Easy Muhammara - ReCiPes

Easy Muhammara

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If you’re a fan of flavorful dips and spreads for scooping up with bread or veggies, muhammara is going to be your new best friend.

Muhammara is full of flavor and a snap to make. Pomegranate molasses gives it a pleasing tang, but don’t worry if you don’t have it in your pantry; a combo of balsamic and honey will do the trick in a pinch. Leftover muhammara is excellent as a sandwich spread or spooned over cooked chicken or fish.

What is muhammara

HOW TO USE MUHAMMARA

Think of muhammara much like you might hummus, as a flavorful dip or spread with multiple uses:

  • Spread it on sandwiches, such as grilled vegetable or sliced turkey.
  • Spoon it over grilled chicken or fish.
  • Use it for dipping raw or roasted vegetables.
  • Scoop it up with warm pita bread or crispy pita chips.
  • Swap it in for tomato sauce on pizza and flatbreads.

How to make homemade muhammara dip

HOW TO STORE AND FREEZE MUHAMMARA

Store muhammara in the fridge, where it will keep up to a week. You can also store it in an airtight container in the freezer for up to three months.

ABOUT POMEGRANATE MOLASSES

Pomegranate molasses is pomegranate juice that’s been reduced down to a thick, tangy syrup. You can find it in organic markets, specialty stores, and online. You can also make it yourself using this recipe.

OTHER DIPS TO ENJOY:

  • Easy Homemade Hummus
  • Eggplant Dip (Baba Ganoush)
  • Eggplant Caviar
  • Swiss Chard Tzatziki (Yogurt Dip)
  • Fresh Pea Hummus

Easy Muhammara Recipe

Ingredients

  • 1 (12-ounce) jar roasted red bell peppers (7 ounces of peppers), drained well
  • 3/4 cup walnut halves
  • 1/2 cup fresh whole wheat bread crumbs
  • 1 tablespoon pomegranate molasses, homemade or store-bought (or 1 1/2 teaspoons balsamic vinegar + 1 teaspoon honey)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika

Method

1 Make the muhammara: Put all of the ingredients into the bowl of a food processor fitted with a metal blade. Pulse until nicely blended, but not completely pureed, stopping to scrape down the sides as needed.

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