Header
  • 2

    Servings

  • Prep Time

    Prep Time 10'

  • Total Time

    Total Time 15'

  • Easy

    Easy

  • No added sugar

    No added sugar

Raw muhammara with amaranth seed oil recipe

  • 2

    Servings

  • Prep Time

    Prep Time 10'

    PT10M
  • Total Time

    Total Time 15'

    PT15M
  • Easy

    Easy

  • No added sugar

    No added sugar

Vegan

We are always intrigued by dishes that make appearances in very different cultures. Cucumber salad is a favourite example. It is found in places from Germany, to Latin America, to Japan. Although the recipes vary, there is a surprising amount of consistency. Onions frequently come up alongside something tangy such as citrus juices or vinegars. Even before globalisation, maybe our taste buds were not all that different?

A modern example is hummus… where do you not see it these days?! Hummus is undeniably delicious and nutritious. To be absolutely honest though, we are kind of over it. Searching around for new staples that would reinvigorate taste buds and be as reliable and versatile as hummus, we came across muhammara. This spicy, coarsely blended dip originally comes from Aleppo, Syria.

crackers

 

How do I eat muhammara?

Like cucumber salad, muhammara is a natural match for all sorts of cuisines. That is to say you could spread it on your favourite sandwich; blend it with chopped tomatoes as a pasta sauce; add to a chickpea or lentil salad; use as a garnish for breakfast eggs or tofu. Substitute muhammara for harissa or ajika, a Caucasian sauce commonly served in Armenia and Georgia. Or you could just enjoy muhammara the traditional way, as a dip. Any of Erbology’s crackers pairs elegantly with this recipe for raw muhammara. Our current pick as accompaniment are Tkemali buckwheat crackers. The grainy and substantial texture is nicely balanced by the piquancy of the dip, and both share vague ties to Georgian cuisine. Alternatively, Greek olive crackers would complement the Mediterranean flavour.

muhammara recipe

The heart of muhammara is the combination of flavourful bell peppers, the warmth of red pepper flakes, and the crunch and body of walnuts. There is plenty of room for invention beyond that – have you seen all the varieties of hummus in the supermarket?! It never stops! For instance, we have used agave nectar in this recipe instead of the traditional pomegranate molasses, which is packed with sugar.

Ok, we get it….

Once you master it, here are some ideas for variations on our basic recipe. Garlic is easily added. You could also crumble Erbology crackers and use them in the dip itself instead of the traditional (and gluten-filled!) breadcrumbs. If you have time on your hands, we recommend using a mortar and pestle for the nuts and powdered / liquid ingredients instead of the food processor to obtain a more authentic texture. How about playing around with adding Erbology black seed oil into your raw muhammara, where it would complement the cumin powder? You could either substitute it for some of the amaranth oil in the recipe, or drizzle it on top as a finishing oil.

Here’s a menu idea for a simple lunch – cucumber salad, hummus, raw muhammara, and Erbology raw crackers. The new, the old, the borrowed from all around the globe… just add something blue and you’d be practically ready for a wedding! Being true romantics – and not least about food – we reckon that’s gotta be a good sign!

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The classic ways of preparing celeriac – in soups, as a mash, and in gratins or a remoulade – are all appealingly indulgent. Sometimes, though, you long for something fresh and clean. Blending celeriac with green peas re-birthed both vegetables for us. Celeriac has a light, precise taste which is allowed to stand out as it sometimes cannot when clouded by heavier foods. Peas attain complexity in return. Erbology Garam Masala Crackers bring body and spice to the dish as a whole, not to mention all the benefits of sprouted buckwheat. Continue reading.

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A few related questions about cheese have been weighing on us. First, as Brecholt Brecht asked, “what happens to the hole when the cheese is gone?” And then, and more importantly for our daily life, “what happens to the cheese when the dairy is gone?” We now crave salads instead of greasy, fried food, we love raw chocolate with nary a look back…. but cheese, cheese, cheese! Continue reading.

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Baba ganoush is a simple dish that inspires great passion. There are as many ways to make it as there are chefs, and each way comes with its dilemmas. First up would be – should you grill the aubergine or char over a gas flame? Next up – probably the decision of whether mashing the aubergine or cutting it into thin strips would be tastier. Still going? You should think about if garlicking up or garlicking down is your way. How about which herbs you are going to use? But, most importantly – should you use tahini in the recipe? Continue reading.

Appetisers

Ingredients
Print

  • 1 cup diced bell pepper
  • 1 cup diced zucchini
  • ⅓ cup raw walnuts
  • ⅓ tsp red pepper flakes
  • ¼ tsp sea salt
  • 1 ½ tsp Erbology Organic Amaranth Seed Oil + 1 tsp extra to drizzle on top
  • 2 tbsp agave nectar
  • 1 tsp cumin powder
  • Juice squeezed from half lemon
  • ¼ cup finely chopped dill for garnishing
  • Selection of Erbology Organic Gluten-free Crackers for serving

Typical nutrition / serving

  • Energy (calories) 274 kcal
  • Protein: 4.77g
  • Fat: 18.99g
  • Carbohydrate: 23.94g

Here's how you make it

  1. In a food processor, add all the ingredients apart from the chopped dill and crackers.
  2. Then, mix well but don’t make it into a fine paste; leave it a bit crunchy.
  3. Scoop the muhammara and place on a plate. Finally, decorate with fresh herbs like dill and an extra drizzle of Erbology Organic Amaranth Oil.
  4. Enjoy with the delicious selection of Erbology organic gluten-free crackers.
 

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