Muhammara is a middle-eastern roasted red pepper dip, originally from Syria. It has deep, warming flavours with rich and luxurious walnuts and red pepper, sweet pomegranate and a hint of spice.
I’m just going to come out with it.
MUHAMMARA TASTES BETTER THAN HOUMOUS.
There I said it. I can see all of the open mouthed vegans reading this in horror now…
But trust me on this, IT IS THAT GOOD.
I’m afraid to say, it actually makes houmous taste a little, dare I say it, bland? If there is any dip that can do that you know it’s got to be worth making, so put on your pinny and whip out your blender, dips about to get serious.
Try pairing it with my Fire Roasted Aubergine Kebab for a sharing lunch with friends.
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe :
The Written Recipe :
Muhammara Red Pepper Dip
- 240 g roasted red peppers (from a jar (approx 2), or roast your own (*see note))
- 40 g coconut oil (melted)
- 50 g walnuts
- 25 g breadcrumbs (gluten free)
- 1 ½ tbsp pomegranate molasses (**°see note, substitute: lemon juice)
- ½ tsp cayenne pepper (ground)
- ½ tsp sumac (ground)
- ¾ tsp salt
- Add all of the ingredients to a blender and blitz until smooth.240 g roasted red peppers, 40 g coconut oil, 50 g walnuts, 25 g breadcrumbs, 1 1/2 tbsp pomegranate molasses, 1/2 tsp cayenne pepper, 1/2 tsp sumac, 3/4 tsp salt
- Serve at room temperature with flat bread or why not try it with my Fire Roasted Aubergine Kebabs?