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The dip garnished with pumpkin seeds

Lebanese Pecan Red Pepper Dip | Muhammara

A Middle Eastern red pepper dip - Muhammara is made vegan and gluten free with pecans. This delicious sweet spicy dip is a great party appetizer.
Course Dips, Dressings & Sauces
Cuisine Lebanese
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 Portions
Calories 279kcal
Author Richa


  • 2 Red Bell Peppers
  • 6 Cloves Garlic
  • ¾ teaspoon Cumin powder
  • ¾ cup Pecans roasted
  • 1 teaspoon Red Chili Flakes
  • ¼ cup Extra Virgin Olive Oil
  • ½ Lemon Juice of
  • Salt to taste
  • Pumpkin Seeds , Mint and more Olive Oil for topping


  • Lightly brush each Red Bell Pepper with Olive Oil, sprinkle with a bit of salt and roast on all sides. Once roasted well, peel off the skin and deseed and chop the peppers.
  • Add peppers, garlic, cumin powder, pecans, chili flakes, lemon juice and salt to a blender and blend till smooth. Add olive oil and pulse a few times till combined.
  • Top with pumpkin seeds, mint and a drizzle of olive oil. Serve with warm pita.


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Calories: 279kcal | Carbohydrates: 9g | Protein: 3g | Fat: 27g | Saturated Fat: 3g | Sodium: 4mg | Potassium: 238mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1863IU | Vitamin C: 86mg | Calcium: 32mg | Iron: 1mg