Muhammara

Muhammara is the classic red roasted pepper and walnut dip which originated from Syria. This dip is simple to make but full of lovely flavors! It is a medley of flavors actually! This is great to serve as a dip with pita or veggies, or could be used as a spread too! 

This vegan dip uses simple ingredients and has all the flavors in it - sweet, salty, sour, smoky, all in one which is delicious! This dip is made with red peppers, lemon, bread crumbs, a little tahini, pomegranate molasses, and of course walnuts! Red bell peppers are roasted and peeled to make this dip. Store-bought bottled roasted red peppers are great too! Toast the walnuts or in oven as per preference. This dip a way to sneak nuts and peppers to picky eaters. This dip should be a little chunky having some texture bites instead of smooth dip.

Pomegranate molasses is used in this dip. It adds a beautiful sweet and sour taste. It can be described to have a taste similar to balsamic vinegar. If you can't find this molasses, use a little balsamic vinegar and grenadine syrup. This pomegranate molasses is available in most middle eastern groceries. Aleppo peppers are from Syria and are traditionally used. If you can't find it, use cayenne.

I have a confession to make. This is my most favorite dip! This lip-smacking dip finds a spot often in weekly menu helping healthy snacking! We love it fresh carrots and snap peas. So, this Lebanese dip is a must in that board when I made a Mediterranean dip grazing board.

Dips are always a must when there are veggies and chips. I love dips and veggies. Be it a Baked Black Bean Dip or Dill Cream Cheese Spread, or Piquant Veggie Bagel Spread, Cheesy Corn Dip, Cheesy White Ban Dip, or Baby Greens and Artichoke Dip, these creamy and cheesy dips are also loved in our home. These dips are great with chips and breads.. Kids love both the cheese and vegan version. 

Today is the final sharing of the recipes under Mediterranean Flavors. Earlier I had shared the Epic Vegan Mediterranean Dip Charcuterie Board and Baba Ganoush. This red pepper and walnut dip is my final share for this theme. Wait! There is more Mediterranean recipes from this blog. Here is a list for you to try.

Spanakorizo

Curried Eggplant and Chickpea Fatteh

Maghmour

Falafel

Greek Style Millet Salad Lettuce Boats

Roasted Beet Falafel

Hummus Kozhukattai

Beet Hummus

I am also linking this to Sundays on Silverado and Happiness is Homemade!

Ingredients

Red Bell peppers - 3

Walnuts - 1 cup, toasted

Cayenne/Aleppo pepper - 1/2 tsp

Salt - 1/2 tsp

Paprika - 1/2 tsp

Tahini - 1 tbsp

Lemon juice - 1 tsp?

Pomegranate molasses - 2 tbsp

Bread crumbs - 1/2 cup

Method

Toast the walnuts on a medium flame for 5-6 minutes. Set aside to cool.

Broil the red peppers on HI for14-15 minutes, turning them in between for a uniform char. Transfer to a bowl, cover, and set aside to cool. Peel them and set aside.

Add everything to the food processor and pulse a few times.

Transfer to a bowl Garnish with a couple of pieces of walnuts. Serve with veggies, fresh pita or chips.