PEPPER AND NUT DIP (MUHAMMARA)

Muhammara is a pepper and walnut dip, a delicious cream made from red peppers, a dish of Syrian origin that can be easily prepared to dip or accompany any dish.

It is prepared with very Mediterranean ingredients, red peppers, walnuts, garlic, cumin, lemon, chili peppers and pomegranate molasses.

Pomegranate is not available in the summer so it can be omitted, it will not be like the original muhammara, but you will have an equally delicious dip.

It is very easy to prepare and is perfect to serve at summer dinners and lunches when you have guests, accompanied by some flatbread, with crudités, or to accompany meats and fish.

 

Muhammara is a pepper and walnut dip, tasty, sweet and spicy time.

 

I love muhammara at barbecues! Muhammara and hummus are my favorite dips, and they are always a hit.

Check out the different hummus recipes I have published because you will love them. You can make a classic hummus with chickpeas or try preparing a red bean hummus or a lentil hummus, they are all a sure hit!

As a good Valencian, I usually roast peppers, sometimes I also add eggplant and onion and prepare escalivada, other times, I simply roast the peppers, peel them, add olive oil and some very finely chopped garlic to add flavor.

 

Roasted peppers are a a very summery side dish, ideal with fish and meat or to add to a salad, it is also common to serve them with flaked cod, here in the Marina area this dish is called “espencat”, and it is a true delight.

As I said, since I have the habit of roasting peppers, it is very easy for me to prepare this dip, you just have to add garlic, lemon, chilies and some spices, and it is a different way to consume roasted peppers.

Sometimes I prepare almond, coconut and kefir tortillas to accompany my favorite dips, other times we have them as a simple accompaniment.

Muhammara is lighter than hummus, especially if you omit the pomegranate syrup that the original recipe calls for. As you know, I’m not a fan of syrups or molasses, so I’ll take the liberty of omitting it and I assure you that the result is delicious.

Pomegranate molasses is an ingredient that is often used in Arabic cuisine. It is prepared from fresh pomegranate juice, a reduction is made with sugar and a few drops of lemon juice, the result is a sweet syrup that is a little sour at the same time.

 

If you omit the pomegranate molasses, this pepper and walnut dip is light and delicious.

 

I never add sugar or syrups to my recipes, so I don’t use this ingredient when I prepare my version of muhammara. If you want to give it a touch of pomegranate flavor, you can add 1 or 2 tablespoons of pomegranate juice when in season, but not necessary.

 

 

What I like most about muhammara is the spicy touch, I don’t know how to describe it, the combination of the flavors of the pepper, garlic, lemon and spices is ideal and the point of the chilies make it exquisite.

I can only encourage you to try it, it is easy and fast and Without a doubt, you will surprise your guests, they will love it!

 

Some tips for this recipe:

• Instead of adding fresh lemon juice, you can add the flesh of half a fermented lemon and turn this dip into a probiotic vegetable cream.
• If you omit the pomegranate molasses, you avoid adding sugars to the recipe, reduce its glycemic load and make it lighter and more digestible.
• The chili peppers give it a delicious spicy touch, but if you want to prepare it for the whole family, including children, do not add them.
• Vary the amount of walnuts to achieve the desired consistency.

 

 

If you liked this recipe, you might also be interested in:

• Classic hummus
• Red bean hummus
• Lentil hummus
• Spinach and artichoke dip
• Cauliflower and pecan dip
• How to ferment lemons