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    Muhammara - red pepper and walnut dip

    29 September 2018 by Amber | 4 Comments

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    Muhammara is a delicious Middle Eastern dip made from roasted red peppers and walnuts, with a little spice and the sharpness of pomegranate molasses. Vegan and gluten free.

    Muhammara is a delicious Middle Eastern dip made from roasted red peppers and walnuts, with a little spice and the sharpness of pomegranate molasses.

    Muhammara - red pepper and walnut dip (vegan and gluten free).

    I roast or chargrill red capsicums or peppers often, when they're in season, but I like to have a jar of chargrilled capsicums in the pantry at all times too. They're excellent value with at least 10 peppers crammed in to each jar and they're great to have on hand to add a deeper flavour to soups and risottos.

    They're also perfect in muhammara, a Middle Eastern dip originally from Syria. Naturally vegan and easily gluten free, this red pepper and walnut dip is a nice alternative to pesto, hummus or other dips.

    My father in law keeps us well supplied with fresh walnuts from his tree, so this dip makes it onto our dinner table often. I like to serve it as part of a mezze platter for a casual dinner - it's a natural partner with dolmades, chargrilled eggplant, falafel, olives, pita bread and vege sticks.

    Make your own muhammara

    The key ingredients of muhammara are roasted red capsicums (peppers), walnuts, garlic, olive oil, lemon and pomegranate molasses for sourness, and a little spice.

    Muhammara is traditionally thickened with fresh bread crumbs, which you can add if you like, but I don't feel the need to and prefer the dip without them.

    Pomegranate molasses is a thick, glossy, sweet and sour syrup made from reduced pomegranate juice - a little similar to balsamic glaze but with a fruitier flavour. If you can't find pomegranate molasses, replace it with red wine vinegar and 1 teaspoon of sugar for a similar flavour profile.

    I make my muhammara in a food processor because it's quick and easy, but you can also make it in a large mortar and pestle if you have one.

    Muhammara red pepper and walnut dip, pictured with a bottle of pomegranate molasses. Vegan and gluten free.

    Muhammara red pepper and walnut dip, pictured with sesame crisps. Vegan and gluten free.

    Muhammara - red pepper and walnut dip (vegan and gluten free).

    Muhammara - red pepper and walnut dip

    Muhammara is a delicious Middle Eastern dip made from roasted red peppers and walnuts, with a little spice and the sharpness of pomegranate molasses. 
    Print Recipe Pin Recipe Rate Recipe
    Prep time: 5 minutes
    Total time: 5 minutes
    Course: Snacks and sides
    Cuisine: Gluten free, Vegan
    Servings: 4
    Calories: 173kcal
    Author: Quite Good Food

    INGREDIENTS

    • 3 large roasted red peppers
    • ¾ cup walnuts
    • 1 tablespoon pomegranate molasses
    • 1-2 teaspoon lemon juice
    • 1 teaspoon olive oil
    • 1 clove garlic
    • ½ teaspoon ground cumin
    • Pinch chilli flakes (or more to taste)
    • Salt and pepper to taste

    INSTRUCTIONS

    • Preheat oven to 210C (410F) fanbake (convection). 
    • Toast walnuts in the oven for 5-7 minutes, until lightly browned and fragrant. Remove from the oven and set aside to cool. 
    • Put all ingredients into a food processor and whizz to combine, stopping to scrape down the sides as needed. The dip should still have some texture - you don't want it to be perfectly smooth. 
    • Taste and adjust seasoning as necessary. Add more chilli flakes or lemon juice, if you like. 

    RECIPE NOTES

    • Chargrill and skin your own red capsicum (peppers) or use the kind that come in a jar.
    • If you don't have pomegranate molasses, replace with 1-2 teaspoon of red wine vinegar and 1 teaspoon of sugar. 
    • Makes about 1 ½ cups. 
    • Nutrition information is estimate. 

    NUTRITION INFORMATION

    Calories: 173kcal | Carbohydrates: 7g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 382mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 13.4mg | Calcium: 33mg | Iron: 1mg
    Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!
    Nutrition Facts
    Muhammara - red pepper and walnut dip
    Amount Per Serving
    Calories 173 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 1g6%
    Cholesterol 0mg0%
    Sodium 382mg17%
    Potassium 137mg4%
    Carbohydrates 7g2%
    Fiber 1g4%
    Sugar 2g2%
    Protein 3g6%
    Vitamin A 145IU3%
    Vitamin C 13.4mg16%
    Calcium 33mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Originally published 8 July 2015. Updated 29 September 2018. 

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    Reader Interactions

    Comments

    1. Karen

      December 21, 2020 at 7:43 am

      This sounds so good! I'm allergic to walnuts (and pecans & almonds) but can safely do hazelnuts, pistachios, and cashews will any of those be a decent substitute?

      Reply
      • Amber

        December 21, 2020 at 12:12 pm

        I haven't tried them in this recipe, but I think either hazelnuts (skins removed) or cashews would work 🙂

        Reply
    2. Namita

      April 09, 2021 at 3:20 pm

      5 stars
      Tried and loved it. I didn't have pomegranate molasses on hand so made a mix of pomegranate seeds powder and honey, and it still came out great!

      Reply
      • Amber

        April 10, 2021 at 12:08 pm

        Hi Namita, thank you that's lovely to hear. Nice adaptation using pomegranate seed powder! 🙂

        Reply

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