DifficultyBeginner

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.

Save
Yields10 Servings
Prep Time10 mins
 ½ cup gluten free bread crumbs, or about 2 slices torn into large pieces
 1 cup raw unsalted walnuts
 2 tbsp tahini
 1 16 ounce(12 ounce dry weight) jar of roasted red peppers, drained or 4 red sweet red peppers, roasted, peeled and seeded
 1 -2 tbsp chilli flakes or 1 medium-spicy cayenne/hot red chilli Use Aleppo-style chilli flakes if you can find them as this is traditional
 2 tsp fresh lemon juice
 2 ½ tbsp pomegranate molasses or balsamic vinegar I used Acid League Pomegranate Blueberry balsamic vinegar
 ½ tsp Harissa spice or sweet Spanish paprika
 sea salt to taste
 2 -3 tbsp extra virgin olive oil
1

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.

2

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

 ½ cup gluten free bread crumbs, or about 2 slices torn into large pieces
 1 cup raw unsalted walnuts
 2 tbsp tahini
 1 16 ounce(12 ounce dry weight) jar of roasted red peppers, drained or 4 red sweet red peppers, roasted, peeled and seeded
 1 -2 tbsp chilli flakes or 1 medium-spicy cayenne/hot red chilli Use Aleppo-style chilli flakes if you can find them as this is traditional
 2 tsp fresh lemon juice
 2 ½ tbsp pomegranate molasses or balsamic vinegar I used Acid League Pomegranate Blueberry balsamic vinegar
 ½ tsp Harissa spice or sweet Spanish paprika
 sea salt to taste
 2 -3 tbsp extra virgin olive oil

Directions

1

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.

2

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.

Muhamarra Dip