Red Pepper and Nut Dip (Muhammara)

Discover how to prepare Muhammara, a delicious Syrian red pepper and walnut dip. Try a sugar-free version of this Mediterranean classic.

Course Appetizer, dip, sauce, spread

Cuisine Middle East

Keyword dip, healthy dip, healthy sauce, lactose free, low carb, nuts, peppers, sugar free

Prep Time 20

Total Time 20

Servings portions

Calories 241kcal

Author missblasco

If you are roasting them fresh: roast the whole peppers in the oven at 400°F until the skin is charred and blistered. Place them in a bowl covered with plastic wrap for 10 minutes to steam; this makes them easier to peel. Once cooled, remove the charred skin, the stems, and all internal seeds.
Place the roasted pepper flesh into a food processor or high-speed blender. Add the walnuts, ground cumin, dried chilies, lemon juice, garlic, extra virgin olive oil, and the pinch of sea salt.
Pulse or blend the ingredients until you achieve a smooth, homogeneous cream. If you prefer a more rustic, chunky texture, pulse only a few times until the walnuts are finely chopped but not fully liquified.
Transfer the cream to a shallow serving bowl. For a professional finish, garnish the top with a few extra crushed walnuts and a light drizzle of extra virgin olive oil.

Texture Control: If the dip feels too thin, add a few more walnuts and pulse again. The walnuts act as the thickening agent in this recipe.
Serving Suggestions: This dip is traditionally served with pita bread, but for a lower-carb option, it pairs beautifully with cucumber slices, celery sticks, or as a flavorful topping for grilled chicken or salmon.
Storage: You can store your Muhammara in an airtight glass container in the refrigerator for up to 5 days. The flavors actually deepen and improve after 24 hours of chilling.