Muhammara - Cooking With Parita
muhamara
Muhammara

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!

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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!

muhammara

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

muhamara

How to make Muhammara:

  1. Roast red peppers.
  2. Toast walnuts.
  3. Allow red peppers to steam.
  4. Remove red pepper skins.
  5. Blend everything in a food processor and enjoy!

muhamara

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)

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Condiments
  • Cuisine: Indian
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Units Scale

Ingredients

  • 2 red bell peppers
  • 3/4 cup walnuts
  • 1 garlic clove
  • 12 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

  1. Pre-heat oven to 220C/ 200C fan.
  2. Massage oil on red bell peppers and roast in the oven for around 30 minutes or until charred.
  3. Transfer bell peppers into a bowl and tightly cover the bowl with clingfilm. Allow to steam for 10 minutes.
  4. While the peppers steam toast walnuts in the oven for 10-12 minutes on 160C/140C fan.
  5. 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.
  6. In a food processor add everything together. And pulse until its mostly smooth.
  7. Drizzle some olive oil + top with chopped walnuts (I also used fresh pomegranate seeds but that was just for my photographs!)