Gluten-Free Muhammara Dip


May 29, 2010

This gluten free vegan muhammara red pepper and walnut dip is super easy and seriously delicious.

Gluten-Free Muhammara Dip

I first tasted muhammara dip when I took a cooking class with Kurma Dasa years ago in Melbourne. Kurma’s version used yellow asafoetida powder in place of the traditional cumin. But, seeing as that ground vegetable powder (a popular flavor enhancer in Southern Indian cuisine) is not widely available in mainstream grocery stores, I decided to share a more traditional version.

Muhammara is a Syrian roasted red pepper and walnut dip that is bursting with so much flavor it will make you weak at the knees. Different incantations of this dip are served all over Armenia, Turkey, and Lebanon. There are lots of variations containing cumin, red pepper flakes, cayenne pepper, garlic, chile, and pomegranate molasses.

This thick syrup made from the concentrated juice of tart pomegranates has a tangy, fruity flavor and is predominantly used in Middle Eastern dishes. You can find this at specialty grocers, Middle Eastern stores, health food stores, or online. It’s sometimes labeled as pomegranate syrup. Just make sure the brand you purchase is made from pure pomegranate juice.

Most recipes you’ll find online utilize dried bread crumbs. But, I find using a slice of gluten-free bread and just dropping it into the blender is easier. I’ve also booted up the flavor of the bell pepper with some sun-dried tomatoes. Tweak the molasses, cumin, red pepper flakes and salt to taste.

Muhammara is traditionally served with crusty bread or toast, but it’s also fabulous spread on veggie kebabs, burgers, and wraps; or even as a rich sweet pasta sauce if thinned out with some olive oil.

Either way, this recipe is a stunner.

Other Gluten-Free Dips

Spicy Cashew Dip
Creamy Spinach Avocado Dip
Raw Red Hummus without Chickpeas
Kale Guacamole
Moroccan-Spiced Carrot Dip

Let me know what you think of this gluten-free muhammara dip in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.

 

Gluten-Free Muhammara Dip

This gluten free vegan muhammara red pepper and walnut dip is super easy and seriously delicious.

Prep Time 20 minutes
Total Time 20 minutes
Servings 1 1/2 cups
Author Tess Masters

Ingredients

  • 1 (12oz/340g) jar roasted red bell peppers in water
  • 1/2 cup raw walnuts
  • 1/4 cup extra-virgin olive oil
  • 1 slice gluten-free sandwich bread
  • 2 tablespoons soft sun-dried tomatoes
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon minced fresh garlic (1 clove)
  • 1/2 teaspoon Celtic sea salt, plus more to taste
  • 1/2 teaspoon ground cumin, plus more to taste
  • 1/4 teaspoon red pepper flakes, plus more to taste
  • 2 tablespoons finely chopped flat-leaf parsley, to serve

Instructions

  1. Drain the bell peppers, and pat dry. 
  2. Throw all the ingredients (except the parsley) into your high-speed blender and blast on high for about 30 to 60 seconds until smooth and creamy. Tweak the pomegranate molasses, salt, cumin, and red pepper flakes to taste. 
  3. Chill in the fridge for a few hours or overnight to allow the flavors to develop.
  4. Transfer to a bowl, and stir in the parsley. Serve with toasted ciabatta, pita bread, crackers, or crudités. 
  5. The dip will keep in a sealed container in the fridge for about 5 days. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 22

  1. Hey Katie
    I have made this dip without the asafetida and it still tasted delicious. But to replicate depth of flavour you get with the asafetida you could add a pinch of granulated garlic and granulated onion. Let me know how you go.

  2. Thanks for letting me know Katie. I am so pleased you found the asafetida. Yes! That dip is a winner – such different flavours and the best recipe for that dip that I have tasted. Check out the creamy cashew dip and roasted beetroot dip. They are AMAZING as well – real showstoppers for guests. Thanks for the link. I will pass it onto my mother who LOVES chicken.

  3. I found the asafetida powder – it is delicious! I LOVEEE this dip! It reminds me of one of my favorite foods ever – a Persian dish called Fesenjan. My husband is Iranian and introduced me to this fabulous recipe made with walnuts, pomegranate and chicken. It is one of my favorite foods ever! Not sure if you eat chicken or not – but I think it can be made with butternut squash or maybe tofu without the chicken.

  4. thanks for the recipie. I’m new to using a blender but absolutely agree that it is a fabulous tool for creating dishes. I couldnt find the pomegranate molasses anywhere, so went to an Asian shop and got some “Anardana Powder” which is dry Pomegranate powder, and was thrilled with the results.
    Pomegranate brings another sort of dimension to the flavour. Its so unusual. Thanks again.

  5. Hey Meredith! Welcome to the joys of s’blended food. I am going to give the pomegranate powder a go. I have never used it before, and love trying new things. Thanks for sharing 🙂

  6. Unlike some of your other readers, I have actually tried this dip before seeing your recipe here. In fact, I’ve had it many times at a local Turkish restaurant and was always wondering how I could make it at home. (This concern was heightened when I recently learned that gluten doesn’t like me very much, so I can no longer actually go to that restaurant.) Thanks to this recipe, I can now have the delightful flavors of Muhammara whenever I want. It’s sooo tasty even without the asafetida powder, buy clearly, I’m still on the lookout for it.

    1. Hey Melissa
      Thanks for the lovely comment. I really love this dip and lovely to know others do too.
      Great to be connected here and on Twitter. 🙂

  7. This looks delish! I will most definitely be putting it on my must try list. Even better, I have asafetida powder in my cupboard and nothing to use it for till now.

  8. Hi Is there a way to store asafetida so the odour is contained? Ive tried a number of ways but none have worked. Any suggestions would be greatly appreciated
    Cheers
    Di

    1. Di – Oh, I hear ya! I keep it in the container it comes in when I purchase it at the Indian grocer. Then I place it in another glass container. That works for me. Hope this helps 🙂

    1. Asafetida powder has been used in Indian cooking for many years. But, if you are worried about it, this dip tastes delicious without it.

  9. Glad you enjoyed it. Pomegranate Molasses is great in salad dressings and all kinds of other recipes. Google it and try some other recipes with it.

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