Muhammara (Red Pepper Walnut Dip)

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Are you getting tired of ho-hum hummus? Why not try a new way to spice up your dipping. Ladies and gentlemen, I present to you: Muhammara.

We became hooked on this spicy, sweet and savoury dip at a Mediterranean restaurant in Calgary. We looked into it and found out that, on top of being delicious, this Syrian dip also serves up mega health benefits.

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Toasted walnuts and olive oil add heart healthy fats. Roasted red peppers offer up vitamins A, C and E. But the real star of this show is the pomegranate molasses which gives this spread it’s signature tangy flavour, while adding an antioxidant-packed scarlet hue. Red pepper flakes kick up the heat, while the generous splash of pomegranate cools things off with understated sweetness.

Best of all, this crimson-coloured dip is quick and easy to make. Serve it with pita chips or veggie sticks for a heart healthy snack, or use it as a tangy spread on sandwiches and wraps. Whether you dip, dab or devour, Muhammara is a hearty dip that always delivers.

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Muhammara
Cuisine: Middle Eastern
Serves: 2 cups
Prep time:
Cook time:
Total time:
Ingredients
  • 2 large red bell peppers, seeded/cored then roughly chopped
  • ½ cup walnuts
  • ½ cup chopped scallions (~3 - 4 scallions)
  • 1 clove garlic, minced
  • 1 Tbsp. lemon juice
  • 2 Tbsp. + 2 tsp. extra virgin olive oil
  • 1 Tbsp. + 1 tsp. pomegranate molasses
  • 1 tsp. ground cumin
  • ½ tsp. red pepper flakes
  • ¼ cup whole wheat bread crumbs
  • Salt to taste
Instructions
  1. Preheat oven to 425 °F (220 °C).
  2. Add red peppers to non-stick pan and drizzle with 1 tsp. olive oil. Toss to coat then roast for 30 minutes, tossing half way through, until skins are almost charred.
  3. While peppers are roasting, add walnuts to non-stick frying pan and lightly toast over medium heat until fragrant, about 1 – 2 minutes.
  4. Once roasted, add peppers to food processor along with all ingredients except breadcrumbs and salt. Blend until well combined. More blending = smoother texture; less blending = chunkier texture ( we like it chunky).
  5. Stir in breadcrumbs and add salt (and extra spice) to taste.
  6. Scrape into a bowl and make a well in the center with the back of a spoon. Drizzle with 1 tsp. each of olive oil and pomegranate molasses.
  7. Top with walnuts and mint sprig if desired.
  8. Dig in!
Notes
*Pomegranate Molasses is available at Middle Eastern markets or in the ethnic sections of many grocery stores. If you have a hard time tracking it down you can easily make your own by reducing pomegranate juice with lemon juice and sugar (recipe at: http://www.simplyrecipes.com/recipes/pomegranate_molasses/)
**Nutrition information calculated using eatracker.ca
Nutrition Information
Serving size: ¼ cup Calories: 111.9 Fat: 8.8 Saturated fat: 1.0 Unsaturated fat: 7.8 Trans fat: 0 Carbohydrates: 7.2 Sugar: 2.9 Sodium: 28.5 Fiber: 1.3 Protein: 2.1 Cholesterol: 0

 

 

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