Muhamara - Middle Eastern Red Pepper Dip
"This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe."
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
1 1/2 cups
ingredients
- 2 medium red bell peppers, roasted peeled, and seeded
- 3⁄4 cup chopped walnuts, toasted
- 2 tablespoons pomegranate molasses
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cumin
- 2 tablespoons breadcrumbs
- 1 tablespoon Tabasco sauce
- 2 teaspoons fresh lemon juice
directions
- Place all ingredients in the blender.
- Puree until almost smooth.
- (A few small chunks of walnut is OK).
- Transfer to a serving dish.
- If desired drizzle with olive oil.
- Serve with pita bread.
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Reviews
-
amazing dip<br/>so delish and unusual.<br/><br/>I've eaten this in Syria and loved it there<br/>now I serve it often right her in new york -
I've never made this before so I had to buy everything for it. I found the pomegranate molasses at Wholefoods. I made it as listed and then added more chili (a dash or two.) It probably needs to double the chili to balance the sweetness. Also, it made more like 2/3 of a cup rather than 1.5 cups. Next time I will double it. -
Loved it! Didn't have pomegranate molasses, so substituted with 2 tablespoons of %100 pomegranate juice and 2 tablespoons of brown sugar. Sweet and worked really well with the red peppers. -
Luckily I had all the ingredients for this recipe since I cook Middle Eastern/Greek food often. I felt adventurous and replaced the Tabasco with one fresh habanero, or "Scotch Bonnet" chili pepper. The pomegranate molasses really balances the flavors of the other ingredients, giving it just enough sweetness without being overbearing. I'd be interested next time when I make this in substituting toasted almonds for the walnuts. Very spicy and not for the timid! Thank you again MEAN. CG
Tweaks
-
Luckily I had all the ingredients for this recipe since I cook Middle Eastern/Greek food often. I felt adventurous and replaced the Tabasco with one fresh habanero, or "Scotch Bonnet" chili pepper. The pomegranate molasses really balances the flavors of the other ingredients, giving it just enough sweetness without being overbearing. I'd be interested next time when I make this in substituting toasted almonds for the walnuts. Very spicy and not for the timid! Thank you again MEAN. CG
RECIPE SUBMITTED BY
I wandered onto Recipezaar less than a year ago, looking for a lentil soup recipe. I'm pretty sure I haven't left the computer since then...I've been completely sucked in by this site! Of course, I do take the occasional break to actually cook the recipes I find.
When I'm not at my computer or in the kitchen, I'm working toward my PhD in clinical psychology from Kent State. I also work as a therapist at the campus clinic, teach a class (Social Psychology this semester), and work as a research assistant. I'm a little bit busy. I do usually find time every day to cook something for myself with the help of this site, and to exercise (to counteract the effects of the great recipes I find here).
I don't have much time in my life for hobbies at the moment (sigh), but I seem to recall that I used to like reading, going to see musical performances, and watching movies. I still do my best to travel as much as possible. My sister, Kate, my boyfriend, Jake, and my friend, Kris, are my favorite travel partners. Kate and I go on an "eatacation" every year.
The picture above is (from left) Andrea, me, and Kris, on our first annual Tacky Tourist Weekend.
