Quick Muhammara Dip [vegan]
This delicious muhammara dip recipe is perfect with pitta bread, crackers, raw vegetables or as a spread in sandwiches or wraps. Quick and easy to make, this is such a versatile dip.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 225 g roasted red pepper from a jar - drained & roughly chopped
- 115 g walnuts
- 1 garlic clove grated
- 2 Tbsp tomato paste
- 2 Tbsp pomegranate molasses
- 2 tsp Aleppo chili flakes (or 1 tsp chili flakes)
- 75 g panko breadcrumbs
- 1 tsp sumac
- 1 tsp cumin
- juice of 1 lemon, to taste
- ½ tsp salt
- 6 Tbsp olive oil + extra to serve
Instructions
- Place the chopped peppers in the bowl of a large food processor. Add walnut, grated garlic, tomato paste, pomegranate molasses, chilli flakes, breadcrumbs, sumac and cumin. Blend all together until smooth. Mix in the olive oil. Transfer to a bowl. Season to taste with lemon juice and salt.
- Serve at room temperature. Keep in the fridge in an airtight container.
Nutrition
Serving: 40gCalories: 1631kcalCarbohydrates: 107gProtein: 30gFat: 128gSaturated Fat: 15gPolyunsaturated Fat: 56gMonounsaturated Fat: 52gSodium: 3960mgPotassium: 1405mgFiber: 16gSugar: 27gVitamin A: 2916IUVitamin C: 126mgCalcium: 379mgIron: 12mg