I love a great dip, but sometimes hummus can feel a little… predictable. I was doing a deep-dive on Mediterranean appetizers and kept coming across this stunning, brick-red dip called Muhammara.
Traditional recipes often use pomegranate molasses (which can be high in sugar) and breadcrumbs. I was determined to find a way to capture that incredible smoky, sweet-tart flavor, but with a focus on fiber and healthy fats.
This Muhammara recipe is the result. It’s become a total staple in my house. It’s silky, satisfying, and has a complex flavor that tastes like it took hours, but it comes together in about 20 minutes.
A Dip That’s Both Hearty and Vibrant
This isn’t just another roasted red pepper dip. The magic is in the combination of walnuts and roasted peppers, which creates a rich, hearty texture. The walnuts provide a great source of healthy fats, making this a truly satisfying snack.
Instead of breadcrumbs, I use a smart combination of rolled oats (pulsed into crumbs) and ground flaxseed. This duo thickens the dip beautifully and adds a fantastic boost of fiber, which is key for a balanced bite that keeps you full.
The flavor is where this really shines. We get smokiness from the peppers and cumin, a bright kick from lemon and sumac, and just a hint of sweetness from a single date—no added sugar needed.
How to Make This Smoky Muhammara Dip
You’ll be amazed at how quickly this comes together. The main prep is just getting your ingredients ready.
- Toast & Prep: First, you’ll lightly toast the walnuts in a dry skillet to wake up their flavor. Then, pulse the oats and flax in your food processor to create a fine, breadcrumb-like powder.
- Bloom the Spices: This is a quick step that makes a big difference. Gently warm your garlic and spices (like Aleppo pepper and cumin) in a little olive oil for 30 seconds. This makes them so much more aromatic.
- Blend the Base: Add your roasted red peppers (jarred work great for speed!), the toasted walnuts, the bloomed spices, and the rest of your base ingredients to the food processor. Process until it’s mostly smooth.
- Set the Texture: Finally, add your oat-flax mixture and pulse just a few times until the dip thickens up. Don’t overdo it!
Let it rest for 10 minutes. This is crucial! It gives the oats and flax time to hydrate and create that perfect, scoopable, silky texture.
A Few Tips for Perfect Muhammara
- For a Speed Boost: Don’t feel like roasting your own peppers? High-quality, jarred roasted red peppers (packed in water, not oil, and with no salt) are a fantastic time-saver. Just pat them very dry.
- Control the Heat: Aleppo pepper is traditional and has a wonderful, mild, fruity heat. If you substitute with standard red pepper flakes, start with less (like ½ tsp) as it’s much spicier.
- How to Serve: This dip is amazing with whole-wheat pita, but I especially love it with crunchy vegetables. Sliced cucumbers, bell pepper strips, and jicama sticks are perfect for scooping.
- Storage: It keeps beautifully! Store it in an airtight container in the fridge for up to 4 days. It’s one of those things that I think tastes even better the next day.
Smoky Roasted Red Pepper Dip (Muhammara)
Equipment
- Small skillet
- food processor (or high-power blender)
- Spatula
- If roasting peppers: sheet pan
- Tongs
- bowl with cover.
Ingredients
- 3 medium roasted red bell peppers about 450 g peeled flesh, unsalted
- ½ cup 55 g walnuts, unsalted, lightly toasted
- ¼ cup 20 g old-fashioned rolled oats, pulsed to fine crumbs
- 2 Tbsp 14 g ground flaxseed
- 1½ Tbsp 22 g extra-virgin olive oil, plus a little for drizzling
- 1 small pitted date about 7 g, finely chopped
- 1½ Tbsp 22 ml fresh lemon juice
- 1 tsp 5 ml red wine or pomegranate vinegar
- 1 small garlic clove minced
- 1 –1½ tsp Aleppo pepper or ½ tsp red pepper flakes
- ½ tsp ground cumin
- ¼ tsp sumac optional
- Fine sea salt to taste (optional)
- Freshly ground black pepper to taste
- To finish and serve: a drizzle of EVOO chopped walnuts, a pinch of Aleppo, fresh mint; warm whole-wheat pita or crisp vegetables
Instructions
- Roast (optional): Preheat broiler to high (≈500°F/260°C). Char whole peppers 6–10 minutes, turning every 2–3 minutes until skins are blistered and blackened. Steam in a covered bowl 10 minutes, then peel, seed, pat dry, and cool completely.
- Toast & prep: In a dry skillet over medium heat, toast walnuts 2–3 minutes until fragrant; cool. Pulse oats in the processor to fine crumbs; add ground flax and pulse to combine.
- Bloom spices: Over low heat, warm 1 tsp EVOO with the garlic, Aleppo, and cumin 30–45 seconds until aromatic but not browned; scrape into the processor.
- Build the base: Add cooled peppers, remaining EVOO, chopped date, lemon juice, vinegar, and optional sumac. Pulse, then process until mostly smooth but not pasty.
- Set the texture: Add the oat–flax mixture; pulse in short bursts until the dip thickens and holds gentle peaks. Season with a pinch of salt if needed and black pepper to taste.
- Rest & finish: Let stand 10 minutes so oats/flax hydrate. Spoon into a shallow bowl, swirl, drizzle with EVOO, and garnish with chopped walnuts, a pinch of Aleppo, and mint. Serve with warm pita or vegetables.
Notes
Nutrition Facts
Per serving: 1/12 of recipe (~¼ cup)- Calories: 73 kcal
- Total Fat: 5.5 g
- Saturated Fat: 0.61 g
- Carbohydrates: 5.0 g
- Dietary Fiber: 1.6 g
- Total Sugars: 2.17 g
- Added Sugars: 0 g
- Protein: 1.6 g
- Sodium: 2 mg
Your Questions, Answered
What can I use instead of walnuts?
Toasted almonds or even sunflower seeds (for a nut-free option) would be a good substitute, though the flavor will be slightly different.
I don’t have rolled oats. What else works?
A small amount of almond flour (about 2 tablespoons) could also work to help thicken the dip, though the oats provide a specific hearty texture.
Is this Muhammara recipe spicy?
It has a gentle, warm kick from the Aleppo pepper, which is more flavorful than “hot.” You can easily adjust the amount to your preference or omit it entirely.
I hope this vibrant, satisfying dip makes it into your rotation. It’s a fantastic, nourishing choice for snacking or as part of a larger appetizer spread. Enjoy!
Emily Turner is the founder of dietareas.com, an independent wellness researcher, and a recipe developer. After a dual diagnosis of PCOS and prediabetes, she used her research skills to translate complex nutritional science (like the Mediterranean and DASH diets) into delicious, practical, and evidence-based recipes.
