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Prep 10 mins
Cook 0 mins
This is one of the most delicious middle eastern dips you can make, and certainly one of the easiest! Don't be turned off by the inclusion of pomegranate molasses -- it's very easy to make and I've listed 2 simple "recipes" for it. Or you may choose to substitute the pomegranate molasses with grenadine. This dip is sure to be a hit at your next party! Adapted from Gourmet Magazine.
- 1 (7 ounce) jar roasted red peppers, drained
- 2⁄3 cup fine fresh breadcrumb
- 1⁄3 cup walnuts, toasted lightly and chopped fine
- 2 -4 garlic cloves, minced and mashed to a paste with
- 1⁄2 teaspoon salt
- 1 tablespoon fresh lemon juice (to taste)
- 2 teaspoons pomegranate molasses (see notes below) or 2 teaspoons grenadine
- 1 teaspoon ground cumin
- 1⁄2 teaspoon hot red pepper flakes
- 3⁄4 cup extra virgin olive oil (2 T if you won't be chilling the dip before serving)
- toasted pita bread, triangles as an accompaniment
- To make Pomegranate Molasses:.
- Bring to boil 1 quart Pomegranate Juice (such as Pom Wonderful), 2/3 cup sugar, 2/3 cup lemon juice and simmer on low until reduced to 1-1/3 cups.
- Or even easier: simmer any quantity of pomegranate juice on low heat until it is reduced and thick enough to coat a spoon.
- Recipe Directions:.
- In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually.
- Transfer the muhammara to a bowl and chill in the refrigerator until it thickens.
- Serve at room temperature with the pita triangles.
Wonderfully delicious and so addictive! I have had this at a local Mediterranean restaurant here in town and this is very close to the taste. Next time, and there will be a next time, I will either use less oil or more peppers, crumbs and walnuts as I like it thicker with more texture. Still, it was sooo good!!! Will definitely keep this recipe handy. Thanks for the post.
We had Muhamarra in a restaurant in Southern California, and were very excited to find this recipe which sounded very close the one the chef described. It is excellent! I had to substitute 1/4 tsp cayenne for the red pepper flakes, and then opted to add 1/4 c chopped onion since the restaurant mentioned onion as one of their ingredients. Super flavor/consistency/color, and it goes well with hummus/pita bread. Or spread on a hearty cracker or on sliced baked chicken. I think it might go well atop cream cheese (for crackers) but have not tried it yet. Thanks, DangerBun for sharing this recipe.
This is just great! I used purchased pomegranate molasses and jarred roasted red peppers, so the dip came together in a flash...it disappeared almost as quickly!