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Wholesome Roasted Red Pepper and Walnut Muhammara Dip

roasted red pepper and walnut muhammara dip - featured image
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A quick and easy Middle Eastern-inspired dip blending smoky roasted red peppers and toasted walnuts with a tangy touch of pomegranate molasses. Perfect for parties and casual gatherings.

Ingredients

Scale
  • 2 cups roasted red peppers, roughly chopped (jarred or homemade)
  • 1 cup walnuts, toasted
  • 1/4 cup breadcrumbs (panko recommended; substitute with almond flour or gluten-free panko for gluten-free version)
  • 2 cloves garlic, minced (or garlic powder as substitute)
  • 2 tablespoons pomegranate molasses
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt to taste (start with 1/2 teaspoon)

Instructions

  1. Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet in a single layer and toast for 8-10 minutes, shaking halfway through. Let cool completely.
  2. If using jarred roasted red peppers, drain and roughly chop. If roasting fresh, char whole red peppers under broiler or on grill for 10-15 minutes, steam covered for 10 minutes, peel skins, remove seeds, and chop roughly.
  3. In a food processor, combine toasted walnuts, roasted red peppers, breadcrumbs, garlic, pomegranate molasses, olive oil, lemon juice, cumin, smoked paprika, red pepper flakes (if using), and salt.
  4. Pulse in 20-second intervals, scraping down sides as needed, until mixture is thick and spreadable with some texture.
  5. Taste and adjust seasoning with more salt, lemon juice, or pomegranate molasses as desired. If too thick, add more olive oil or a splash of water to loosen.
  6. Transfer to a serving bowl, cover, and chill for at least 30 minutes to let flavors meld. Serve chilled or at room temperature.

Notes

Toast walnuts gently to avoid bitterness. Roasting fresh peppers adds smoky depth but jarred peppers work well for convenience. Pulse blend to keep some texture; over-blending creates a paste-like consistency. Make ahead for best flavor; dip tastes better after resting overnight. For gluten-free, substitute breadcrumbs with almond flour or gluten-free panko. Nut-free option: swap walnuts for roasted sunflower or pumpkin seeds.

Nutrition

Keywords: muhammara, roasted red pepper dip, walnut dip, Middle Eastern dip, party dip, healthy dip, vegetarian, vegan, gluten-free option

Find it online: https://katedishes.com/wholesome-roasted-red-pepper-and-walnut-muhammara-dip-recipe-easy-and-perfect-for-parties/