Muhammara (Roasted Red Pepper Dip)

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Muhammara (Roasted Red Pepper Dip) {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

Muhammara has long been on my list of dishes to make, and I’m rather mad at myself that I haven’t made it sooner. The base is roasted red peppers and walnuts. (Bread crumbs are also usually in there, but I left them out.) It also includes one of my favorite exotic ingredients: pomegranate molasses. Have you tried it before? It’s sweet and tangy. The dip originated in Aleppo, Syria, a name that may sound familiar if you have heard of Aleppo peppers. If you can find Aleppo pepper flakes, use them in place of the crushed red pepper.

Muhammara (Roasted Red Pepper Dip)

  • 3 medium to large red bell peppers, de-stemmed, seeded, and cut in half
  • 2/3 cup walnuts
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • pinch of sea salt
  • 5-6 fresh mint leaves, thinly sliced (for garnish)
  1. Set the oven broiler to high. Place the bell pepper halves on a baking sheet, cut side down, and set under the broiler. Broil until skin is blackened and blistered, 20-30 minutes. Remove from the oven and place in covered bowl or a paper bag to steam.
  2. Meanwhile, place the walnuts in a small skillet over medium-heat and toast until lightly browned and fragrant, about 5 minutes. Remove from heat.
  3. Peel the blackened skins off of the peppers and discard. Place all ingredients in a food processor, and process until smooth. Garnish and serve.

Makes 1½ – 2 cups

You can use muhammara as a dip or sauce. Toasted pita points would be a more traditional accompaniment, but we enjoyed it with chopped veggies.

Look for pomegranate molasses in Middle Eastern grocery stores. Of course, it’s also available online. If you can’t find the molasses, but you can find pomegranate juice, you can cook that down to a thick syrup.

You can also roast peppers over flames of a gas stove or a grill. Sometimes it helps to use a towel to rub the blackened skins off.

This recipe is being shared in Slightly Indulgent Tuesday, Hearth and Soul HopAllergy Free Wednesdays, Full Plate Thursday, and Wellness Weekends.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. I’m certain that I would totally love this dip, Kalinda! Thanks for sharing the recipe with us … salivating here! :-)

    Shirley

  2. I love roasted red pepper dip but I have never tried it with the pomegranate molasses. I bet that makes a great addition. I’ll have to try it.

  3. This looks like a delicious dip! I love red pepper and the ingredients in this dip look so tasty.

  4. How funny – the person that got my blog for Secret Recipe Club picked my muhummara recipe to post today. It must be something in the air – spring flavors or something. I need to make some again, soon. Your photos are beautiful! You managed to make it look much better than I did. :)

    • That is funny. I have a feeling it’s because muhummara sounds so irresistable, once someone hears about it, they just have to make it. ;)

  5. I have never had pomegranate molasses before, but I’ve just added it to my shopping list. I love discovering new exotic ingredients. this dip looks wonderful. I really enjoy roasted peppers and appreciate that you have adapted the recipe to make it gluten-free. It is so lovely to be able to sit back and follow directions occasionally.

  6. I love muhammara but have never tried making it myself. The ingredients look so simple and the color is gorgeous!

  7. This looks delicious! We don’t eat as many dips as we used to, since we stopped eating beans and dairy, so I’m always happy to find one that works with our dietary restrictions.

  8. Hi Kalinda,
    Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen

    • Yes, we finally got “spring” weather this week (as opposed to summer weather) and I am so happy. Spring really it my favorite time of year.

  9. Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!

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