It’s officially summer and time for backyard get togethers and summer soirees. Today we’re making the perfect dip for all your summer gatherings – Muhammara. It’s a Middle Eastern spread that you will typically find served as a mezze dish, next to other dips like baba ganoush or hummus.

In a traditional muhammara, there are three main ingredients: roasted red bell peppers, toasted walnuts and pepper flakes. Our recipe is nut-free and we promise you – it’s just as delicious.

Muhammara Dip
(serves 2)

2 red bell peppers
1/2 eggplant
0.5 cup pumpkin seeds
3 Tbsp olive oil
1 tsp cumin powder
1/2 chili pepper
1 organic lemon, juice + zest
1 garlic clove, grated
fresh cilantro
salt

Preheat the oven to 300° Fahrenheit (or 150° Celsius). Cut the bell peppers and the eggplant into chunks and place in an oven-safe pan. Add pumpkin seeds and all of the olive oil. Roast in the oven for 25 minutes or so (until soft), turning them over once or twice. Remove from the oven, add cumin powder and let cool.

Add the vegetables and the chili pepper to a high speed blender (or take out the immersion blender), and blend into a smooth paste. Add salt, lemon, garlic and fresh cilantro to taste. Transfer to a bowl and drizzle some more olive oil on top. Serve with carrots, small radishes, red pointed cabbage, endive and dates. And of course, if you’re not allergic, walnuts.

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