What role do the hemp seeds and hemp oil play in this Muhammara?

Hulled hemp seeds add a nutty flavor and boost nutritional value, while hemp oil contributes to the spread's smooth texture and richness, enhancing the overall plant-based profile.

Can I adjust the spiciness of this Muhammara spread?

Yes, the recipe includes 1 tablespoon of Sriracha or other hot sauce as an optional ingredient. You can omit it entirely for a mild spread or add more to increase the heat to your preference.

How should I store leftover Easy Muhammara Spread?

Store any leftover Muhammara in an airtight container in the refrigerator. It should stay fresh for up to 3-4 days.

What are some good ways to serve this vegan Muhammara?

This versatile spread is delicious served with flatbreads, fresh veggie sticks, crackers, or as a flavorful addition to sandwiches.

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Easy Muhammara Spread
[Vegan]

LM By: Laura Wright: Blogger, The First Mess

Author Bio

Laura Wright is a food blogger and life enthusiast behind The First Mess. She loves... Read More

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A vibrant red Muhammara spread in a rustic bowl, garnished with oil and walnuts, served with flatbread and fresh vegetable sticks.

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Muhammara Spread [Vegan]

Dairy Free

Vegan

Everyone's had hummus or guacamole (and they are great). But have you tried muhammara? This is probably my favorite dip/spread to make. Like ever. It has smoky, creamy roasted red peppers, toasty walnuts, and nutty little hemp seeds. The farmer's markets are overflowing with peppers of all types where I live.... Read More

Ingredients You Need for Easy Muhammara Spread [Vegan]

3 medium-large red peppers
½ cup walnuts, toasted
½ cup hulled hemp seeds
2/3 cup cracker/bread crumbs
1 clove garlic
1 tsp ground cumin
1 tsp ground coriander
juice of 1 lemon
1 tbsp Sriracha or other hot sauce (optional)
1 tbsp agave nectar
2 tbsp hemp oil or extra virgin olive oil
salt and pepper to taste

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How to Prepare Easy Muhammara Spread [Vegan]

Roast the peppers: set your oven to the broil function. Place the whole peppers, stems and all, on a parchment lined baking sheet under the broiler. Once the skins start turning black, rotate them so that the non-blackened sides are facing up. Once all of the peppers are charred (about 15 minutes), remove from the oven.
Place peppers in a bowl and cover the top with plastic wrap, forming a tight seal. Allow peppers to steam in the bowl for about 10 minutes. This makes the skin easier to peel off.
Place toasted walnuts, hemp seeds, cracker crumbs, garlic, cumin, coriander, lemon juice, sriracha, agave nectar and oil in the bowl of a food processor. Pulse a couple times just to break up the nuts and garlic clove.
Peel the peppers: when they're cool enough to handle, start peeling the skins off of the peppers. They should come off pretty easily, but if you're having trouble use the back of a knife to scrape the skin off. Remove the stems and as many seeds as you can.
Add peeled peppers to the nut and seed mixture in the food processor. Flip it to high until the mixture starts to form a smooth paste. Scrape down the sides once or twice with a spatula. Add the 2 tbsp oil and season with salt and pepper to your liking. Pulse a few times to combine. Serve with flatbreads, veggie sticks, crackers, on sandwiches, whatever you like.

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Comments:

michael knaepen says:

January 27, 2014 at 9:06 pm

Hi
is it two thirds of a cup or two to three cups of cracker/bread crumbs
Christa says:

January 21, 2014 at 12:27 pm

Hi. I can’t seem to be able to see this recipe for the Muhammara dip here. I would love it. I even looked on the original author’s page and it brings me back to this one. The recipe doesn’t look to be loading here. Ps. you are by far one of my favorite sites, but I usually have trouble with things loading and it bogs my whole computer down every time I come to visit. I am also finding the McDonalds ads on both sides of the website truly disappointing and distracting. I realize you may not be aware that this is what the auto ads are posting but maybe you can pay to opt out. Just a thought. Thanks