Friday, March 8, 2013

Muhammara - roasted red pepper dip

There are so many variants of muhammara that you are free to experiment with the balance of ingredients to suit yourself.  Here's what suits me:

Muhammara (Roasted Red Pepper Dip)

2 red peppers, roasted
1 c walnuts, toasted
Dash of ground cayenne pepper
1/4 c cracked wheat cracker crumbs
3 T fresh lemon juice
1 T molasses (authentic recipes call for Pomegranate Molasses)
1 t honey
1/2 t cumin seeds
1 t salt
2 T olive oil

Slice the peppers into slabs and place on foil under broiler until completely charred.  Set aside to cool.  Strip off blackened skin.

While peppers cook, toast the walnuts on the stove top until fragrant.  Let cool.  Process the walnuts in food processor until well ground.  Add all the rest of the ingredients and process in bursts until mixture has the texture you want.  Cover with plastic wrap and cool in fridge for at least 30 minutes.  Serve with pita or other chips, or whole wheat crackers.   

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