Muhammara, a nutty, rusty-red dip, has strong origins in Aleppo, where Syrian home chefs have been blending nuts, red peppers, and spices for decades.
Traditional recipes call for Aleppo peppers, but canned roasted red peppers were a simple substitution; they were easily processed to a spreadable consistency. The smokiness of the peppers was enhanced by toasting the walnuts.
INGREDIENTS
1½ cups jarred roasted red peppers, rinsed and patted dry
1 cup walnuts, toasted
¼ cup plain wheat crackers, crumbled
3 tablespoons pomegranate molasses
2 tablespoons extra-virgin olive oil
¾ teaspoon salt
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper
Lemon juice, as needed
1 tablespoon minced fresh parsley (optional)
DIRECTIONS
In a food processor, blend all ingredients except the parsley until smooth, about 10 pulses. Refrigerate for 15 minutes after transferring to a serving dish.
Refrigerate dip for up to 24 hours before serving. bring to room temperature, season with lemon juice, salt, and cayenne pepper to taste, and top with parsley.
Serve with Pita Chips with Olive Oil and Sea Salt, fresh warm pita, or raw veggies.
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