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Roasted Red Pepper Meze Platter.
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AKA roasted red pepper and walnut dip!!
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)
Servings: 2 cups
Calories Per Serving: 927 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
- 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.
Notes
Nutritional values are based on one cup
This is my go to recipe for Muhammara . Every time I make my guest rave about how amazing the dip is. Thank you Tieghan for sharing the recipe🤗
Hey there,
Happy Friday!!😎 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and your review! xT
If I make this ahead of time, do I just leave it out to reach room temperature or should I warm it in the oven?
Hey Cindy,
You can leave it out to serve at room temp. Please let me know if you give the recipe a try, I hope you love it!! xTieghan
I am thinking of using this as an appetizer w burrata and pesto. Do you think that would work? I’m looking for something a little thinner. Is there a way to thin the dip out a little?
Hey Sarah,
Sorry I am not sure I am fully understanding your question, are you wanting to add burrata and pesto to this? Because that would work! I am not sure you would want to thin this out, it would make it hard for dipping purposes. Please let me know if that helped answer your questions! xTieghan
Yummy. On a cold snowy day in England, this makes me feel like I’m somewhere like Turkey.
Hey Nadine,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
This is probably in my top five of your recipes I’ve made! (And I’ve made a lot of them. ☺️) I didn’t toast the walnuts to save on time the first time I made it, but I wish I would have! I think the toasted really enriches the walnut flavors and they get lost without being toasted. It was the perfect refreshing, guilt free afternoon snack for us and unlike any dip I’ve had before. SO, so good.
I am really happy this recipe turned out so well for you, Hannah! xTieghan
I was so excited to happen upon this recipe! The muhummara I have had always has had breadcrumbs in it and my daughter is allergic to gluten, so I usually try to only make things that she can have. I made a little change of adding in 1.5 teaspoons of pomegranate molasses and topped it with pomegranate arils instead of cumin seeds. I also made these awesome gf chips using chickpea tortillas from Siete and seasoned them with Curio Spice’s Aegean Salt which has Aegean salt, lemon peel, thyme and mastic. Baked them with a little olive oil and they were the perfect accompaniment to your dip! I bought it to a family party and now everyone has asked me for your recipe! Thank you for another winner!
Thank you so much Julie! I am so glad you guys enjoyed this recipe! xTieghan