Go Back
–+ servings

Easy Muhammara Dip

Easy, flavorful muhammara dip with roasted red peppers, Aleppo pepper flakes, walnuts, and pomegranate molasses! 10 ingredients, gluten-free, BIG flavor.
Author Minimalist Baker
Print
Big bowl of Gluten-Free Muhamarra Dip beside crackers for dipping
4.68 from 31 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 (1/4-cup servings)
Course Dip
Cuisine Gluten-Free, Mediterranean, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

MUHAMMARA

  • 2-3 Tbsp pomegranate molasses*
  • 3 large red bell peppers (skin on)
  • 3 Tbsp bread crumbs (vegan + gluten-free // I like Ian’s GF panko bread crumbs)
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt, plus more to taste
  • 2 tsp Aleppo chili flakes (plus more to taste // or sub 1/4 the amount of red pepper flakes)
  • 1 clove garlic (minced // or sub garlic-infused oil)
  • 1/2 cup raw walnuts* (loosely chopped)
  • 1 Tbsp olive oil (if avoiding oil, omit)
  • 2 Tbsp lemon juice

FOR SERVING optional

US Customary - Metric

Instructions

  • If making your own pomegranate molasses*, heat pomegranate juice in a small saucepan over medium heat until it reaches a low boil. Then reduce heat to a steady simmer (low/medium low) and cook for 20-30 minutes or until reduced by half. Set aside to cool. Otherwise, use store-bought.
  • In the meantime, heat oven to 450 degrees F (232 C) and place whole bell peppers directly on a baking sheet. Roast for 20-25 minutes or until blackened on the outside. Cover with foil to let steam and cool for 10 minutes. Then peel away core, seeds, and skins and set aside.
  • To a food processor, add pomegranate molasses, bread crumbs, cumin, salt, chili flakes, garlic, walnuts, olive oil, and lemon juice and pulse (instead of blend) to combine. Then add roasted peppers and pulse a few more times to combine. I think a little texture is nice in this dip instead of a purée.
  • Taste and adjust flavor as needed, adding more lemon for acidity, garlic for "zing," chili flakes for spice, pomegranate molasses for sweetness / depth of flavor, sea salt for saltiness, or cumin for smokiness.
  • Serve with fresh pita, flatbread, crackers, or vegetables of choice! Best when fresh. Store leftovers covered in the refrigerator up to 3 days. Let come to room temperature before enjoying - I like it warm.

Notes

*Recipe (as written) makes ~1 1/2 cups muhammara.
*Can sub 3/4 cup (180 ml // as recipe is written) pomegranate juice per 2-3 Tbsp pomegranate molasses.
*If nut-free, try subbing seeds such as hemp or sunflower for the walnuts.
*Nutrition information is a rough estimate.
*Recipe adapted from Ottolenghi.

Nutrition (1 of 6 servings)

Serving: 1 quarter-cup servings Calories: 133 Carbohydrates: 12.7 g Protein: 3.4 g Fat: 8.5 g Saturated Fat: 0.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 180 mg Fiber: 1.6 g Sugar: 7.1 g