If you have been following this blog for awhile, then you know my husband is Turkish. A lot of Turkish dishes are vegan. This Turkish Muhammara dip is super easy and tasty too. It’s another alternative to hummus. It would be great with veggies, pita chips or as a spread on toast. If you like Turkish food, you may also want to check out my Red Lentil Soup and my White Bean Salad.
I know it doesn’t look very pretty, but I promise is so good!! The traditional dish calls for breadcrumbs, but I wanted to keep it grain free, so I just added extra walnuts. So this recipe is vegan, gluten free and grain free. I hope you enjoy it as much as we do.
Prep time: 10 mins
Total time: 10 mins
Serves: Makes 2 cups
- ½ yellow onion, finely chopped
- 2 tablespoons olive oil
- 1½ cups walnuts
- 2 garlic cloves, chopped
- 1½ T tomato paste or red pepper paste
- 1 T pomegranate molasses
- 1 T tahini
- 1½ tsp cumin
- 1 tsp paprika
- 1 tsp sea salt
- Juice from ½ a lemon (or more to suit your taste)
- Handful finely chopped parsley (optional)
- In a saute pan, cook the onions in olive oil until they become translucent. About 5 minutes.
- While the onions are cooking, pulse the walnuts and garlic in the food processor a few times. Then add in the remaining ingredients and pulse until the mixture comes together. Lastly, add the cooked onion in and pulse a few more times.
- Serve immediately or refrigerate for later.
- This should keep for at least a week in the fridge. Enjoy!