Muhammara Dip
Muhammara is a Syrian roasted red pepper and walnut dip that is criminally underrated in the Western world. It's smoky, slightly sweet, a little spicy and completely addictive. Takes 10 minutes and lasts all week in the fridge.
Ingredients:
2 large red bell peppers, roasted
1 cup walnuts, toasted
3 tbsp pomegranate molasses
2 tbsp olive oil
1 tbsp lemon juice
1 tsp cumin
1/2 tsp Aleppo pepper or red pepper flakes
1/2 tsp smoked paprika
1 slice stale bread, torn (about 1/4 cup)
Salt to taste
Instructions:
Roast peppers directly over a gas flame or under the broiler until charred all over
Place in a bowl covered with plastic wrap for 10 minutes, then peel and seed
Toast walnuts in a dry pan until fragrant — watch them carefully, they burn fast
Add walnuts to food processor and pulse until coarsely ground
Add roasted peppers, pomegranate molasses, olive oil, lemon juice, cumin, Aleppo pepper, paprika and bread
Process until smooth but still slightly textured
Taste and adjust — add more pomegranate molasses for sweetness, lemon for brightness, Aleppo for heat
Drizzle with olive oil to serve
Serve with warm pita, raw vegetables, or alongside falafel. The pomegranate molasses is non-negotiable — don't substitute it.
Hungry for more plant-based inspiration? Head back to Vegan Good Eats for more creative vegan recipes straight from the kitchen.
Ingredients:
2 large red bell peppers, roasted
1 cup walnuts, toasted
3 tbsp pomegranate molasses
2 tbsp olive oil
1 tbsp lemon juice
1 tsp cumin
1/2 tsp Aleppo pepper or red pepper flakes
1/2 tsp smoked paprika
1 slice stale bread, torn (about 1/4 cup)
Salt to taste
Instructions:
Roast peppers directly over a gas flame or under the broiler until charred all over
Place in a bowl covered with plastic wrap for 10 minutes, then peel and seed
Toast walnuts in a dry pan until fragrant — watch them carefully, they burn fast
Add walnuts to food processor and pulse until coarsely ground
Add roasted peppers, pomegranate molasses, olive oil, lemon juice, cumin, Aleppo pepper, paprika and bread
Process until smooth but still slightly textured
Taste and adjust — add more pomegranate molasses for sweetness, lemon for brightness, Aleppo for heat
Drizzle with olive oil to serve
Serve with warm pita, raw vegetables, or alongside falafel. The pomegranate molasses is non-negotiable — don't substitute it.
Hungry for more plant-based inspiration? Head back to Vegan Good Eats for more creative vegan recipes straight from the kitchen.