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Sun-Dried Tomato Muhamarra
[Vegan]

NE By: Noha Elbadry-Cloud

Author Bio

Unlock a whole new realm of plant-based cooking as you celebrate the rich, vibrant flavors... Read More

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Sun-Dried Tomato Muhamarra [Vegan]

2-3

Dairy Free

Vegan

This recipe improves the classic muhammara. In case you’re unfamiliar with it, muhammara is a Levantine dip made of toasted walnuts, roasted red bell pepper, pomegranate molasses and tahini. It’s rich, tangy, creamy, slightly sweet and beautifully earthy. This recipe boosts its savoriness and tanginess with the addition of sun-dried tomatoes and you'll be impressed with the results. This muhammara makes a great addition to charcuterie and grazing boards, as a stand-alone appetizer and even as a sandwich spread.

Credit:

Reprinted with permission from The Vegan Middle Eastern Cookbook by Noha Elbadry - Cloud. Page Street Publishing Co. 2023. Photo credit: Noha Elbadry - Cloud.

For the Dip:

1 cup (117 g) walnuts, whole or pieces
1 large red bell pepper, seeded, roasted and peeled
1/2 cup (54 g) plain, vegan breadcrumbs
1/2 cup (90 g) jarred sun-dried tomatoes (a little oil is fine)
1 large clove garlic, peeled
1/4 cup (60 ml) lemon juice
2 tablespoons (30 ml) extra virgin olive oil
2 tablespoons (40 g) pomegranate molasses
1 1/2 tablespoons (23 g) tahini
1 tablespoon (15 ml) agave or maple syrup
1 teaspoon Aleppo pepper
1 teaspoon sea salt

To Serve:

1 teaspoon sun-dried tomatoes oil marinade (from the jar)
Chopped fresh parsley
Pinch of Aleppo pepper
Crackers or raw veggies of choice

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How to Prepare Sun-Dried Tomato Muhamarra [Vegan]

To make the dip, heat a medium skillet over medium-high heat until hot and lightly smoking. Add the walnuts and toast them, stirring frequently, until fragrant and lightly golden, 2 to 3 minutes. Watch them closely to be sure they cook evenly and to avoid scorching. Remove the skillet from the heat, and let the walnuts cool to room temperature.
In a food processor, combine the toasted walnuts, bell pepper, bread crumbs, sun-dried tomatoes, garlic, lemon juice, olive oil, pomegranate molasses, tahini, agave, Aleppo pepper and salt. Pulse it, stopping to scrape down the sides as needed, until completely smooth and creamy.
Refrigerate the dip for 1 hour or enjoy at room temperature. To serve, plate the muhammara, then drizzle with sun-dried tomato oil and top with parsley and Aleppo pepper. Pair with your favorite crackers and/or raw veggies.