This easy Roasted Red Pepper Dip (Muhammara) is ready in 15 minutes. Refrigerate for up to 5 days and enjoy as a healthy snack throughout the week, or pack it for on-the-go. It's loaded with omega-3s, and vitamins B12, A and C.
This dip recipe is very similar to a Muhammara, but without the breadcrumbs. Plus, I substituted the Aleppo pepper traditionally used in a Muhammara for smoked paprika, to make this recipe more pantry-friendly. It turned out amazing.
This dip doubles as a romesco sauce for pasta. Or add it to grilled tofu or veggies.
- Jarred roasted red peppers are loaded with vitamins A and C, and work perfectly in this roasted red pepper dip. They save you having to roast your own.
- Walnuts add heart healthy omega-3s to this dish. Toasting them draws the natural oils to the surface, intensifying their nutty flavor.
- Nutritional yeast adds vitamin B12, protein, and a cheesy kick.
- Pomegranate molasses have an intense sweet-and-sour flavor that bring the other ingredients together deliciously. However, you can use maple syrup instead.
- Smoked paprika works well in this recipe, but if you have Aleppo chili pepper, use an equal amount of this instead.
See recipe card for quantities.
- Roasted red peppers - instead of jarred peppers, you can roast one pound fresh peppers in the oven or over a gas stove
- Nutritional yeast - use vegan parmesan instead
- Pomegranate molasses - substitute with maple syrup to taste as needed
- Smoked paprika- use Aleppo chili pepper for a more authentic Muhammara
- Pasta - This roasted red pepper dip doubles as a romesco sauce for pasta. Heat in a saucepan over medium heat until warmed through.
- Spread - use this as a spread for sandwiches
- Dip - serve with crackers, crudités, or pita triangles
- Sauce - use as a sauce for grilled tofu or veggies
Visit my Vegan Side Dish page for more healthy recipe ideas.
Step 1. Toast the walnuts in a skillet over medium-high heat for about 3 minutes, or until fragrant and golden brown, stirring constantly. Or you can spread them out on a baking sheet and toast in the oven at 350ºF for about 7 minutes, or until fragrant and golden brown, tossing halfway.
Step 2. Drain the peppers well and pat them dry to remove any additional liquid. Do not skip this step or the dip will be too watery.
Step 3. Cook the onion until translucent. Add the garlic, and spices. Cook for one more minute. Then add the tomato paste and cook for 2 minutes more.
Step 4. Transfer the cooked aromatics to the canister of a food processor along with the drained peppers, toasted walnuts, nutritional yeast, olive oil, pomegranate molasses, and lemon juice.
Step 5. Pulse until mostly smooth with some small chunks remaining. Top with vegan feta crumbles and fresh basil as desired. Serve with crudités or crackers for dipping.
💡 Expert Tips
- For the best textured roasted red pepper dip, pat the drained roasted bell peppers dry with a kitchen or paper towel before adding them to the food processor.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. (Optional: A thin layer of olive oil on top helps preserve it.) Or transfer to a freezer-safe container and freeze for up to one month. Thaw in the refrigerator.
🙋🏽♀️ Recipe FAQs
Muhammara is a Middle Eastern walnut and roasted red pepper dip. It is savory, sweet, smoky, and slightly spicy all at the same time. Serve it with warm pita, as part of a Mezze platter, or with crackers or crudités. You can also spread it on sandwiches, or scoop it on top of grilled tofu or veggies.
They are available at most major grocery stores. Start by checking the condiment aisle. Most grocery stores keep roasted red peppers near things like pickles, capers and artichoke hearts. Next, look in the aisles canned vegetables and pasta sauces are in.
It's a thick syrup made by reducing pomegranate juice and sugar. Prized for its distinctive sweet and tart flavor notes, it's used throughout the Middle East and is an important ingredient in Persian cuisine.
It's very versatile. Use it in salad dressings, marinades, to flavor grains, dips, and roasted veggies.
👩🏽🍳 MADE THIS RECIPE?
Share your Roasted Red Pepper Dip (Muhammara) with me on Instagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
Roasted Red Pepper Dip (Vegan & Gluten-Free)
- 1 ½ cups walnut halves raw
- 4 tablespoons extra-virgin olive oil
- ½ cup diced onions
- 2 minced garlic cloves
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- Salt to taste
- 1 tablespoon tomato paste
- 16 ounces roasted red peppers jarred, drained, and patted dry (or fresh)
- 1 tablespoon lemon juice
- 1 tablespoon pomegranate molasses or maple syrup to taste
- 2 teaspoons nutritional yeast or vegan parmesan
Optional for serving:
- Vegan feta crumbles
- ¼ cup chopped basil chiffonade
- Crushed red pepper to taste
- Toast the walnuts: Place the walnuts in a medium skillet over medium heat. Cook them for about 3 minutes, or until golden brown and fragrant, stirring frequently.
- Cook the aromatics: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Cook the onion for about 4 minutes, or until translucent. Add the garlic, cumin, paprika, and salt to taste. Cook for 1 minute more. Add the tomato paste and cook for 2 more minutes, stirring constantly.
- Blend: Transfer the drained roasted red peppers, toasted walnuts, lemon juice, pomegranate molasses, 2 tablespoons olive oil, nutritional yeast, and cooked onion mixture to a canister of a food processor. Pulse until mostly smooth.
- Drain the peppers well and pat dry before adding them to the food processor or they will add too much liquid to the dip.
- Substitute the jarred roasted bell peppers for 1 pound fresh bell peppers, and roast them in the oven or over a gas burner.
- Nutritional yeast adds vitamin B12 to this dip, but feel free to substitute with vegan parmesan as needed.
- For serving: Pair with gluten-free crackers or crudités for a healthy gluten-free snack. Or you can use this dip as a romesco sauce for pasta, or for grilled tofu or veggies.
- Storage: Refrigerate leftovers in an airtight container for up to one week. Or transfer to a freezer-safe container and freeze for up to one month.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.