Charred roasted peppers, nutty walnuts, wine vinegar, pomegranate molasses, aromatic cumin and chili; Muhammara
Prepare to dive into the soft, sensual embrace of my Muhammara.
This dish will obliterate any belief that vegan food isn’t simple to rustle up.
When to Make This Recipe:
Make this:
- When you’re in need of a delectable dish to whet your appetite after a luxurious soak in the bath
- When you’re hosting a swanky party and require a dip that will have your guests begging for the recipe. This Muhammara is the perfect solution
- When you’re seeking a sumptuous accompaniment to pop open a bottle of Prosecco after a tough day at work
Inspiration Behind the Recipe:
I was first inspired to create this Muhammara after visiting a sensational local Middle Eastern restaurant in downtown Covent Garden. The intoxicating flavours of the region captivated me, and I knew I had to recreate my own version at home.
Muhammara is a traditional Middle Eastern dip that is not only vegan, but also paleo-friendly. The combination of charred roasted peppers, nutty walnuts, wine vinegar, pomegranate molasses, and aromatic spices like cumin and chili creates a dip that is both simple to prepare and bursting with flavour.
Recipe highlights:
- Vegan and paleo-friendly, a traditional Middle Eastern dip
- Flavoured with charred roasted peppers, nutty walnuts, and aromatic spices like cumin and chili
- Combines sweet and tangy elements, including pomegranate molasses and wine vinegar
- Ideal for a special occasion, such as a party or celebration, or as a comforting accompaniment to a relaxing evening
What equipment to use:
For this recipe, I suggest:
Oven
Food processor
Chopper
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 400g roasted red peppers, charred black skin taken off
- 5 cloves garlic
- 100g walnuts
- 4tsp olive oil
- 1tsp wine vinegar
- 2tsp pomegranate molasses
- 2tsp cumin, ground
- 1/2 chili, deseeded
- Season to taste
Instructions
- 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.
- 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.
- 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.
- Serve the Muhammara with crackers, pita bread or as a spread with toast.
