I wasn’t used to eat hot things when I was a child, my mother only used some Spanish dried chillies once in a while, so I didn’t like spicy food. Since a few years ago, I’ve been trying to get used to spicy recipes and also to incorporate more spices into my diet because I want to travel around the world and I really enjoy local food. When I go to an Indian or Mexican restaurant, sometimes I think I’m going to die, for example, Alberto and I went to Frankfurt when we were living in Germany and we ate at a traditional vegetarian Indian restaurant. Although the food was delicious at the beginning, it was so spicy for us and we couldn’t feel our tongues at the end of the dinner!
Dips and spreads are perfect to enjoy as a snack, to make delicious sandwiches in a minute or as starters of a main meal. We love them so much and they’re very popular on the blog, so here it is a new recipe we’ve been making very often lately. Muhammara is a Syrian red pepper and walnut dip and is out of this world, besides, it’s ready in less than 5 minutes and you can eat it with some pita bread, any other bread you like, crudités or even tortilla chips.
I hardly ever make a recipe as the traditional one, I like to change it and use the ingredients I love or I’ve got handy, but that’s one of the best things about home cooking, you can do what you want and make delicious recipes you love. Some people get upset when I (or anyone else) change a recipe, but it’s not a big deal, I think these people just need to breath deeply and enjoy life.
Tips:
- Roast your walnuts in the oven or in a skillet without oil if you want a more intense flavor. We never do this because the recipe is delicious with regular walnuts and we prefer to save some time.
- Feel free to use any dried chile peppers you want. Maybe you want to add more or less.
- The rolled oats are optional, we use it to thicken the dip. The traditional recipe is made with bread, but we prefer to use oats because they’re super healthy.
- Tomato paste is optional, although it will make your dip taste better.
- If you avoid oil, remove this ingredient and add more lemon juice, water or even tahini or any other nut butter.
Muhammara (Red Pepper and Walnut Dip)
- Prep: 5 mins
- Total: 5 mins
- 2-4 1x
- Appetizer
- Vegan, Mediterranean
Servings 2-4 1x
Muhammara is a spicy Syrian red pepper and walnut dip. It’s so tasty and is ready in less than 5 minutes, you just need to blend all the ingredients!
Ingredients
- 1 clove of garlic
- 1 cup chopped roasted red bell peppers (180 g)
- 2/3 cup chopped walnuts (70 g)
- 1/4 tsp cayenne powder
- 1/4 cup rolled oats (30 g)
- 4 tbsp tomato paste
- 2 tbsp extra virgin olive oil
- 2 tsp cumin powder
- The juice of half a lemon
Instructions
- Place all the ingredients in a food processor and blend until smooth. You can also use a blender, but don’t over blend.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 205
- Sugar: 3.4g
- Sodium: 31mg
- Fat: 16.5g
- Saturated Fat: 1.3g
- Carbohydrates: 11.4g
- Fiber: 3.4g
- Protein: 6.9g
Did you make this recipe?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!
Yum. Can’t wait to make it!
★★★★★
Hope you like it Marie 🙂 Have a nice day!
I make this all the time. Never made it without the pomegranate glaze/syrup. It is absolutely must ingredient. Easily found on Amazon or at middle eastern store.
Hi RJ! I think it’s also delicious without it 🙂
We made it and loved it!!! We are preparing a vegan meal for Xmas and this is amazing!! Thank you! xx
★★★★★
Hi Efrosini! So glad you liked it 🙂 You’re so welcome!
Hello, I would like to know how to roast the peppers. I am a beginner and I don’t know how to do lots of things.
★★★★
Hi Raquel! I’m so sorry, but if you can’t find a recipe on the blog, we can’t help you. We used store-bought roasted peppers. Have a nice day!
I’ll like to read your little comments and tips and discovering diverent types of food from your travels Vanessa….it gives me an inside what for a lovely personality you have! And by the way…it is your Blog …you can write as much and what ever you like 😉
Keep going girl :))
Hi Tina! Thanks a lot for your kind words 🙂 Have a nice week!
I tried this recipe and it was not only easy, but delicious. So thank you. My only suggestion is could you please put your recipe at the top from now on? Some of us would like to just get the recipe without having to scroll through paragraphs about Germany and Indian food and how you can eat dips as a snack or whatever. For those that do enjoy reading all that, they can get it under the recipe without any extra effort. Thanks!
Hi Vanessa! You can click on jump to the recipe 😉 Have a nice day!
Just made this today and found it delicious! I’m so excited to have a healthy new dip for snacking. 🙂
★★★★★
Hi Jenn! Thanks a lot 🙂 I’m so glad you liked it!
I just made this and it is delicious! I adjusted spices for my partner, half the cayenne, a half tsp or so of cumin, and a heaping quarter tsp of coriander.
★★★★
Hi Roger! I’m so glad you liked it 😀
Hi Losune, it’s me again from Melbourne In Oz again. Remember the one who LOVES your genuine Spainsh Paella – my husband and I went to a specialist commercial chefs shop to even buy the ‘proper’ paella pans – who hoo! And the sticker read MADE in SPAIN!!!!! We’re thinking of cranking this up a notch or two and buying a mega huge pan and when we camp at Christmas at the beach – we can feed the troops of our friends 20 – 30 folk! We’ll keep singing your praises. All credit to you!!!
I love your recipes. And wowzer I can’t wait to try this dip! Yummo! Before I roast my red peppers, do you peel the skin. Not sure whether to or not. Please let me know , looking forward to hearing your response . Jackie – Australia ?
Hi Jackie! I remember you 🙂 Thank you so much for your kind words! You don’t need to peel the skin, but it’s up to you. I also use store-bought roasted red bell pepper sometimes, especially Piquillo peppers (they’re typical Spanish). Have a nice day!
This looks so delicious and so beautiful! I can’t wait to try this recipe.
Hope you like it Sally!