Video and recipe by @cook.mediterranean diet.meal
Muhammara is a spicy dip from the Levant countries of Syria and Lebanon. The dip is a delightful addition to any mezze platter or sandwich spread.
Ingredients:
- Bell Peppers
- Onions
- Tomatoes
- Extra Virgin Olive Oil
- Salt & Pepper
- Cumin
- Tomato Paste
- Fresh Garlic
- Pepper Flakes
- Walnuts
- Pomegranate Molasses
- Breadcrumbs
- Pomegranate Seeds
- Fresh Parsley
Instructions:
- Chop bell peppers into large pieces. Remove the seeds.
- Add to a baking sheet lined with parchment paper.
- Chop onion into large chunks then add them to a tray.
- Chop the tomatoes into quarters and add them to the tray.
- Sprinkle the chopped onion and tomatoes on the tray with extra virgin olive oil, salt and pepper.
- Give a quick toss with your hands and arrange the vegetables on a single layer.
- Bake in a preheated oven for 400 degrees Fahrenheit or 200 degrees Celsius for about 40 minutes until bell peppers are soft and charred on top.
- Let them cool down for a couple of minutes then take the peels off the bell peppers.
- In a small skillet, add some extra virgin olive oil, tomato paste, grated garlic, red pepper flakes and cumin.
- Fry the tomato paste with the spices for about three minutes until it turns into a dark red color.
- In a food processor add roasted bell peppers, tomatoes and onions, the tomato paste mixture, walnuts and pomegranate molasses (or balsamic vinegar as a substitute).
- Give the food processor a few quick pulses until you get a creamy yet coarse texture
- If the consistency of the mixture is too wet, you can add some breadcrumbs.
- Taste the mixture and add salt and pomegranate molasses as needed.
- Transfer into a serving platter and spread the mixture with the back of a spoon, and sprinkle with extra virgin olive oil, pomegranate molasses, pomegranate seeds, and some freshly chopped parsley.
