This is an absolutely scrummy roasted red pepper and walnut dip that I make all the time! Muhummara is a classic Middle Eastern dip that also happens to be gluten-free and vegan. It usually involves roasting, peeling and de-seeding peppers but I have created a cheat version that dispenses with all of that for a quick fix. This recipe takes only 6 minutes to make!
Muhummara originates from Aleppo in Syria but it is loved across the whole of the Middle East region and is often served as part of a mezze spread. The fundamentals of the dip are roasted red peppers, walnuts, pomegranate molasses and spices. Having red peppers as the base, and nutritious walnuts blended in, makes this a really healthy dip too so it's a great recipe to keep in your repertoire.
If you have friends dropping in unexpectedly or you need a quick nutritious snack, the trick to making this dip really quickly is using a jar of roasted red peppers. I can't tell you how many times I have quickly made this quick muhummara recipe as friends are arriving at our house! It takes moments to make and tastes so delicious! So, always keep a jar of roasted red peppers in the cupboard ready for any emergency speedy muhummara needs!
How to pronounce "Muhummara"
I was quite embarrassed when I discovered, about a year after I'd been making this recipe and espousing its wonders to everyone, that I was pronouncing it completely wrong! I was calling it Mu-hum-ARA (emphasis on the capital bit) but in fact, the correct way to pronounce it is mu-HUM-ara. To avoid the same embarrassment, maybe just listen to someone actually saying it properly here!
As for the spelling... well, it can be spelt 'muhummara' or 'muhammara' it seems. I've picked muhummara as that's how I often see it and I hear it pronounced with an 'u' sound.
The longest part of this muhummara recipe is the 5-6 minutes it takes to roast the walnuts. You can either do this in the oven, the air fryer or toasting them in a dry frying pan for a few minutes. The rest is simply, adding to a blender and turning it on! You will be rewarded with a fabulous “homemade” dip that your guests will rave about.
Of course if you're not in such a rush, you could do this the proper way by roasting some raw peppers yourself instead of using the jarred kind. If you want to do that, you need to either barbecue, grill or roast the peppers until the skins are blackened. Then put them in a plastic bag and seal it (or in a bowl with cling film on top) so that it sweats a little. (This makes it easier to peel them). Peel the peppers while still warm - the skin should come away easily. Then slice them in half and remove the seeds. Then you can use these as per the recipe, in place of the jarred ones.
- The better quality the peppers, the better your dip will be, so I would choose the best quality possible. Yes, it is more expensive to do this but, for me at least, the time saved is worth the expense!
- If you have an air fryer, this is super simple and quick because it's so quick to heat up and you can just pop the walnuts in the air fryer for a few minutes.
- Blend to the consistency you like. I like it a little chunky but sometimes I take it smoother (see the photo in the middle of the post with the crudités).
I often include this Muhummara on a graze board with crudités and crackers when entertaining but I also make it about once a fortnight to just keep in the fridge for when I’m feeling peckish and need a quick snack. It’s delicious spread on a corncake or ricecake and I even love it spread on toast for my breakfast with “Everything But The Bagel Seasoning” sprinkled on top - yum! It goes particularly well with my chia and almond crackers too!
This dip will keep quite happily in the fridge for 4-5 days. Keep it in a sealed container.
As I think I’ve mentioned quite a few times on this blog, I am a huge fan of dips! Here are some of my favourites – all quick, easy and, of course, vegan and gluten-free:
Recipe Card 📖
Super Speedy Muhummara
- 60 g walnuts
- 300 g roasted red peppers from a jar drained and roughly chopped (300g drained weight)
- 2 small garlic cloves, roughly chopped (or 1 large garlic clove)
- 1 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp pomegranate molasses or balsamic vinegar
- 1 tsp lemon juice
- ½ tsp smoked paprika
- ¼ tsp salt
- a few grinds of black pepper
- Pre-heat the oven or air fryer to 200°C.
- Roast the walnuts on a small baking tray for 5-6 minutes @ 200°C until lightly browned. (If you do this in the air fryer, it will take less time - around 4 minutes). Alternatively, you can toast the walnuts in a dry frying pan, turning frequently until they are browned on all sides.
- Add the roasted walnuts and all the other ingredients into a blender and whizz until well mixed and fairly smooth (to your preferred consistency).
- Serve with crudites or crackers.
- The better quality your jar of roasted red peppers, the better your dip will be, so you use the best you can find.
- You could of course make this with raw peppers that you roast, peel and de-seed instead!
If you're entertaining, why not try these other delicious vegan and gluten-free ideas too?
I’d love to know how you get on with this recipe. Let me know what you think in the comments section below and please give it a star rating too! Thank you!