Muhammara, pronounced as moo-hum-mara, is a rich flavoured dip made with walnuts and roasted red pepper. It has a beautiful earthy flavour with a hint of sweetness from the pomegranate molasses and a hit of heat from the paparika and the red chilli powder that go into it. The name actually comes from the red colour of the dip. Muhammara translates to ‘red/reddened’
Muhammara, along with hummus and Baba Ghanoush, is essentially a part of the Middle Eastern/Mediterranean Mezze platter. It is delicious as a sandwich spread too! And an excellent way to feed walnuts to the oh- so-fussy teenagers and kids 😀
A large red pepper/red capsicum, charred on an open flame (alternatively char it under a hot grill)
½ cup of walnuts, chopped coarse
1 small green chilli, chopped fine
A very small onion
2 cloves of garlic
1 Tbsp Pomegranate Molasses (can use 2 Tbsp pomegranate juice and ½ tsp sugar instead, but the molasses really add to the depth of the flavour)
2 Tbsp toasted bread crumbs (Toast the bread slices, cool and run them in the blender)
1 Tbsp lemon juice
1 tsp cumin
½ tsp paparika
½ tsp red chilli powder
½ tsp salt (add more if needed)
1 Tbsp olive oil
Char the red pepper over an open flame or grill till the peel has black spots.
Peel and cube.
Put all the ingredients into the mixer and blend into a paste. It should not be too fine. A somewhat grainy consistency is what we are looking at. Check and adjust salt or sweetness if needed.
Recipe adapted from Mama’s Lebanese Kitchen with minor changes. An excellent blog for Lebanese/ Middle Easter delights.