Muhammara is a Levantine dip – made with roasted red peppers, toasted walnuts, bread crumbs + more! It doesn’t take that long to put together and I love having it with mezze or grilled/roasted veggies!
Ingredients you’ll need for Muhammara:
This Muhammara could not be more simple with the following ingredients:
- bread crumbs
- walnuts
- red peppers
- walnuts
- chilli flakes
- salt
- pomegranate molasses
- olive oil
- sumac
- lemon juice
- tahini
How to make Muhammara:
- Roast red peppers.
- Toast walnuts.
- Allow red peppers to steam.
- Remove red pepper skins.
- Blend everything in a food processor and enjoy!
How to Store Muhammara:
Pour into an air tight container and drizzle more olive oil on top to help preserve. It’ll keep for 3-4 days.
More Vegan Baking:
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Vegan Muhammara (Roasted Red Pepper Dip)
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Units
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- 2 red bell peppers
- 3/4 cup walnuts
- 1 garlic clove
- 1–2 tbsp chilli flakes (or to taste )
- 1 tbsp tahini
- 1 tsp sumac
- 1/2 tsp salt (or to taste )
- 2 tbsp pomegranate molasses
- 2 tbsp olive oil
- 1/2 cup fresh breadcrumbs
- 1 tsp lemon juice
Instructions
- Pre-heat oven to 220C/ 200C fan.
- Massage oil on red bell peppers and roast in the oven for around 30 minutes or until charred.
- Transfer bell peppers into a bowl and tightly cover the bowl with clingfilm. Allow to steam for 10 minutes.
- While the peppers steam toast walnuts in the oven for 10-12 minutes on 160C/140C fan.
- Remove the skin from the bell peppers (it's okay if not everything comes off). Then remove the seeds and steam too. Roughly slice the peppers into strips.
- In a food processor add everything together. And pulse until its mostly smooth.
- Drizzle some olive oil + top with chopped walnuts (I also used fresh pomegranate seeds but that was just for my photographs!)
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Condiments
- Cuisine: Indian
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