Description
Muhammara, a roasted red pepper dip, is a Syrian recipe that consists of blended red peppers, walnuts, breadcrumbs, pomegranate molasses and spices. Perfect for a starter, served with vegetable crudités, warm flatbreads and falafel.
Ingredients
Units
Scale
- 1kg (2.2lbs) red peppers
- 150g (1 1/2 cups) walnuts
- 110g (2 cups) fresh vegan breadcrumbs
- 60ml (4 tbsp) pomegranate molasses
- 2g (1 tsp) ground cumin
- 2g (1 tsp) sweet paprika
- 1g (1/2 tsp) cayenne pepper or dried Aleppo pepper
- 5g (2 tsp) dried red chilli flakes
- 30ml (2 tbsp) olive oil
- 2 garlic cloves
Instructions
- Preheat the oven to 200°C / fan 180°C/ 400°F / gas mark 6.
- Place the red peppers in a roast tin and brush lightly with oil.
- Place the tin in the oven and roast for 40 minutes, turning halfway through. If the peppers aren’t tender and wrinkly give them a little more time in the oven until they are.
- Remove the heat and let it cool.
- When the peppers are cool enough to handle, peel and deseed them.
- Place the pepper, along with the rest of the ingredients in a food processor and blend until desired consistency - smooth or chunky - it’s up to you!
- Season to taste, garnish with pomegranate arils, and serve with flatbread and crackers.
Notes
- You’ll need around 8 medium red peppers for this recipe.
- Most breadcrumbs contain dairy, but if you're not vegan, use any fresh breadcrumbs you fancy.
- This is a big batch of dip because it won’t last very long!
- Store in an airtight container in the fridge for up to 3 days.
- If you don’t have the time to roast fresh peppers, you can buy ready-made roasted peppers in bottles.
- Just drain them and proceed with the recipe.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dip
- Method: Roast
- Cuisine: Syrian
Nutrition
- Serving Size: A small heap
- Calories: 282
- Sugar: 14.7 g
- Sodium: 110.9 mg
- Fat: 17.1 g
- Saturated Fat: 1.9 g
- Trans Fat: 0 g
- Carbohydrates: 28.9 g
- Fiber: 4.8 g
- Protein: 6.1 g
- Cholesterol: 0 mg