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Roasted Red Pepper Dip (Muhammara)

Roasted Red Pepper Dip is a delicious, easy to make Mediterranean condiment also known as muhammara. Learn how to make red pepper hummus in a few simple steps
Prep Time10 mins
Cook Time10 mins
Blending Time5 mins
Total Time25 mins
Course: Side Dish, Snack
Cuisine: Mediterranean
Servings: 1 Cup
Calories: 884kcal
Author: Hina Gujral


  • 2 whole red bell pepper
  • 1/4 cup walnuts
  • 1 slice firm white bread, torn into pieces (you can use vegan bread as well)
  • 2 - 3 cloves of garlic
  • 1 tablespoon balsamic vinegar
  • 4 tablespoon extra virgin olive oil
  • Salt to taste
  • 1 teaspoon za'tar spice mix (optional)
  • 1 teaspoon honey


How To Roast Pepper:

  • 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 skin is nicely charred from all the sides.
  • Heat an oven at 220 degree 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.

How To Make Muhammara:

  • Dry roast the walnuts in the same cast iron skillet over low heat for 5 - 6 minutes. Keep stirring the walnut while roasting. Transfer to a bowl and set aside.
  • Cut roasted pepper into large pieces. In a food processor with knife blade attached, blend all the ingredients to a coarse paste.
  • Transfer roasted red pepper dip to a bowl. Garnish with walnuts and olive oil.
  • Serve muhammara with pita bread or lavash.


Recommended Equipment: Cast Iron Skillet (Buy It Here)


Serving: 1Cup | Calories: 884kcal | Carbohydrates: 44g | Protein: 10g | Fat: 77g | Saturated Fat: 10g | Sodium: 140mg | Potassium: 691mg | Fiber: 8g | Sugar: 20g | Vitamin A: 7452IU | Vitamin C: 309mg | Calcium: 137mg | Iron: 3mg