Recipe for Vegan Muhammara Inspired Dip by Sara Tercero

Prep time: 10 mins
Cook time: 20 min
Yield: 2 cups


2 roasted red bell peppers
1 cup toasted walnuts
2 cloves garlic
1 tsp pomegranate molasses
1/2 lemon juiced
1 tsp cumin
1 pinch crushed red pepper flakes
1 tsp salt
1/4 cup extra virgin olive oil (evoo)

1/4 cup breadcrumbs

How to:

  1. Roast bell peppers on a sheet pan for 20 minutes at 400 degrees by splitting in half and deseeding. Flip once halfway
  2. Put in blender with other ingredients and blend until smooth and creamy
  3. Garnish with a drizzle of olive oil, a drizzle of pomegranate molasses and a sprinkle of crushed red  or Aleppo pepper

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Sara Tercero is the Better Food Guru!
You can find more of her recipes and content here.