A Middle Eastern dip made with roasted red peppers and walnuts that is just as delicious as its better-known chickpea and eggplant cousins.* | |
Yield | 1½ cups |
Time | 10 minutes |
Tools |
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Ingredients |
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Directions | Heat the frying pan dry over medium heat, add cumin and coriander seeds, and toast until fragrant, a minute or so. Grind into powder.**
Combine bread crumbs and walnuts in the food processor and chop. Add everything but the oil and process into a thick paste. With the processor running, slowly drizzle in the oil until the paste is fairly smooth with a bit of texture. Spread into the bowl and drizzle with a bit more oil. Serve at room temperature or chilled, with pita bread, crackers, or raw vegetables. |
Notes | * Hummus and Baba ganouj. The three together make an unbeatable appetizer platter.
** Or toast 1 t ground cumin/coriander. *** Pomegranate molasses is the traditional ingredient and is key to the best muhammara, but in a pinch, you can replace it with 1 T balsamic vinegar plus 1 T agave.
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Appetizers & Side Dishes / Classic Recipes / Dips / Easy Recipes / Gourmet Recipes / Middle Eastern Recipes / Quickies / Vegan Recipes
Muhammara
