Syrian Roasted Red Pepper Dip
This Syrian roasted red pepper dip, called Muhammara, is an easy and flavorful addition to snack platters and meals that the whole family will love. Made with just a few ingredients in a few minutes!
Muhammara is a Middle Eastern dip made with roasted red peppers and walnuts to make a slightly sweet, slightly savory, slightly smoky flavorful dip that is so complex and lovely in flavors but is still kid friendly.
I love exposing my kids to flavors from all over the world, and recipes from the Middle East are one of my favorites to explore because there is such a rich array of spices, flavors, and textures.
Interested in adding more kid friendly Middle Eastern recipes to your meal plan? Check ou toy recipe index and my Kids Guide to Middle Eastern Cuisine.
Ingredients needed:
This recipe is super simple to make, and you can make it with readily found ingredients. For the full recipe, please make sure you scroll down to the recipe card below:
- Roasted Red Peppers – you can either roast your own or buy jarred ones at the grocery store
- Walnuts – You cannot substitute, they make the dip rich and nutty
- Bread crumbs – help thicken the dip. Make sure to use unseasoned ones, but it doesn’t matter if they are regular breadcrumbs or panko, either will work
- Olive Oil – Use a good quality one with a nice taste
- Seasonings – Garlic, fresh lemon juice, and ground cumin
- Balsamic Vinegar – This is adds depth of flavor. Typically this recipe is made with pomegranate molasses, which is a super concentrated juice and adds a great sweet/tart flavor. It can be hard to find, so if you can’t find it, use balsamic vinegar instead.
How to make roasted red pepper dip:
This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!
- In a food processor, combine all the ingredients and process until smooth.
- That’s it.
Told you it was super simple!
Spicy Note: I seriously toned down the spice level of this recipe to make it kid friendly. However, if you want to add some heat to it, add in some cayenne pepper or more traditional Aleppo pepper.
storage information
- Store this dip in an airtight container in the fridge for up to 5 days.
- When you are ready to serve it again, make sure to bring it back to room temperature as the flavors as best.
How to use roasted red pepper dip:
This dip is so versatile and great in so many ways! Try it:
- as part of a mezze platter
- as a spread on sandwiches
- with grilled chicken or fish
- as a dip with pita bread and veggies
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Syrian Roasted Red Pepper Dip
Ingredients
- 3 roasted bell red peppers
- ½ cup breadcrumbs
- ½ cup chopped walnuts + extra for sprinkling on top
- 2 Tablespoons extra virgin olive oil + extra for drizzling on top
- 2 Tablespoons tomato paste
- 1 ½ Tablespoons balsamic vinegar
- 1 garlic clove minced
- ½ teaspoon ground sumac
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In the jar of a food processor of blender, add all the ingredients and process until smooth.
- If you need to thin it out a little, you can add another Tablespoon of olive oil or water to adjust the consistency.
- Serve with pita bread, drizzling olive oil and extra chopped walnuts on top to garnish if desired.
