Muhammara (Vegan Red Pepper Dip)
This Turkish roasted pepper dip is packed with flavour, texture and is perfectly spiced. Once made, it lasts for days, making for a vibrant and filling snack or fresh lunch in minutes when hunger strikes.
2 large red peppers
2 tbsp (30g) tomato paste
1 tbsp Aleppo style pepper or milk chili flakes
2 tbsp (30g) olive oil
2 tbsp pomegranate molasses, optional but recommended
1 lemon, juiced
1 tsp salt
Preheat the oven to 200˚C fan/220˚C conventional.
Add the peppers to a roasting dish. Roast the peppers for 35-40 minutes, rotating occasionally, until the peppers are charred throughout.
Add the peppers to a bowl and cover with a plate or foil, which will help loosen the skins. Let the peppers sit for 20 minutes.
In the meantime, lower the heat of the oven to 160˚C fan/180˚C conventional. Toast the walnuts in the oven for 10-12 minutes, until fragrant.
Use your hands to remove the skin and seeds from the peppers. Add the peppers to the food processor, along with the ⅓ of the walnuts, tomato paste, pepper flakes, breadcrumbs, olive oil, lemon juice, salt and pomegranate molasses.
Blend the dip until it’s smooth and creamy. Taste for seasoning and adjust to taste.
Chop the reserved walnuts. Serve the dipped topped with olive oil and the chopped walnuts, with toasted pita bread and sliced veg.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.