This Muhammara is made with roasted red peppers, walnuts and fresh breadcrumbs for a delicious dip you won’t be able to get enough of! It’s naturally vegan and can easily be made gluten-free if needed.

a ceramic plate with pita chips on it and a bowl of roasted red pepper dip

A delicious dip with roasted red peppers and walnuts

If you’ve never heard of muhammara before, it’s a roasted red pepper dip that originated in Syria, and is commonly found in Turkish cuisine.

This dip is made with bold flavours from Aleppo chilli, pomegranate molasses and of course, roasted red peppers. Some recipes for use jarred roasted peppers, but in this recipe we roast fresh peppers for an even more delicious taste.

How to eat muhammara

Muhammara can be enjoyed in many different ways. You can use it either as a dip, a spread or even a sauce. You can use it with anything that you think would go nicely with the flavours of roasted red peppers!

I like to serve this dip with crackers, pita, cut-up vegetables, or anything you like. You can also enjoy this as a spread or a sauce. (It would be delicious with these Turkish Lentil Koftes!)

a ceramic white bowl with roasted red pepper dip topped with crushed walnuts and parsley

Ingredients you’ll need

  • Red bell peppers: The peppers get roasted in the oven which will be the base of this dip.
  • Fresh breadcrumbs: Not dried ones. Basically just pulse any slightly stale bread you have in a food processor.
  • Walnuts: Another key ingredient in this dip that adds richness and a nutty taste.
  • Pomegranate molasses: If you can’t find this, you can substitute some honey
  • Garlic: To add some heat and flavour
  • Lemon juice: Just a touch, for balance!
  • Olive oil: To help smooth out the dip.
  • Aleppo chilli flakes: If you cant find this, you can use paprika with a pinch of cayenne instead
  • Salt & pepper: To taste.

How to make this recipe

Roast the red peppers in the oven, then add them to a food processor with the rest of the ingredients.

a food processor with red peppers, breadcrumbs, walnuts and garlic in it

Pulse until your desired texture. Some people like it more smooth, some prefer it more rustic.

a food processor with roasted red pepper dip in it

Let the dip cool in the fridge before serving, then serve with some pita chips, or whatever you like.

a bowl of roasted red pepper dip with pita chips on the side

Tips for making this recipe perfectly

  • When roasting the peppers, let them char. You want the skin to start to blacken! This is what builds that great roasted flavour.
  • Don’t skip out on peeling the skin on the peppers. (This step is important!) The skin doesn’t puree well in the dip.
  • Slightly stale bread works best to make fresh breadcrumbs.
  • Pomegranate molasses is sweet with a slightly tart taste. If you can’t find it you can use a touch of honey, or honey with balsamic.

More dips and spreads to try

roasted red pepper dip in a ceramic bowl with parsley on top

If you tried this Muhammara or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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a ceramic white bowl with roasted red pepper dip topped with crushed walnuts and parsley

Muhammara [Roasted Red Pepper Dip]

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  • Author: Jessica Hoffman
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 12–16 servings 1x
  • Category: Appetizer, Snack
  • Method: puree
  • Cuisine: Turkish
  • Diet: Vegetarian
Print Recipe

Description

This Muhammara is made with roasted red peppers, walnuts and homemade breadcrumbs for a delicious tangy dip that you can enjoy with anything!

Ingredients

Scale
  • 3 red bell peppers
  • 1/2 cup fresh breadcrumbs (*see note)
  • 1/3 cup walnuts
  • 1 tbsp pomegranate molasses
  • 1/2 garlic clove, peeled
  • 1 tsp lemon juice
  • 2 tbsp olive oil
  • 2 tsp dried Aleppo chilli flakes (can sub paprika with a pinch of cayenne)
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 450 degrees F, Place the peppers on the baking sheet and cook in the oven for 20 minutes, flipping halfway through until the peppers get slightly blackened on each side.
  2. Remove the peppers from the oven and transfer to a bowl, covering with a plate or cling wrap and let steam for 5 minutes.
  3. Using your hands, peel and remove the skins from the peppers. Discard the skins. The cut the peppers removing the stem and the seeds.
  4. Add the peppers, breadcrumbs, walnuts, pomegranate molasses, garlic, lemon, olive oil, Aleppo chilli flakes, salt and pepper to a food processor and pulse until your desired texture. (You can make it chunker, or smoother.)
  5. Taste and adjust seasoning if needed.
  6. Place in the fridge to chill before serving.

Notes

To make fresh breadcrumbs, just place some bread in a food processor and pulse until you have crumbs. That’s it! Use gluten-free bread if needed.

When roasting the peppers, let them char. You want the skin to start to blacken! This is what builds that great roasted flavour.

Don’t skip out on peeling the skin on the peppers. (This step is important!) The skin doesn’t puree well in the dip.

Slightly stale bread works best to make fresh breadcrumbs.

Pomegranate molasses is sweet with a slightly tart taste. If you can’t find it you can use a touch of honey, or honey with balsamic.

Nutrition

  • Serving Size: 1/16th of the recipe
  • Calories: 63
  • Sugar: 2g
  • Fat: 4.4g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 1.5g