Muhammara Red Pepper Dip

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

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. With flavours so beautiful, it’s even more delicious than houmous!

5 from 1 vote

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Course: Side Dish

Cuisine: Syrian

Prep: 5 minutes mins

Total: 5 minutes mins

Serves: 4

Calories: 219kcal

Author: Tara

Ingredients

 

MetricUS

 

1x2x3x

• ▢ 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

Instructions

 

• 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?

Video

Notes

Vegan / Dairy Free / Gluten Free / Wheat Free / Soy Free / Healthy

* If you're roasting your own red peppers - Roast the peppers for 30 mins at 240°C fan until the skins have blackened. Set them aside to cool. Once they're cool enough to handle, peel off the blackened skins and remove the seeds.

** Pomegranate molasses is available in the UK (at the time of writing) in Waitrose and is well worth using if you can get hold of it.  If you can't, substitute with lemon juice.

Recipe inspired by: ???? Syria / Dartmouth, UK

Please check the allergens on the ingredients you purchase before use.  The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.  Nutritional values are estimated and exclude any optional extras.

Nutrition

Calories: 219kcal | Carbohydrates: 12g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Sodium: 1310mg | Fiber: 2g | Sugar: 3g | Net Carbohydrates: 10g

Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!