Charred roasted peppers, nutty walnuts, wine vinegar, pomegranate molasses, aromatic cumin and chili; Muhammara
Dive into something soft and sensual. And, salivate.
This dish will obliterate any belief that vegan food isn’t simple to rustle up.
Make this:
- When you’ve just had a luxurious soak in the bath with Epsom and Magnesium crystals and need a dish to wet your appetite
- When you’ve got a super-duper party to organise and need a swanky dip that’ll have your guests in a tizz badgering you for the recipe
- When you’ve had a tough day at work and need a sumptuous dip as you pop open the Prosecco
Muhammara was inspired when attending a sensational local Middle-Eastern restaurant in downtown Covent Garden. I got caught up in all the intoxicating flavours. And, when I returned home, avidly wanting to emulate my own version.
Muhammara is a traditional Middle-Eastern dip. As a dip, it is pretty easy to rustle up especially if you have guests turning up last minute.
Muhammara is a vegan condiment and paleo.
What equipment to use
For this recipe, I suggest:
Oven
Food processor
Chopper
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 400g roasted red peppers, charred black skin taken off
- 5 cloves garlic
- 100g walnuts
- 4tsp olive oil
- 1tsp wine vinegar
- 2tsp pomegranate molasses
- 2tsp cumin, ground
- 1/2 chili, deseeded
- Season to taste
Instructions
- In a food processor place the roasted red peppers, pomegranate molasses, olive oil, vinegar, cumin, chilli, salt and black pepper and the garlic. Whizz until smooth. Transfer to a bowl.
- Top tip – To save time roasting the red peppers and taking the skin off once blackened, you can cheat and purchase a jar full of roasted red peppers. It does have a slightly different taste, but does save valuable time if you are in a hurry.
- Whizz the walnuts roughly for a few seconds in a chopper ensuring that the walnuts retain a rough texture and add to the pepper mixture.
- Refrigerate the mixture for about 2 hours or preferably overnight.
- Top tip – I tend to find that the Muhammara develops in taste, the longer it is left to stand as the unique taste of the pomegranate molasses seep through and enrich the red peppers and walnuts.
- Serve the Muhammara with crackers, pita bread or as a spread with toast.
