Vegan muhammara

Vegan muhammara

If you’re a fan of bold and vibrant flavors, then you’re in for a treat! Today, we’ll embark on a culinary journey to explore the enchanting world of vegan muhammara. Originating from the Middle East, muhammara is a savory dip that combines the richness of roasted red peppers, the nuttiness of walnuts, and the tanginess of pomegranate molasses. Join us as we dive into this irresistible recipe that will transport your taste buds to the sunny shores of the Mediterranean.

If you’re tired of hummus or baba ganoush for any reason, this vegan muhammara is a perfect change.

A piece of advice

Making muhammara can be a delightful and straightforward process with a few helpful tips and tricks. Here’s some advice to ensure you create a delicious vegan muhammara easily.

Toast walnuts in advance: Toast a larger batch of walnuts in advance and store them in an airtight container. This way, you’ll have toasted walnuts ready whenever you want to make muhammara or add them to other recipes.

Muhammara is a versatile dip, and you can adjust the spice level and flavors to your liking. If you prefer a milder version, reduce the amount of pepper or omit it altogether. Likewise, feel free to experiment with other spices like sumac or Aleppo pepper to add a unique twist.

Choose quality ingredients. Since vegan muhammara relies on a few key ingredients, it’s essential to choose high-quality ones. Opt for fresh and flavorful red bell peppers, pomegranate molasses, and extra-virgin olive oil. These ingredients will significantly impact the overall taste of the dip.

Muhammara can be enjoyed with a smooth or chunky texture, depending on your preference. If you like it smoother, blend the ingredients longer in the food processor. For a chunkier texture, pulse the mixture a few times, leaving small pieces of nuts and peppers intact.

Add a twist to the garnish. While fresh parsley or mint leaves are the traditional garnish, don’t be afraid to get creative. Sprinkle some toasted sesame seeds, chopped pistachios for an extra touch of flavor and visual appeal.

Make it ahead of time. It tastes even better when the flavors have had time to meld together. Consider making it a day ahead and refrigerating it overnight. This allows the flavors to intensify, resulting in a more delicious dip.

Muhammara pairs exceptionally well with warm pita bread, but don’t limit yourself! Try serving it with an assortment of fresh vegetables such as cucumber, carrot sticks, cherry tomatoes, or even as a spread on sandwiches and wraps.

If you’re hosting a gathering or a party, it’s always a good idea to double the recipe ingredients. Muhammara tends to disappear quickly, as it’s incredibly addictive.

By following these tips and tricks, you’ll be well-equipped to make muhammara easily and confidently. Enjoy the process of creating this delightful dip and savor the flavors of the Mediterranean with every bite!

Vegan muhammara

Recipe by Margo DrobiCourse: Salty, Salty


  • 2 red bell peppers

  • 1 large tomato

  • 1/2 head of garlic

  • olive oil

  • 40 g of walnuts

  • breadcrumbs

  • 1/2 teaspoon of ground cumin

  • 1/2 teaspoon of smoked paprika

  • extra-virgin olive oil

  • pomegranate molasses

  • fresh parsley or mint leaves (for garnish)

  • additional chopped walnuts


  • Preheat your oven to 220°C (425°F). Chop the bell peppers and tomato into large pieces. Place them together with garlic on a piece of baking paper. Drizzle with some olive oil. Roast them for about 30 minutes until the skins are charred and blistered. Garlic should be yellow – brown.
  • Meanwhile, in a dry skillet over medium heat, toast the walnuts for about 5 minutes until they become fragrant. Stir them frequently to prevent burning. Once toasted, transfer the walnuts to a plate and let them cool.
  • In a food processor or blender, combine the roasted red bell peppers, tomatoes, toasted walnuts, roasted garlic (squeeze it out of the shells) ground cumin, smoked paprika, salt and pepper. Blend the mixture until smooth and creamy. When everything is well combined, add the bread crumbs to the mix, until you achieve the desired thickness.
  • Taste the vegan muhammara and adjust the seasoning according to your preference. Add more salt or spices if desired.
  • Transfer the muhammara to a serving bowl. Drizzle a little extra virgin olive oil, pomegranate molasses and garnish with fresh parsley or mint leaves. Muhammara is traditionally served at room temperature with warm pita bread or alongside fresh vegetables.
  • If you have any leftovers, store the muhammara in an airtight container in the refrigerator. It will stay fresh for up to 5 days. Before serving, allow it to come to room temperature and give it a good stir.

If you liked this recipe, make sure you check out my other recipes like:

– vegan Mutabal dip

– vegan eggplant feta bake

– vegan mirza ghasemi

Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan muhammara. If you did something differently, I would also like to hear that, I’d love to see the things you come up with.

P.S. for more recipes like this and a bunch of other stuff, follow me on instagram, @margo_drobi.

Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here

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