Makes about 2 cups
Red bell peppers -- 4 (I bought the jarred roasted peppers)
Walnuts, toasted and chopped -- 3/4 cup
Breadcrumbs -- 1/2 cup ( I used my homemade pita bread)
Garlic, crushed -- 2-3 cloves
Lemon juice -- 1-2 tablespoons
Pomegranate molasses/syrup - 2 T
Red pepper flakes -- 1 tablespoon ( I used sriracha)
Ground cumin -- 1 teaspoon
Salt and pepper -- to taste
Olive oil -- 1/2 cup
Method
1. Place the the whole peppers under a broiler or over a stovetop flame, turning frequently, until the skin on all sides has turned black. Remove to a large bowl and cover tightly with plastic wrap. Set aside to cool for 10 minutes. Once the peppers have cooled, peel off the blackened skin and remove the stems and seeds. Rinse them quickly in running water and pat dry.
2. Chop the peppers roughly and place them, along with all the remaining ingredients except the olive oil into a food processor or blender. Pulse to roughly chop the ingredients. Then slowly pulse in the olive oil. Try not to puree the ingredients too much. You want the dip to have a little texture.
3. Adjust seasoning to taste and serve as a dip or spread with pita wedges, vegetables or kebabs.
Mmm... That looks so yummy...
ReplyDeleteI just made muhammara 2 days ago because I had read so much about it in the DC forums, it was fabulous. I made some more pita to go with it - YUM! Your recipe is very similar to the one I used: I didn't use pomegranate syrup. Does that make a big difference?
ReplyDeleteHI, Cuppy! So addicting=;)
ReplyDeleteHello, ap269. That's exactly why i ended up making this. I saw pictures and rave comments..so it was a must make since i did have the ingredients in my pantry ready. This is my first time i've tasted this dip, so i have no comparison. But to me the pom molasses added the sweetness and tangy-ness to the dip.
ReplyDeleteI made this and it's sooo good! Even hubby likes it! I ended up making veggie wraps with it and my hubs was totally satisfied despite the lack of meat. Thanks for the great recipe!
ReplyDelete