Muhammara

I know what you are thinking, What the heck is Muhammara? Well it is an absolutely amazing dip/spread. I was in new york last year and was having a quick afternoon snack. I ordered a hummus plate that came with two other dips that I quickly fell in love with. One of which was Muhammara, a roasted red pepper and garlic dip. Ever since then I have been in love with the taste of this spread but I have yet to see it on a menu anywhere else. Naturally, I recreated it a few times and am so excited to share it with you. I have brought it to potluck dinners and everyone asked what it is. Love when that happens! The best part about the recipe, people have no idea it is healthy because it is so delicious. Even better, it's dairy free! Now that I have ventured into the gluten free world, I realized this recipe was naturally gluten free.

You can eat this with crackers or chips as a dip, or spread it on a pieces of toast of bagel. Whatever you like! So, today I am going to share with you my version of Muhammara dip. Happy cooking!

Muhammara

GF/DF

Click Here for printable recipe

Ingredients:

4 red bell peppers

3 cloves garlic

3/4 cup walnuts

1 T lemon juice

1 T pomegranate molasses (recipe below)

1 t cumin

1 t red pepper flakes

1/2 t ground cloves

1/2 t ground cinnamon

1/2 t nutmeg

1/4 t salt

1/2 cup olive oil

What to do:

Lets start with the pomegranate molasses. You will need 2 cups of pure pomegranate juice, 1/4 cup sugar, and and 1 tablespoon lemon juice. 

Add the three ingredients into a small saucepan over high heat. Stir until the sugar is dissolved into the juice. 

Reduce the heat to medium and simmer for about 40 minutes or until the mixture begins to thicken.

Remove from the heat. I like to pour the mixture into a mason jar to store in the pantry. The mixture will thicken a bit as it cools down.

Now lets get the bell peppers roasted to really bring out their delicious flavors. Preheat your oven to 400°. Lay your peppers on an aluminum covered baking sheet.

Roast for 40 minutes, turning half way through. Don't worry if they looked burned, that is what give them for the flavor.

After 40 minutes, remove the peppers from the oven and place in a baking dish.

Cover tightly with plastic wrap and let the peppers sweat for about 20 minutes or until they are cooled down enough to handle.

Remove the plastic wrap and begin to peel the skin off of the peppers. It should come off easily. 

Remove the stems and the seeds and discard. It is okay if you don't get all of the seeds out. Place your peppers in a food processor or blender. 

Mince your garlic.

Add the garlic and all of the remaining ingredients into the food processor.

Processes until smooth; about 3 minutes.

You can serve right away with your favorite GF crackers and enjoy! My personal favorite is to pop it in the fridge and let the flavors come together for an hour or two and then eat it cold. Store your dip in the refrigerator in an airtight container. 

Thanks Y'all!

-Wise Wife