This vegan muhammara uses toasted walnuts, roasted red pepper, sun-dried tomatoes, tahini, lemon juice, and pomegranate molasses. It makes a savory dip for appetizers, grazing boards, raw vegetables, crackers, or sandwiches.
Ingredients
- 1 cup (117 g) walnuts, whole or pieces
- 1 large red bell pepper seeded, roasted and peeled
- ½ cup (54 g) plain, vegan breadcrumbs
- ½ cup (90 g) jarred sun-dried tomatoes (a little oil is fine)
- 1 large clove garlic peeled
- ¼ cup (60 ml) lemon juice
- 2 tbsp (30 ml) extra virgin olive oil
- 2 tbsp (40 g) pomegranate molasses
- 1½ tbsp (23 g) tahini
- 1 tbsp (15 ml) agave or maple syrup
- 1 tsp Aleppo pepper
- 1 tsp sea salt
To Serve
- 1 tsp sun-dried tomatoes oil marinade from the jar
- Chopped fresh parsley
- Pinch of Aleppo pepper
- Crackers or raw veggies of choice
Instructions
- To make the dip, heat a medium skillet over medium-high heat until hot and lightly smoking. Add the walnuts and toast them, stirring frequently, until fragrant and lightly golden, 2 to 3 minutes. Watch them closely to be sure they cook evenly and to avoid scorching. Remove the skillet from the heat, and let the walnuts cool to room temperature.
- In a food processor, combine the toasted walnuts, bell pepper, bread crumbs, sun-dried tomatoes, garlic, lemon juice, olive oil, pomegranate molasses, tahini, agave, Aleppo pepper and salt. Pulse it, stopping to scrape down the sides as needed, until completely smooth and creamy.
- Refrigerate the dip for 1 hour or enjoy at room temperature. To serve, plate the muhammara, then drizzle with sun-dried tomato oil and top with parsley and Aleppo pepper. Pair with your favorite crackers and/or raw veggies.