Gluten-Free Muhammara Dip

Ingredients

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• 2 cups roasted red peppers, drained Shop
• 1 cup walnuts, toasted Shop
• 2 tbsp pomegranate molasses Shop
• 1 tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1 tsp ground cumin Shop
• 0.5 tsp red pepper flakes (or to taste) Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 bag corn tortilla chips or GF crackers for serving Shop

Instructions

1. 1 Toast the walnuts in a dry skillet over medium heat for about 5-7 minutes, stirring frequently, until fragrant and lightly browned. Be careful not to burn them, as this will affect the dip's flavor. Once toasted, set them aside to cool slightly.
2. 2 In a food processor, combine the drained roasted red peppers, toasted walnuts, pomegranate molasses, extra virgin olive oil, minced garlic, ground cumin, and red pepper flakes. Process until the mixture is mostly smooth but still has a slight texture, about 1-2 minutes.
3. 3 Season the muhammara with salt and black pepper. Pulse a few more times to incorporate the seasonings evenly. Taste the dip and adjust the salt, pepper, or red pepper flakes as needed to achieve your desired flavor profile.
4. 4 Transfer the muhammara dip to a serving bowl. Drizzle a little extra virgin olive oil over the top and garnish with a sprinkle of extra walnuts or fresh parsley, if desired. Allow the flavors to meld for at least 10 minutes at room temperature before serving.
5. 5 Serve the muhammara dip immediately with your choice of corn tortilla chips or gluten-free crackers. This dip is also delicious served with fresh vegetable sticks like cucumber or bell peppers.

Nutrition (per serving)

Tips & Notes

• Process until thick and spreadable but not perfectly smooth. Muhammara traditionally has a little texture from the walnuts.
• Pomegranate molasses varies in tartness. Start with less and add more to taste.
• Let the walnuts cool after toasting so they grind into the dip instead of turning oily.

Common questions