A few weeks ago, during a Sunday Funday outing with Jen, we encountered this new-to-us dip called Muhammara. Being the curious people we are, we obviously ordered it and then scarfed it down. Okay, well it was really me who did the scarfing, Jen has far more manners! It was delish! It’s a Mediterranean dish consisting of freshly roasted red bell peppers, toasted walnuts, pomegranate molasses along with a few spices and seasonings.
Typically this dish also calls for aleppo pepper which is a little tough to find – so I opted for a blend of cayenne pepper and red pepper flakes. The result is a dip way more complex than hummus as it calls for freshly roasted red peppers which pack way more flavor than those found in a jar. The spices give it that extra depth and kick. Serve it with some freshly cut veggies or perhaps some pita wedges or even bread!
I’m a dip girl – I love having homemade dips on hand and am always snacking on hummus, guacamole, kopanisti and now this muhammara. You have to go make this – trust me – it will be your new fav dip and/or spread on a sandwich.
- 1 cup walnuts
- 3 roasted red bell peppers
- 3/4 cup fresh bread crumbs
- 1 tsp McCormick Red pepper flakes
- 1 tsp McCormick Cayenne pepper
- 1 tsp McCormick Ground cumin
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp pomegranate molasses
- 1 tbsp lemon juice
- Salt and pepper
- 2 tbsp olive oil
- Toast the walnuts in a small skillet over medium high heat for 5 minutes - just until fragrant. Set aside.
- Combine all the ingredients in a food processor and blend until smooth
- Adjust seasoning if needed