Original recipes (I combined them): Ottolenghi's Muhammara, Mediteranean Muhammara, Food52Muhammara
Muhammara Roasted Red Pepper and Walnut Dip
4 large red bell peppers, roasted, peeled and seeded (OR one 7oz jar roasted piquillo peppers )
1 c. breadcrumbs (pulse dry/toasted bread in food processor until fine crumbs form)
8 oz walnut halves, toasted (or almonds, or cashews, or a combination)
2 cloves garlic, pressed or grated (might be good w black garlic?)
1/2 c. pomegranate molasses
1 T. balsamic vinegar (or lemon juice)
1/4 c. tomato paste
2 t. himalayan pink salt
2 t. ground toasted cumin
2 t. smoked paprika
2 t. sumac
1/2 t. cayenne or Aleppo pepper
1 c. Spanish olive oil, divided
1. Add the breadcrumbs and walnuts to the bowl of a food processor or high-speed blender and pulse until the walnuts are finely chopped.
2. Add 1/2 the olive oil and the remaining ingredients and process to a puree. If it's too thick, add the remaining olive oil 2 T at a time. The dip will be smoother if you use a high-speed blender.
3. Adjust seasoning and serve.
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