Muhammara is an easy vegan dip recipe made with roasted red pepper and walnuts is ready to serve in under 30 minutes. This will be your favorite dip to serve alongside crisp vegetables, crunchy savory pita chips, or a piece of warm naan bread.
I am such a fan of this roasted red pepper dip that I will even serve it when I serve a cheese board. I will garnish the dip with a bit of everything but the bagel seasoning. It truly is good on EVERYTHING!
What is Muhammara made of?
Muhammara is a savory, delicious blend of roasted red bell peppers, golden bread crumbs, toasted walnuts, smoky and savory spices as well as pomegranate molasses and lemon juice. If you want, I can show you how to make breadcrumbs.
Muhammara ingredients:
- olive oil
- panko bread crumbs
- roasted garlic
- salt
- walnuts, halves or pieces
- roasted red peppers, drained
- lemon juice
- balsamic vinegar or pomegranate molasses
- red pepper flakes (to taste)
- za’atar (or use a blend of cumin, sesame seeds, & thyme)
- smoked paprika (regular can be substituted)
I discovered this recipe over at ButterEggs. Check out how her Muhammara recipe differs from this one.
Pomegranate syrup instructions.
- Pour 4 cups pomegranate juice and ½ cup sugar in a saucepan over medium heat.
- Bring to a simmer, stirring occasionally, until the sugar has completely dissolved.
- When the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes.
- Check for a consistency of thick syrup.
- Remove from the heat and allow to cool in the saucepan for 30 minutes.
- Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
How to toast breadcrumbs:
- In a medium sauté pan over medium heat, warm the olive oil.
- Add the breadcrumbs & stir to combine.
- Toast the breadcrumbs in the pan for 3-5 minutes, stirring frequently, until evenly golden brown.
How to toast walnuts:
- Add walnuts to your still-warm sauté pan & toast over medium heat
- Stir with a wooden spoon often for about 5-7 minutes, until your walnuts are lightly browned, glossy and the walnuts are fragrant.
How to make Muhammara:
- In a food processor, pulse the roasted garlic, toasted breadcrumbs & salt until finely chopped.
- Add the warm walnuts to the processor bowl as soon as they are fragrant.
- Combine the remaining ingredients in the food processor, pulsing to get the muhammara ingredients moving and incorporated.
- Turn the food processor on for several minutes.
- To and scrape down the bowl several times during the puree to make sure the ingredients are combined evenly.
- Taste for salt, lemon, seasonings and adjust to your taste.
Traditional muhammara is pretty spicy, but you can adjust the heat to your liking.
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Printable Muhammara Recipe:
Muhammara Recipe
If you are looking for an easy vegan vegetable dip recipe you are going to want to make this simple roasted red pepper and walnut dip known as Muhammara. This will be your favorite dip to serve along side of crisp vegetables, crunchy savory pita chips or warm flat bread. This easy pepper dip recipe is ready to serve in under 30 minutes.
Ingredients
- 2 Tablespoons olive oil
- ⅔ cups panko bread crumbs
- [3 cloves roasted garlic]
- ½ teaspoon salt
- 1 cup walnuts halves or pieces
- 4 large roasted red peppers, drained
- 3 Tablespoons lemon juice
- 2 teaspoons balsamic vinegar or pomegranate molasses
- ½ – 1 t red pepper flakes to taste
- 1-2 teaspoons za’atar or use a blend of cumin, sesame seeds, & thyme
- 1 teaspoon smoked paprika regular can be substituted
Instructions
How to toast breadcrumbs for Muhammara:
- In a medium sauté pan over medium heat, warm the olive oil.
- Add the breadcrumbs & stir to combine.
- Toast the breadcrumbs in the pan for 3-5 minutes, stirring frequently, until evenly golden brown.
How to toast walnuts for Muhammara:
- Add walnuts to your still-warm sauté pan & toast over medium heat
- Stir with a wooden spoon often for about 5-7 minutes, until your walnuts are lightly browned, glossy and the walnuts are fragrant.
How to make Muhammara:
- In a food processor, pulse the roasted garlic, toasted breadcrumbs & salt until finely chopped.
- Add the warm walnuts to the processor bowl as soon as they are fragrant.
- Combine the remaining ingredients in the food processor, pulsing to get the muhammara ingredients moving and incorporated.
- Turn the food processor on for several minutes.
- To and scrape down the bowl several times during the puree to make sure the ingredients are combined evenly.
- Taste for salt, lemon, seasonings and adjust to your taste.
Notes
How to toast walnuts for Muhammara:
- Add walnuts to your still-warm sauté pan & toast over medium heat
- Stir with a wooden spoon often for about 5-7 minutes, until your walnuts are lightly browned, glossy and the walnuts are fragrant.
Nutrition
Serving: 1/4 cupCalories: 259kcalCarbohydrates: 35gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 11gSodium: 184mgFiber: 2gSugar: 26g
Tried this recipe?Let us know how it was!
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