Roasted Red Pepper & Walnut Dip: A Vibrant Vegan Delight
Hey there, fellow food lovers! Today, we're diving into a recipe that's close to my heart, inspired by the amazing women in our lives, who instilled in us a love for all things delicious and healthy. This is my take on Muhammara, a Syrian dip that’s not only a flavour sensation but also incredibly good for you!
Growing up, my mum always made sure we had our veggies, even if it meant snacking on raw cauliflower (much to my childhood dismay!). Now, I'm forever grateful for her influence. This recipe is dedicated to her, and all the awesome people who love vibrant and nutritious food.
A Flavorful Journey
Muhammara is a symphony of sweet roasted peppers, earthy walnuts, and tangy pomegranate molasses. It’s unbelievably easy to make, and the taste is just heavenly. I've made a few tweaks to ensure it is a fully plant-based option and suits all tastes.
The Star Ingredients
- Roasted Red Peppers: The key to sweetness and a beautiful depth of flavour. Roasting them yourself is so worth it (but I understand if you are short on time and use store bought)
- Walnuts: These bring a lovely earthiness and a healthy dose of omega-3s.
- Pomegranate Molasses: This adds a touch of sweet-tangy magic (maple syrup and balsamic vinegar is an ok sub if not available)
- Chili Flakes and Cumin: To give it a little warmth and spice. Add more or less to your preference.
- Garlic: A clove of pressed garlic will do it
- Optional Breadcrumbs: to thicken the mix if required.
Let's Get Cooking!
Here's how to make this super easy dip:
- Roast the Peppers: Halve the peppers, remove the seeds, and roast them in a 200°C / 390°F oven for about 40 minutes. Don't forget to turn them after 30 minutes. The idea is to get the skin blistered, which is why we put them skin down for 30 mins first.
- Toast the Walnuts: Lightly toast the walnuts in a dry pan until they’re fragrant and slightly darkened. Be careful they can burn easily.
- Sweat the Peppers: Immediately transfer the hot peppers to a bowl, cover with cling film and let them steam. The skins will come off easier after 15 mins of sweating
- Peel and Blend: Remove the pepper skins and then blend the peppers, walnuts, chili flakes, salt, garlic, cumin, and pomegranate molasses in a food processor until smooth. If you want it thicker, add breadcrumbs (optional).
- Serve & Enjoy: Transfer to a small bowl, drizzle with olive oil, and serve with warm pita bread. This dip can be stored in the fridge for a few days and it tastes amazing.
Why You'll Love This Dip
- Healthy & Nutritious: Loaded with veggies, healthy fats, and tons of flavor.
- Vegan-Friendly: A fantastic plant-based option for everyone.
- Easy to Make: Minimal fuss, maximum taste.
- Versatile: Great as a dip, spread, or a component in a larger meal.
- Perfect for Sharing: Ideal for mezze platters and gatherings.
Tips and Tweaks
- If you cannot find pomegranate molasses, 1 tsp of maple syrup and 2 tsp of balsamic vinegar will work wonders
- Adjust the chili flakes to your spice preference.
- Feel free to add a dash of smoked paprika for extra depth.
- Add a handful of fresh parsley for extra flavour.
Whether you’re after a healthy snack or a crowd-pleasing appetizer, this roasted red pepper and walnut dip is sure to be a hit. Try it out and let me know what you think. Happy cooking, everyone!