a list of recipes > Muhammara Red Pepper dip
Muhammara Red Pepper dip.
This recipe makes a large quantity suitable for a party.
The original version of this red pepper dip is said to be from Syria. There are also variations such as Acuka in Turkey, and Adjik or Adjika in Georgia and Russia. Some versions are spicy, some versions are not, some contain tomato as a main ingredients, others have a focus more the red pepper ingredient.
If you do not have Pomegranate Molasses available you may use extra raisins and extra lemon juice as a substitute.
Ingredients:
- 1 - 16 ounce jar roasted red peppers, drained
- 1/4 cup raisins
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice, or to taste
- 2 table spoons of Pomegranate Molasses
- 1 teaspoon cumin seed toasted and ground fresh
- 1/4 teaspoon Cayenne powder
- 1/4 cup extra-virgin olive oil
Finishing Ingredients:
- 1/3 cup walnuts, toasted lightly
- 2/3 cup Panko bread crumbs
- Toasted pita triangles as an accompaniment
Preparation:
In a food processor blend together the peppers, the garlic, the lemon juice, the pomegranate molasses, the cumin, the cayenne, the olive oil, and salt to taste until the mixture is smooth.
Transfer the mixture to a small mixing bowl.
Toast the Walnuts. Chop them into coarse pieces and add to the mix.
Add the Panko Bread crumbs to the mix and gently stir everything into an even blend.
Serve at room temperature.