Muhammara

Muhammara Muhammara

It’s a snacks-on-the-couch sort of a weekend, with the Stamps playing for the Grey Cup on Sunday afternoon. There will be plenty of couch snacks in Calgary and Toronto, and so I thought I’d share one of my favourite dips – not only is it red (team colour, y’all), it’s good for you, packed with roasted red peppers, heart-healthy walnuts and olive oil – not a block of cream cheese in sight.

This recipe ran in the holiday entertaining issue of Swerve magazine a couple weeks ago as part of a mezze platter – round out your coffee table with bowls of olives, chunks of feta, stuffed peppers… there are a ton of Mediterranean nibbles you can pick up at the deli. Scatter them over a board, charcuterie-style, add a bowl of pistachios in their shells and you’re good to go.

This traditional Middle Eastern dip gets better after a day or two in the fridge, so you can make it ahead of time and leave it until you’re ready for it. Pomegranate molasses is available at middle Eastern groceries and lasts indefinitely, so don’t worry about buying a bottle and having it linger in your fridge – once you have some, you’ll come across a ton of recipes that call for it.
 

Muhammara

1 cup walnut halves, toasted and chopped
3 roasted red peppers
1/2 cup breadcrumbs (fresh or dry)
2-4 garlic cloves, crushed
1 Tbsp. pomegranate molasses
1/4 tsp. cumin
pinch red pepper flakes
pinch salt
1/4-1/2 cup olive oil, plus extra for drizzling
 
In the bowl of a food processor, pulse the walnuts, roasted peppers, breadcrumbs, garlic, pomegranate molasses, cumin, red pepper flakes and salt until well blended.
 
With the motor running, slowly pour the olive oil through the feed tube until the mixture is smooth and creamy. Taste and adjust seasonings if needed – add more salt, spices or pomegranate molasses if you like. To serve, spread the muhammara in ashallow bowl, top with a walnut half and drizzle with a little extra olive oil. Serve with fresh pitas or pita chips.
 
Makes about 1 1/2 cups.

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November 23 2012 10:53 am | appetizers

9 Responses to “Muhammara”

  1. Laurie from Burnaby on 23 Nov 2012 at 12:31 pm #

    That sounds worth trying

  2. CathyH on 23 Nov 2012 at 4:47 pm #

    Sounds yummy! Making your delicious cassoulet tonight, our fav warm , comfort food!

  3. foodforarchitects on 23 Nov 2012 at 10:11 pm #

    which middle Eastern groceries in Calgary do you recommend?

  4. foodforarchitects on 23 Nov 2012 at 10:12 pm #

    I meant which grocery stores do you recommend.

  5. Lori on 24 Nov 2012 at 9:44 am #

    Shaganappi Grocery (on 17th Av SW, just west of 37 St) is the middle eastern grocery store I go to the most because it’s near me.
    Superstore also has a good selection of middle eastern ingredients.

  6. Sarah Galvin (All Our Fingers in the Pie) on 24 Nov 2012 at 9:25 pm #

    Love making this. So rich and flavourful.

  7. Scarlet on 26 Nov 2012 at 5:06 am #

    Oh, I love muhamarra. We even served it at our wedding!

  8. MuhammaraGo Cook This! on 28 Nov 2012 at 6:29 am #

    […] Get the recipe ] /* Share […]

  9. Zeynep on 28 Feb 2014 at 10:08 am #

    In Turkey we do this using both tomato and red pepper pastes. It is also very very delicious…

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