepper skins thoroughly to ensure a smooth texture without bitterness.
- Toast walnuts gently and watch closely to avoid burning, which can cause bitterness.
- Pulse the mixture to retain some texture instead of pureeing completely smooth.
- Let the dip chill for at least an hour to allow flavors to marry and develop fully.
- If the dip is too thick, add a splash of olive oil or water to loosen it slightly without losing body.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons (about 30g)
- Calories: 90
- Sugar: 2g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Muhammara, roasted red pepper dip, walnut dip, Mediterranean appetizer, spicy dip, vegan dip, healthy snacks