Muhammara Dip

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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).

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Muhammara Dip
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Muhammara Dip


  • 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


  • 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.
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Keep up with me on Instagram @lindseyeatsla! 

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