About that Muhammara Recipe…
At long last, the moment you’ve been waiting for…or at least the one I’ve been promising you for the last several days.
But, really, this one is worth the wait. Try it. You’ll see.
First, what is muhammara? It’s a rich and tangy spread from the Middle East that complements pita triangles, roasted vegetable kabobs, and raw, crunchy vegetables beautifully. I bet it would even go fabulously with a chunk of meat if that’s your thing, but it’s so flavorful that I think the the warm chewiness of fresh pita and clean taste of vegetables are the perfect canvas for it.
The spread is tangy, sweet, rich, and bright, though you can add different notes to it with fiery peppers or smoked paprika if that’s more to your liking. In any case, it’s amazing. Make up a batch for a New Year’s party as a healthier alternative to creamy, heavy dips. Your guests will love the color and unique hints of pomegranate.
Mahvelous Muhummara
(adapted from Heidi Swanson’s fabulous Super Natural Cooking)
1-2 T red pepper flakes or 1-2 small dry red chiles of choice
3/4 tsp ground cumin
2 cloves garlic
3/4 c toasted walnuts (just put them in a skillet over medium-low heat and swizzle around until brown and fragrant)
1/4 c whole grain bread crumbs (use a gluten-free version if you need to)
1/4 c extra virgin olive oil or flax seed oil
2 T pomegranate syrup (Sometimes called molasses or concentrate; look for it at a Middle Eastern store or just cook down a little pomegranate juice into a syrup on your own. This is what provides the distinctive flavor to the muhammara, so don’t skip it!)
1/4 c tomato paste
3-4 roasted red bell peppers, seeded and with skins off (you can use the kind in a jar just fine if you don’t want to make your own)
juice from 1/2 of a lemon
1/2-1 c warm water
about 1/2 tsp sea salt
optional: mint leaves for garnish
optional: paprika
In a blender, combine everything except the water, salt, and mint leaves. Purée, adding the water until you achieve the consistency you want for your purposes. Think thick for a sandwich spread, silkier for a dip. Add the salt, and tweak the spices to taste as necessary. If the color isn’t as red as you’d like, try adding some sweet regular or smoked paprika. Garnish with a sprinkle of additional paprika and some mint leaves and serve.
Although it’s not quite the protein powerhouse of hummus, there’s a lot of very good stuff in muhammara (including protein and omega-3s from those walnuts) and the flavor is fantastic. Give it a whirl; it might just become your new favorite!
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I have been waiting eagerly, and yes, it was well worth it to imagine this tasty goodness
No, no imagining! Eating!! Make some, Mangochild!
Well…when you can get roasted peppers and pomegranates, I guess. Or, you know, come over for dinner when you’re in the Sonoran desert.
[...] spread on sandwiches or inside pita pockets and stuff with greens, cucumber, raw or roasted vegetables, and a drizzle of muhammara [...]