Muhamarra is a roasted red pepper and walnut based dip that originated in the Syrian city of Aleppo, however various versions of it are made throughout the MIddle East. To make it even easier to make, I use jarred roasted red peppers instead of roasting myself, however you can roast your own peppers. For those following a low FODMAP diet this dip may be one for you as there are no onions or garlic in it. Pomegranate molasses is a common ingredient found in Middle Eastern dishes. It is a thick syrup made by boiling down pomegranate juice and sugar and it adds a sour and sweet depth of flavour to dishes. I live in a semi-rural area and cannot always find speciality ingredients so I made this with a pomegranate flavoured apple cider vinegar. You could use balsamic vinegar in this dip instead of the pomegranate molasses.
Traditionally this dip is accompanied by pita bread wedges. It tastes super yummy with crackers, pita chips or tortilla chips or with chopped vegetables.
Toast walnuts in a preheated 350 F oven for 8-10 minutes, stirring mid-way through toasting. Cool. Add bread to food processor and pulse briefly. Add the rest of the ingredients, including the cooled walnuts and pulse until you have a rough dip. Do not over pulse or it will result in a pasty unappealing dip.
Drizzle dip with extra olive oil if desired. Pour dip into a bowl or store in a sealed glass container for up to 4 days or so. Enjoy with pita, tortilla chips, crackers of chopped vegetables.
Ingredients
Directions
Toast walnuts in a preheated 350 F oven for 8-10 minutes, stirring mid-way through toasting. Cool. Add bread to food processor and pulse briefly. Add the rest of the ingredients, including the cooled walnuts and pulse until you have a rough dip. Do not over pulse or it will result in a pasty unappealing dip.
Drizzle dip with extra olive oil if desired. Pour dip into a bowl or store in a sealed glass container for up to 4 days or so. Enjoy with pita, tortilla chips, crackers of chopped vegetables.