Muhammara, a rich and tangy middle eastern spread of red peppers and chopped walnuts which is commonly served as a side platter as a part of the arabic mezze spread and one of my favorites too. That’s why I thought of trying it at home. This popular dish was originated in Aleppo, Syria which is known for its wondrous red chilli peppers. In my version, along with garlic, I like to add chilli paste to bring extra heat and earthiness. Toasting the walnuts helps to bring full flavor and chopped to give slight crunchiness to its creamy texture. And finally, the pomegranate molasses give both tartness and sweetness to the party. This delightful dip go well along with pita breads, sandwiches and vegetables.
Cooking time 20 min
Serves 4
Ingredients !
- Red Pepper – 1 whole big (roasted, clean black char on it with a paper towel, de seed and chopped)
- Bread Crumbs – 1 cup
- Walnuts – 1/3 cup (lightly toasted, clean each with a paper towel and chopped)
- Pomegranate molasses – 11/2 tsp
- Lemon juice – 1 tsp
- Garlic – 2 cloves
- Chilli paste – 2 tsp
- Ground Cumin – 1 tsp
- Salt – to taste
- Olive Oil – 3/4 cup
Making !
- In a food processor, blend together all the ingredients together except the walnuts and olive oil.
- With the motor running, add the walnuts and olive oil gradually and process until you have achieved a nice, smooth consistency with all the ingredients incorporated.
- Transfer the dip to a bowl and drizzle some olive oil on top of it. Serve it at room temperature.
Delish Treats 