Description
This vegan, gluten free Easy Classic Muhammara Dip is based on the delicious cultural foodways of the Mediterranean and Middle East.
Ingredients
Scale
- 1 (12-ounce; or 340 gram) jar roasted red peppers, drained (2 tablespoons liquid reserved)
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1 ½ tablespoons extra virgin olive oil
- 2 tablespoons pomegranate molasses*
- 1 cup (116 grams) chopped toasted walnuts
- ½ cup (34 grams) whole grain breadcrumbs
- 1 teaspoon crushed red pepper, or more to taste
- 1 teaspoon cumin
- ½ teaspoon allspice
- 2 tablespoons chopped parsley
Instructions
- Place the roasted red peppers, reserved liquid, tomato paste, lemon juice, olive oil, pomegranate molasses, walnuts, breadcrumbs, crushed red pepper, cumin, and allspice in a blender. Process until smooth, scraping down the sides as needed.
- Pour the blender contents into a serving dish and sprinkle with the parsley.
- Serve with pita chips, fresh vegetables, or bread as a spread or dip.
- Makes 10 servings (¼ cup each).
Notes
*Look for pomegranate molasses–essentially boiled-down pomegranate juice–in specialty food stores, Middle Eastern markets, or online. If you can’t find it, substitute half maple syrup and half balsamic vinegar (although flavor will be different).
Store leftovers in an airtight container in the fridge for up to 1 week.
- Prep Time: 9 minutes
- Category: Dips
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 128
- Sugar: 3 g
- Sodium: 167 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 2 g