I'm finally sharing the red pepper dip recipe I fell in love with while I was in Jordan. Such a simple recipe, but so full of flavor and nutrition!
I shared a photo with friends and on an Instagram story and had so many requests for this dip. I can't wait to see what you think of it!
Red Pepper Dip (Muhammara)
Muhammara is served at just about every restaurant in Jordan, and I couldn't wait for them to put it on the table! This was at Majdoline, one of my favorite restaurants in Amman.
I fell in love with these flavors, along with Baba Ganoush and their traditional vegan hummus recipe.
Though the dish was slightly different at each place, it still had that wonderful sweet and nutty flavor.
Once I was home, the first thing I did was order pomegranate molasses so I could make red pepper dip at home. I searched for a recipe and loved the one at Mediterranean Dish, though I did change it up a bit.
You can roast the red peppers, or buy a jar of roasted red peppers. This time, I bought the peppers, but I want to try it with my own roasted peppers the next time.
If you don't like your dip really spicy, go easy on the red pepper. Some recipes actually call this hot pepper dip or Aleppo dip, after the peppers used in it, but it was never very spicy in Jordan.
The first time I made it, the spice was too much for my husband, so I will tone it down for guests. Of course, the kind of pepper you use makes a difference, too, so be aware of how spicy it is.
How to Make Red Pepper Dip (Muhammara)
If you're roasting the peppers, do that first. Gather the rest of your ingredients. I have here toasted walnuts, a chopped garlic clove, sumac, sugar, salt, cayenne pepper, and pomegranate molasses. If you like spicier foods, add Aleppo pepper. (Prime shipping!)
You can also buy a bundle through Amazon that has sumac, za'atar, and a shawarma blend. If you like Middle Eastern food, this is a great way to have these three important ingredients on hand. I'll be sharing a shawarma recipe soon!
Once your peppers are roasted, gather the rest of the ingredients. You can see I've added the peppers, bread crumbs, olive oil, and tomato paste.
Always use a good quality olive oil, and keep in mind that it does expire! It would be a shame to ruin a recipe with rancid olive oil! You don't have to spend a fortune on olive oil, but do make sure it's fresh.
This recipe is easy once you've gathered everything. Simply add everything to a food processor and blend until smooth. Top with walnut pieces and a little olive oil.
I served this red pepper dip with toasted pita bread.
You could serve this with crackers, chips, or toasted baguette. It is just so delicious!
In Jordan, we ate the red pepper dip with shrak, a very thin pita-like bread they serve everywhere. We even stopped by a shop and watched them make the shrak.
Serve this dip alongside authentic tabbouleh salad as part of a mezze platter with hummus, vegetables, and olives. So delicious!
More Middle Eastern Recipes & Stories
Red Pepper Dip
- 1 20 oz Roasted red peppers or 2 large roasted peppers
- 2 cloves garlic chopped
- ½ C bread crumbs
- 3 T Pomegranate molasses
- 3 T olive oil
- 1 C walnuts toasted
- 2 ½ T tomato paste
- ½ teaspoon cayenne pepper Traditional recipe uses Aleppo pepper
- 1 teaspoon sugar
- 1 teaspoon sumac
- ½ teaspoon salt
- Combine all ingredients in a food processor until smooth
- Add about 1 teaspoon olive oil on top and garnish with walnuts