Muhammara – Red Peppers and Walnut Vegan Dip

by Lucia Stansbie

This dip is simply amazing! Is not only easy to make and really tasty, but also full of nutrients.

Red peppers are a great source of vitamin c while walnuts are nutrition power houses, being rich in Omega-3s, which are crucial for heart health and brain function.⁠ The antioxidants and polyphenols in walnuts have been linked to improved brain function and reduced inflammation, while some studies show that regular consumption of walnuts can help lower bad cholesterol levels, reducing the risk of heart disease.⁠

INGREDIENTS:

2red bell peppers

4 tablespoons extra virgin olive oil, divided

115 grams walnuts

1 garlic clove, roughly chopped

2 ½ tablespoons tomato purée

2 tablespoons pomegranate molasses

1 teaspoon Aleppo pepper

½ teaspoon sugar

½ teaspoon salt

½ teaspoon cayenne pepper (optional)

METHOD:

• Preheat the oven to 220°C (425°F).
• Brush the bell peppers with 1 tablespoon of olive oil, and place them in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers in the heated oven for about 30 minutes, turning them over once or twice.
• Remove from the oven and place the peppers in a bowl. Cover with cling film for a few minutes to trap the steam, making them easy to peel. When cool enough to handle, peel the peppers, remove the seeds, and slice them into small strips.
• In a large food processor, combine the roasted red pepper strips with 3 tablespoons of extra virgin olive oil, garlic, walnuts, tomato purée, pomegranate molasses, Aleppo pepper, sugar, salt, and cayenne pepper. Blend into a smooth paste.
• Transfer to a serving bowl. You may cover the muhammara and refrigerate it, but be sure to bring the dip to room temperature before serving.
• When ready to serve, top the dip with a drizzle of extra virgin olive oil and garnish with a few more walnuts or other nuts and some fresh herbs, if you like. Serve with pita bread or pita chips. Enjoy!