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Vegan Muhammara (Roasted Red Pepper Dip)

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

Ingredients

  • 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

  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!)

Find it online: https://cookingwithparita.com/recipe/muhammara/