Muhammara Spicy Red Pepper Dip is a delicious vegan appetizer recipe packed with flavor. Easy to make, this will soon become a go to recipe for you, too! Read on for more detail and our wine pairing tip, or click here to jump down to the recipe.
This Muhammara spicy red pepper dip has become a holiday standby for me. I made it again for Christmas, and thought it would be a perfect time to re-share with some updated photos and recipe notes.
Christmas may have passed, but we still have New Year’s and NFL playoffs ahead, meaning many times you might be looking for a tasty new appetizer recipe soon. Muhammara Spicy Red Pepper Dip recipe is a good option to try! It always gets rave reviews when I bring it, and it is something a little different. This Middle Eastern dish has its roots in Syria, and is popular in Turkish and Egyptian cooking.
You can be the star of a January party by bringing this healthy and flavorful dip to serve alongside heavier options filled with cream and cheese. Not that we don’t like cream and cheese here, but some folks are looking for healthy options these days–without sacrificing on flavor!
Don’t be deterred by the “spicy” in the title. Certainly plenty of flavor with garlic and red pepper flakes, but it’s not super-hot. Flavorful is more like it. But Muhammara typically gets translated as “spicy red pepper dip” so I went with that. If you wants something a bit hotter, try our Super Easy Spicy Green Onion Dip!
One other recipe note. The walnuts are an important ingredient, but toasted pumpkin seeds can be substituted to make a nut free dish. I tried with good results the last batch I made.
What to do with leftover Muhamarra?
Sometimes there is a lot of food at the gatherings that prompt me to make Muhamarra. So sometimes that means coming home with a good bit of leftover Muhamarra.
Often we simply nibble on the leftover Muhamarra with some pita chips, just like the we serve it originally. But I had quite a bit leftover the other day, and had the idea of tossing some of it with some ziti. That was a tasty repurposing of the dip! I added a bit of basil and some pieces of leftover to round out a simple meal. If you try this, reserve about a quarter cup of pasta cooking water to add along with the leftover Muhamarra. This will help the Muhamarra spread out evenly over the pasta.
Wine Pairing for Muhamarra
I was first introduced to this recipe at Pairings Wine and Food. They were serving it with Pinot Noir, explaining that the Pomegranate Molasses in the dip pairs well with Pinot. I repeated this pairing on Christmas, sipping some Banshee Pinot Noir with the Muhamarra. I noted the pomegranate molasses in the underlying flavor of the dip, minus the spices, which paired well with the fruitiness of the pinot. Pinot Noir also stands up well to moderate spice, so it works on that front, too. A great pairing! You could try it with any pinot you like, but I do recommend trying the Banshee from Sonoma count if you get a chance. Very good quality for under $30, made it to my Thanksgiving Pinot list.
2017 Updated wine notes: I believe the Banshee Pinot is still around though I haven’t had it recently. Two recent favorite Pinots that we had over Thanksgiving weekend are the 2013 Beaurepaire Santenay Premier Cru ($29, 13%), a very good Burgundy for the price, and the 2014 Eric Kent Russian River Valley Pinot Noir ($57, 14.6% ABV). We just had this bottle from Sonoma last night, and if you are in the mood for a splurge, it is definitely a good choice!Print
Muhammara Spicy Red Pepper Dip
Muhammara Spicy Red Pepper Dip is a flavorful and healthy dip with garlic, red pepper flakes and walnuts. It also features pomegranate molasses which helps the dip pair with with Pinot Noir.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 8 to 10 servings 1x
- Category: Appetizer
- Cuisine: Middle Eastern
- 7 oz jar roasted red peppers, drained
- 2/3 cup fine fresh bread crumbs
- 1/3 cup walnuts, toasted lightly and chopped fine
- 4 garlic cloves
- 1 tbsp fresh lemon juice
- 2 tsp pomegranate molasses
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 3/4 cup extra virgin olive oil
- pita chips to serve with the dip
- In a food processor blend together the peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes and salt to taste until the mixture is smooth.
- With the motor running, add the olive oil gradually and process until you have achieved a nice, smooth consistency with all the ingredients incorporated.
- Transfer the dip to a bowl and serve it at room temperature with the pita chips.
I’ve included links for the pomegranate molasses, as you might not have it in your pantry! These are Amazon affiliate links, meaning I receive a small commission if you choose to get your pom molasses via one of these links.