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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