“Muhammara” meaning reddened in arabic is a spicy nutty dip consisting mainly of roasted red bell peppers, walnuts and pomegranate molasses. It is mainly associated with Syrian cuisine, but also very popular in Turkey, where it is known as Acuka. It is served as an element of a mezze appetizer platter. What is interesting in these mezze dips is that all of them use fresh herbs, veggies and legumes in the healthiest technique of cooking, which basically consists of roasting, baking and grinding along with a generous amount of Olive oil drizzle. That’s why these dips are gaining popularity on incorporation in diet plans. Apart from the mezze this could be a good healthy sandwich spread for kids lunchbox. So next time you are planning a Mezze spread be sure to stir up a Muhammara along with Hummus and Tahini sauce.
Here we go.
1. Preheat oven. Cut the bell peppers in halves, deseed and remove stem before placing in a roasting tray. Place roughly slit garlic and red chilies. (I used 2 bird eye chillies. You can use green chillies too. Drizzle lightly with a tbsp olive oil. Roast at 200degree C for 30 mins.
2. Cool and remove outer skin from the peppers.
3. In a food processor add the roasted items along with other ingredients and blend to a paste.
4. Transfer into a bowl, check the seasoning and serve with a sprinkle of lemon zest, chopped parsley, some walnuts and generous drizzle of olive oil.
Ingredients
- Red bell pepper- 4
- Roughly crushed walnuts- 1/2cup
- Garlic cloves- 4
- Red chillies- 2
- Pomegranate molasses-1tbsp
- Bread crumbs-1cup
- Paprika powder- 1tsp
- Pepper- to taste
- Olive oil- 1/2cup or more as per consistency( plus for drizzling on top)
- Lemon juice- 1/2
- Cumin powder- 1tsp
- Salt to taste
- For garnish
- Lemon rind- 1/2
- Chopped parsley(optional)
- Olive oil to drizzle
- Walnuts fee for garnish
- Pomegranate kernels (optional)
Directions
- 1Preheat oven. Cut the bell peppers in halves, deseed and remove stem before placing in a roasting tray. Place roughly slit garlic and red chilies. (I used 2 bird eye chillies. You can use green chillies too. Drizzle lightly with a tbsp olive oil. Roast at 200degree C for 30 mins.
- 2Cool and remove outer skin from the peppers.
- 3In a food processor add the roasted items along with other ingredients and blend to a paste.
- 4Transfer into a bowl, check the seasoning and serve with a sprinkle of lemon zest, chopped parsley, some walnuts and generous drizzle of olive oil.
