Vegan Muhammara

Vegan Muhammara is a low-carb classic appetizer, spread, or side dish. It is a rich and creamy dip with Middle-Eastern and Mediterranean characteristics. This recipe creates one of the biggest dips you will ever taste. It combines the flavors of cumin, onion, garlic, walnuts, tomatoes, spices, and roasted bell peppers. The dip includes tangy, rich, nutty, sweet, and fruity items. Vegan Muhammara is a Syrian dip made with walnuts and red peppers. Simple and organic ingredients are combined to create a dish with vibrant colors and strong flavors. Let’s start the recipe.

STATS

• Course: Appetizer, Side dish, Spread
• Cuisine: Middle-Eastern
• Diet: Vegan, Vegetarians
• Total Time: One hour
• Preparation Time: Twenty minutes
• Cook Time: Forty minutes

EQUIPMENT

• Oven
• Baking tray
• A sharp knife
• Forceps
• Small cast-iron pan
• Food blender
• Serving tray

INGREDIENTS

• Four red bell peppers
• Chopped large onion 1
• Vine tomatoes 2
• Olive oil (extra virgin) 2 tbsps
• Crushed garlic cloves 3
• Tomato paste 2 tbsp
• Cumin one teaspoon
• Red pepper flakes 1/2 teaspoon
• Walnuts 1 cup
• Pomegranate molasses 2 tbsp
• Breadcrumbs 1/2 to 1 cup
• One teaspoon of salt, to taste
• Two twists of black pepper, optional

Garnishing Ideas

• Pomegranate seeds half a cup
• Olive oil 1 tbsp
• Crushed flat-leaf parsley 1 tbsp
• Pomegranate molasses one tablespoon

INSTRUCTIONS

1. Heat the shallow oven to 200 degrees centigrade.
2. Another option is to increase the oven’s temperature to 400 degrees Fahrenheit.
3. Next, cover the baking tray base with parchment or baking paper.
4. Set aside the covered baking tray.
5. Now, cut the red bell peppers into big chunk sizes.
6. Then, divide the onions and tomatoes into halves with a knife.
7. Arrange the chopped vegetables in one row on the baking tray.
8. Sprinkle over black pepper, one teaspoon of olive oil, and black pepper.
9. Then, combine all ingredients with your fingertips.
10. Bake the bell peppers for forty minutes or until soft and browned.
11. After baking, put aside the baking tray for cooling.
12. After a little cooling, extract the bell pepper skin with the forceps.
13. Meanwhile, combine the tomato paste, cumin, red pepper flakes, grated garlic, and one tbsp of olive oil in a small cast-iron pan.
14. Cook for three minutes, mixing constantly.
15. Next, add roasted bell peppers, raw walnuts, pomegranate molasses, tomatoes, onions, and tomato paste to a food blender.
16. Grind all items three to four times until the texture is gritty yet velvety.
17. Now, add breadcrumbs during grinding.
18. Process again for only sixty to ninety seconds.
19. After that, check the consistency and taste.
20. Make adjustments for molasses and salt (if required).
21. The tasty and buttery Muhammara is ready.
22. Spread it out with the backside of a spoon on a serving tray.
23. Then, top with chopped parsley, pomegranate seeds, olive oil, and pomegranate molasses.
24. Enjoy with flatbread or simple bread.

DISTINCTIVE SUBSTITUTIONS OF THE DIP

Olive oil:

• You can use simple olive oil to prepare this dip.

Red bell peppers:

• Opt for store-bought toasted tinned bell peppers instead of fresh ones.

Cumin:

• You may skip the cumin item.

Breadcrumbs:

• Replace the simple breadcrumbs with gluten ones. The choice is limited to people who have severe gluten senstivity.

Tomatoes:

• Use four sun-dried tomatoes to make a more robust muhammara.

SERVING SUGGESTIONS

• Serve the flavorful dip with grilled eggplant, lentil hummus, or tabbouleh.
• Enjoy it with tahini sauce and tzatziki sauce.
• Shirzai salad also pairs well with the muhammara.
• You can also serve it with falafel cooked in the oven.
• Pair this tasty dish with whole roasted cauliflower, stuffed eggplant, loaded zucchini boats, and microwaved sweet potato.

TIPS

• Don’t use fresh tomatoes in this dip. They are acidic in nature and watery without being roasted.
• You can simmer the onions before adding all the dip items to a pan.
• Blend the breadcrumbs at the end of the grinding procedure.
• Choose fresh, high-quality items such as garlic, bell peppers, and garlic.
• Broil the red bell peppers until their exterior layer is browned and cracked. The dip gains a smokey flavor as a result.
• You may grill the bell peppers on a gas stovetop or preheated oven. Both methods work well.
• Use raw walnuts for the best taste.

STORAGE INFORMATION

Fridge:

• Add the extra muhammara in a small covered dish or jar. Then, cover it with a thin coating of olive oil or a plastic sheet to preserve its fresh texture. Place this jar in the refrigerator for up to six days.

Freezer:

• You can freeze this dip in the freezer for six months. The texture will remain the same because it is a freezer-friendly dip recipe.

Reheat:

• There is no need to reheat the dip because it is served at room temperature. We suggest taking it from the fridge for thirty minutes to settle its temperature.

FAQs

Can I adapt other pepper varieties for red pepper?

• A variety of peppers can be used, but red peppers will provide the most flavor and color for muhammara.

Can I use other sorts of nuts?

• Yes, you can prepare this dip recipe without walnuts. Swap the walnuts for another kind of seed or nut such as pumpkin seeds or almonds.

NUTRITIONAL INFORMATION/SERVING:

Serving amount 1 serving of dip
Total quantity 8 people servings
Total Calories 227 kcal
Carbohydrates 20 g
Protein 5 g
Dietary Fiber 4 g
Total Fat 16 g
Sugar 9 g
Iron 2 mg