If you are looking for a new dip to go with bread or chips, then try this. It is a red pepper dip made with Red bell pepper, bread crumbs, walnuts, olive oil and pepper. I was planning make it for a long time, finally, I made it when I got some whole wheat pita bread. This is simple and easy recipe that even my daughter got hooked. She told me to make it again.
Muhammara or mhammara is a hot pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines. In western Turkey, muhammara is called as acuka. I have seen several recipes which uses bread crumbs. This recipe is adapted from The Middle Eastern Vegetarian Cookbook by Salma Hage
Muhammara may also contain garlic, salt, lemon juice, pomegranate molasses and cumin. It is garnished with mint leaves. When I saw red bell pepper for about 98 cents each in grocery store, I decided to make it. Also, I bought whole wheat pita bread from local bakery for my Fattoush salad. After making the salad, there was still another 4 bread remaining. I decided to make dip with one and used other bread to serve it.
Muhammara is high in vitamin C and vitamin A and it’s a good source of manganese and has no cholesterol. Muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. With chopped ones you may get less color that is only thing. If you get tired of hummus then give this one a try it is creamy too.
I love the simplicity of Middle Eastern cuisine, they make wonders with few ingredients. For me everything is connected to spice. I love its Middle Eastern cuisine because of its freshness. Give it a try, this recipe has around 4 serving. Good for family two adults and kids.
Muhammara Dip (Roasted Red bell pepper dip)
- 2 red bell pepper seeded cut into strips
- Olive for drizzle
- ½ Pita bread
- ½ teaspoon cayenne pepper
- ¼ tsp smoked paprika
- ¾ cups walnuts
- 1 tablespoon pomegranate molasses
- Juice of ½ lemon
- 1 tablespoon yogurt
- ½ tablespoon parsley/mint
- 1 tablespoon pine nuts soaked in water and drained after 20 min
- Salt and pepper
- Pita bread to serve.
- Pre heat oven to 400F/ 200C and arrange bell pepper in sheet pan and drizzle with olive oil and. Roast the bell pepper for about 30 minutes or until soft and set aside.
- Another baking sheet bake pita bread for about 5 minutes or until it becomes crisp. Transfer the bread to food processor and process it into fine bread crumbs. Then mix with cayenne pepper smoked paprika and salt and mix well. Make sure to set aside 1 tablespoon of bread crumbs for garnish.
- In a blender or food processor add ¼ cup water, roasted bell peppers, paprika, pomegranate molasses, salt, pepper, and lemon juice. And finally add spiced bread crumbs and process the mixture into fine paste.
- Transfer the muhammara to a bowl, season with salt, pepper, stir in yogurt and sprinkle chopped parsley or mint then pine nuts. Top with reserved bread crumbs and serve with pita bread.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.