This spicy vegan dip originates in Syria and I didn’t discover it until my friend, Pia, introduced me to it. It’s her favorite dip and she recommended it to me when she found out I enjoy Middle Eastern cuisine. I knew it was right up our alley simply because it’s spicy, and since I’d seen some of the pomegranate syrup the recipe calls for at a market attached to our favorite Lebanese restaurant, I snapped a bottle up next time we were there and set out to make this dip.
It is great simply as a dip, but I’m also going to include a “recipe” for a veggie wrap that I’ve incorporated it into for quick lunches. The first time I served this to my husband, he raved, and it wasn’t until afterward that I realized he had eaten an entirely vegan meal with no complaints. Score!
Muhammara (Hot Pepper Dip)
Printable recipe
Printable recipe with picture
1 (12 oz) jar of roasted red peppers, drained and rinsed
3/4 cup walnuts, toasted and chopped
1/2 cup breadcrumbs — 1/2 cup (I turned pita bread into crumbs in the food processor)
3 cloves garlic, minced
1 tablespoon lemon juice
2 tablespoons pomegranate molasses/syrup/concentrate
1 tablespoon sriracha hot chile sauce
1 teaspoon ground cumin
Salt and pepper to taste
1/2 cup extra virgin olive oil
Chop the peppers roughly and place them, along with all the remaining ingredients, except the olive oil, into a food processor or blender. Pulse to roughly chop the ingredients, then slowly pulse in the olive oil. Try not to purée the ingredients too much. You want the dip to have a little texture. Adjust seasoning to taste and serve as a dip or spread with pita wedges, vegetables or kebabs.
*Veronica’s notes: the original recipe calls for four fresh red peppers which you roast before processing. Click the recipe source link below for instructions on this if you would like to do it this way. The original recipe also calls for red pepper flakes instead of sriracha, so that can be used in place of sriracha if you desire. As for the pomegranate syrup, my bottle is actually a pomegranate juice concentrate and I know that Pom is now selling this so you might be able to find it where Pom brand pomegranate juice is sold if you don’t have a market that sells ethnic foods in your area.
Recipe source: Inato lang Filipino Cuisine and More
Muhammara Veggie Wrap
Printable recipe
Printable recipe with picture
You will need:
- Muhammara
- Black beans
- Parsley
- Fresh baby spinach
- Shredded carrots
- Tortilla, flat bread, or pita bread*
Spread muhammara down the center of your tortilla or bread, then sprinkle on some beans, a little parsley, a handful of spinach and shredded carrots. Wrap tightly and cut in half to serve.
*I used a pita “tortilla” for my wrap bread:
Recipe source: inspired by My Kitchen Adventures
***For those who wish to participate in BSI this week, don’t forget to submit your cream cheese recipes to me by Sunday night! Details here.***
Veronica's Cornucopia 
I made a version of this for a dinner party appetizer last year, but the version I used didn’t have the pomegranate. I’m going to have to try this version… sounds great!
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Now THIS is what I need to make with the pomegranate molasses I have sitting around! That wrap has me drooling!
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Like it! It is always good to make home-made dips for family members! Will try this this weekend.
For more recipes, check at:
http://fourgreensteps.com/community/recipes
Hope you find recipes that you like.
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Love it.. nice n spicy! Will have to try it soon, when i get out of my “food wrecking ” stage!
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That wrap looks awesome!! Don’t diss your photography skills. =) I love how you added sriracha to the dip–I can’t get enough of that stuff.
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My hubby would LOVE this recipe!! He’s a hot pepper lovin’ fool! Sounds so yummy.
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I can’t even imagine how wonderful all those flavors together must taste! and healthy too!
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You first had me at dip but then when you put it on a tortilla, I fell in love. Yum!
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Oh, wow! That wrap looks so good! Using pitas for the wraps is pure genius.
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Veronica, thanks for sharing this vegan dish! I’m actually wanting to be vegan…I just don’t know how I can do it without using my usual hand me down recipes.
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I understand. Becoming vegan is a big step, and you pretty much have to learn how to eat all over again, using new recipes. I went vegan for three months and couldn’t sustain it b/c I didn’t understand how to eat without dairy or meat. I replaced everything with fake meat & dairy products and didn’t do too well. Now I’m flexitarian but still favor veg and vegan meals and along the way I’ve learned it’s possible to eat this way without having to rely on a lot of imitation foods. It’s a learning process. Some people do OK jumping in and for those like me, it’s a slower process.
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It sounds lovely!!! I would totally deveganize it by cooking ground meat in that dip. I love the color though…so vibrant!
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This became my fave easily!!! babaghanouj is now my second;) I will do your wrap the next time i make the dip! I believe it’s the walnuts that makes it taste like theres meat in it. Thanks for the props V!
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I would love this! Anything with Sriracha in it is a winner to me! I love the idea of the wrap…so fresh and healthy!
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This looks great! Healthy and delicious…I love your little video tutorial. You sounds so sweet and nice :)
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This dip looks like something I would love to have in my fridge, I love pita and dips for snacks.
I love that you’re trying creative ethnic foods!
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