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Beautiful, delicious, and easy gluten-free Muhammara. This Middle Eastern red pepper dip which pleases all the taste buds, it's a little sweet, a bit spicy, savory, and somewhat smoky all at the same time!
This recipe is simple, it only has 9 ingredients, and all you need is a blender! That is my kind of recipe!
I really like this dip as an appetizer with gluten-free vegan crackers or flatbread. It would be great on date night with a movie and a glass of wine as well!
- Red peppers: Roasting the peppers over a flame gives the dip a smoky flavor!
- Walnuts: Added protein and crunch.
- Garlic clove: You don't want the garlic to take over but it adds such a great flavor. You can try different varieties of garlic to see what you like. Most garlic sold in the store are soft-neck but you can usually purchase different varieties in specialty store or grow your own.
- Olive oil: Fantastic source of healthy fat. You want extra virgin olive oil, cold-pressed.
- Sea salt: Himalayan salt works well also. Don't use table salt because it often has additives or added sugar.
- Pepper: Added as it is an earthy spice and works well in this dip.
- Gluten-free bread crumbs: Works as the thickener and gives a nice texture to the spread.
- Za'atar spice mix: A Middle Eastern spice blend that is used in lots of recipes and even as a marinade when mixed with olive oil.
- Pomegranate molasses: Added to the dip to give just a hint of tanginess and added sweetness.
I left out the Aleppo chili flakes in this recipe but definitely add it in or sprinkle on top if you like added heat!
Step 1: Roast 2 peppers until blackened and immediately place in a bowl covered with plastic wrap.
Step 2: Let sit for 5 to 10 minutes to allow the skin to loosen. After 5 to 10 minutes remove the peppers, seed, remove most of the black skin and rough chop.
Step 3: Place all of the remaining ingredients in a food processor or high-speed blender. Blend until well mixed but not completely pureed.
Step 4: You want a little bit of chunkiness in the dip. Place dip in the fridge and let the flavors blend while you prepare the flatbread.
- If you can’t find pomegranate molasses you can reduce pomegranate juice in a small saucepan over medium heat until it turns into syrup.
- If you don't have breadcrumbs you can simply blend walnuts or walnuts and almonds in a food processor to a similar consistency.
- Add Aleppo chili to add a bit of heat.
- Add Cayenne Pepper if you want more heat.
- Serve with Za'atar flatbread.
- Make this a part of a vegan mezze plater along with our Kale and Walnut Pesto.
- Spread on your gluten-free sandwich.
- The perfect dip for veggies!
- Muhammara is a Middle Eastern dip that is full of nutrient-packed, simple ingredients like red pepper, walnuts, and olive oil.
- Za'atar spice blend is a combination of earthy spices.
- Depending on the region, there are different variations of the best Za'atar spice blend.
- Muhammara spread originated in Syria, specifically Aleppo. Hence, the Aleppo pepper flakes being added for a subtle heat!
- This is traditionally made with an Aleppo style pepper mix, feel free to add in 1 TSP or more to taste.
- Try balsamic vinegar and maple syrup in place of pomegranate molasses.
- Add fresh herbs like parsley to brighten it up.
More Gluten-free Vegan Recipes
Here are a couple other dips that would be great as a part of a party/mezze tray:
We would love to know if you give this Easy Gluten-free Muhammara a try. Leave a comment, rate it, and don’t forget to follow us @coupleofseeds on Instagram.
Freezer: This doesn't freeze the best so don't recommend it.
Fridge: The best thing about this healthy snack is that it tastes even better the next day! Last well in the fridge for 3 days.
Questions and Answers
Yes, but I find that it takes away from the smokiness.
You can try replacing the walnuts with seeds but we havn't tried it yet.
Easy Gluten-free Muhammara
- 2 red peppers roasted
- ½ cup walnuts
- 1 garlic clove minced
- 2 tablespoons olive oil extra virgin
- 1 tablespoon sea salt
- 1 teaspoon pepper
- ½ cup bread crumbs gluten-free
- 1 teaspoon Za'atar spice mix
- 2 tablespoons pomergranate molasses
- Roast 2 peppers until charred, and blackened and immediately place in a bowl or pot covered with plastic wrap.
- Let sit for 5 to 10 minutes to allow the skin to loosen.
- After 5 to 10 minutes remove the peppers, seed, remove most of the black skin, and rough chop.
- Place all of the remaining ingredients in a food processor or high-speed blender.
- Blend until well mixed but not completely pureed. You want a little bit of chunkiness in the dip.
- Place dip in the fridge and let the flavors blend.
- Serve with gluten-free vegan flatebread, crackers or with veggies.
- Serves best at room temperature.
- Add Cayenne Pepper if you want more heat.
- You can substitute reduced pomegranate juice for pomegranate molasses. I recommend using ½ cup to replace the 2 tablespoons of molasses.
- Adjust ratios to your taste.