Red Pepper, Onion and Walnut Dip (Muhammara)

Red Pepper, Onion and Walnut Dip (Muhammara)

This red pepper, onion and walnut dip is a spin on the traditional recipe from Syria. Sweet and spicy flavors with a crunchy texture, this is sure to be a favorite appetizer! Vegan.

Muhammara is a dip recipe originally from Syria that is typically made with walnuts, bread crumbs and olive oil. My variation on the dip was inspired by FOOD & WINE’s Tangy Red Pepper and Nut Dip.

If you make this red pepper, onion and walnut dip, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Description
This red pepper, onion and walnut dip is a spin on the traditional recipe from Syria. Sweet and spicy flavors with a crunchy texture, this is sure to be a favorite appetizer! Vegan.
Ingredients

1/4 cup olive oil
1/2 cup sliced almonds
3/4 cup walnuts
1/4 cup unsalted roasted cashews
4 medium sweet red peppers, roughly cut into pieces
1 medium onion, chopped
1 clove garlic, minced
1 slice of whole grain bread, to make 1/3 cup bread crumbs
1/2 cup olive oil
1/4 teaspoon sea salt
1/2 teaspoon cayenne pepper
crusty bread or crackers, for serving

Instructions

Toast 1 slice of bread, break into pieces and process in a food processor (affiliate link) until pieces become small crumbs.
In a skillet, heat the olive oil. Add the almonds and cook over moderately high heat, stirring, until lightly golden, about 3 minutes. Using a slotted spoon, transfer the almonds to a plate.
Add the walnuts to the skillet and cook, stirring, until toasted, about 2 minutes. Using a slotted spoon, transfer…

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