Muhammara is a sweet-spicy Middle Eastern dip made from roasted bell pepper, walnuts, and, traditionally, Aleppo pepper and pomegranate molasses. We subbed in readily available crushed red pepper and honey with delicious results.
3 red bell peppers
1/4 cup walnut halves, toasted and divided
1/4 cup plain dry breadcrumbs
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon ground cinnamon
1 garlic clove
2 tablespoons fresh lime juice
18 radishes, halved
18 baby carrots with tops, trimmed
18 baby lettuce leaves (such as baby romaine)
How to Make It
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 20 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel peppers, and discard skins.
Place 4 bell pepper halves, 3 tablespoons walnuts, breadcrumbs, and next 8 ingredients (through garlic) in a food processor, and process until smooth. Add remaining 2 bell pepper halves; pulse until coarsely chopped. Spoon dip into a bowl; stir in juice. Top with remaining 1 tablespoon walnuts. Serve with radishes, carrots, and lettuce.
This is fantastic. My sister is vegan and I am determined to make "real" food without tofu when she comes to dinner. Made this as an appetizer for Thanksgiving and made more for my book club. Since I had a big jar of roasted peppers I used those instead of fresh. Served with crackers and fresh vegetables. A real hit and a really nice change from hummus.
I made this last night for a dinner party and it was a tremendous hit. After reading the comments, I found an authentic recipe that had 3/4 cup olive oil, so I decided to go with the CL one. I'm not mid-Eastern, so can't say this recipe is authentic, but I can say it is delicious, light, and perfect with crudites for a summer evening.
I have never had the real thing, so I cannot comment on authenticity, but as someone who loves roasted walnuts and red peppers, I thought the combination was fantastic. The taste and especially the aroma reminded me of a twist on mole- the same combination of sweetness and smokiness.
Mine also made considerably less than three cups.
This recipe adds too many uneccesary ingredients. This is a dip that originated in the northern part of Syria. In Syria we make it using walnuts, dried bread sticks crumbs, pomegrant molasses (buy at MIddle Eastern Markets), red pepper paste (also from Middle Eastern Markets), olive oil, and some water. That is all you need for this delicous Syrian dish appetizer. For those who don't know, Syria is under Turkey and neighbors also to Isreal and Lebanon.
I had this dip about a year ago at a Turkish restaurant and LOVED it. I was very excited when I saw it in this months edition. This recipe was much sweeter than the dip I had and the cinnamon flavor was quite prominent. I notice other recipes for this dip do not have the cinnamon. I will try again and maybe increase the walnuts, leave a bit chunkier, a little less tomato paste and omit the cinnamon. I will likely taste and tweak as I go. I am in fact snacking on this dip now with some rice crackers. It's a great alternative to hummus which is a regular snack for me. This recipe did not make the amount listed (~3cups). It yielded about 1.5cups and I followed the recipe as written.
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