Muhammara Dip

Muhammara dip for this year’s Saudi Arabia GP. This dip is a nice departure from other better-known classics like hummus or baba ganoush. A combination of roasted bell peppers, walnuts, and bread crumbs flavored with smoky spices and pomegranate molasses, this dip is a great addition to any mezze platter.

If you want a full mezze table there are a few recipes on the blog you can check out! I almost always start with Sabzi Khordan (Fresh Herb & Feta Plate) and you can add any number of the following: Falafel, Hummus, Za'atar Spiced Nuts, Whipped Feta Spread, Spinach Borani, Chopped Salad with Feta and Yogurt, and even Halloumi Bites and Middle Eastern Pomegranate Salad.

Muhammara

Serves 4-8 as an appetizer

3 red bell peppers, or jarred roasted red pepper about 24 ounces
Olive oil, to drizzle (if roasting fresh peppers)
1 pita, or ½ large Arabic flatbread (enough to make about 1 cup breadcrumbs)
½ teaspoon cayenne pepper
½ teaspoon smoked chili powder or paprika
1 ½ cups (150g) chopped walnuts
1 tablespoon pomegranate molasses
Juice of ½ lemon
1 tablespoon plain yogurt or labneh
1 tablespoon chopped parsley
2 tablespoons pine nuts
Salt and pepper

Pita or Arabic flatbread, to serve

1. Preheat the oven to 400°F/ 200°C.

2. Place pine nuts in a small bowl and cover with water to soak for 20 minutes. (This will soften them but retain their flavor.)

3. Slice bell pepper into thick strips, removing seeds. Place strips on a baking sheet, drizzle with olive oil, and bake for 30 minutes, until soft. Remove from the oven, put into a bowl and cover with tight fitting lid or plastic wrap. If using jarred roasted peppers, drain the peppers. 

4. Place the pita or flatbread on a clean baking sheet and bake for 5 minutes or until crisp. Transfer to a food processor and process into fine bread crumbs. Transfer to a bowl and mix in cayenne pepper. Season with salt and pepper. Set aside. 

5. Pour a scant half cup (100 ml) water into the food processor and add the roasted peppers, chili powder or paprika, walnuts, pomegranante molasses, and lemon juice. Add the spiced bread crumbs and pulse until the mixture is almost smooth, taste and season with additional salt and pepper if needed. 

6. Muhammara can be served room temperature or chilled, if not serving right away you can keep it in the fridge covered until ready to serve. 

7. When ready to serve, transfer the muhammara to a serving bowl, swirl in yogurt and sprinkle with chopped parsley and drained soaked pine nuts. Serve with flatbread. 

Half recipe pictured, served with fresh sangak bread from our local “International Foods” shop. 

Adapted from The Middle Eastern Vegetarian Cookbook by Salma Hage