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Home » Party Recipes » Roasted Red Pepper Dip Recipe

Published: May 25, 2022 | Modified: May 25, 2022 by Hina Gujral

Roasted Red Pepper Dip Recipe

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Roasted Red Pepper Dip is a delicious, gluten-free, vegetarian dip. It is inspired by the famous Mediterranean dip called muhammara. Freshly roasted peppers are what makes this dip so unique.

A spicy Mediterranean roasted red pepper vegn dipPin
Muhammara

What is Muhammara (or Mouhammara)?

Muhammara is a spicy Mediterranean-style dip. It is prepared with roasted red peppers, bread crumbs, garlic, olive oil, and walnuts. It has a rustic texture. On a traditional mezze platter, Muhammara is served with pita bread, grilled meat, lavash, falafel, and kebabs.

My Red Pepper Dip

As I mentioned earlier, this roasted red pepper dip recipe is inspired by the Muhammara. But don’t confuse it with red pepper hummus. This dip is very similar to Muhammara and not hummus.

This roasted red pepper dip will perfectly complement your chips and crisps. It has a creamy mouthfeel with a basil pesto-like coarse texture. The smokey flavor of the red peppers, the nuttiness of walnut, the sweetness of honey, and the creaminess of the cheese together make this dip so delectable.

More Reasons To LOVE It

  • gluten-free
  • pure vegetarian
  • easy to customize
  • meal-prep friendly
  • minimal cooking required
ingredients for roasted red pepper dipPin

Ingredients Required

Red Bell Pepper: You can roast bell pepper at home or use the canned bell peppers for this dip. I prefer roasting them over the fire at home.

Nuts: Use slightly toasted walnuts, pine nuts, almonds, or pecan nuts.

Honey: The authentic Muhammara recipe requires pomegranate molasses. You can add honey or maple syrup (for a vegan dip).

Cheese: I add a dollop of cream cheese for the creamy mouthfeel and balance the pepper’s heat. Feta Cheese or Greek Yogurt also works well in this dip recipe.

Cilantro: Adds a refreshing touch to the dip. You can use sweet basil, parsley, or fresh coriander leaves.

Other Ingredients: Salt, Red Paprika, Cumin Powder, Extra Virgin Olive Oil, Garlic, and Lemon Juice.

How To Make

Roasting Pepper: Roasting provides a very distinct flavor to the dip. You can roast them in the oven, BBQ grill, over the stovetop, or an air fryer.

roasting pepper over the firePin

Step 1) Wash the pepper with water. Pat dry with a clean kitchen towel. Place them in a cast-iron skillet or directly over the stovetop flame. Roast till the outer skin is charred. Keep rotating at regular intervals using a pair of tongs while roasting.

Step 2) Transfer the roasted bell pepper to a bowl filled with water. Allow to cool down a bit. Then, peel off the charred skin of the pepper.

Step 3) Roughly chop the pepper and drizzle olive oil. Store in the refrigerator or use immediately.

collage of pepper roasting stepsPin

Toasting Walnuts: Dry roast the walnuts in a cast-iron skillet for 1 – 2 minutes over low heat to release their nutty flavor.

toasting walnuts in a cast iron panPin

Blending: Add all the ingredients to a food processor with the blade attachment. And blend!

making roasted red pepper dip in a food processorPin
making roasted red pepper dip in a food processorPin

Serving & Storage

You can serve roasted red pepper dip with falafel, veggie sticks, fried snacks, fattoush, or any other flatbread.

You can make it a part of the mezze platter along with other Meditteranean dips like hummus, baba ganoush, and labneh. I also like to add a salad like tabouli or chickpea salad.

Roasted Red Pepper Dip if adequately stored, will keep in the fridge anywhere from 4 days to one week. Some say you can freeze it, but I haven’t personally tried that. Instead, I like to make a fresh batch each time we crave it.

aerial shot of roasted red pepper dip in a white ceramic bowl

More Dip Recipes

Hummus Without Tahini

Creamy Corn Dip

Beetroot Hummus

Avocado Hummus

Mango Chilli Dip

Baba Ganoush

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If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

A spicy Mediterranean roasted red pepper vegn dipPin

Roasted Red Pepper Dip Recipe

Roasted Red Pepper Dip is a delicious, gluten-free, vegetarian dip. It is inspired by the famous Mediterranean dip called muhammara.
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Course: Side Dish
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 10 minutes
Blending Time: 5 minutes
Total Time: 25 minutes
Servings: 1 Cup
Calories: 857kcal
Author: Hina Gujral
  • cast iron skillet
  • Food Processor
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Ingredients

  • 1 red bell pepper
  • ¼ cup walnuts
  • 2 garlic cloves
  • 2 tablespoon cilantro, chopped
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon cream cheese
  • 1 tablespoon lemon juice
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon salt or to taste
  • 1 teaspoon cumin powder
  • 1 teaspoon red paprika

Instructions

  • Heat a cast iron skillet over the gas stove. Brush it with a teaspoon of olive oil. Place the whole peppers on the pan and roast till the skin is nicely charred from all the sides.
  • Transfer them to a bowl filled with water. Peel off the charred skin. Roughly chop the pepper. Drizzle olive oil.
  • Dry roast the walnuts in the same cast iron skillet over low heat for 1 – 2 minutes. Keep stirring the walnut while roasting. Transfer to a bowl and set aside.
  • In a food processor with a knife blade attached, blend all the ingredients to a coarse paste.
  • Transfer roasted red pepper dip to a bowl. Garnish with walnuts, cilantro, and olive oil.
  • Serve roasted red pepper dip with crackers or bread.

Recipe Notes:

  • Heat an oven at 220 degrees Celcius and grill the peppers on a baking sheet for 30 minutes or till nicely roasted. You can roast them on a BBQ as well.
  • Use a food processor and not a mixer/blender to get a coarse texture of the red pepper dip.
  • Honey and lemon juice together balance the flavor of the dip. Hence, are an essential ingredient. 

Nutrition

Calories: 857kcal | Carbohydrates: 34g | Protein: 8g | Fat: 81g | Saturated Fat: 13g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 45g | Cholesterol: 15mg | Sodium: 2385mg | Potassium: 536mg | Fiber: 6g | Sugar: 24g | Vitamin A: 4992IU | Vitamin C: 161mg | Calcium: 90mg | Iron: 4mg
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Comments

  1. Anonymous says

    June 05, 2014 at 4:48 pm

    Hinu

    wats red bell pepper, roasted over the flames/
    oven

    is it sum dal

    Reply
  2. Aparna Anurag says

    June 05, 2014 at 9:47 pm

    amazing!!

    Reply
  3. Nikita says

    June 08, 2019 at 3:42 pm

    Tried the recipe it was delicious! Thank you!

    Reply
    • Hina Gujral says

      June 10, 2019 at 11:29 am

      I am so happy you like it Nikita. Don’t forget to give it a star rating 🙂

      Reply

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