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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
Hi Tieghan – making this dip for a party and wondering if it’ll stay good in the fridge if I make it a few days in advance!
HI! This is great when kept in the fridge. It will keep for up to a week! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Sorry, old age must be setting in I see I commented on this wonderful recipe back in January!
No worries! I am glad you enjoyed this recipe, Keith! Thank you!
Love the imagery and what a fabulous dip but you might want to ease off on the lemon juice 2 tablespoons worth should do it?
Use as little or as much lemon juice as you’d like! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Fabulous yet so easy to make – I used bottled roast peppers which seemed to work well and next time I would reduce the amount of lemon juice to half a lemon’s worth, for me the juice of 2 (medium sized) lemons ended up being just too much – that will teach me not to taste as I cook!
Thank you Keith! I am so glad you liked this!
Hi! Love your site. I’m in the market for a new food processor. What make/model do you use, or would you recommend? Thanks!
I use a 16 cup cuisnart! I have also hear KitchenAid’s are great too!
Oh. My. Gosh. OMG! This might be one of the most amazing foods I have ever tried. I’m not sure what I was expecting it to taste like, but it passed my expectations one million percent!!!!!! I literally just made it and all of the dirty dishes are sitting out still, but I had to comment because everyone should make this!! You are the bomb! For Real!
WOWWOW!! Thank you so much Sarah!! Haha! SO so happy you liked it so much!
Hi there, hope you bring this over to Food on Friday: Middle Eastern. Cheers from Carole’s Chatter
Just curious if you roasted the red peppers yourself or used a jarred variety? I definitely want to give this a try!
I roasted them myself on the stove top. Let me know if you have questions. Hope you love this1 🙂
Hi, this looks delicious! How exactly do you roast them? like, do you use olive oil and seasonings or do you roast them on their own? xx
Hey Anne! So I put them directly on my gas burner and roast them over and open flame. If you dont have a gas burner, you can roast them on a sheet pan under the broiler in the oven. Roast them whole, then place in a bowl, cover with a plate and let them steam 15 minutes. Them cut and use as directed. Let me know if you have other questions! 🙂
This looks SO flavorful! What a great alternative to hummus. 🙂
I’ve had too much hummus so I was excited about it too!
Oh lord, I can’t even. This is so me!
https://bloglairdutemps.blogspot.pt
Pretty much how i feel about this one!
Perfect for a party with friends!
So happy you think so!
THIS.LOOKS.AMAZING. about to get my muhammara on – i have a feeling snacking will never be the same!
I hope so! Also hope you love it. Thanks Jess!
Even though I love it, this would be a nice break from hummus! Looks super easy and will be really good as a side dish to chicken or beef kebabs. Yum!
Hummus is great! But this is a nice change up, hope you love it Alice!
Seriously yum, I want to snack on this spread all week long!
Ah yes! its my fav little snack!
Hi, Tieghan. This looks sooo good! But my husband is allergic to walmuts. What can I use as a substitute?
I wanted to ask the exact same thing. I’m allergic too, but would love to eat muhammara again. Do you have any ideas that we could try to create a similar spread? Sunflower kernels maybe or something?
Ps. I love the pictures! Whenever I am in a cooking slump, I only have to look at your gorgeous photographs and I’ll feel instantly inspired!
I made this today but used pepitas instead (sunflower seeds). I would imagine you could make using any sort of fatty seed (hemp, etc). Not sure if that would help out on the allergy front.
I think pepitas, almonds and sesame seeds would all work in place of the walnuts. Let me know if you have questions. Hope you love this! 🙂