Easy Muhammara (Roasted Red Pepper Dip)

This delicious dip is vibrant, easy to make, and comes together with just a few simple ingredients. 

I don’t know about you but, I’ve gotten pretty comfortable with store-bought dips and spreads. You know I didn’t realize how easy it is to make your own. From hummus to pesto, you can make your own. And have control over the sodium, sugars, and flavors. Looking to make a fondue, try this easy 2-ingredient chocolate dip.

What do you do with red pepper spread?

You can use this roasted red pepper sauce as a dip with veggies, crackers, and pita bread. Also, it would be great as a spread on sandwiches and wraps. Or, try adding this dip to your pasta dish to make creamy pasta. 

How to make this muhammara recipe

1. Preheat your oven to 350 degrees F, add the red peppers to a parchment-lined baking sheet and cook in the oven for 20-30 minutes. Flip halfway through until the peppers turn slightly blackened on each side (note: the exact time may vary depending on your oven). 
2. Remove the red peppers from the oven and transfer to a dish, cover and let them steam for 4-5 minutes. 
3. Using your hands, peel and remove and discard the skins from the peppers. Next, cut the peppers and remove the stems and seeds. 
4. Add the roasted peppers, breadcrumbs, pomegranate molasses, garlic, lemon, olive oil, walnuts, chili flakes, salt, and black pepper to a food processor or high-powered blender. Pulse until you reach your desired texture. (I like mine creamy. You can make it chunky, if you like). Taste and adjust seasoning, as needed. 
5. Store in the fridge to chill. Serve in a dish along with veggies, chips, and pickles. 

How long does Muhammara last in the fridge?

Store in an airtight container and keep in the fridge for 4-5 days. For longer use, store in the freezer for about 3 months. When you are ready to use, thaw the night before and use as you’d like. 

More vegan dips and sauces to try:

• CLASSIC HUMMUS
• CHOCOLATE FONDUE
• BASIL PESTO RECIPE

Easy Muhammara Recipe (Roasted Red Pepper Dip)

Shana Thomas

Make this delicious muhammara dip to enjoy with veggies, pita bread, or as a spread on sandwiches.

Print Recipe Pin Recipe

Prep Time 1 min

Cook Time 30 mins

Course Appetizer, Dips & Sauces

Cuisine turkish

Servings 12

Calories 63 kcal

Ingredients

  

• 3 red bell peppers
• 1/2 cup fresh breadcrumbs
• 1/3 cup walnuts
• 1 tbsp pomegranate molasses
• 1/2 garlic clove peeled
• 1 tbsp lemon juice
• 2 tbsp olive oil or grapeseed oil
• 2 tsp Aleppo chili flakes can sub with red chili flakes or a pinch of cayenne
• salt and black pepper to taste

Instructions

 

• Preheat your oven to 350 degrees F, add the red peppers to a parchment-lined baking sheet and cook in the oven for 20-30 minutes. Flip halfway through until the peppers turn slightly blackened on each side (note: the exact time may vary depending on your oven). 
• Remove the red peppers from the oven and transfer to a dish, cover and let them steam for 4-5 minutes. 
• Using your hands, peel and remove and discard the skins from the peppers. Next, cut the peppers and remove the stems and seeds. 
• Add the roasted peppers, breadcrumbs, pomegranate molasses, garlic, lemon, olive oil, walnuts, chili flakes, salt, and black pepper to a food processor or high-powered blender. Pulse until you reach your desired texture. (I like mine creamy. You can make it chunky, if you like).
• Taste and adjust seasoning, as needed. Store in the fridge to chill. Serve in a dish along with veggies, chips, and pickles. 

Keyword Muhammara Recipe, Roasted Red Pepper Dip

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