Roasted red pepper dip, also known as muhummara, is a delicious and simple recipe originating from Syria. It's perfect served with homemade yoghurt flatbreads.
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What is muhammara?
Muhammara is a tasty dip made from roasted red peppers. While it originates from Syria, a similar dip exists in Turkey, known as acuka. It's also similar to the Balkan dip, ajvar.
Made with roasted red peppers, walnuts, breadcrumbs and pomegranate molasses, it has an incredible depth of flavour that is hard to beat.
It's brilliant as part of a mezze-style meal.
However, you can also serve it as a snack with pitta breads or the homemade yoghurt flatbreads recipe that I've included below.
Is red pepper dip kid friendly?
Muhammara has a fairly strong taste but it is really delicious and is definitely a good one to try with kids.
In addition it is a great hidden vegetable recipe, without really meaning to be one.
Mopping up some of this delicious dip with a piece of bread is a great way to get kids eating more vegetables.
For the red pepper dip
For the flatbreads
You won't need any special equipment to make the flatbreads. However, if you have a stand mixer with a dough hook* you can use this to make the dough instead of making it by hand.
Red pepper dip is suitable for the following diets:
- dairy free
- egg free
To make it gluten free use gluten free breadcrumbs.
It is not suitable for those with a nut allergy.
The yoghurt flatbreads are:
- egg free
To make them dairy free and vegan use dairy free yoghurt to make them.
For a light snack serve your red pepper dip with pitta bread or homemade yoghurt flatbreads (recipe below).
However, if you fancy making a feast it goes really well with any of the following dishes:
If you like this you might also like this sweet potato flatbread recipe.
How to make red pepper dip (muhammara) and yoghurt flatbreads
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Please do not reproduce this recipe without permission.
Syrian easy roasted red pepper muhammara dip
For the yoghurt bread
- 280 g plain flour
- 50 g buckwheat flour or use all plain
- 7 g sachet of fast action dried yeast
- ½ teaspoon salt
- 100 ml water
- 150 g plain natural yoghurt or dairy free yoghurt
- 3 tablespoons olive oil
For the red pepper dip
- 400 g roasted red peppers homemade or jarred
- 100 g walnuts
- 30 g wholemeal breadcrumbs toasted
- 1 tablespoon pomegranate molasses
- 1 tablespoon lemon juice
- 50 ml olive oil
- Salt and pepper to taste
To make the flatbreads
- First prepare the dough for your breads.
- Place 280g plain flour and 50g buckwheat flour (or 330g plain flour), a 7g sachet of fast action dried yeast and ½ teaspoon salt into a large mixing bowl.
- Stir through 100ml water, 150g plain yoghurt and 3 tablespoons olive oil until you have a rough, sticky dough.
- Turn out onto an oiled work surface and knead for 10 minutes until smooth and elastic - or use a stand mixer* fitted with a dough hook to do the same.
- Transfer the dough to a lightly oiled bowl and cover with a damp tea towel for around one and a half hours until doubled in size.
- Preheat the oven to 180°C (fan)/200°C/gas mark 6. Lightly flour two baking trays.
- Knock back the dough (squeeze most of the air out with your hands) and divide into eight balls.
- On a lightly floured surface flatten out the balls with your hands until you have flat breads measuring about 15cm across.
- Bake in the oven for 15-20 minutes until golden brown and cooked through.
To make the red pepper dip (muhammara)
- Blend until smooth and then gradually add 50ml olive oil, while blending, until you have a smooth and creamy consistency.
- Season with salt and pepper to taste.
Pin red pepper dip and yoghurt flatbreads for later
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In 2017 I worked on a Food for Thought theme with a few other bloggers where we created recipes inspired by a theme or region that we cared about. The recipes we made were:
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