Muhammara
A flavorsome Middle Eastern dip that also happens to be 100-percent vegan.
- DI
Dixie Innes
Aug 9 2017, 9:00am
Photo by Farideh Sadeghin
Makes 1 cup
Prep: 15 minutes
Total: 1 hour and 30 minutes
Ingredients
6 garlic cloves, peeled
2 red bell peppers, stemmed, seeded, and roughly chopped
1 red chili, stemmed and roughly chopped
1 red onion, roughly chopped
1 tomato, roughly chopped
2 1/2 ounces|70 grams toasted walnuts
3 tablespoons pomegranate ketchup or pomegranate molasses
1 teaspoon Turkish red pepper flakes or paprika
4 tablespoons extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste
1 teaspoon nigella seeds
Turkish flatbread, to serve
lettuce, to serve
cornichons, to serve
Directions
1. Heat the oven to 400°F. On a large sheet tray, toss the garlic, peppers, chili, onion, and tomato with 2 tablespoons olive oil, salt, and pepper. Roast until soft and charred, about 1 hour.
2. Transfer the vegetables to a food processor along with 2 tablespoons of the oil, the walnuts, molasses, and paprika and pulse until lightly chunky. Season with salt and pepper and refrigerate until ready to use. Muhammara will keep, refrigerated, for up to 1 week.
3. To serve, place some of the muhammara in a small bowl and drizzle with olive oil. Sprinkle with the nigella seeds and garnish with the pomegranate seeds. Serve with the warm Turkish bread, lettuce, and cornichons.
