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.
Equipment
For the red pepper dip
You will need a food processor* or blender* to make 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.
Special diets
Red pepper dip is suitable for the following diets:
- vegetarian
- vegan
- 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:
- vegetarian
- egg free
To make them dairy free and vegan use dairy free yoghurt to make them.
MORE DIPS YOU MIGHT LIKE
If you like this recipe you might like the following dips too.
Serving suggestions
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
If you've made this recipe please a leave a star rating and comment below. Thank you
Please do not reproduce this recipe without permission.
Syrian easy roasted red pepper muhammara dip
Ingredients
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
Instructions
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)
- Drain the jar of 400g roasted red peppers. Alternatively remove the skins if you've roasted your own. Chop them roughly and then place them with 100g walnuts, 30g wholemeal breadcrumbs, 1 tablespoon pomegranate molasses and 1 tablespoon lemon juice into a food processor* or high powered blender*.
- 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.
Notes
Nutrition
Pin red pepper dip and yoghurt flatbreads for later
MORE RECIPES YOU MIGHT LIKE
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:
HAVE YOU TRIED THIS RECIPE?
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Choclette
This is a lovely thing to do. Well done. So many of us are feeling powerless to affect the many awful things going on around the world, so it's good to feel there is a little something we can do, however small. I'm writing up a Syrian recipe post now.
That red pepper dip is one of my favourite dips ever. I don't make it nearly enough as I find peeling red peppers a real faff.
Mandy Mazliah
Thanks so much. I must admit to using jarred peppers as I also find it a faff and life is too short sometimes for tasks like that! Really looking forward to seeing your post.
Eb Gargano / easypeasyfoodie.com
Wow - this sounds amazing, Mandy - right up my street!! Funnily enough I have been working on some yogurt flatbreads lately - though mine don't look half a pretty as yours - they look so professional. Mine look a little 'rustic' shall we say!! I love what you are doing for Syria and other wartorn places...such a great idea. Sorry I haven't been able to join in - life's been a bit busy round here lately and I am finding it tough to fit everything in! BTW do I spy you have your WordPress site up and running - well done!! It looks great. Fingers crossed it will do wonders for your SEO etc. 😀 Eb x
Mandy Mazliah
Thanks so much Eb - we had a few teething problems but I think it's all sorted now! Chechnya next if you fancy joining in x