Gluten-Free Muhammara Dip
May 29, 2010
This gluten free vegan muhammara red pepper and walnut dip is super easy and seriously delicious.
Gluten-Free Muhammara Dip
This gluten free vegan muhammara red pepper and walnut dip is super easy and seriously delicious.
Prep Time 20 minutes
Total Time 20 minutes
Servings 1 1/2 cups
Ingredients
- 1 (12oz/340g) jar roasted red bell peppers in water
- 1/2 cup raw walnuts
- 1/4 cup extra-virgin olive oil
- 1 slice gluten-free sandwich bread
- 2 tablespoons soft sun-dried tomatoes
- 1 tablespoon fresh lemon juice
- 1 tablespoon pomegranate molasses
- 1 teaspoon minced fresh garlic (1 clove)
- 1/2 teaspoon Celtic sea salt, plus more to taste
- 1/2 teaspoon ground cumin, plus more to taste
- 1/4 teaspoon red pepper flakes, plus more to taste
- 2 tablespoons finely chopped flat-leaf parsley, to serve
Instructions
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Drain the bell peppers, and pat dry.
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Throw all the ingredients (except the parsley) into your high-speed blender and blast on high for about 30 to 60 seconds until smooth and creamy. Tweak the pomegranate molasses, salt, cumin, and red pepper flakes to taste.
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Chill in the fridge for a few hours or overnight to allow the flavors to develop.
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Transfer to a bowl, and stir in the parsley. Serve with toasted ciabatta, pita bread, crackers, or crudités.
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The dip will keep in a sealed container in the fridge for about 5 days.
Recipe Notes
Photo by Trent Lanz and styling by Alicia Buszczak
Comments 22
Is there something that can be used a substitute for the yellow asafetida powder?
Hey Katie
I have made this dip without the asafetida and it still tasted delicious. But to replicate depth of flavour you get with the asafetida you could add a pinch of granulated garlic and granulated onion. Let me know how you go.
Thanks for letting me know Katie. I am so pleased you found the asafetida. Yes! That dip is a winner – such different flavours and the best recipe for that dip that I have tasted. Check out the creamy cashew dip and roasted beetroot dip. They are AMAZING as well – real showstoppers for guests. Thanks for the link. I will pass it onto my mother who LOVES chicken.
I found the asafetida powder – it is delicious! I LOVEEE this dip! It reminds me of one of my favorite foods ever – a Persian dish called Fesenjan. My husband is Iranian and introduced me to this fabulous recipe made with walnuts, pomegranate and chicken. It is one of my favorite foods ever! Not sure if you eat chicken or not – but I think it can be made with butternut squash or maybe tofu without the chicken.
thanks for the recipie. I’m new to using a blender but absolutely agree that it is a fabulous tool for creating dishes. I couldnt find the pomegranate molasses anywhere, so went to an Asian shop and got some “Anardana Powder” which is dry Pomegranate powder, and was thrilled with the results.
Pomegranate brings another sort of dimension to the flavour. Its so unusual. Thanks again.
Hey Meredith! Welcome to the joys of s’blended food. I am going to give the pomegranate powder a go. I have never used it before, and love trying new things. Thanks for sharing 🙂
Unlike some of your other readers, I have actually tried this dip before seeing your recipe here. In fact, I’ve had it many times at a local Turkish restaurant and was always wondering how I could make it at home. (This concern was heightened when I recently learned that gluten doesn’t like me very much, so I can no longer actually go to that restaurant.) Thanks to this recipe, I can now have the delightful flavors of Muhammara whenever I want. It’s sooo tasty even without the asafetida powder, buy clearly, I’m still on the lookout for it.
Hey Melissa
Thanks for the lovely comment. I really love this dip and lovely to know others do too.
Great to be connected here and on Twitter. 🙂
This looks delish! I will most definitely be putting it on my must try list. Even better, I have asafetida powder in my cupboard and nothing to use it for till now.
Great! Please let me know what you think 🙂
Hi Is there a way to store asafetida so the odour is contained? Ive tried a number of ways but none have worked. Any suggestions would be greatly appreciated
Cheers
Di
Di – Oh, I hear ya! I keep it in the container it comes in when I purchase it at the Indian grocer. Then I place it in another glass container. That works for me. Hope this helps 🙂
Asafetida powder is used in the UK to kill rats! How can that be healthy?
Asafetida powder has been used in Indian cooking for many years. But, if you are worried about it, this dip tastes delicious without it.
So glad you enjoyed it!
Glad you enjoyed it. Pomegranate Molasses is great in salad dressings and all kinds of other recipes. Google it and try some other recipes with it.
Awesome!
Awesome! Yeah….his recipes are amazing.
Oh, thankyou! So glad you enjoyed it.
Yes! It’s a winner.
What can I substitute for gluten free bread? I don’t use grains of any kind
You could add 1/2 cup ground blanched almonds. That is what I would sub in first.