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Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread) | halfbakedharvest.com @hbharvest
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4.81 from 21 votes

Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread)

Adapted from Dinner: Changing the Game by Melissa Clark. 
Prep Time15 mins
Total Time15 mins
Course: Condiment
Cuisine: American
Keyword: dip, sharing food
Servings: 2 cups
Calories: 835kcal
Author: halfbakedharvest


  • 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


  • 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. 


Nutritional values are based on one cup


Calories: 835kcal | Carbohydrates: 27g | Protein: 14g | Fat: 81g | Saturated Fat: 8g | Sodium: 578mg | Potassium: 851mg | Fiber: 9g | Sugar: 4g | Vitamin A: 675IU | Vitamin C: 94.5mg | Calcium: 138mg | Iron: 5mg