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Flavorful Muhammara Red Pepper Dip Recipe with Toasted Walnuts Easy and Homemade

Muhammara red pepper dip - featured image
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A vibrant red pepper dip with toasted walnuts that delivers bold, smoky, and nutty flavors with a creamy texture. Perfect for snacks, gatherings, and versatile for many occasions.

Ingredients

Scale
  • 2 cups (300g) roasted red peppers, drained if jarred (fire-roasted recommended)
  • 3/4 cup (90g) toasted walnuts
  • 1/4 cup (30g) breadcrumbs, preferably fresh or panko
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1–2 garlic cloves, minced
  • 1 teaspoon red chili flakes or Aleppo pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon pomegranate molasses or honey (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Spread walnuts evenly on a baking sheet and toast for 8-10 minutes until fragrant and lightly browned. Let cool slightly.
  2. If using jarred roasted red peppers, drain well. If roasting fresh, place whole red peppers on a baking sheet and roast at 450°F (230°C) for 20-25 minutes, turning occasionally until skins are charred. Cool, peel off skins, and remove seeds.
  3. In a food processor, combine toasted walnuts, roasted red peppers, breadcrumbs, minced garlic, ground cumin, red chili flakes, and salt.
  4. Pulse a few times to break down ingredients, then blend continuously while slowly drizzling in olive oil and lemon juice. Scrape down sides as needed. Blend until smooth but still slightly textured, about 1-2 minutes.
  5. Taste and adjust seasoning by adding more salt, lemon juice, or chili flakes as desired. Swirl in pomegranate molasses or honey if using.
  6. Transfer to a bowl and refrigerate for at least 30 minutes to let flavors meld. Serve chilled or at room temperature with warm pita, fresh veggies, or crackers.

Notes

Toast walnuts carefully to avoid burning for best flavor. Pulse before continuous blending to prevent overheating the motor. Adjust lemon juice and chili flakes gradually for balanced flavor. Add water or olive oil to loosen dip if too thick. Keeps well refrigerated up to 4 days and freezes up to 3 months.

Nutrition

Keywords: Muhammara, red pepper dip, toasted walnuts, Middle Eastern dip, easy dip recipe, healthy snack, vegan dip, gluten-free option

Find it online: https://emmaoven.com/flavorful-muhammara-red-pepper-dip-recipe-with-toasted-walnuts-easy-and-homemade/