MUHAMMARA

Nikki is making a delicious hors d’oeuvre from the Middle-East…Muhammara. This spread is a walnut and roasted bell pepper dip originated from Syria and it’s very popular all over the Mid-East.

This dip can be very hot with lots of chiles, or very mild.

Muhammara or “Mhamara” meaning ‘‘Red’ in Arabic.

WHAT YOU NEED

• 1 Cup of Walnuts 

• 24 oz Roasted bell peppers

• 1 Teaspoon of Cayenne

• 1 Teaspoon of Paprika

• 1 Tablespoon of Cumin

• 1 Clove of garlic 

• 1 Tablespoon of tomato paste

• 1 Tablespoon of Pomegranate Molasses

• 1/2 Cup of breadcrumbs

• 3 Tablespoon of extra virgin olive oil

• 1/2 Teaspoon of sea salt

  Garnish

• Extra virgin olive oil

• Chopped Macadamia nuts

• Aleppo pepper

• Coriander leaves

HOW TO MAKE IT

In a food processor, pulse, walnut and garlic first for 1 minute. Then followed by processing the roasted red pepper, cayenne, paprika, cumin, extra virgin olive oil, tomato paste, bread crumbs, pomegranate molasses and salt.

Blend until smooth.

Before serving, drizzle the dip with extra virgin olive oil and garnish with chopped Macadamia, Aleppo pepper and coriander leaves. 

Serve with crackers, pita bread or in little Boston lettuce leaves.