On your mark, get set, go! In 5 minutes, you could be snacking on this easy, healthy and irresistible roasted red pepper dip. This pared down version of Muhammara is great for appetizers or snacks!
My 15-year old pretty much summed up our feelings about this roasted red pepper dip after just a few bites. “Okay Mum, this is what you have to do. Find a dip company and make them taste this because they’re going to want to sell it at the grocery store!” He then proceeded to sit down with a bag of pita chips and polish off the ENTIRE THING in one sitting.
Note to self: Make a double batch and hide half from the teenager.
Well, we have the taste question out of the way. Next up…convenience.
Did I mention that this dip takes five minutes to make? If you’re a meal prepping kind of home cook, add some roasted red peppers to your prep list. Not only are they the star of this dip, but they’re flavor-packed additions for salads, pizzas, sandwiches and pastas. If you’re not in the roasting kind of mood, grab a bottle of water-packed roasted peppers at the grocery store. They’re great to have on hand for a quick pop of flavor.
There are plenty of roasted red pepper dip recipes out there using almonds as the base, but I was aiming for an easy version of the classic Middle Eastern spread, muhammara, which uses walnuts rather than almonds. Traditional muhammara includes pomegranate molasses, cumin and sometimes breadcrumbs, but I went for a pared down version of the spread, highlighting the flavors of the roasted peppers, toasted walnuts, garlic and a squeeze of lemon juice. Not only do walnuts lend a distinct flavor, but they are powerful antioxidants and are highlighted in anti-inflammatory diets.
We served this dip, or shall I say my son inhaled this dip, with pita chips, but it’s equally as good with raw veggies, pita bread wedges or even as a sandwich spread. However, you choose to serve it, I can guarantee it won’t stay around for long!
5-Minute Roasted Red Pepper Dip
- Place the toasted, cooled walnuts in the bowl of a food processor. Pulse until finely chopped.
- Add the roasted red peppers, grated garlic, lemon juice, salt and pepper. Puree until smooth.
- With the motor of the processor running, drizzle in the olive oil. Puree until combined.
- Transfer to a serving bowl and garnish with parsley and chopped walnut, if desired.
- Serve with pita chips, pita bread wedges and/or raw vegetables.
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