Throwing a party at home this weekend and wondering what to serve your guests? Try these two Middle Eastern, veggie-packed dips that are vegan-friendly and delicious. Mutabal, an eggplant dip, and Muhammara, a red bell pepper dip, are both easy to make in large batches. Just what you need for your house party, right?
If you are throwing a party this weekend and wondering how to feed everyone some unique and delicious snacks, then look no further. All you really need to do is whip up two amazing dips at home and get enough snacks to dip into them. It is quite likely that your house party guests are a mix of vegetarians and non-vegetarians, maybe even some vegans, which is why Mutabal and Muhammara dips are your best options. Here’s why.
Also known as Moutabel or Mtabbal, Mutabal is a Middle Eastern dip made with roasted eggplants. Quite like the Lebanese eggplant dip, Baba Ganoush, Mutabal is more meaty and fragrant. The best bit is, this dip is vegan-friendly and so delicious that anybody can enjoy it with pita bread, lavaash or any kind of chips.
Similarly, Muhammara is another Middle Eastern dip made with fat and juicy red bell peppers which are roasted and then mixed with a number of yummy ingredients. This includes walnuts, which add a nutty flavour to the dip. Once again, this Muhammara dip is vegan and can be enjoyed with breads, crackers and chips.
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An additional benefit is that both Mutabal and Muhammara can be easily made in a large batch and stored in a refrigerator for up to a few days. What’s more, you can also make some spiced lavaash in a large batch to go with the dips. Here are the recipes.
This eggplant dip is creamy, smokey and savoury, and the perfect accompaniment to everything from pita bread to lavaash. Here’s the recipe.
½ cup onion, finely chopped
2 tsp garlic, finely chopped
2 tbsp tahini
1 tbsp Greek yoghurt or hung curd
1 tbsp lemon juice
Salt, to taste
2 tbsp extra virgin olive oil
1. Wash and pat dry the eggplant, and make a few incisions.
2. Roast the eggplant directly on a gas stove until the skin turns black and the flesh is completely softened.
3. Let the roasted eggplant cool down completely, then remove the blackened skin.
4. Transfer the eggplant flesh into a grinding jar.
5. Add the onions, garlic, tahini, yoghurt, lemon juice and salt into the grinding jar.
6. Blend well until you get a smooth dip.
7. Transfer the Mutabal into a serving bowl, then top with olive oil, coriander leaves and pomegranate.
8. Serve the Mutabal with pita bread or lavaash.
This bell pepper and walnut dip has a smoked and nutty flavour. Slightly sweet due to the red bell pepper, this dip is predominantly savoury. Here’s the recipe.
2 red bell peppers
¼ cup walnuts
2.5 tbsp tomato paste
½ tsp garlic, finely chopped
4 tbsp extra virgin olive oil
½ cup bread crumbs
2 tbsp pomegranate molasses
1 tsp cayenne pepper
½ tsp sugar
Salt, to taste
1. Wash and dry the red bell peppers.
2. Place them directly over a flame and roast until the skin is charred and flesh turns soft.
3. Remove the bell peppers and let them cook down a bit.
4. Once cooled, remove the blackened skin and place the red bell pepper flesh in a grinding jar.
5. Add the walnuts, olive oil, tomato paste, breadcrumbs, pomegranate molasses, cayenne pepper, sugar and salt.
6. Blend everything into a smooth paste, then transfer into a serving bowl.
7. Top the Muhammara with olive oil and crushed walnuts and serve with pita bread or lavaash.