Muhammara
Muhammara is a delicious and spicy roasted red pepper and walnut dip that hails from the Middle East. It's perfect for spreading on bread, serving with veggi...
Discover the rich flavors of Muhammara, a traditional Middle Eastern dip that combines roasted red peppers, walnuts, and aromatic spices into a velvety spread.
This vegan-friendly recipe is not only easy to prepare but also packed with nutrients, making it a perfect addition to your whole-food-plant-based diet.
Join the vegan cooking revolution at vegancooking.recipes and elevate your appetizer game with this healthy, flavorful dish!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
You can substitute walnuts with pecans or sunflower seeds for a nut-free version. Adjust the spices according to your taste preference; adding cayenne can increase the heat.
Tips & Notes
- •For a richer flavor, try roasting the walnuts along with the peppers.
- •If you prefer a smoother texture, blend the Muhammara longer or add more water.
Recipe Variations
- •Add a tablespoon of tahini for a creamier texture and nutty flavor.
- •Incorporate herbs like parsley or cilantro for additional freshness.
Storage & Freezing
Store Muhammara in an airtight container in the refrigerator for up to one week. It can also be frozen for up to three months; thaw in the refrigerator before serving.
Frequently Asked Questions
Can I make Muhammara ahead of time?
Yes, Muhammara can be made 1-2 days in advance. Store in an airtight container in the refrigerator.
What can I serve Muhammara with?
Serve Muhammara with fresh pita, vegetable sticks, or use it as a spread on sandwiches and wraps.
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Muhammara is a delicious and spicy roasted red pepper and walnut dip that hails from the Middle East. It's perfect for spreading on bread, serving with veggi...
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
Place the red bell peppers on a baking sheet and roast them in the preheated oven for about 20-25 minutes, until the skin is blistered and charred.
- 3
Once roasted, remove the peppers from the oven and place them in a bowl, covering it with plastic wrap for about 10 minutes to steam. This will help loosen the skin.
- 4
While the peppers are steaming, toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring frequently until fragrant. Be careful not to burn them.
- 5
After steaming, peel the charred skin off the red peppers. Remove the stems and seeds, then roughly chop them.
- 6
In a food processor, combine the roasted red peppers, toasted walnuts, minced garlic, ground cumin, paprika, olive oil, lemon juice, salt, and black pepper.
- 7
Blend until smooth, adding water one tablespoon at a time to reach your desired consistency.
- 8
Taste and adjust seasoning if necessary, adding more salt, lemon juice, or spices as desired.
- 9
Transfer the Muhammara to a serving bowl and chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
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