Go Back
+ servings
Salad Therapy

Tangy Roasted Pepper Dip [Muhammara]

5 from 3 votes
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.
Prep Time 3 minutes
Cook Time 25 minutes
Total Time 28 minutes
Servings: 1 1/2 cups
Course: Dip
Cuisine: Mediterranean, Middle Eastern, Turkish

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 450 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper and put your bell peppers on it with the stems facing up.
  3. 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.
  4. 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.
  5. 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.
  6. Add the peppers along with all remaining ingredients to your blender or food processor. Blend until you reach the texture of your preference.
  7. Serve and enjoy!
Tried this recipe?Let us know how it was!