Muhammara dip - Vegan and Gluten free


Muhammara is a middle eastern dish which is eaten as a dip with kebabs and falafel. Its a great condiment to serve with pita chips or raw vegetables as an appetizer. Its made by blending roasted red bell peppers with extra virgin olive oil, garlic, walnuts,vinegar and other spices of your choice. Roasted peppers gives this dip a bright orange hue colour which is so pretty to look at! Sweet and sour flavour of this dip makes me want to go back to it again and again.


I had been wanting to make this dip for a while now. Roasting peppers enhances their flavour and renders them smoky and sweet. These amazingly flavourful charred sweet peppers can be stuffed in sandwiches, turned into a soup, added in salads, used as a topping for pizza or blended with chickpeas to make a different variation of hummus. I love using them for my Tandoori Vegetable tikka too.


If we talk about middle eastern food, people are usually familiar with hummus and falafel but not other dishes like tabbouleh, muhammara, baba ganoush, pita bread, fattoush. Its characterized by ingredients like garlic, extra virgin olive oil, lemon, pomegranate molasses. I absolutely love middle eastern food and my all time favourite is hummus. I make it very often and it wins me over with its taste each time I make it. Its amazing how a simple and humble pantry staple like chickpeas have the power of making people swoon over it!


Amazing sweet and sour roasted red pepper dip which is perfect for entertaining guests. So creamy and so delicious! 

Type: Appetizer
Diet: Vegan, Gluten free, vegetarian
Serving: 3-4

Ingredients

2 Red bell pepper
10-12 walnuts - ground separately
2 Tbsp extra virgin olive oil
1+1/2 Tsp white wine vinegar
1/2 Tsp black pepper powder
1/2 Tsp red chilli flakes
2 garlic cloves
salt to taste

Method

Roast red peppers on open flame till they get  nicely charred from outside.(Alternatively, you can roast them in oven too)

Take peppers off heat in a bowl, cover with a cling and leave to rest for 10 minutes.

After 10 minutes, remove all the charred skin. Roughly chop peppers and get rid of the seeds.

To make the dip, add roasted peppers, garlic, extra virgin olive oil, salt, chilli flakes, black pepper powder, white wine vinegar in a processor and blend properly.

After dip is done, add ground walnuts and spin again.

Garnish with sumac, pomegranate and sesame seeds.(Optional)

Serve with pita chips or crisp raw vegetables like cucumber, carrots, zucchini and cherry tomatoes.


If you try this dip, do let me know how it turns out! You can leave a comment or take a picture and hashtag #fascinatingfoodworld on Instagram.

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Next up on the blog will be these amazing Whole wheat pita chips!!!


If you are looking for more dips, try these











You might wanna try some of my favourite other recipes too