This traditional roasted red pepper dip, or Muhammara, is not only delicious and healthy, it’s also vegan and gluten-free. Gluten-free largely because I forgot to include the breadcrumbs that are normally added but I reckon they are just to thicken the dip and mine was thick enough anyway. Like so many other good things, this has loads of walnuts and is flavoured further with chilli, cumin and pomegranate molasses. I served this a part of a Syrian mezze along with some hummus, baba ganoush, olives and some carrot batons and pitta breads for dipping. The whole mezze was a beautiful combination of flavours and were all so healthy. This one though, I think, was my favourite.
Forget the Aleppo peppers if they’re too hard to find. The pomegranate molasses though may also be hard to find but that one you cannot omit or replace so you might have to buy it online. Then as you’re at it, add some Aleppo pepper to your online cart. You buy them once and you can make this red pepper dip loads of times, which you will undoubtably want to. Even if, like me, you don’t care that it’s vegan, gluten-free, low-cal and healthy, you’ll make it again because it is a seriously tasty dip that makes raw carrot batons taste unreal!
- 500g pointed sweet red peppers
- 75g walnut halves
- half a tsp sweet paprika
- 1 tsp Aleppo pepper flakes
- half a tsp ground cumin
- quarter tsp cayenne pepper
- 2 tbsp olive oil, plus extra for drizzling
- 2 tbsp pomegranate molasses
- half a tsp sea salt flakes
- a few torn mint leaves
- Lay the peppers on a baking tray and transfer to a pre-heated oven at 200 degrees celsius and roast for about 30 minutes. Remove when they are scorched and allow to cool.
- When cool, peel off their skins, cut the tops off them and remove the seeds.
- Pour all the pepper's resting juices into a bowl, chop the peppers up finely and add them to the bowl.
- Chop the nuts and add them to the peppers.
- Next add all the other ingredients except the mint and mix well. Set aside for at least an hour for the flavours to develop.
- Decant into a serving bowl, drizzle over a little olive oil, sprinkle over the mint and serve with flatbreads or carrot batons.