clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Eating Roasted Red Pepper Walnut Dip (Muhammara)

Roasted Red Pepper Walnut Dip (Muhammara)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 4 mins
  • Total Time: 4 minutes
  • Yield: makes about 1.5 Cups 1x
  • Category: Appetizer, Sauce
  • Cuisine: Middle Eastern


Look out, there’s a new dip in town and it’s packing a PUNCH of flavor. This quick, easy, and healthy homemade Roasted Red Pepper Walnut Dip also known as Muhammara will be your new favorite dip for veggies, crackers, pita, and makes for a fantastic wrap or sandwich spread. Deliciously sweet roasted red peppers, rich walnuts, tart pomegranate molasses, and flavorful spices will absolutely delight your taste buds, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.




  • 112 oz. jar roasted sweet peppers, drained *(see notes)
  • 2/3 cup walnuts
  • 1/3 cup panko bread crumbs *(see notes)
  • 1 Tablespoon + 1 teaspoon Pomegranate Syrup (molasses) *(see notes)
  • 1 Tablespoon lemon juice
  • 1 teaspoon organic maple syrup
  • 2 teaspoon tomato paste
  • 2 teaspoons miso *(see notes)


  • 2 teaspoons garlic powder
  • ½ teaspoon sweet paprika
  • 1 teaspoon sumac
  • ¼ teaspoon cumin
  • ¼ teaspoon red pepper flake
  • 1/8 teaspoon coriander
  • ¼ teaspoon sea salt (+/-) *
  • 1/8 teaspoon black pepper (+/-)


  1. Place all the ingredients into a food processor and process for 30 seconds (or longer). Scrape down the sides and process for another 30 seconds until smooth. There will be some texture.
  2. Serve with your favorite flatbread, Quinoa Flatbread, or veggies.


*Roasted Sweet Peppers:  You can roast your own peppers. Place the oven rack near the top and set the oven to high broil. Place two large red bell peppers on a baking sheet and broil on high, turning occasionally until the peppers are soft and the skins are dark (black). This takes about 10-15 minutes (or longer depending on the size of the peppers). Immediately place the peppers in a glass container and cover with plastic wrap or a tight-fitting lid to sweat the peppers. This helps with removing the skins and seeds. Set aside for 10 minutes to cool. Take the cooled peppers and pull the stem off and discard; then tear open one side of the the peppers and scoop out the seeds (discard), then lay the peppers out flat, charred skin side up, then pull and scrape off the charred skins and discard.

We used Mancini Roasted Sweet Peppers.  They are beautifully sweet and have excellent flavor.

*Pomegranate Molasses:  We used Al Wadi Al Akhdar 100% natural pomegranate molasses, a product of Lebanon. It is 100% natural.

*Panko Bread Crumbs:  If you are looking for a 100% WFPB compliant gluten free bread crumbs, you will need to make them the day before you make this dish. Food for Life Gluten Free Brown Rice English Muffins work perfectly for those who are Whole Food Plant Based and gluten free, as they are refined sugar free and oil free. If your diet does not restrict gluten, you can use any WFPB compliant Panko crumbs.

For the Food for Life Gluten Free Brown Rice English Muffin conversion to bread crumbs – Pulse one room temperature Gluten Free Brown Rice English Muffin and tear it into small pieces, then place them in the food processor and pulse until it is completely broken down like coarse breadcrumbs. This make take several minutes. Place the crumbs onto a cookie sheet, spread them out and let them dry out overnight, then process them in the food process again, then measure 1/3 cup for this recipe.

We used Ian’s Gluten Free Panko crumbs for this recipe. Gluten Free Panko crumbs take an extra minute of processing in the food processer as they are typically more dense and harder than normal panko bread crumbs. When you initially taste the sauce, you may note a tiny bit of grittiness (from the GF panko bread crumbs), this will go away within 5 minutes as the panko bread crumbs will take on the moisture of the sauce and dissolve.

*Miso: We used Miso Master Organic Mellow White, Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil.  If you are going to live the Whole Food Plant Based lifestyle, then you will quickly find that miso is your friend.  Miso is simply a paste made from fermented soybeans, barley or rice malt. We use a gluten-free mellow white miso. It is Whole Food Plant Based compliant, and most grocery or health food stores carry it these days.  You can find it in the refrigerator section. A lot of Vegans and Whole Food Plant Basers call it “the secret weapon” because it really brings that rich umami flavor forward in a lot of dishes.  Since we discovered it, we use it a lot.  Simply because it really adds something special to our dishes that you just can’t get with other ingredients. It has a long refrigerator shelf life because it is fermented.  So, if you can’t find it locally, we suggest that when you are taking any trips out of town, find a store that carries it, take a small ice chest and stock up.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Storage:  Refrigerate, use within 7 days.