Creamy & Flavorful: Easy Vegan Muhammara (Roasted Red Pepper Dip)
Move over hummus, there’s a new dip in town! This Easy Vegan Muhammara recipe delivers a smoky, slightly sweet, and utterly addictive roasted red pepper dip that’s naturally vegan and packed with flavor. Originating from the Levant region, Muhammara is traditionally made with roasted red peppers, walnuts, breadcrumbs, olive oil, and pomegranate molasses. This simplified vegan version retains all the deliciousness while being incredibly easy to make at home.
Why You’ll Love This Muhammara:
- Intense Flavor: Roasting the red peppers brings out their natural sweetness and a delightful smoky char, which forms the base of this incredible dip.
- Creamy Texture: The combination of roasted peppers, walnuts, and olive oil creates a luxuriously smooth and creamy texture that’s perfect for dipping.
- Naturally Vegan: This recipe is entirely plant-based, making it a fantastic choice for vegans and anyone looking for a healthy and flavorful dip.
- Easy to Make: With minimal hands-on time, this recipe comes together quickly in a food processor.
- Versatile: Muhammara is incredibly versatile! Serve it as an appetizer, a spread for sandwiches or wraps, a sauce for grilled vegetables, or as part of a mezze platter.
- Impressive & Unique: This dip offers a delightful alternative to more common dips and is sure to impress your guests with its vibrant color and unique flavor profile.
Key Ingredients for Delicious Muhammara:
- Roasted Red Peppers: The star of the show! You can roast your own for the best smoky flavor (instructions below) or use good quality jarred roasted red peppers for convenience.
- Walnuts: These provide a rich, nutty flavor and contribute to the dip’s creamy texture. Make sure to use unsalted walnuts.
- Breadcrumbs: Traditionally used to thicken the dip, we’ll use fresh or dried breadcrumbs. For a gluten-free option, you can use gluten-free breadcrumbs or even a tablespoon or two of cooked quinoa or rolled oats.
- Olive Oil: Use a good quality extra virgin olive oil for its flavor and richness.
- Pomegranate Molasses: This adds a characteristic sweet and tangy flavor that balances the smokiness of the peppers. If you can’t find it, you can substitute with a mixture of balsamic glaze and a touch of maple syrup or date syrup.
- Garlic: A clove or two of garlic adds a subtle pungent note.
- Lemon Juice: Fresh lemon juice brightens the flavors and adds a touch of acidity.
- Spices: A pinch of cumin and paprika (smoked paprika is fantastic if you have it) enhances the Middle Eastern flavor profile. A little cayenne pepper can add a touch of heat if desired.
- Salt and Pepper: To taste.
How to Roast Red Peppers (Optional but Recommended):
- Prepare the Peppers: Wash the red bell peppers and pat them dry. You can roast them whole.
- Roasting Methods:
- Oven: Preheat your oven to $\(200^\circ C / 400^\circ F\)$. Place the peppers on a baking sheet lined with parchment paper. Roast for 30-45 minutes, turning occasionally, until the skin is charred and blistered on all sides.
- Broiler: Place the peppers under a preheated broiler, turning frequently, until the skin is charred.
- Stovetop: Place the peppers directly over a gas flame (on a grill rack or with tongs) or on a dry cast-iron skillet over medium-high heat, turning frequently until the skin is charred.
- Steam and Peel: Once charred, immediately transfer the hot peppers to a bowl and cover it tightly with plastic wrap. Let them steam for 10-15 minutes. This makes the skin easier to peel.
- Peel and Seed: Peel off the charred skin, remove the stem and seeds, and discard. Roughly chop the roasted pepper flesh.
Easy Vegan Muhammara Recipe:
Prep Time: 15 minutes (plus roasting time if using fresh peppers) Total Time: 20 minutes (plus roasting time if using fresh peppers) Yields: Approximately 1.5 – 2 cups
Ingredients:
- 2 large red bell peppers, roasted and peeled (or about 1 cup of good quality jarred roasted red peppers, drained)
- ½ cup walnuts, preferably toasted (optional, for deeper flavor)
- ¼ cup breadcrumbs (fresh or dried; use gluten-free if needed)
- 2-3 tablespoons extra virgin olive oil, plus more for serving
- 1-2 tablespoons pomegranate molasses (or substitute as mentioned above)
- 1 clove garlic, roughly chopped
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cumin
- ½ teaspoon paprika (preferably smoked)
- Pinch of cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- Optional garnishes: chopped fresh parsley, extra walnuts, a drizzle of pomegranate molasses, a sprinkle of paprika
Instructions:
- Prepare Ingredients: Ensure your roasted red peppers are peeled and seeded. If using fresh walnuts, toast them in a dry skillet over medium heat for a few minutes until fragrant, being careful not to burn them.
- Combine in Food Processor: In a food processor, combine the roasted red peppers, toasted walnuts (if using), breadcrumbs, olive oil, pomegranate molasses, garlic, lemon juice, cumin, paprika, and cayenne pepper (if using).
- Process Until Smooth: Process the mixture until it is smooth and creamy. You may need to stop and scrape down the sides of the food processor a few times to ensure everything is well incorporated.
- Season to Taste: Taste the Muhammara and adjust the seasoning with salt, pepper, and more lemon juice or pomegranate molasses as needed to achieve your desired flavor balance.
- Serve: Transfer the Muhammara to a serving bowl. Drizzle with a little extra virgin olive oil and garnish with chopped fresh parsley and extra walnuts, if desired. A swirl of extra pomegranate molasses also makes a beautiful and flavorful garnish.
Serving Suggestions:
- Serve as a dip with pita bread, crackers, crudités (carrots, cucumbers, celery), or toasted baguette slices.
- Spread it on sandwiches, wraps, or toast for a flavorful boost.
- Use it as a sauce for grilled vegetables like eggplant, zucchini, or artichokes.
- Include it in a vegan mezze platter alongside hummus, baba ghanoush, falafel, and olives.
- Serve it as an accompaniment to grilled halloumi or vegan halloumi alternatives.
Tips for the Best Muhammara:
- Roast Your Own Peppers: While jarred peppers are convenient, roasting your own will give the dip a much deeper and smokier flavor.
- Toast the Walnuts: Toasting the walnuts enhances their nutty flavor and adds a subtle warmth to the dip.
- Use Good Quality Olive Oil: The flavor of the olive oil will shine through, so opt for a good quality extra virgin variety.
- Adjust to Your Taste: Don’t be afraid to adjust the amount of pomegranate molasses, lemon juice, and spices to suit your personal preferences.
- Make Ahead: Muhammara can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days. Its flavors often meld and deepen overnight.