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
- 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.
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:
Easy Muhammara Recipe (Roasted Red Pepper Dip)
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.
Snap a photo, post it, and tag #ImWorthyRecipes and @IMWORTHYKITCHEN on Instagram
Leave a Reply