Roasted red pepper and walnut dip, better known as muhammara, is the sweet-smoky-spicy spread I make when I want dinner guests to demand the recipe. Jarred roasted peppers, toasty walnuts, and a chili warmth sweetened with maple or pomegranate molasses do the talking. Fifteen minutes, one food processor, endless compliments.
Get ready to meet your new favorite appetizer! This Roasted Red Pepper and Walnut Dip is a flavor explosion that will have everyone reaching for more. Inspired by the classic Middle Eastern spread, Muhammara, this recipe balances the smoky sweetness of roasted red peppers with the rich, earthy flavor of walnuts. It’s incredibly easy to whip up in a food processor, making it perfect for last-minute guests or as a delicious, healthy spread for your weekday sandwiches. Its vibrant color is as stunning as its taste. Let’s get blending!
Ingredients
• Makes about 2 cups
• ½ cup (60g / 2.12 oz) chopped walnuts
• 1 slice white bread, torn, or ½ cup (30g / 1.06 oz) dry bread crumbs
• 1 12-ounce jar (340g / 12 oz) roasted red peppers, drained
• 2 tablespoons (30ml / 1 fl oz) fresh lemon juice
• 1 teaspoon (5ml / 0.2 fl oz) balsamic vinegar
• 1 tablespoon (15ml / 0.5 fl oz) pure maple syrup or pomegranate molasses
• ½ teaspoon chili paste, or to taste
• ½ teaspoon (3g / 0.11 oz) salt
• ¼ teaspoon ground cumin
• 1 tablespoon (15ml / 0.5 fl oz) extra-virgin olive oil, plus more for consistency
• Chopped fresh parsley and walnuts, for garnish
Instructions
1. In the bowl of a food processor, add the walnuts and bread (or bread crumbs). Pulse until they are finely ground into a sandy texture.
2. Add the drained roasted red peppers, lemon juice, balsamic vinegar, maple syrup, and chili paste to the processor. Blend until the mixture is smooth and well combined.
3. Add the salt and ground cumin. With the processor running on low, slowly stream in the olive oil and continue to blend until the dip is creamy.
4. Stop and taste the dip. Adjust the seasonings as needed—you might want more chili paste for heat, salt for flavor, or a little more olive oil for a smoother consistency.
5. Transfer the dip to a serving bowl. Garnish with a sprinkle of chopped fresh parsley and extra walnuts. Serve immediately or cover and refrigerate until ready to use.
Nutritional Information
• Please note that is an estimate and can vary based on the specific and quantities used. This dip is a wonderful source of healthy fats from walnuts and olive oil, and it’s packed with Vitamin C and antioxidants from the roasted red peppers.
Pro Tips
• For a deeper, nuttier flavor, toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant before adding them to the food processor.
• For a more traditional Muhammara taste, substitute the maple syrup with 1 tablespoon (15 ml / 0.5 fl oz) of pomegranate molasses. It adds a unique tangy-sweetness that is absolutely delicious.
• This dip tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 5 days.
FAQ
Q: Is this roasted red pepper and walnut dip vegan
A: Yes, this dip is easily made vegan. The only ingredient to check is the white bread, as some brands can contain dairy or eggs. Use a confirmed vegan bread or bread crumbs, and ensure your maple syrup is pure, to keep the entire recipe plant-based.
Q: How can I make this red pepper dip gluten-free
A: Absolutely! To make this dip gluten-free, simply substitute the white bread or bread crumbs with your favorite gluten-free bread or certified gluten-free bread crumbs. The texture and flavor will be just as delicious.
Q: How should I store this vegetarian dip
A: This dip stores beautifully and the flavors even improve overnight. Keep it in an airtight container in the refrigerator for up to 5 days. It’s perfect for vegetarian meal prep to use on sandwiches, wraps, or as a healthy snack throughout the week.
More Recipes You’ll Love
- Vegan King Oyster Mushroom ‘Scallops’ with Tarragon Corn Sauce
- Effortless & Delicious Avocado Salsa Pinwheels
- Elegant Spinach Ring with Tomato Cream Sauce
Roasted Red Pepper and Walnut Dip (Muhammara)
Ingredients
Method
- In the bowl of a food processor, add the walnuts and bread (or bread crumbs). Pulse until they are finely ground into a sandy texture.
- Add the drained roasted red peppers, lemon juice, balsamic vinegar, maple syrup, and chili paste to the processor.
- Blend until the mixture is smooth and well combined.
- Add the salt and ground cumin. With the processor running on low, slowly stream in the olive oil and continue to blend until the dip is creamy.
- Stop and taste the dip.
- Adjust the seasonings as needed—you might want more chili paste for heat, salt for flavor, or a little more olive oil for a smoother consistency.
- Transfer the dip to a serving bowl.
- Garnish with a sprinkle of chopped fresh parsley and extra walnuts.
- Serve immediately or cover and refrigerate until ready to use.
