Yield: Yields about 1-1/4 cups; may be doubled.
Variations of this dip, called muhammara, are made throughout the eastern Mediterranean region. Walnuts and pomegranate molasses are constants, but the types and numbers of chiles can vary. Some versions are fiery, but this one, based on a recipe by Paula Wolfert, is not very spicy at all, and it always gets rave reviews.
Finely chop the walnuts in a food processor. Blot the peppers and chiles dry with paper towels. Add the peppers, chiles, crackers, lemon juice, pomegranate molasses, cumin, salt, and sugar to the food processor. Process until mostly smooth. With the machine on, slowly pour the oil down the feed tube. Taste and add more lemon juice, pomegranate molasses, or salt, as needed.
You can serve the dip right away, but it’s better if allowed to mellow in the refrigerator overnight. (The dip keeps for about 1 week.) Return to room temperature before serving, garnished with a drizzle of oil, a generous pinch of cumin, and the pine nuts, if using.
Serve this dip with pita chips.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Always looking for healthy appetizers, and this one is great -- a nice change from hummus, and pretty to look at as well. Especially good in late summer/early fall, when red peppers are in season. I think it tastes best slightly warm, so I either serve as soon as I make it, or else heat briefly in microwave.
Outstanding recipe! Amazingly easy crowd-pleaser, and couldn't be more healthy. If you have a gas range, I suggest fire-roasting the red bell peppers (charing them) right on the open flame. In the interest of time, I substituted the red-hot chillie peppers with red chillie flakes, and once the finished product melds, the flavor is indistinguishable. I serve this as a tapas dish with cucumber sticks to dip. Fabulous!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?