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Middle Eastern Muhammara Dip

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Muhammara (Arabic: محمرة‎ 'reddened') or mhammara is a hot pepper dip originally from Aleppo, Syria,[1] and now found in many places in Anatolia and the Levant. The principal ingredients are usually fresh or dried peppers, ground walnuts, breadcrumbs, and olive oil. It may also contain garlic, salt, lemon juice, pomegranate molasses, and sometimes spices (e.g. cumin). It may be garnished with mint leaves.
  Toasted walnuts 1 1⁄2 Cup (24 tbs)
  Red bell pepper 2 , roasted and peeled
  Plain bread crumbs 1⁄4 Cup (4 tbs) (Use Panko If Available)
  Red pepper flakes 1 Tablespoon
  Garlic 3 Clove (15 gm)
  Lemon juice 3 Tablespoon
  Pomegranate molasses 3 Tablespoon
  Paprika 1 Tablespoon
  Cumin 1 Teaspoon
  Salt 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Extra virgin olive oil 2 Tablespoon
  Olive oil 2 Tablespoon (For Garnish)
  Mint 2 Tablespoon (For Garnish)
  Olives 2 Tablespoon (For Garnish)

1. Toast walnuts in a 450 oven for 10 minutes. Let cool.
2. In a food processor, blend all ingredients until smooth with a little bit of texture.

3. Serve the spread in a nice plate and garnish with olive oil, mint leaves and olives.

You can store this also in an airtight container in the refrigerator for up to 1 week.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Muhammara is the next most popular dip to hummus! This delicious roasted pepper and walnut dip is delicious with bread, on toast or crackers and even as a sauce topping for kebabs, grilled meats and fish. A must try for those you like peppers and nuts. A wonderfully nutritious vegan dip!

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