Walnut & Red Pepper Dip Vegan Recipe by Kristin Omdahl
This is a recipe is my adaptation of a Syrian dish called Muhummara. I’ve also seen variations of it in Turkish restaurants and other middle eastern restaurants, too. It is a blended vegan dip of toasted walnuts and roasted red peppers that is rich, full of flavor, and very hearty, too. So many healthy ingredients in one dip! The classic dip calls for tomato paste but I prefer the richer taste of adding sun dried tomatoes to my dip. Homemade roasted red peppers are best, but it is surprisingly delicious with store bought roasted peppers, too. And it speeds up the prep time, too! You could also skip the toasting of the walnuts, too, but I love the extra flavor the toasting provides. Classicaly the dip calls for pomegranate molasses, too. It is tart, rich and sweet. You could substitute with balsamic glaze or lemon juice and honey.
View this delicious vegan recipe here:
- 2 cups roasted red peppers, peeled and seeded
- 1 cup toasted walnuts, found here
- 1/2 cup panko breadcrumbs
- 2 TBSP sun dried tomatoes
- 2 cloves minced garlic
- 1 tsp pomegranate molasses, found here
- 2 TBSP extra virgin olive oil
- 1 TBSP sumac, found here
- 1 TBSP Aleppo pepper, found here
- 1/2 tsp salt
- 1 tsp black pepper
- Toast walnuts at 400 degrees for 3 minutes in air fryer.
- Roast red peppers at 400 degrees for 12 minutes. Allow to cool and peel the skin off.
- Blend everything together in a food processor.
- Adjust seasonings if necessary.
- Enjoy as a dip or a sandwich spread.
- Shown in a pita with sliced cucumbers.
Browse more of Kristin’s recipes HERE