Description
A vibrant and flavorful spicy red pepper dip paired with crispy harissa-seasoned vegan mince, topped with toasted walnuts and fresh herbs. This Middle Eastern-inspired dish is perfect for serving with warm flatbreads or rice, combining smoky, spicy, and nutty elements for a hearty and delicious vegan appetizer or main.
Ingredients
Scale
Harissa Mince
- 2 tbsp olive oil, plus more to drizzle
- 1 onion, finely diced
- 400g vegan mince
- 1 garlic clove, finely minced
- 2 tbsp harissa paste
- Salt and pepper to taste
- Handful of flat-leaf parsley leaves
- Handful of fresh dill
- 1 lemon, cut into wedges
- 4–8 flatbreads
Spicy Red Pepper Dip (Muhammara)
- 100g walnuts
- 400g roasted red peppers
- 4 tbsp olive oil
- Juice of one lemon
- 1 tsp paprika
Instructions
- Toast the walnuts: Heat a large frying pan over medium heat and dry toast 100g walnuts for about 5 minutes, shaking the pan occasionally until fragrant and lightly browned. Remove from heat and set aside.
- Cook the harissa mince: Using the same pan, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onion with a generous pinch of salt and pepper, stirring frequently until very soft. Add 400g vegan mince and increase heat slightly. Cook for 5-7 minutes, stirring occasionally, until browned and crispy. Stir in the minced garlic and cook for another minute, then mix in 2 tablespoons of harissa paste. Remove from heat and set aside.
- Prepare the red pepper dip (muhammara): Reserve 1 tablespoon of the toasted walnuts for garnish. In a high-speed blender, combine the remaining toasted walnuts, 400g roasted red peppers, 4 tablespoons olive oil, juice of one lemon, and 1 teaspoon paprika. Blend until smooth. Taste and season with salt and pepper as needed.
- Assemble the dish: Spread the finished red pepper dip generously on a large platter using the back of a spoon. Top with the crispy harissa mince. Scatter the remaining reserved walnuts over the top, chopping them slightly if desired.
- Garnish and serve: Finish with a sprinkle of fresh flat-leaf parsley and dill, an extra drizzle of olive oil, and a crack of black pepper. Serve with warm flatbreads or rice to scoop up the delicious dip and mince.
Notes
- For extra heat, add more harissa paste according to taste.
- This dish can be served as an appetizer or a hearty main with flatbreads or steamed rice.
- To make it nut-free, substitute walnuts with roasted chickpeas or seeds, but this will alter the flavor of the dip.
- Store leftovers covered in the refrigerator for up to 2 days; reheat the mince gently before serving.
- Use fresh roasted red peppers for the best flavor or canned roasted peppers as a convenient alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dip / Appetizer
- Method: Frying
- Cuisine: Middle Eastern
Keywords: spicy red pepper dip, harissa mince, vegan appetizer, muhammara, vegan mince recipe, Middle Eastern dip, walnut dip, flatbread dip
