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.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
- 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.
- 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.
- 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.
