Muhammara Roasted Red Pepper Walnut Dip


Several years ago I was served Muhammara at a restaurant.

It was some life changing dip, let me tell you.

My taste buds were overwhelmed with pleasure as I tasted the complex flavours of the roasted red pepper, toasted walnuts, garlic, and spices.

Since that day, I have wanted to create this dip at home and I finally took the plunge.

I wasn’t sure how it would turn out, but I had to ask myself:

How could I go wrong with roasted red peppers and toasted walnuts?

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I simply could not go wrong.

No, I could not. ;)

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[Short of setting the kitchen to fire while making the roasted red peppers, but I had to keep the faith in my culinary skills.]

Muhammara Roasted Red Pepper & Walnut Dip with Spiced Tortilla chips

Inspired by Epicurious Muhammara.


  • 1 cup + 1/3 cup toasted walnuts
  • 2 pieces Ezekiel bread, toasted
  • 2 garlic cloves
  • 6 curved bull’s horn red peppers* (made 2 cups roasted peppers)
  • 1/4 tsp ground cumin
  • 2 tsp ground paprika
  • 1.5 tbsp olive oil
  • 1/2 tsp sea salt
  • 2 tbsp tomato paste
  • For heat: Try Aleppo pepper flakes or hot sauce, to taste (I didn’t add any)


Directions: Preheat oven to medium broiler setting. Wash and slice peppers and remove seeds. Take 1/2 tbsp of olive oil and spread onto baking sheet. Place peppers on top and broil on medium for about 10 minutes watching carefully. Once they are slightly charred, remove from oven and use a spoon to place them in a bowl. Cover bowl with a tea towel and allow to cool. Meanwhile, toast the walnuts in 1 tbsp olive oil over medium heat until golden. Remove from heat. Toast 2 slices of bread until moderately browned and firm. In a food processor process the walnuts, garlic, paprika, toasted bread, cumin, sea salt, and tomato paste. Scrape down sides of bowl as necessary. Once the peppers are cooled, remove tea towel and carefully remove the skin of the pepper. Discard the skin of the peppers and take the ‘meat’ of the pepper and process it with the rest of the dip until thoroughly combined. Serve with easy homemade tortilla chips (see below).

Makes 1.5-2 cups. Can be used as a dip or spread.

Notes: You can use regular red bell peppers. You might only need 4-5 as they are a bit larger. Also, I did not use any hot spices because Eric isn’t a fan of spicy food. You might want to add some, although it is already very flavourful without any at all! It is quite garlicky so if you are not a garlic fan you might want to cut the amount in half or more.

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We got these sweet red peppers from our CSA last week (I think they are called ‘Curved Bull’s Horn’?). They are delicious.

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and perfect to roast.

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and walnuts are perfect to toast. ;)

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Feel free to shove a few walnuts in your mouth. They should not be resisted…ever. Don’t even try because you will fail. ;)

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Easy Homemade Spiced Tortilla Chips


  • 2 Ezekiel tortilla wraps
  • 1 tsp paprika
  • 1-1.5 tbsp Earth Balance buttery spread
  • 2 tiny pinches of sea salt


Directions: Preheat oven to 425F. Take tortilla wrap and spread with butter. Now sprinkle on paprika and sea salt. Cut into tortilla triangles. Place on baking sheet and bake for 5 minutes at 425F (no longer!). Remove from oven and immediately transfer to a plate to cool. Makes about 25 chips.

I loved using the Food For Life Ezekiel wraps because they are thick wraps! The chips were also crispy on the outside but still chewy and flavourful on the inside. I adore these!! If you use other tortilla wraps you might have to bake them for less time.

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They were prepared in just a couple minutes and ready in 5!

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They are delicious with the dip. I highly recommend you make both at the same time!

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This is a wicked appetizer that would be a hit at any party.

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Be careful though, it won’t last long!  

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{ 63 comments… read them below or add one }

Lisa (Bakebikeblog) September 7, 2010

oh my – this looks AMAZING! What a great combination of flavours :)


Valerie @ City|Life|Eats September 7, 2010

I love love love Muhammara. The recipe from the book Vegan Table is lovely – I think it calls for molasses, but I always use agave instead. The bit of sweetness cuts through the garlic beautifully.

Enjoy – your chips and Muhammara look scrumptious!


AngelaOSG September 7, 2010

A bit of sweetness is a great idea. I think some traditional recipes call for pomegranate syrup too. I might have to try that next time!


Ashley September 7, 2010

Yes! I added a smidge of maple syrup to mine. Not a lot, but a little sweetness takes it to a whole new level! It’s also great piled on a potato for hungrier times.

This would be perfect to take to my new job for lunch! Thanks for the great recipes as always :)


Liza (Health Nutting) September 7, 2010

Oh my, this looks wonderful. I love muhammara! Beauuuutiful photos, too.


christina cadden September 7, 2010

mmm, looks so good!


Kath September 7, 2010

Gorgeous photos!!!!!!!


Freya (Brit Chick Runs) September 7, 2010

Oohhhh my days, that looks and sounds AMAZING! I know what I’ll dream about tonight :)


Camille September 7, 2010

I’ve never has Muhammara but it looks awesome!
I will definitely make some soon!


Jessica @ How Sweet It Is September 7, 2010

That dip just sounds fabulous!


Shanna, like Banana September 7, 2010

I’ve made something similar in a cooking class and it was fantastic! There are so many wonderful right off the bat would be smoked paprika for me ;)


Kristina @ spabettie September 7, 2010

this sounds AWESOME !! and what a pretty presentation… love the red :)


Julie the Alkaline Sister September 7, 2010

Mama mia this sounds divine. I love, love roasted peppers. Can’t wait to give it a try- But hmmm wonder how it tastes if the peppers are raw? Might have to experiment.


Angela (Oh She Glows) September 8, 2010

let me know if you try it!


Joslyn @ missfitbliss September 7, 2010

Wow! That was some serious eye candy;)


Lily @ Lily's Health Pad September 7, 2010

I’ve never heard of Muhammara, but everything you make tastes delicious, so I’m sure it’s worth a try!


Heather (Heather's Dish) September 7, 2010

i’ve had this dip before…it’s heavenly! all about the creaminess from the walnuts… :)


Heather @ Side of Sneakers September 7, 2010

This sounds more than amazing- I just picked up some red peppers at the farmer’s market today– perhaps they might turn into this ;)


Caitlin (EatFeats) September 7, 2010

I have never heard of that, but it sounds so unique! Anything with walnuts is alright by me.


Michelle @ Give Me the Almond Butter September 7, 2010

I love roasted bell peppers and walnuts. Seems like the perfect combination to me :)


Julie @SavvyEats September 7, 2010

I have never heard of muhammara, but it looks good! I am bookmarking this to make when I am no longer sick.


Ellen@FirednFabulous September 7, 2010

This sounds simply delicious! I have a few stand-by dips I always make for parties, but I was definitely in need of something new to add to the usual suspects :)


Maxine September 7, 2010

Did you eat this in Turkey? If so, what is in the appetizers menu?


Rachel (Two Healthy Plates) September 7, 2010

My husband and I LOVE this dip but we’ve only had it at one restaurant. We’ve wanted to make it at home but have always assumed that it’s pretty complicated – doesn’t look that way though! I can’t wait to try some!


MoniMeals September 7, 2010

what a perfect snack. It looks divine. :) I can handle that too.


Bridget September 7, 2010

Another great recipe Ange :) Such creativity

I know I’ve said this to myself a bazillion times but you really need a recipe book. Us health junkies would eat it up!


Angela (Oh She Glows) September 8, 2010

i hope to some day! thank you


Coco @ Opera Girl Cooks September 7, 2010

I love muhammara! Whenever I make it, it just disappears from the table instantly. I use a splash of pomegranate juice in mine, which adds a little sweetness and tang, without the big hit of sugar from pomegranate molasses.


Averie (LoveVeggiesAndYoga) September 7, 2010

I bet your house smelled like an authentic Mexican or Latin Bistro!! With those peppers roasting, and the tortilla chips baking, and the toasted walnuts…swoon!!! YUM! And yes, it would totally be a wicked party appetizer! No one I know brings anything that amazing to TJ’s and all, but homemade dips rock!


Holly @ couchpotatoathlete September 7, 2010

Looks good Angela! I love Ezekial tortillas too — I love their chewy texture.

I’d have a problem making this dip though: I’d want to eat the roasted red peppers right out of the oven and I’d want to eat the toasted walnuts plain!


Angela (Oh She Glows) September 8, 2010

i had that issue too…hehe


Faith @ lovelyascharged September 7, 2010

What a delicious looking dip! I just recently have begun liking peppers and this looks like a fab recipe to test out my new appreciation!!!


Tracey @ I'm Not Superhuman September 7, 2010

This looks so good. I never would have thought to make the tortilla chips like that. What a great idea!


Jean@RoastedRootsandPumpkinSpice September 7, 2010

That’s a genius combo that I would love to try. I really like how pretty the chips look from the sprinkled paprika.


Kelly (Coconuts&Freckles) September 7, 2010

Yum! This looks so delish! Must make soon!


Wei-Wei September 7, 2010

Those peppers look like they should be spicy, like oversized jalapeños! O_O Oh, and I just love your Crate & Barrel red spoon. The cutest thing ever.


Heidi September 7, 2010

This looks so delicious and great pitcures too! Ive never tried anything like this, so I think it might be time.


Mary @ Bites and Bliss September 7, 2010

I’ve never seen that type of dip before. Roasted nuts and peppers..that’s creative! :)


Jessica @ The Process of Healing September 7, 2010

You have the most creative recipes…


Tina September 7, 2010

I seriously need to find motivation to recreate dishes I love at restaurants. You always come up with the best recipes and recreations!


Danielle September 7, 2010

These look like great party snacks!


Andrea September 7, 2010

I’ve never heard of muhammara before but it looks divine! Ooh and I tried your pumpkin scone recipe yesterday and it was a big hit- they were absolutely delicious :) Thanks!


Angela (Oh She Glows) September 8, 2010

glad u liked them!


Chelsey September 7, 2010

mmm that looks delicous! you are really creative!


Emily September 7, 2010

Looks delicious and zesty, love it:) Your food photography is always so amazing; hope to get to that level some day :)


Krystina September 7, 2010

I wonder how that would taste as a base for pizza. Hmm.


Angela (Oh She Glows) September 8, 2010

probably incred!


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