Muhammara Dip

No ratings yet

This post may contain affiliate links! For more info, check out our privacy policy.

So many feels for this cozy muhammara dip! It’s blended with homemade roasted red bell peppers, walnuts, lemon juice, spices like paprika, cumin and garlic that makes this dip SO delicious.

I paired with vegetables and olives dipped with Milton’s Craft Bakers Gluten Free Fire Roasted Vegetable Crackers (they can be found at Whole Foods).

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Muhammara Dip
No ratings yet

Muhammara Dip

Ingredients 

  • 4 red roasted red bell pepper
  • 1/4 th cup breadcrumbs, sub for gluten-free breadcrumbs if needed
  • 1 cup walnuts
  • 3 tablespoons olive oil, adjust with more if needed
  • juice of 1 lemon
  • 1 ⁄2 teaspoon paprika
  • 1 ⁄2 teaspoon chili flakes or Aleppo Pepper
  • 1 ⁄2 teaspoon cumin
  • 2 garlic cloves
  • 1/2 tablespoon Pomegranate molasses
  • salt to taste
  • serve with Milton’s Gluten Free Crackers
  • rainbow carrots, radish, cucumbers, olives

Instructions 

  • To begin, preheat your oven to 400 degrees. Cut your bell pepper in half and take out the seeds. Roast with olive oil until fully roasted and let cool - about 30-40 minutes. You can also purchase already roasted bell pepper as well.
  • In a food processor or high speed blender, add all your ingredients and blend until a smooth dip forms. Adjust with salt and olive oil as needed. Serve with your favorite vegetables and crackers.
Like this recipe? Rate and comment below!

Keep up with me on Instagram @lindseyeatsla! 

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating