Muhammara Red Pepper Dip
This vibrant vegan muhammara is a Middle Eastern classic featuring roasted red peppers and toasted walnuts. With a perfect balance of smoky, tangy, and subtly sweet flavors from pomegranate molasses and Aleppo pepper, it serves as an irresistible dip or spread for warm pita and hearty grain bowls.
Instructions
- 1
Drain roasted red bell peppers (1 jar) and pat thoroughly dry with a clean towel to remove excess moisture.
- 2
Set aside a few nuts for garnish. Heat a large pan over medium heat and toast walnuts (1 cup) for 3 minutes until fragrant.
- 3
Add panko breadcrumbs (0.5 cup) to the pan and toast with the nuts for 3 more minutes until golden brown, stirring frequently.
- 4
In a food processor, combine the toasted walnuts, breadcrumbs, and garlic (1 clove). Blend into fine crumbs.
- 5
Add the roasted red bell peppers (1 jar), extra virgin olive oil (3 tbsp), molasses (2 tbsp), lemon juice (0.5 tbsp), aleppo pepper (1.5 tsp), ground cumin (0.5 tsp), and kosher salt (1 tsp) to the processor.
- 6
Pulse repeatedly until the dip is mostly smooth but still slightly chunky and rustic in texture.
- 7
Plate the dip, create decorative waves with a spoon, and garnish with fresh mint (1 handful), pomegranate seeds (1 handful), and chopped walnuts.
Nutrition Facts
Per portion