Vegan Muhammara
Muhammara is a vibrant, deeply savoury dip originating from Syria and widely loved across the Eastern Mediterranean. It blends smoky roasted red peppers, crunchy walnuts, warm spices, and a hint of sweet pomegranate molasses for a perfect balance of smoky, nutty, tangy, and subtly sweet flavours. This fully vegan version uses no dairy or animal ingredients, making it naturally wholesome, high in plant nutrients, and ideal as a dip, spread, or sauce — traditionally served with warm flatbread.
Shared by mala
Time
40 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 3 large red bell peppers,, 150g raw walnuts
- 2 slices day‑old bread (crusts removed) or 2 tbsp breadcrumbs
- 2 garlic cloves, peeled.. 1 tbsp pomegranate molasses.. 1 tbsp fresh lemon juice
- 1 tsp ground cumin,, ½ tsp smoked paprika
- Pinch of chilli flakes (adjust for heat),, ½ tsp sea salt
- 2–3 tbsp extra virgin olive oil (plus extra for drizzling)
- To garnish: pomegranate seeds, extra chopped walnuts, fresh mint leaves
👩🍳 Instructions
- 1
Roast peppers: Preheat oven to 200°C / 400°F. Place whole peppers on a baking tray and roast for 20–25 minutes until skins are blistered and charred. Transfer to a covered bowl, let steam for 10 minutes, then peel off skins, remove seeds, and drain well.
- 2
Toast walnuts: Toast walnuts in a dry pan over low heat for 3–4 minutes until fragrant — do not burn.
- 3
Blend: Place roasted peppers, walnuts, bread, garlic, pomegranate molasses, lemon juice, spices, salt, and 2 tbsp olive oil into a food processor. Pulse until smooth or slightly chunky according to preference.
- 4
Adjust: Taste and add more lemon, molasses, or salt if needed. If too thick, add a little extra olive oil or water.
- 5
Serve: Spoon into a bowl, drizzle with olive oil, and top with pomegranate seeds, walnut pieces, and fresh mint. Serve with warm pita or crusty bread. Keeps refrigerated for up to 5 days.