Hot & Sweet Red Pepper Dip With Walnuts and Pomegranates |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Muhammara is a popular Middle Eastern dip made from peppers, walnuts, and pomegranate molasses. This was found in Paula Wolfert's cookbook The Cooking Of the Eastern Mediterranean . This dish is better after sitting for a day ( allowing the flavros to marry). Ingredients:
2 1/2 lbs red bell peppers |
2 small fresno or hot hungarian hot chili peppers (or substitute turkish red pepper paste to taste) |
1 1/2 cups walnuts, coarsely ground (about 6 oz.) |
1/2 cup cracker, crumbled |
2 tablespoons pomegranate molasses, to taste (or more) |
1 tablespoon fresh lemon juice (not the bottled kind) |
1/2 teaspoon ground cumin |
3/4 teaspoon salt |
1/2 teaspoon sugar |
2 tablespoons olive oil |
2 teaspoons toasted pine nuts (we used pistachio nuts) or 2 teaspoons unsalted pistachio nuts, chopped, peeled (we used pistachio nuts) |
1 pinch ground cumin |
olive oil (to garnish) |
Directions:
1. Roast red bell peppers and chiles either over coals or a gas burner or under an electric broiler, turning frequently until blackened and blistered all over, about 12 minutes.
2. Place in a covered bowl to steam 10 minutes (this loosens the skin).
3. Rub off skins; slit peppers open and remove stems, membranes, and seeds.
4. Spread bell peppers, smooth side up, on a paper towel and let drain 10 minutes.
5. In a food processor, grind walnuts, crackers, pomegranate molasses, lemon juice, cumin, salt, and sugar until smooth.
6. Add bell peppers; process until puréed and creamy.
7. With the machine on, add olive oil in a thin stream.
8. Add chiles to taste. (If the paste is too thick, thin with 1 or 2 tablespoons water.).
9. Refrigerate overnight to allow the flavors to mellow.
10. When ready to serve, transfer the dip to a serving dish.
11. Sprinkle pine nuts or pistachios and cumin and drizzle with olive oil.
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