155
102.9296875
This Middle Eastern dip is light, healthy and easy to whip up. A great summer party appetizer. You could save even more time with jarred roasted red peppers and pomegranate molasses, but I like to make my own. Serve with my homemade pita chips.
156
103.59375
156
103.59375

Muhammara

July 15, 2012

30 min or less active, 30 min or less total, appetizer, fall, vegan, winter

This Middle Eastern dip is light, healthy and easy to whip up. A great summer party appetizer. You could save even more time with jarred roasted red peppers and pomegranate molasses, but I like to make my own. Serve with my homemade pita chips.
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Information

Servings: 12 quarter cup servings; makes about 3 cups
Time: About 15 minutes active; less than 30 minutes total unless making homemade pomegranate molasses, then about an hour total
Price: About $10.00 total; $0.85 per serving
Nutrition (per serving):
Calories: 101
Protein: 2.2g
Fat: 6g
Saturated fat: 0.63g
Carbohydrates: 11.1g
Fiber: 1.1g
Sodium: 247.5mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 1 cup pomegranate juice
  • 1 lemon, juiced and divided
  • 2 Tbsp sugar
  • 3 large red peppers
  • 1 small red hot pepper
  • 3 oz walnuts, toasted
  • 2/3 cup breadcrumbs
  • 4 garlic cloves
  • 1 Tbsp EVOO
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp salt

Preparation

  1. To make pomegranate molasses, add pomegranate juice and juice of 1/2 a lemon plus sugar to a small pot. Bring to a boil over medium heat and simmer up to 45 minutes to thicken - should reduce down to about 3-4 Tbsp.
  2. Half the peppers and clean out ribs and seeds. Roast them on each side under a broiler or over a stovetop until black and charred. Let cool then chop coarsely.
  3. Add peppers, walnuts, breadcrumbs, garlic, EVOO, paprika, cumin, salt, pomegranate molasses, and juice the remaining 1/2 a lemon into the bowl of a food processor. Mix until combined, and serve with chips.

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