Description
This flavorful recipe features a spicy red pepper dip paired with crispy harissa-seasoned vegan mince. Toasted walnuts add a delightful crunch and depth to the dip, while fresh herbs and lemon provide bright, fresh notes. Perfect for serving with warm flatbreads or rice, this dish combines bold Middle Eastern flavors with vegan ingredients, making it an exciting and satisfying option for plant-based meals.
Ingredients
Scale
For the 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
For the Spicy Red Pepper Dip (Muhammara):
- 100g walnuts
- 400g roasted red peppers
- 4 tbsp olive oil
- Juice of one lemon
- 1 tsp paprika
To Serve:
- 1 lemon, cut into wedges
- 4–8 flatbreads
Instructions
- Toast the Walnuts: In a large frying pan, dry toast the walnuts over medium heat for about 5 minutes. Shake the pan occasionally to prevent burning. When fragrant and lightly toasted, remove the walnuts from the pan and set aside.
- Cook the Harissa Mince: Using the same frying pan, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onion along with a generous pinch of salt and black pepper. Stir often and cook until the onion is very soft. Add the vegan mince and increase the heat slightly. Cook for 5-7 minutes, stirring occasionally, until the mince is browned and crispy.
- Add Garlic and Harissa: Stir in the minced garlic and cook for an additional minute. Then spoon in the harissa paste and mix well to combine. Remove the pan from heat and set the harissa mince mixture aside.
- Prepare the Red Pepper Dip (Muhammara): Reserve 1 tablespoon of the toasted walnuts for garnish. Place the remaining toasted walnuts, roasted red peppers, 4 tablespoons of olive oil, lemon juice, and paprika into a high-speed blender. Blitz until the mixture forms a smooth, creamy sauce. Taste and season with salt and pepper as needed.
- Assemble and Serve: Spread the red pepper dip on a large platter using the back of a spoon. Top evenly with the crispy harissa mince. Scatter the reserved walnuts on top, chopping them slightly if desired. Finish with fresh parsley and dill, an extra drizzle of olive oil, and crack black pepper over everything. Serve with lemon wedges and warm flatbreads for scooping, or alongside rice.
Notes
- For extra heat, add more harissa paste or a pinch of chili flakes to the mince.
- To make this recipe nut-free, substitute walnuts with toasted sunflower seeds or pumpkin seeds.
- Leftover dip can be stored in an airtight container in the fridge for up to 3 days.
- Vegan mince can be replaced with plant-based crumbled tofu or tempeh for variation.
- Warm the flatbreads before serving for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dip and Main
- Method: Frying
- Cuisine: Middle Eastern
Keywords: spicy red pepper dip, harissa mince, vegan mince, muhammara, Middle Eastern dip, vegan recipe, flatbread dip, walnut dip, plant-based, harissa paste
