Mouhammara is a wonderful Middle-Eastern dip made from roasted red peppers and walnuts. Enjoy it as you would any dip or spread: with bread, potatoes, use it in sandwiches etc.


- 5 roasted red peppers
- 2-3 garlic cloves
- 1 cup walnuts, toasted
- 1/2 cup or more panko breadcrumbs (or other breadcrumbs)
- 2 Tablespoons pomegranate molasses
- 2 Tablespoons lemon juice, freshly squeezed (or more, to taste)
- 1 Tablespoon paprika
- 1/2 teaspoon cumin
- sea salt
- 3-4 Tablespoons extra virgin olive oil (or more, to taste)

   Start by placing the breadcrumbs on a baking sheet and toasting them in the oven at 350 F. It will only take a couple of minutes, depending on the oven. Keep an eye on them as they will burn quickly.
   Place the peppers, the walnuts and the garlic in a food processor and blend until smooth. Add the pomegranate molasses, lemon juice, bread crumbs and spices and blend again. With the food processor running, slowly add the evoo until combined. Taste and adjust seasonings according to preference. En-joy!

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