Tired of the usual homemade dips in your rotation? Add Muhammara to the mix.
I was recently introduced to this Middle Eastern puree of roasted red peppers, walnuts, and pomegranate molasses. If you're extra ambitious, roast the red peppers in the broiler or on the grill instead of buying them jarred. And if you can't find pomegranate molasses, which is available in some Middle Eastern grocery stores, you can just reduce pomegranate juice to a syrupy consistency. Or, go the lazy route like I did, and just use pomegranate juice instead.
In this recipe adapted from Gourmet, roasted red peppers and walnuts turn into a creamy dip splashed with a tartness from the pomegranate seeds. Serve with pita wedges or a variety of veggies.
- Active time: 30 minutes
- Total time:30 minutes
- 1 (7-ounce) jar roasted red peppers, drained
- 1 small French bread roll
- 1/3 cup walnuts, finely chopped
- 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice, or to taste
- 2 teaspoons pomegranate molasses
- 1 teaspoon ground cumin
- 1/2 teaspoon dried hot red pepper flakes
- 3/4 cup extra-virgin olive oil
- 1/4 cup pomegranate seeds
- Pita bread, for serving
In a food processor blend together the peppers, the bread, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually. Transfer to a bowl, top with pomegranate seeds, and serve at room temperature with the pita.