Mediterranean Roasted Red Pepper Dip (Muhammara)

An easy, gluten-free version of the spicy, smoky and sweet Mediterranean roasted red pepper dip called Muhammara.

As I’ve mentioned before, I love a good dip.  Whether it’s spicy and green, smooth but fiery, or cooling and creamy I like to keep something dippable on hand and in the fridge most weeks.  With a batch of homemade dip ready in the fridge you have the makings of a near instant snack or appetizer, or the beginnings of a terrific sandwich or wrap.

Lately I’ve been making a red pepper and walnut dip called muhammara.

This dip is a nice change of pace from the usual suspects; it’s both brightly colored and flavored with a lovely coarse and loose rather than smooth texture.  It has a sweet, smoky flavor with a hit of spice that’s offset by a bit of tartness.  It’s the perfect way to start off a summer meal when peppers are plentiful at the markets.

How to make muhammara:

You start by roasting sweet red peppers over an open flame.  If you happen to have the grill on, just toss them on alongside whatever you’re making and wait until they start to collapse and the skin chars and blackens all over.  If you’d rather not heat up the grill you can also throw them over a gas burner or under a hot broiler. 

Once the peppers are done, they are set aside to steam and in their own heat while you toast and chop the walnuts.

The roasted peppers are then coarsely chopped in the food processor along with garlic olive oil and a few spices.

A mix of cayenne pepper, paprika and cumin stands in for the more traditional but hard to source Aleppo pepper and gives the dip an extra spicy and smoky depth of flavor. 

Sweet/tart pomegranate molasses adds a lively note of acidity and brighten the whole dish while further highlighting the sweet and spicy flavors.

Part of the walnuts are quickly pulsed into the mixture to create a chunky rust colored dip with some heft while the rest are sprinkled across the top along with a generous glug of olive oil to finish the dish. 

Serve it with some homemade pita chips or store bought grain-free chips and you have a simple make-ahead appetizer for any picnic or backyard barbecue you may be heading to.

More dips to try:

• Roasted Carrot Dip
• Creamy Feta Dip
• Parsnip Hummus

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Yield: 4 Servings

Mediterranean Roasted Red Pepper Dip (Muhammara)

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

An easy, gluten-free version of the spicy, smoky and sweet Mediterranean roasted red pepper dip called Muhammara.

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Ingredients

• ¾ cup/ 90g walnuts, toasted (divided use)
• 3 red bell peppers (or about ⅔rd jar of roasted red peppers)
• 1 clove of garlic
• ¼ teaspoon of fine sea salt
• ¼ teaspoon ground cumin
• ½ teaspoon paprika
• ⅛th teaspoon cayenne
• 1 Tablespoon/18g pomegranate molasses
• 2 Tablespoons/30ml extra virgin olive oil (plus more for serving)
• Grain-free chips for serving

Instructions

1. Preheat broiler with oven rack in top position or if using a grill pre-heat.
2. If using a gas burner, roast peppers over a gas burner, turning occasionally with tongs until blackened all over. If using a broiler, place peppers on baking sheet and broil, turning occasionally, until charred on the outside and soft(about 10-15 minutes). If using a grill, place peppers on hot grill. Cover grill and cook peppers 5 minutes, turn over; cover and cook 5 minutes longer or until slightly charred on all sides and softened throughout.
3. Transfer peppers to a large bowl and cover with a plate; set aside and let cool for 10 minutes.
4. Meanwhile, turn broiler off and turn oven to 350 F. Spread walnuts out on a baking sheet and toast in oven until golden and fragrant, (about 5 minutes). Remove from oven, let cool and place ½ a cup of the walnuts into a small food processor. Pulse until finely ground, set aside. Coarsely chop the remaining ¼ cup of walnuts and set aside as well.
5. Peel and seed cooled roasted peppers and transfer them to food processor, along with garlic, sea salt, cumin, paprika, cayenne, pomegranate molasses and olive oil and process until chunky. Stir in ground walnuts.
6. Transfer to serving bowl, top with extra olive oil and remaining chopped walnuts. Serve with grain-free chips.

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• 
  Al Wadi Pomegranate Molasses from OliveNation, 100% Natural - 12.34 ounces

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 169Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 87mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 2g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.