Muhammara
From shine 15 years agoIngredients
- 2 large red bell peppers shopping list
- 2 cloves garlic, minced shopping list
- 1 small onion, finely chopped shopping list
- 2 tablespoons red pepper paste, or one fresh hot chili pepper, seeded and finely minced. You can also substitute with a jalapeño pepper, seeded and finely chopped, or 1/8 to ¼ teaspoon cayenne pepper This is totally your personal preference as to how much heat you want to incorporate in the dip. shopping list
- ¾ cup fresh bread crumbs, toasted shopping list
- ¾ cup walnuts, toasted and ground shopping list
- 3 tablespoons lemon juice shopping list
- 2 teaspoons pomegranate syrup/molasses shopping list
- 1 tablespoon yogurt shopping list
- 1-2 teaspoons cumin seeds, toasted and coarsely ground shopping list
- salt to taste shopping list
- ¼ cup olive oil shopping list
- **** To make Pomegranate Molasses**** shopping list
- 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. shopping list
- Or even easier: simmer any quantity of pomegranate juice on low heat until it is reduced and thick enough to coat a spoon. shopping list
How to make it
- Roast the peppers over a gas flame or under the broiler, turning until blackened and blistered all over. Place in a bag for 10 minutes to loosen the skins. Slit the peppers open and remove the membranes, stems and seeds. Skin and allow to drain.
- Meanwhile, combine the walnuts, bread crumbs, onion, and garlic in a food processor and process until finely ground.
- Add the bell peppers, lemon juice, olive oil, and pomegranate syrup/ molasses and blend until creamy.
- Add the cumin and chili paste to taste, adjust the seasoning, and scrape into a 2-cup storage jar. Chill
- When ready to serve, allow the dip to come to room temperature
- Decorate with ground cumin and a drizzle of olive oil.
The Rating
Reviewed by 15 people-
what a great recipe wow.
momo_55grandma in Mountianview loved it -
This looks delicious! Can't wait to try. Think I can have it on WW too, with pita! Thanks Ray!
auntybea in Vernon loved it -
Oh Ray, my taste buds are screaming for this one. How long does it keep in the fridge? Can't wait to try it.
Bettyrecipesrule in Winnipeg loved it
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