With Liz on retreat in Turkey at the moment, we thought why not share this recipe for Muhammara Dip! This is a sweet and spicy taste of Turkey, and is quickly becoming the latest substitute for hummus.
3/4 cup pomegranate juice
3 red bell peppers, washed
3 Tbsp bread crumbs – panko is best
1/2 tsp ground cumin
1/2 tsp sea salt
1/4 tsp red pepper flakes (more if you like it hot)
1 clove garlic, minced
1/2 cup raw walnuts, loosely chopped (use a seed if you need nut free)
1 Tbsp olive oil – optional
2 Tbsp lemon juice
- Heat the pomegranate juice in a small saucepan over a medium heat until it reaches a low boil. Then reduce heat to a steady simmer (low/medium low) and cook for 20-30 minutes or until reduced by half. Set aside to cool. Voila: pomegranate molasses!
- While the juice is reducing, heat oven to 450 degrees F and place whole bell peppers directly on a baking sheet. Roast for 20-25 minutes or until blackened on the outside. Cover with foil to let steam and cool for 10 minutes. When cool enough to handle, peel away the core, seeds, and skins and set aside, keeping the red pepper flesh.
- In a food processor, combine all the ingredients except the roasted pepper flesh. Use a pulse setting instead of blend so that you can choose the degree of puree you want and either leave more texture or try it very smooth.
- Then add the flesh of the roasted peppers and pulse a few more times to combine. Taste and adjust flavor as you like; adding more lemon for acidity, garlic for “zing,” chili flakes for spicy heat, pomegranate molasses for sweetness / depth of flavor, sea salt for saltiness, or cumin for smokiness.
- Serve with fresh pita, crackers, or vegetables of choice! This tastes best when fresh but it can be stored in the refrigerator up to 3 days in a sealed container. This is nice served warm but at the very least room temperature.