AKA roasted red pepper and walnut dip!!

Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread) | halfbakedharvest.com @hbharvest

If you’re new to Muhammara, it’s a pureed roasted red pepper and walnut spread/dip commonly made in the middle east. It’s completely addicting…especially when served with a side of homemade naan or pita chips.

Along with roasted red peppers, this muhammara recipe also includes sun-dried tomatoes, which adds a slight sweetness to the spread. Top it off with a little olive oil, toasted cumin seeds, and flaky sea salt…SO GOOD.

This recipe makes a lot. Therefore, I’ll often make it on a Sunday and snack on it throughout the week. This spread is also great for livening up a meal, simply serve it alongside a roasted chicken, sandwiches, or even a salad with some naan.

Obviously, it’s also awesome as an easy and healthy appetizer. Perfect for the warmer months of the year when you’re wanting to serve a lighter spread, or a spread that can sit at room temperature for a while.

Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread) | halfbakedharvest.com @hbharvest
Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread) | halfbakedharvest.com @hbharvest
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The Recipe

Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread)

Adapted from Dinner: Changing the Game by Melissa Clark. 

Prep Time 15 minutes
Total Time 15 minutes
Servings 0 makes about 2 cups

Ingredients

  • 2 roasted red peppers
  • 1/3 cup sun-dried tomatoes, oil drained
  • 1/4 cup olive oil (I use the oil from the sun-dried tomatoes)
  • juice of 2 lemons
  • 1 clove garlic, minced or grated
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 1/3 cups toasted walnuts, roughly chopped
  • kosher salt and pepper
  • 1 teaspoon cumin seeds
  • flakey sea salt

Instructions

  1. In a food processor, combine the roasted red peppers, sun-dried tomatoes, olive oil, lemon juice, garlic, cumin, paprika, half the walnuts and a large pinch of both salt and pepper. Pulse until completely smooth and combined. Stir in the remaining walnuts. 

    Heat a small skillet over medium heat and add the cumin seeds. cook stirring often until toasted, about 3-5 minutes. 

    Spread the dip on a plate and drizzle with olive oil. Top with cumin seeds and salt. 

Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread) | halfbakedharvest.com @hbharvest