Saturday, March 17, 2012

Muhummara (Red Pepper and Walnut Dip)

I sadly accidentally erased my original post about this dip. 
You can see the version I started with at Epicurious

 Muhummara (Muhammara)
  • a 7-ounce jar roasted red peppers, drained
  • 2/3 cup fine fresh bread crumbs (GF crumbs or ground Corn Thins)
  • 1/3 cup walnuts, toasted lightly and chopped fine
  • 2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
  • 1 tablespoon fresh lemon juice, or to taste
  • 2 teaspoons pomegranate molasses*
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried hot red pepper flakes
  • 3/4 cup extra-virgin olive oil, 1/8 cup oil or none!
  • toasted pita triangles as an accompaniment
    (GF: tortilla chips, rice crackers, veggies, etc.)
*available at Middle Eastern markets. Reduced pomegranate juice will do or agave syrup.

Mix it all up in a blender/food processor and you have it! 
If you use the oil, add that after mixing other ingredients and drizzle while it blends.

This is very tasty and bright.

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