Go Back
Print Pin

Smoky Roasted Red Pepper Dip (Muhammara)

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.
Course Appetizer, Snack
Cuisine Mediterranean
Keyword Mediterranean muhammara dip no added sugar, Mediterranean muhammara recipe, roasted red pepper walnut dip
Prep Time 23 minutes
Total Time 23 minutes
Servings 12
Calories 73kcal

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

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