Muhammara (Red Pepper Spread)

My straightforward oil-free gluten-free muhammara (red pepper spread) is a satisfying roasted red pepper dip or spread you will love! Make it in minutes with your blender.

You need straightforward food. I need straightforward food. We both want straightforward food that is also darn satisfying and available for immediate eating, whether as a nibble or as part of a meal.

We both need muhammara.

I consider muhammara–along with hummus and other straightforward, nourishing spreads–a food staple throughout the summer. Strike that–I make and eat it year-round, but it’s particularly wonderful during Texas summers when the heat is suffocating and the thought of turning on the oven is unthinkable.

What is Muhammara?

Muhammara is a Middle Eastern spread (or dip) comprising a short list of familiar ingredients: roasted red bell peppers, walnuts, extra virgin olive oil, and spices. The proportions vary from recipe to recipe, so, like hummus, many variations exist.

My Adaptations

I have made several significant modifications to my interpretation of this versatile dip.

• First, no breadcrumbs: bread or breadcrumbs are typically used as a thickener; I have omitted them, upping the quantity of walnuts instead, to make this friendly to a wide variety of dietary needs (e.g., gluten-free, paleo, and vegan, as some breads and breadcrumbs are not vegan). The walnuts add extra protein, too.
• Second, no pomegranate molasses:I use a combination of coconut sugar and lemon juice to mimic the sweet-tart flavor of pomegranate molasses (likewise a traditional ingredient in muhammara).
• Third, no oil: I omitted all of the extra-virgin olive oil to make this whole food plant-based (WFPB) friendly. The walnuts have plenty of natural, nourishing fats, plus flavor.

Aleppo peppers (or aleppo pepper flakes) are the traditional chili peppers in muhammara. They are not hard to come by in the United States, so I rely on smoked paprika instead. Use aleppo pepper if you have it, or the chili flakes or chili powder you have available.

The prep time and effort for muhammara is minimal–blend in food processor and you are done– and keeps well (at least a week) in the refrigerator, ideal for impromptu snacks or lunches.

If you plan to make it for a party, prepare for people to lick the bowl. It is just that good.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• jarred roasted red peppers
• toasted walnuts
• garlic (notes in recipe card for using garlic powder)
• lemon juice
• coconut sugar (see recipe card notes for options)
• sweet or smoked paprika
• ground cumin
• salt
• Optional garnishes: reserved jarring liquid (for drizzling), toasted walnuts, chopped parsley or cilantro leaves

Step by Step Directions

Note that the complete instructions are also in the recipe card below.

• Drain the peppers, reserving the jarring liquid.
• In a blender or food processor, finely chop the cooled walnuts. Add the drained peppers, 2 tablespoons of reserved jarring liquid, garlic, lemon juice, coconut sugar, paprika, cumin and salt.
• Pulse, using on/off pulses, until blended but not entirely smooth (there should still be some texture from the nuts). Add more of the reserved jarring liquid if needed.
• Taste and adjust seasonings as desired.
• Transfer to a bowl or storage container. Cover and refrigerate at least 1 hour to allow flavors to blend.
• Serve cold or at room temperature.
• If desired, garnish the top with a drizzle of reserved jarring liquid, toasted walnuts, and/or chopped parsley or cilantro leaves. Store in an airtight container in the refrigerator for up to 1 week.

Option: Roast Your Own Peppers

Most of the time I use jarred roasted red bell peppers, but in the summer I will sometimes roast or grill my own. If you wish to use fresh peppers for the dish (from your garden, farmer’s market, or supermarket), use three large peppers.

Broil, grill or roast the peppers until charred, place in a paper bag to steam, then peel and seed.

This is the kind of snack that will energize, rather than slow you down, too–nourishing fats from the walnuts, antioxidants thanks to the crimson peppers, and a good dose of fiber, too (even more so if you gnosh it with vegetables).

Do not be surprised if you feel the need for an extra mile when you head out for an evening run!

Muhammara (Red Pepper Spread) Variations

• Vary the nuts:Walnuts are traditional, but feel free to use other toasted or raw nuts (e.g., almonds, pecans, cashews) or seeds (e.g., pepitas, sunflower seeds).
• Adjust seasonings to taste: Begin with the amounts listed in the recipe, or a little bit less of everything. Adjust the flavors (e.g., a teaspoon more lemon juice, sweetener, spices) according to your tastes and preferences.
• If the muhammara spread is too thick/thin:If the spread is too thick, add an extra tablespoon or so of water or jarring liquid from the roasted peppers. If too thin, add a few extra ground nuts.

How to Serve

Serve this nourishing roasted pepper and walnut dip with as part of a mezze platter with fresh cut vegetables (e.g., carrots, cucumber, celery) and any one of the following:

• Pita chips or triangles of pita
• One of my pita bread alternatives, such as my puffycoconut flour tortillas,almond flour tortillas, or especially straightforwardmillet naan.
• Crackers (store bought, or try one my straightforward cracker recipes, such as my straightforwardNo-Roll Almond Flour Crackers,3 Ingredient Teff Crackers, orNo-Roll Cassava Flour Crackers.

Alternatively, serve the muhammara as you would pesto, as a pasta sauce.

Happy eating, everyone!