You dip, I dip, we dip.
If you're like me you love all things dip-able. Hummus is great but we're adventerous here at VEX Kitchen. Which is why we're going to make Muhammara!
Muhammara is a roasted red pepper spread/dip that originated in Aleppo, Syria. It is the perfect blend of spicy, sweet, and earthy. I absolutely adore it. Use it like you would hummus.
It is easy to make. Once you see just how easy you will be making it all the time. The first step is to char red bell peppers. If you have a gas range you can do it on the open flame. If not you can put them under the broiler for about 10 minutes. I like to go ahead and stem and seed mine but that's not a required step. I feel like it makes them easier to peel.
Once your peppers are charred you will want to put them in a bowl and cover with plastic wrap (or eco friendly alternative) to soften and make peeling the charred skin easier. I let them sit while I toast the walnuts and gather the rest of my ingredients.
Speaking of the rest of the ingredients: toasted walnuts, lemon juice, pomegranate molasses, olive oil, almond flour, cumin, Aleppo pepper (or sub red pepper flakes), garlic, and salt. That's it!
I think you will love this unique, flavorful, and versatile dip. It's great a great alternative to hummus to bring to parties and potlucks and it goes great on sandwiches.
Let's get started.
Vegan | Gluten Free | Soy Free
2 red bell peppers
2-3 tsp Aleppo pepper (or sub 1 tsp red pepper flakes)
1 cup walnuts, toasted
1/4 cup almond flour*
2 tbsp pomegranate molasses
2 cloves garlic
1 tbsp lemon juice
½ teaspoon cumin
1 teaspoon salt
2 tbsp olive oil (add up to 1/4 cup if consistency is too thick)
1. Cut red bell peppers in half. Remove the seeds.
2. Place on a baking sheet (cut side face down) under the oven broiler until the skin is black and blisters appear. About 8-10 minutes.
3. Place bell peppers in a bowl and cover with plastic wrap. The steam will help soften the peppers and make them easier to peel.
4. While the peppers are softening toast the walnuts in a pan over medium heat until they are fragrant and start to brown.
5. Place the peppers in a food processor with the walnuts and blend until smooth.
6. Add all the other ingredients except the olive oil and mix to combine.
7. Add the olive oil and blend on low until the oil is completely incorporated and the muhammara is smooth.
Can be served immediately. Garnish with optional toasted walnuts, red pepper flakes, and/or pomegranate seeds. Store any leftovers in an airtight container in the fridge for 3-4 days.
You can use gluten free breadcrumbs. I have used Trader Joe's rice breadcrumbs in this recipe and they work as well. I find that I like the consistency of the almond flour (not almond meal) and since I always have it on hand I prefer to use it in this recipe. You can use but it is not what I prefer. I feel that it makes the consistency much stickier and less creamy.
If you make this recipe tag @vexkitchen on Instagram. I love to see your creations!