Roasted Red Pepper Walnut Dip (Muhammara Inspired)
Inspired by muhammara, this roasted red pepper walnut dip is smoky, sweet, tangy, with a touch of spice. Before you know it, you’ll be dipping everything from pita to carrots in this delicious mezze.
One of my favorite things in the world is recreating traditional recipes from around the world that are naturally vegan. This roasted red pepper walnut dip is my version of muhammara: smoky, slightly sweet, and super versatile!
Why You’ll Love This Recipe
- This roasted red pepper walnut dip is such an easy way to enjoy Middle Eastern flavors at home.
- Smoky peppers, sweet balsamic, and earthy walnuts come together in a balanced bite of big, bold flavors.
- I cannot overstate how versatile this spread is! Enjoy it as a dip, sandwich filling, or sauce for roasted veggies.
- This recipe makes a generous batch and keeps well in the fridge for several days.
- No need for plant-based substitutions! This dip is naturally vegan, as well as soy- and gluten-free.
Key Ingredients
- Red bell peppers are the main ingredient, creating the smoky-sweet base of the dip.
- Walnuts add creaminess, a nutty depth, and richness to the mix of flavors.
- Roasted garlic has a soft, caramelized, and mellow quality. It ties everything together surprisingly well!
- Pomegranate molasses (or balsamic glaze) is the tangy-sweet element that balances out the flavors.
Hack It!
- Allergic to nuts? Sunflower seeds or pumpkin seeds are a great substitute for a nut-free version.
- Fresh bell peppers are best, but you can use jarred roasted red peppers as a shortcut. As for the garlic, you can use a couple of raw cloves to save time.
- Don’t be afraid to play with seasonings. Adjust saltiness, acidity and spice to your taste.
- So many ways to serve this muhammara inspired dip! Spread on toast, spoon onto grain bowls, scoop with flatbread, or use as a sauce for the whole roasted cauliflower.
How to Make Roasted Red Pepper Walnut Dip
Step 1: Preheat the oven to 400F. Slice the top off of a whole head of garlic, drizzle with oil, then wrap in foil. Roast for 40-45 minutes until the cloves are soft. Allow to cool before squeezing the cloves out.
Step 2: While the garlic roasts, grill the red peppers over an open flame until skins are charred and blistered. Alternatively, use a hot grill or griddle pan.
Step 3: Transfer red peppers to a bowl, cover, and steam for 10 minutes until soft. During this time, in a skillet over medium heat, add the walnuts and toast until lightly browned, for 2-3 minutes.
Step 4: Set the peppers aside until they are cool enough to handle. Then, peel off the skins and roughly chop the peppers.
Step 5: In a food processor, combine the peppers, garlic, walnuts, balsamic glaze, cumin, smoked paprika, Aleppo pepper, salt, and pepper.
Step 6: Blend until smooth, adjusting seasoning to taste.
Transfer to a serving bowl, drizzle with extra balsamic glaze or olive oil. Serve with warm pita, crackers, or fresh vegetables.
Frequently Asked Questions
Keep it in an airtight container in the fridge for up to 5 days.
Not at all! Jarred roasted red peppers and raw garlic work perfectly in a pinch.
Reduce or omit the Aleppo pepper or red pepper flakes. I promise, the dip is still worth making!
More Plant-Based Dips You’ll Love
- Vegan Dill Dip (Zero Waste)
- Avocado Hummus
- Cranberry Salsa
- Caramelized Onion Dip
- Vegan Tzatziki (with a bonus cucumber mojito!)
If you’re looking for new and exciting ways to eat more veggies, be sure to order PlantYou Scrappy Cooking! Not only will you eat more plants, but you will also reduce your food waste at the same time. With 150+ delicious vegan recipes, the book has you covered for every meal.
The Recipe: Roasted Red Pepper Walnut Dip
Ingredients
- 4 red bell peppers, large
- 1 head garlic, for roasting, or 2 cloves if using raw
- 1 cup walnuts
- 2 tbsp pomegranate molasses, or balsamic glaze
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp Aleppo pepper, or ½ tsp red pepper flakes
- salt and black pepper, to taste
Equipment
- Grill open flame or hot grill
- Aluminum foil
- Steamer or steaming basket
- Food Processor or high-speed blender
- Non-Stick Skillet
Instructions
- First, preheat the oven to 400F. Slice the top off of a whole head of garlic to expose the cloves. Drizzle with oil, then wrap in foil and roast for 40 to 45 minutes. Allow to cool before squeezing the cloves out. Alternatively, you can use 2 fresh cloves of garlic.
- While the garlic roasts, grill the red peppers over an open flame or on a hot grill until skins are charred and blistered. Alternatively, roast in the oven with the garlic on a sheet pan for 40 to 45 minutes, until the skins are charred.
- Transfer the peppers to a bowl, cover, and steam for 10 minutes. Peel off the skins and roughly chop the peppers.
- During this time, in a skillet over medium heat, add the walnuts and toast until lightly browned, for 2 to 3 minutes.
- In a food processor, combine the peppers, garlic, walnuts, balsamic glaze, cumin, smoked paprika, Aleppo pepper, salt, and pepper. Blend until smooth, adjusting seasoning to taste.
- Transfer to a serving bowl, drizzle with extra balsamic glaze or olive oil, and serve with warm pita, crackers, or fresh vegetables.
Notes
- Allergic to nuts? Sunflower seeds or pumpkin seeds are a great substitute for a nut-free version.
- Fresh bell peppers are best, but you can use jarred roasted red peppers as a shortcut. As for the garlic, you can use a couple of raw cloves to save time.
- Don’t be afraid to play with seasonings. Adjust saltiness, acidity and spice to your taste.
- So many ways to serve this muhammara inspired dip! Spread on toast, spoon onto grain bowls, scoop with flatbread, or use as a sauce for the whole roasted cauliflower.
- Yields 4-6 servings depending on how you use it.