Here's the recipe for Muhammara, easy to make and all it requires is a few whirls in the processor.
- Pomegranate molasses makes this dip very authentic but I am yet to find one for my kitchen. I used honey and though it may not be authentic it tasted just as if not better.
- I used roasted red peppers from the store but you can roast your own in a 450F oven for 20 min or until the skin turns black.
- Serving suggestions for this dip are endless - it is great as a sandwich spread, with pita chips, fresh pitas, roasted or raw vegetables. Or best yet its amazing with hot basmati rice !! Almost like eating South Indian "thogayal" :-)
4-5 Roasted red or yellow peppers, cut into bite sized chunks
1/3 cup toasted walnuts, roughly chopped
1/3 cup plain bread crumbs
2-3 garlic cloves
1 tbsp pomegranate molasses (or honey)
1 tsp cumin powder
1/2 tsp red chilli flakes (adjust to taste)
1/4 cup extra virgin olive oil (more if needed)
Salt to taste
2 tbsp lemon juice
- In a food processor pulse the walnuts to a coarse powder.
- Now add rest of the ingredients and pulse just until all the ingredients are well combined. Take care not to pulse it into a fine paste.
- Taste and adjust seasoning (salt and lemon juice).
- Serve with pita chips, roasted or raw vegetables.