Name: Smoky Roasted Red Pepper Dip (Muhammara)
Prep time: 23 min
Total time: 23 min
Yield: 12
Cuisine: Mediterranean
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)

Description

A silky, brick-red roasted pepper and walnut dip with lively sweet-tart depth—engineered for Mediterranean-diet balance, zero added sugar, and the same glossy, spoon-swirled look you expect.

Ingredients

Scale

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)

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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

Storage: Refrigerate in a covered container up to 4 days. Bring to room temperature and stir before serving.

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

Nutrition

Calories: 73