Muhammara - Middle Eastern Red Pepper, Walnut, and Pomegranate Dip

Muhammara - Middle Eastern Red Pepper, Walnut, and Pomegranate Dip

This vibrant dip is great with pita chips and vegetables, or as a side to grilled meat or fish. The soft sweetness of red bell peppers and heat from the hot peppers is softened by the walnuts and pickled by pomegranate.

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Course: Appetizer, Condiment, Meze, Side Dish

Cuisine: Mediterranean, Middle Eastern, Syria, Turkey

Prep Time: 15

Total Time: 15

Servings: cups

Author: My Hungry Traveler

Equipment

Food Processor or blender

Ingredients

16 oz Jar of roasted sweet red peppers, peeled
2 small Hot red chili peppers, stemmed and seeded
½ cup Wheat crackers
1½ cup Walnuts, lightly toasted
1 tbsp Fresh lemon juice
2½ tbsp Pomegranate molasses
½ tsp Ground cumin
1 tsp Kosher salt
½ tsp Sugar
2 tbsp Extra virgin olive oil
2 tsp Toasted pine nuts

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Instructions

Drain red peppers. To the bowl of a food processor or blender, add walnuts, crackers, pomegranate molasses, lemon juice, cumin, salt, and sugar. Process until smooth. Add peppers and puree until creamy.
With machine still running, drizzle olive oil in a thin stream. Refrigerate overnight.
To serve, transfer dip to a serving bowl about 1 hour before using. Sprinkle pine nuts and a pinch of ground cumin on top. Drizzle olive oil over and serve with crispy pita chips or soft lavash bread.

Notes

If dip seems too thick before refrigerating, thin with 1-2 tbsp water.
Dip can be refrigerated covered for a few weeks.

Nutrition