Feb 29
Muhammara is a popular Mediterranean dip that originates from Aleppo, Syria and is eaten by people all over the Mediterranean region. Muhammara means “reddened” in Arabic. The main ingredients are fresh red peppers, walnuts and breadcrumbs. The walnuts are rich in omega-3 fatty acids and make it “heart healthy”. Muhammara is eaten as a dip with bread, as a spread for toast and as a sauce for kebobs, grilled meats and fish. You can garnish it with fresh mint (as pictured). My favorite is to spread it on pita bread.
Ingredients:
- 2 roasted red peppers
- 6 ounces walnuts, crushed or whole
- 1/4 cup pomegranate molasses
- 1/2 cup bread crumbs
- 1 tablespoon crushed red pepper flakes or red chili powder
- 4 garlic cloves, whole
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- salt and pepper to taste
- mint, to garnish
- pita bread, crackers (optional)
How To:
1. Place all of the ingredients into the blender.
2. Mix together for 3 minutes.
3. Pour and serve on a plate.
4. Enjoy!
February 29th, 2012 at 1:56 pm
Looks delicious! Glad to have you back. 🙂
February 29th, 2012 at 5:19 pm
Thanks Mary!
February 29th, 2012 at 11:25 pm
This sounds so good.
March 1st, 2012 at 1:56 pm
Oh yum! I’ve had this dish in restaurants before but I’ve never thought about making it on my own. I can’t believe how simple it is. Just ‘pinned’ it to my recipe board – I can’t wait to try it. Thanks for sharing Suzy and so glad that you’re back.
March 2nd, 2012 at 5:13 am
Looks absolutely fantastic! 🙂 Well deserved Top 9, congratulations!
March 2nd, 2012 at 7:12 am
Wow, this looks delicious. I just saw it on the Top 9 and congrats to you. I have never eaten this before but I definitely will try making it, I love the versatility of uses. Very nice to met you.
March 2nd, 2012 at 7:40 am
Thanks Britne. Let me know how it turns out.
March 2nd, 2012 at 7:40 am
Looks great. Do you use bottled red peppers or do you roast them yourself…or does it even matter?
March 2nd, 2012 at 10:07 am
WOW I want to make this! Where do you find Pomegranate Molasses?
March 2nd, 2012 at 12:36 pm
Me too, same question as Beth? Never heard of Pomegranate Molasses, would raw honey be a good sub?
March 2nd, 2012 at 5:38 pm
Sounds delicious and will def try! I make a similar dip but use roasted hazelnuts instead and no breadcrumbs, also add thyme, and smoked paprika, a tiny bit of lemon juice, so good as well. Top with fresh cillantro and goat cheese. I love the mint in your recipe…. Mmmm.
March 3rd, 2012 at 8:23 am
Thanks Kiri.
March 3rd, 2012 at 8:23 am
Nice to meet you too Suzi!
March 3rd, 2012 at 8:24 am
Hi Susan I have used peppers both ways. The bottled makes it easier and quicker but roasting them is great. There is not much difference in flavor 🙂 Thanks for stopping by.
March 3rd, 2012 at 8:25 am
wow christina that sounds so yummy. i will have to check out your site soon.
March 3rd, 2012 at 8:26 am
you can find it at a whole foods market. you can also use a substitute which would be raw honey and balsalmic (equal amounts of both). I will also be posting a recipe to make homemade pomegranate molasses. All you need for that is pomegranate juice, sugar and lemon juice 🙂 Thanks for stopping by my site.
March 3rd, 2012 at 9:00 am
Looks awesome!! Will have to try it soon!
March 4th, 2012 at 2:09 pm
I went to a Lebanese restaurant a few nights ago where they served this and loved it. I’m so excited to find your recipe for it! I’ll be making it this week. 🙂
March 4th, 2012 at 2:25 pm
Great Holly. Let me know how you like it.
March 5th, 2012 at 11:50 am
This would go perfectly with some wholewheat pasta too! Looks really tasty!
March 8th, 2012 at 7:02 pm
Oh wow this dip sounds like an addictive kind of good!
March 21st, 2012 at 11:57 am
Thanks for sharing this recipe. I love this dip!!
May 28th, 2012 at 11:48 am
Wow that looks awesome. I will have to make this for my next get together.