Roasted Red Pepper Walnut Dip

Roasted Red Pepper Walnut Dip (Muhammara) - {Vegan}

Servings 4 -6
Author Veg Life Staff


  • 1 Red Bell Pepper roasted
  • 1/2 C Walnuts toasted
  • 1/3 C Panko Bread Crumbs toasted
  • 1 Tbl Pomegranate Molasses if you can't find it, just use Pomegranate juice reduced down
  • 1 Clove Garlic roasted
  • 1/2 tsp Red Pepper Flakes
  • 1 Tbl Lemon Juice
  • 1 tsp Paprika
  • 1/2 tsp Salt
  • 1/8 tsp Pepper
  • 2 Tbl Grapeseed or Olive Oil
  • 2-4 Pita rounds cut into wedges
  • 8 oz. 100% Pure Pomegranate Juice
  • 1/4 C vegan Sugar
  • 1/2 Tbl Lemon Juice


  • This recipe makes about a Cup, but doubles easily.
  • Prepare the red pepper by removing the stem and seeds. Slice into 4 pieces.
  • Prepare the garlic by slicing off the top to expose the cloves. Place in foil and drizzle with olive oil, salt and pepper. Wrap tightly. (To remove the caramelized cloves, just squeeze the head of garlic and they will come out easily).
  • In a 375 degree oven, roast the red pepper and garlic clove. Alow to cool.
  • Meanwhile, in a saute pan, toast the walnuts. Keep an eye on these, it goes quickly.
  • To make your own pomegranate molasses, combine pomegranate juice, sugar and lemon juice in a sauce pan and reduce until it is half it's volume. It will make more than you need for this particular recipe but it makes an amazing salad dressing.
  • In the bowl of a food processor, add the walnuts, bread crumbs, pepper and garlic. Process until smooth.
  • Add all remaining ingredients except oil.
  • While the processor is running, drizzle in 2 Tbl of oil and process until everything is combined.
  • Serve with pita wedges. You can toast these in the oven if you'd like, Brush with a bit of oil and sprinkle with salt. Bake just until crisp.
  • Drizzle a bit of olive oil just before serving and top with a dusting of paprika and red pepper flakes. Garnish with a sprig of parsley.