Muhammara Roasted Red Pepper and Walnut Dip Recipe

05/12/2023 by Living the Gourmet 25 Comments

Muhammara is a delicious red pepper walnut dip, and we’re preparing ours with a few key twists.

Smoky, sweet, and just a touch spicy, this tasty spread is sure to be the star of your next mezze spread. This is a delightful recipe, where the roasted sweetness of bell peppers meets the richness of walnuts coupled with the smokiness of roasted garlic, creating a vibrant-yet-earthy dip that’s perfect for any occasion.

This dip is delightfully simple to bring together. It starts off with grilled red bell peppers, which you can prep stovetop in a dry cast iron pan over medium heat. From there, we blend the grilled peppers with toasted walnuts, toasted panko crumbs, some roasted garlic, and a few dashes of balsamic glaze. A touch of smoky heat comes courtesy of Korean red pepper flakes, while a touch of sumac brings a nice zest. Then combine it all in the food processor enough to bring the ingredients together, and you’re done.

It’s super simple, but doesn’t skimp on flavor.

Pair today’s dip with fresh pita bread, which are the perfect accompaniment. Spread the dip over a warm pita bread and then top that with some cheese, olives, or cured meat. Crostini, too are a delicious way to scoop up the dip, or even just crusty Italian bread. As part of a mezze platter, this muhammara dip pairs with all your appetizer favorites such as hard cheese, stuffed grape leaves, charcuterie, fresh vegetables for dipping, or dried fruit. It also pairs just fine with simple pita chips.

Read on for an ingredient checklist, variation ideas, and the simple steps for piecing this blissfully easy recipe together. As always, a printable recipe card is at the bottom of the post.

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Ingredient Checklist – Everything You’ll Need

This red pepper dip should be just a hint spicy, a tad sweet, and plentifully tangy. It should also process into a slightly thick spread, almost like a coarse paste. In that regard, you can think of this recipe almost as a red pepper hummus.

The key ingredients include red peppers, walnuts, and chili flakes. Yes, traditionally muhammara also includes pomegranate molasses, but the swap for that ingredient is where today’s twists come in.

Alright, so what exactly do you need to make this delicious dip? Let’s find out.

Raw Red Peppers (3 large, red bell peppers)
- Notes and Tips:
  - I do suggest using fresh peppers for this recipe. There’s no escaping that the peppers are the most important ingredient.
  - There’s nothing fancy about the process of roasting peppers. Set the peppers in a dry cast iron pan, and let them char. You can also do this directly over your gas burner. The only thing you need to do is turn them occasionally to ensure even charring. Yes, the cast iron pan ‘must’ be dry in order to achieve a nice char.
  - Remove ‘most’ of the charred skin from the roasted red pepper to ensure a smooth texture and bright red color, but ‘do’ leave some for a smoky grilled flavor.
  - If the muhammara doesn’t achieve a bright enough red color, you can always add a little tomato paste or chili paste to achieve a redder coloring.
- Substitutions:
  - Yes, you can use jarred roasted red peppers for convenience. However, both of these substitutions are far from ideal. Fresh peppers really are the way to go.
  - Naturally, you can also use Aleppo pepper if preferred, or really any combination of hot peppers depending on how hot you like things.
  - Yes, you can forgo red bell peppers entirely in favor of using ‘all’ hot peppers if you are feeling that adventurous.
Raw Walnuts (1 cup walnuts, toasted)
- Notes and Tips:
  - Toast the walnuts lightly to enhance their flavor and texture.
    Reserve a handful for topping the spread.
- Substitutions:
  - Almonds or pine nuts will work just fine.
Garlic Cloves (4, roasted)
- Notes and Tips:
  - Roast the garlic for a mellow, sweet garlic flavor. The garlic should turn golden brown during roasting.
  - Yes, you can leave the garlic raw, but I really would suggesting roasting it.
  - Do let the garlic cool to room temperature before popping them from the skin.
- Substitutions:
  - Roasted garlic paste can be used for convenience, but as always fresher is better.
Panko Bread Crumbs (1 cup, toasted)
- Notes and Tips:
  - Toast gently for a golden color without browning.
  - Use plain, unflavored bread crumbs to maintain the dip's unique flavor.
- Substitutions:
  - Regular breadcrumbs if panko is unavailable.
Balsamic Glaze (2 tbs.)
- Notes and Tips:
  - This is what we’re swapping in place of pomegranate molasses.
  - For that reason, this is a key ingredient, and one that I don’t really have an ideal substitution for – other than pomegranate molasses, obviously.
  - The balsamic glaze adds a syrupy sweetness and tanginess with just a hint of ‘vinegar bite’ to the dip that’s actually very hard to replicate otherwise with other ingredients.
- Substitutions:
  - Pomegranate molasses. Muhammara is traditionally made with pomegranate molasses, so if you happen to have pomegranate molasses, feel free to use it instead of the glaze.
  - You might consider either making your own balsamic glaze – which is fairly easy. See my instructions here on how to make your own balsamic glaze.
  - Otherwise, a splash of red wine vinegar with a pinch of salt can replicate ‘most’ of what we’re looking for from the glaze. You could also zest things up with a little lime juice.
Salt (1 tsp.)
- Notes and Tips:
  - Plain table salt will work just fine, but I do recommend a quality sea salt or kosher salt.
  - Salt works to balance or ‘bind’ the flavors, thereby enhancing the dip's overall taste.
  - As always, adjust to personal preference.
- Substitutions:
  - If you’re feeling fancy, this is one recipe where you might consider breaking out that Himalayan pink salt or black salt you’ve been holding onto.
Korean Red Pepper Flakes (1 tsp.)
- Notes and Tips:
  - Adds a gentle heat and smoky undertones.
  - Adjust the quantity base on your spice preference.
- Substitutions:
  - Crushed red pepper flakes or your chili flakes of choice.
Sumac (1 tsp.)
- Notes and Tips:
  - I love sumac, this is one of my new favorite spices. It gives everything it touches a flavor that’s a delicious cross between lemony tang and chili powder earthiness. (can you guess what the substitutes are?)
- Substitutions:
  - A mix of lemon zest or fresh lemon juice with a pinch of chili powder. Paprika is also an ‘okay’ substitution for this particular recipe – I’m aware paprika is ‘not’ a recommended substitute for sumac in other instances.
Olive Oil (2 tbs., plus extra for serving)
- Notes and Tips:
  - I strongly recommend using a quality extra virgin olive oil, as the taste of the olive oil ‘does’ come through in this dip, as it’s being consumed raw.
  - The olive oil helps to add richness and a nice silky texture.
  - Be sure to drizzle extra over the top when serving for a glossy presentation.

Super Simple Variations – Getting Creative

Spicy Kick: Consider adding in about a half teaspoon of chilli flakes or cayenne pepper
Sweet Twist: The traditional recipe calls for pomegranate molasses, but you can also use pomegranate juice or even crushed pomegranate seeds. In this instance, use about one or two tablespoons of pomegranate molasses.
Heat Lovers' Delight: Incorporate hot peppers or increase the amount of Korean red pepper flakes. As mentioned above, Aleppo peppers are a great way to increase the heat.
Herbaceous Blend: Cilantro would be my go-to herb here, but you can also consider blending in fresh thyme, oregano, or flat-leaf Italian parsley.
Nutty Infusion: Swap the walnuts with almonds or pine nuts, but be sure to toast them before adding them to the recipe.

Muhammara Roasted Red Pepper and Walnut Dip Recipe

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5 from 16 reviews

Author: Living the Gourmet
Total Time: 10 minutes
Yield: 6-8 servings 1x

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Ingredients

Units Scale

3 large red bell peppers, roasted
1 cup walnuts
4 garlic cloves, roasted in skin
1 cup plain panko bread crumbs, toasted
2 tbs. balsamic glaze (substitute: apple cider vinegar or red wine vinegar plus sugar)
1 tsp. salt
1 tsp. Korean Red Pepper flakes
1 tsp. sumac (substitute: lemon juice, lemon zest, vinegar)
2 tbs. of olive oil, plus another tablespoons to place when serving the dip

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Instructions

Roast the peppers, on the stove top, in a dry cast iron frying pan until the skins are charred. Let the peppers cool and scrape off the skin.
Roast the garlic, in the skin, in a dry, small, cast iron frying pan until the skin is golden and then pop the garlic from the skin.
Place the bread crumbs in a dry, cast iron frying pan, on a gentle heat and let the the bread crumbs get a slight golden color. Do Not use seasoned bread crumbs as that will change the flavor profile of the dip and overpower it.
Again, gently toast the walnuts in a dry cast iron frying pan for a minute or two. Be cautious not to over toast the nuts since they will toast quickly.
Place the roasted peppers, garlic, walnuts (set a handful of walnuts aside for serving), panko, balsamic glaze, Korean Red Pepper flakes, salt, sumac and olive oil in a food processor and give a few good chops. Do Not over process the dip, leave a bit of texture.
Plate the dip with a drizzle of olive oil and the left over nuts on top.
Serve with your favorite dipping snacks.

Prep Time: 10 minutes
Category: Appetizer

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And that’s my take on a Lebanese Muhammara recipe. If you enjoyed this recipe, or have any questions or suggestions, be sure to let us know in the comments, we always love hearing from you.

Happy Cooking!