So I set out to make Muhammara, or at least something closely inspired by it. It's a middle eastern condiment. Authentic versions blend roasted red peppers with toasted walnuts, bread crumbs, aleppo chili flakes, pomegranate molasses, lemon & olive oil. Instead of Aleppo chili I used a combination of smoked paprika and regular chili flakes, because this is what I had on hand. While this recipe might not be authentic, it's really tasty.
This dip or spread is really versatile too.
It is DELICIOUS spread on a sandwich.
Toast a couple slices of your favourite bread, add tomato, cucumber, sprouts, a slice of cheeze and this spread..Yummmy….. but use whatever you want for sandwich fillings!
Chips n Dip
When I'm eating it as a dip with pita chips or crackers, I like to top it with (or you could blend it together) a little bit of vegan cream cheese. The red pepper dip packs a flavour punch so it really lends well to this combination. Alternatively if you can get fauxmage vegan feta available at Sobeys, I used some of that to garnish it one night too instead of the cream cheese and it was really tasty. The feta is creamy and has a brightness that contrasts really wonderfully with the sweet smokiness of the red pepper spred.
Roasted Cauliflower, Toasted Walnut, Feta, Fresh Mint
A really beautiful way to serve this roasted red pepper & walnut dip is with roasted vegetables. Especially good was the roasted cauliflower version I prepared. If I had a vegan café, I would probably put this on the menu. It's simple but has great flavour and visually appealing too. Yum, Here is the break down
Smoky Roasted Red Pepper & Walnut Dip
Hey! I'm Trisha