This vegan muhammara dip has roasted red peppers, toasted walnuts, olive oil, and spices. Creamy, smoky, and slightly sweet, it’s a traditional Middle Eastern spread perfect for mezze platters, dipping, or spreading on warm pita. While it takes a bit more time to prepare than quick dips, the deep flavor and velvety texture make it truly worth it.
What Makes This Vegan Muhammara Dip Special
This vegan muhammara dip stands out for its rich, smoky flavor and creamy texture. It’s made from scratch with roasted red peppers, toasted walnuts, and warm spices. Unlike quick versions, this recipe uses whole ingredients and traditional steps for deeper flavor. It’s perfect for mezze platters, parties, or as a bold sandwich spread.
Ingredients
- 2 large red bell peppers (or three medium)
- 1/2 cup walnuts, lightly toasted
- 1 clove garlic (optional)
- 1–2 tablespoons breadcrumbs (for texture)
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon sweet or smoked paprika
- A pinch of cayenne pepper or chili flakes (optional)
- 2–3 tablespoons olive oil
- Salt to taste
- Optional: 1 teaspoon pomegranate molasses for a sweet-tangy note
Step-by-Step: How to Make Vegan Muhammara Dip
Roast the Peppers
- Preheat your fan oven to 200°C (392°F).
- Place the whole red peppers on a baking tray lined with parchment paper.
- Roast for 25–30 minutes, turning every 8–10 minutes until the skin is blackened and blistered on all sides.
Steam and Peel
- Once roasted, transfer the hot peppers to a Tupperware or bowl and cover tightly.
- Let them steam (“sweat”) for 10–15 minutes to loosen the skins.
- Peel off the blackened skin, remove seeds and stems. It’s okay if a few bits of red skin remain—just make sure to remove the blackened parts, which can taste bitter.
Blend the Dip
- Add peeled peppers, toasted walnuts, garlic, breadcrumbs, lemon juice, cumin, paprika, cayenne, and salt in a food processor.
- Blend until smooth but with some texture.
- Add olive oil and blend again. Adjust seasoning to taste.
How to Serve Muhammara
- Serve chilled or at room temperature.
- Drizzle with olive oil and sprinkle extra walnuts or fresh herbs on top.
- Pair with pita bread, falafel, and roasted vegetables, or use them as a sandwich spread.
Tips
- If you don’t have fresh peppers, use jarred roasted peppers (about 1 cup, drained).
- Toast the walnuts in a dry pan for a few minutes to bring out their flavor.
- Adjust spice levels to your taste: cayenne adds heat, pomegranate molasses adds a sweet-sour note.
- Enjoy your homemade muhammara! This dip keeps well in the fridge for up to 4 days.
This vegan muhammara dip is a must-try for anyone who loves bold, plant-based flavors and traditional Middle Eastern recipes.
Other vegan dishes
- Homemade Dried Tomatoes – Easy Oven-Drying Method
- Authentic Creamy Hummus – Traditional Middle Eastern Recipe
- Singapore Noodles – Vegan Style
- Creamy Coconut Chickpea Curry – High-Protein Vegan
- Fresh Green Sauce – Easy Vegan Sauce for Falafel & More