I kept seeing pictures of this incredibly vibrant colored dip in several blogs. I had never heard of it, but looking at the photos and the list of ingredients really got my mouth watering!
So, when I was flipping through an old issue of Fine Cooking, and saw another recipe for muhammara, I knew I had to finally give in and make it.
On Monday I met with my friend Leasa. We sat down and planned out the menu for our movie premier this Saturday. Persnickety Pictures just wrapped up the film Flamingo Tango, and are showing it for the first time, alongside the one that I starred in, HRH Electric. We always have a huge array of things to nibble on and delicious cocktails. When Leasa mentioned dips to have out I chimed in that I had been wanting to try this new recipe for a while.
This morning I took some time to whip up a small batch of this as a tester. Like hummus, this dip couldn’t be any easier to make. The flavor was absolutely incredible, and the ingredients compliment each other perfectly. I bought the pomegranate molasses at an ethnic grocer, and am in love with it. It adds such a unique flavor to the muhammara.
Adapted from a recipe in Fine Cooking magazine.
- 3 large bell peppers, roasted
- 1 cup walnuts
- 1 small chillies (I used a serrano)
- 1 tablespoon lemon juice
- 1 tablespoon pomegranate molasses
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 tablespoons olive oil
- Combine all ingredients in a food processor. Blend until smooth.
- Serve drizzled with olive oil alongside fresh baked pita chips.
Comments 2
Hi, I just found your blog, and I like it a lot. Beautiful photos. I’ll have to try this dip, soon…
Posted 24 Jul 2008 at 9:02 am ¶Wow, this looks fantastic, I’ll definitely have to give it a shot.
Posted 01 Aug 2008 at 7:25 pm ¶Post a Comment