BM #110 : Week 2, Day 2
Theme : Middle Eastern recipes
Muhammara is a dip made with roasted red peppers. This is an easy dip to make if you have all the ingredients. I have used readymade peppers here, but it’s not difficult to make roasted peppers at home over stovetop or oven. I have even taken the microwave method where I rub a little oil over the pepper, poke it a couple of times with a fork and then cook for 2-3 minutes until it’s cooked and soft.
Pomegranate molasses can be made at home by cooking pomegranate juice until it thickens. But you can check out these substitutes too. I have used sweet tamarind chutney as a substitute. The flavors need some time to mingle, so it’s a good idea to make it a couple of hours ahead of serving.
Read on for the recipe.
Recipe Source : All recipes
- 3 tablespoons olive oil, divided
- 1 cup chopped roasted red peppers
- 1 cup walnuts
- 1/3 cup fresh breadcrumbs
- 2 cloves of garlic
- 2 tablespoons lemon juice
- 2 teaspoon pomegranate molasses
- 1 teaspoon paprika/chili powder/pepper flakes
- 1/2 teaspoon cumin
- Salt as needed
- The walnuts and breadcrumbs need to be toasted. For this, Add a tablespoon of olive oil in a pan. Roast the walnuts first until lightly browned and fragrant. Remove to a bowl. In the same pan, add another spoonful of olive oil and toast the breadcrumbs till done. Set aside.
- In the bowl of a food processor, add the drained and chopped roasted pepppers, garlic cloves, cumin, lemon juice, chili flakes, pomegranate molasses, remaining olive oil, salt, roasted walnuts and breadcrumbs. Pulse to get a not too smooth paste. Refrigerate until the time of serving. Serve as a dip with chopped parsley on top.