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–+ servings
Muhammara Red Pepper Walnut Dip
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Muhammara is a Middle Eastern roasted red pepper and walnut dip with a sweet, tangy, gently spiced flavor. Great as a mezze dip, sandwich spread, or party appetizer.
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Muhammara Recipe square image
Prep Time15 minutes
Cook Time5 minutes
Prep Time20 minutes
servings2 ½ cups

Ingredients

  • 2 Tablespoons olive oil
  • ⅔ Cups panko bread crumbs
  • [3 cloves roasted garlic]
  • ½ Teaspoon salt
  • 1 Cup walnuts halves or pieces
  • 4 large roasted red peppers, drained
  • 3 Tablespoons Lemon Juice
  • 2 teaspoons balsamic vinegar or pomegranate molasses
  • ½ – 1 t red pepper flakes to taste
  • 1-2 teaspoons za’atar or use a blend of cumin, sesame seeds, & thyme
  • 1 Teaspoon smoked paprika regular can be substituted

Instructions

How to toast breadcrumbs for Muhammara:

  1. In a medium sauté pan over medium heat, warm the olive oil.
    2 Tablespoons olive oil
  2. Add the breadcrumbs & stir to combine.
    ⅔ Cups panko bread crumbs
  3. Toast the breadcrumbs in the pan for 3-5 minutes, stirring frequently, until evenly golden brown.

How to toast walnuts for Muhammara:

  1. Add walnuts to your still-warm sauté pan & toast over medium heat
    1 Cup walnuts
  2. Stir with a wooden spoon often for about 5-7 minutes, until your walnuts are lightly browned, glossy and the walnuts are fragrant. 

How to make Muhammara:

  1. In a food processor, pulse the roasted garlic, toasted breadcrumbs & salt until finely chopped.
    ⅔ Cups panko bread crumbs, [3 cloves roasted garlic], ½ Teaspoon salt
  2. Add the warm walnuts to the processor bowl as soon as they are fragrant.
  3. Combine the remaining ingredients in the food processor, pulsing to get the muhammara ingredients moving and incorporated.
  4. Turn the food processor on for several minutes.
  5. To and scrape down the bowl several times during the puree to make sure the ingredients are combined evenly.
  6. Taste for salt, lemon, seasonings and adjust to your taste.
  7.  

Nutrition

Serving: 1/4 cup | Calories: 259kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 184mg | Fiber: 2g | Sugar: 26g

Notes

How to toast walnuts for Muhammara:

  1. Add walnuts to your still-warm sauté pan & toast over medium heat
  2. Stir with a wooden spoon often for about 5-7 minutes, until your walnuts are lightly browned, glossy and the walnuts are fragrant. 
CourseAppetizer Recipe
CuisineMediterranean
Keywordroasted red pepper dip, vegetarian dip
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