Wow, it’s been a week since I last posted here! While I’ve been working to do a good job at keeping up with my real life, it seems like my blog life has been pushed to the side. But here I am, and I have an awesome recipe to share! Better late than never.
My friend Myra, who you have heard me talk about many times before, brought this red pepper dip to a barbeque we had last summer. I really liked it, so I asked for the recipe. She passed it on, and then I tinkered with it until it suited my tastes!
Muhammara is a red pepper dip that originated in Syria. I don’t even like bell peppers—goes back to an incident with a bell pepper in the 7th grade, long story—and I love this dip! This recipe is just perfect. The dip is sweet, with a little bit of kick from the seasonings (but not spicy!). It is delicious served with some pita bread, or even some veggies. I like to make a quick batch of my pizza dough, roll it out, and top it with olive oil and dried spices. Delicious! This dip would be perfect for a summer barbeque or potluck, or anywhere you might have otherwise served hummus. Or better yet, make both and let your friends enjoy them!
1 red or orange bell pepper, roasted (you can use jarred, if you like)
2/3 cup toasted walnuts
½ cup toasted panko bread crumbs
¼ c sun dried tomatoes
½ tsp cumin
1 tsp paprika
¼ tsp aleppo pepper (or regular chile flakes)
2 garlic cloves
2 tsp pomegranate molasses, found in ethnic markets (you could use balsamic vinegar)
½ t salt, more to taste
1-2 tsp maple syrup
up to a ½ c warm water to thin it out
Preheat oven to 400. Cut and trim pepper (remove seeds, stem, and white membrane). Drizzle with olive oil and place on a baking sheet lined with parchment. Roast in the oven for 30-45 minutes, until charred. I like to flip the pieces over half way through.
Place walnuts in a frying pan and toast. When they are about half way toasted, add the panko bread crumbs and toast until all are light brown and fragrant. Remove from heat.
Once the pepper is roasted, place all ingredients except for the water into your food processor. Run until the dip is smooth, but thick, gradually adding water until it is about the consistency of hummus. Store in the refrigerator and allow to come to room temperature before serving. Serve with bread or crunchy vegetables for dipping.