Get ready for one of the best dips you will ever taste. I don’t say that lightly – this Tangy Roasted Pepper Dip (AKA “muhammara”) is so intensely flavorful you’ll practically swoon with every bite. And with only 6 ingredients, you can make it in a pinch!

Roasted red peppers take the stage in this vibrantly colored dip, with flavor intensified by a short trip to char in the oven. Almond flour or raw whole almonds add body and richness. Add in zesty garlic and tangy lemon, and it’s a combo made in heaven.

Like all my recipes, this one has no oil or sweeteners, nor does it need ’em! Check out my FAQ and Resources pages to learn more about why.

One thing I love about this recipe is how hands-off, quick, and easy it is. There’s not a ton of chopping, or monitoring, or stirring. You don’t even have to turn the peppers in the oven or peel the skin off of them, either, as is the case in many other similar recipes. (I always hated doing that!) Just a couple minutes of active prep, and the rest is done for you with the push of a couple buttons. It also freezes really well, so you can make it in bulk and freeze it in cup-sized portions like I do. That way, I always have something amazing on hand when I have company, or when I just feel like some really good dip!

Muhammara originates in the Middle East, like so many delicious delicacies that are so simple yet so packed with flavor. Some say it’s Turkish, others say it’s Syrian, and I wouldn’t be surprised if, besides Turkey and Syria, there were others nations laying claim to this fantastic dish, too. Once you taste it, you’ll get why – it’s certainly something to be proud of!

Ingredients
(available for purchase* and delivery via links below)

Red bell peppers – for deep, earthy flavor with a teenyhint of sweetness
Almond flour or whole raw almonds – for body, richness, and texture
Fresh garlic – for a little sharp zing
Fresh squeezed lemon juice – for tartness and brightness
Salt – to enhance the natural flavors
Black pepper – for a little bite

Equipment
(available for purchase* and delivery via links below)

High-speed blender or food processor
Knife
Cutting board
Measuring cups and spoons

Check out my online shop for all my top picks for everything you could possibly need for your plant-based, naturally minded life!

*As an Amazon Associate, I may earn a small commission from qualifying purchases – at no extra cost to you. I only recommend products I would happily use myself!

Instructions

First, preheat your oven to 450 degrees Fahrenheit so that it will be ready when you are. Once your ingredients are all clean, line a baking sheet with parchment paper and place your peppers on it, stems facing upward. Place them in your preheated oven and allow them to roast for 25-30 minutes.

The peppers will be done when they have a good amount of blackening and browning around most of each pepper. Allow them to cool sufficiently to handle, and remove the stems when ready.

If using whole almonds AND a food processor (both of these things, but not either/or) I recommend grinding your almonds as finely as you can by themselves first before adding the other ingredients. This can help the almonds to blend more finely than they would if blended initially with the other ingredients.

When the peppers are cool enough to handle, add them along with all remaining ingredients to your blender or food processor.

Blend until you reach the texture of your preference. Stop to taste and make adjustments if necessary.

Feel free to garnish your roasted pepper and almond dip with finely chopped herbs or any dark leafy greens, as well as thinly sliced almonds and a shake of paprika. Or forget about all that and just put it in a container of your choice.

Serve and enjoy!

It’s tangy, it’s zesty, and it’s delightfully intense! The perfect spread for crackers, pita chips or oil-free oven-baked tortilla chips, challah bread, or fries. It is an an awesome sauce for pasta salad or potato salad, and it even works great as a salad dressing. Can you say versatile!?

Love Roasted Red Peppers? Try these:

Low-Fat Citrusy Kale Salad with Roasted Vegetables

Roasted Red Pepper and Sun-Dried Tomato Hummus

Tangy Roasted Pepper Dip [Muhammara]

Salad Therapy

This Tangy Roasted Pepper Dip [Muhammara] is packed with intense, zingy flavor and vibrant color, not to mention nutrition! With only 6 ingredients, you can enjoy it in no time.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 25 minutes mins

Total Time 28 minutes mins

Course Dip

Cuisine Mediterranean, Middle Eastern, Turkish

Servings 1 1/2 cups

Ingredients

  

1x2x3x

• 2 medium-large red bell peppers
• 1/2 cup almond flour or 3/4 cup raw almonds
• juice of 2 1/2 lemons
• 2 medium-large cloves garlic
• 1-1 1/4 teaspoon salt
• 1 teaspoon black pepper

Instructions

 

• Preheat your oven to 450 degrees Fahrenheit.
• Line a baking sheet with parchment paper and put your bell peppers on it with the stems facing up.
• Roast the peppers for 25-30 minutes. They are done when they have a good amount of blackening and browning around most of each pepper.
• If using whole almonds AND a food processor (both of these things, not either/or) I recommend grinding your almonds as finely as you can by themselves first before adding other ingredients. Otherwise, skip this step.
• When the peppers are cool enough to handle, remove the stems, which should come right off. You do not need to peel the peppers or remove the seeds.
• Add the peppers along with all remaining ingredients to your blender or food processor. Blend until you reach the texture of your preference.
• Serve and enjoy!

Tried this recipe?Let us know how it was!

If you’ve made this, please take a sec to RATE AND COMMENT below! It helps other readers and also helps direct more people to Salad Therapy! Please also tag @saladtherapy on social media, and don’t forget to COMMENT, LIKE, AND SHARE on Facebook and Instagram!

STAY IN THE LOOP WHENEVER A NEW SALAD THERAPY RECIPE IS POSTED! SIGN UP FOR MY EMAIL NEWSLETTER – NO SPAM!