Red Pepper Walnut Dip, Muhammara

Roasted Red Pepper Dip | Tangy with spice, Red Pepper Walnut Dip is flavorful deliciousness! Toss it, spread it, dollop it, this vegetarian dip is simply, healthy food. www.LiveBest.info

Tangy with a bit of spice, Red Pepper Walnut Dip is a scoop-worthy recipe! Toss it, spread it, dollop it, this roasted red pepper, vegetarian dip is simply healthy food.

When I scored a .99 bag of wilted sweet red bell peppers, I knew exactly what I was going to make. Muhammara. A middle eastern red pepper walnut dip.

Muhammara

This tangy, walnut and pepper dip requires roasted peppers so a few dings and bruises made no difference to me. Red peppers are riper, sweeter and generally more expensive than the younger green peppers. They also spoil faster because they are farther along in the ripening process. They can be stored in the fridge for up to a week.

Deliciously healthy dip

Together, the ingredients in this recipe make a delicious dip plus they are a good health investment.

In food processor or blender, combine red peppers, walnuts, bread crumbs, pomegranate molasses, lemon juice, garlic, paprika, cumin, dried red pepper flakes, salt and olive oil. Process until smooth. Pour into bowl, drizzle with  olive oil.

The ingredients

  • Sweet red peppers star in this dip. But that’s not all. They contribute vitamins C and A and that bright red color means more anti-inflammatory from the plant chemicals help in preventing cancer. Peppers are on the lower end of the  potassium scale, making them a better choice for people with kidney disease. (Though this recipe has walnuts, a high potassium food, so this dip may not be ideal for those watching potassium levels).
  • Walnuts thicken the dip and provide the healthful benefits of protein, fiber, potassium, and fat. This is a better-for-you fat, the plant-based version of omega 3’s that contribute to heart health and reduction of chronic inflammation.
  • Spices in this recipe contribute great flavor plus anti inflammatory benefits. I used smoked paprika but you can substitute regular paprika, or none at all.
  • If you want a gluten free option, replace the bread crumbs with rice crackers or gluten-free bread.
  • Lemon juice and pomegranate molasses provide tangy flavor. Find the pom molasses in the middle eastern section of the grocery store (or order it here). I use it in vinaigrettes, glaze chicken and drizzle it over ice cream, so it doesn’t languish in the fridge forever. Though you might find you’re pouring more just to make this dip 😉
  • 7-8 ounces roasted red peppers
  • 2/3 cup walnuts, toasted
  • 1/3 cup fresh bread crumbs (rice crackers or gluten-free bread for gluten free)
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red chile flakes
  • 1/2 teaspoon kosher salt
  • 2 tablespoons plus 1/2 teaspoon olive oil, divided
Roasted Red Pepper Dip on a cracker

Scoop with you favorite dipper.

Muhammara improves with age

Red Pepper and Walnut dip ages well Flavors develop as it sits, so if you can make it a day or two ahead, it’s even better.

How to roast peppers

To roast peppers, set the peppers directly on the grill. Roast until skin is puffed, blistered and blackened, turn peppers during roasting so all sides are roasted. Remove from heat, immediately place in a large bowl and cover with plastic wrap. Allow to cool at least 15 minutes. This creates steam which allows the peppers to be peeled easily. Remove peppers from bowl, peel off charred skin, remove stem and seeds. Alternatively, the peppers can be broiled in the oven. Place the peppers on a baking sheet, broil, turning regularly until blackened.

To save time, roast the peppers while you are grilling other foods. After roasting, they may be store in the fridge for a couple days, or can even be frozen for a few months, before you make the dip.

Cook’s note: Jarred roasted red peppers work in this recipe too.

Roasted Red Pepper Dip surrounded by crackers and vegetables

Surround Muhammara with crackers and vegetables.

Find some cute lil dip bowls on Etsy.

This post contains affiliate links. That means if you click on a link and make a purchase, I may make a small commission. This does not affect the price you pay but helps fund the website.

Red Pepper Walnut Dip is more than a dip

  • Spread on a sandwich rather than mayonnaise
  • Top a burger
  • Dollop a deviled egg
  • Smear on toast
  • Toss with cooked pasta

Pin it for later!

bowl of red pepper dip with fresh vegetables surrounding the bowl

High Five Fiber Challenge

Are you ready for your own fiber challenge? I created a free, 5-day challenge you can join by clicking this link. You’ll get tips and tools, resources and recipes to create your own roadmap to meet your fiber goals. Don’t ya? Won’t ya? Seriously, it’s only 5 days 😉 Find it right here.

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Let me know what you think, please. Leave a comment or rate the recipe.

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Red Pepper Walnut Dip

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Tangy with a bit of spice, Red Pepper Walnut Dip is flavorful deliciousness! Toss it, spread it, dollop it, this vegetarian dip is simply, healthy food.

  • Author: Judy Barbe
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 2 cups 1x
  • Category: Appetizer, Snack
  • Method: oven
  • Cuisine: Middle Eastern

Ingredients

Scale
  • 78 ounces roasted red peppers
  • 2/3 cup walnuts, toasted
  • 1/3 cup fresh bread crumbs (rice crackers or gluten-free bread for gluten free)
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red chile flakes
  • 1/2 teaspoon kosher salt
  • 2 tablespoons plus 1/2 teaspoon olive oil, divided

Instructions

  • Peppers: Roast the peppers. If using a grill, set the peppers directly on the grill. Roast until skin is puffed, blistered and blackened, turn peppers during roasting so all sides are on one side. Remove from heat, immediately place in a large bowl and cover with plastic wrap. Allow to cool at least 15 minutes. This creates steam which allows the peppers to be easily peeled. Remove peppers from bowl, peel off charred skin, remove stem and seeds.
  • Meanwhile: heat oven to 350 F. Place walnuts on baking sheet and toast for 12-15 minutes. Set aside.
  • Dip: In food processor or blender, combine red peppers, walnuts, bread crumbs, pomegranate molasses, lemon juice, garlic, paprika, cumin, chile flakes, salt and 2 tablespoons olive oil. Process until smooth. Pour into bowl, drizzle with 1/2 teaspoon olive oil. Dip can be served or stored up to a week.

Notes

Find pomegranate molasses in the middle eastern section of the grocery store.

Jarred roasted peppers may be use in place of fresh roasted peppers. Just drain them first.

Nutrition

  • Serving Size: 4 tablespoons
  • Calories: 170
Roasted Red Pepper Dip | Tangy with spice, Red Pepper Walnut Dip is flavorful deliciousness! Toss it, spread it, dollop it, this vegetarian dip is simply, healthy food. www.LiveBest.info

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