Muhammara – Roasted Red Pepper and Walnut dip

by Edward Daniel
Caption of Muhammara. Image by Edward Daniel (c).

Muhammara is a traditional Middle-Eastern dip and one that is easy to rustle up especially if you have guests turning up last minute.

Caption of Muhammara. Image by Edward Daniel (c).
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 400g roasted red peppers, charred black skin taken off
  • 5 cloves garlic
  • 100g walnuts
  • 3tsp olive oil
  • 1tsp wine vinegar
  • 2tsp pomegranate molasses
  • 1tsp salt
  • 5 peppercorns
  • 2tsp cumin, ground
  • 1/2 chilli

Instructions

  1. In a food processor place the roasted red peppers, pomegranate molasses, olive oil, vinegar, cumin, chilli, salt and black pepper and the garlic. Whizz until smooth. Transfer to a bowl.

Top tip – To save time roasting the red peppers and taking the skin off once blackened, you can cheat and purchase a jar full of roasted red peppers. It does have a slightly different taste, but does save valuable time if you are in a hurry.

  1. Whizz the walnuts roughly for a few seconds in a chopper ensuring that the walnuts retain a rough texture and add to the pepper mixture.
  2. Refrigerate the mixture for about 2 hours or preferably overnight.

Top tip – I tend to find that the Muhammara develops in taste, the longer it is left to stand as the unique taste of the pomegranate molasses seep through and enrich the red peppers and walnuts.

  1. Serve the Muhammara with crackers, pita bread or as a spread with toast.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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