Some people like their food dry, but I’m all about complementing the flavor and texture with dips and sauces. I especially like trying and making new ones, and muhammara is my new favorite.
I’ve been wanting to make this tangy blend of red peppers and walnuts for a long time, and was so excited to have the opportunity during the February Daring Cooks challenge. Use pomegranate molasses unless you absolutely can’t find it; that’s the key to authenticity here. This dip was definitely the hit of the party, and couldn’t be easier to make. You literally throw all of the ingredients in the food processor, give it a whirl, and you’re done.
What’s your favorite dip or sauce?
Muhammara
Adapted from Bon Appetit
Printable Recipe
1 12-ounce jar roasted red bell peppers, drained
1 cup walnuts
1/3 cup panko (Japanese breadcrumbs)
2 tablespoons extra-virgin olive oil
2 teaspoons pomegranate molasses or fresh lemon juice
1/2 teaspoon ground cumin (optional)
1/4 teaspoon cayenne pepper
Pita chips, warm pita bread, or veggies for serving
1. Blend all ingredients except pita chips in processor until coarse puree forms. Season with salt.
2. Transfer to bowl; serve with chips, pita, or veggies.
Love it! I regularly throw roasted red peppers into my mini-processor when I’m making hummus or mix it into a big pile of soft goat cheese – we just love the flavor. I will absolutely make this … thanks Amy!
.-= Maggie’s most recent blog post: Screwed by the screw =-.
When I was studying abroad in Europe there were tons of little kebab places around. Some places I went to had this incredibly tasty hot sauce. I did a Google search, and the closest I could find was muhammara. What I am talking about was oily and much less thick but definitely derived from hot red peppers. It was blazingly hot (two friends who are less tolerant of spicy foods immediately started coughing after trying it) but still had a very strong pepper flavor.
Can help me find that out.Thanks.