Gluten Free | Dairy Free | Vegan | Paleo-Friendly
Can you say this word 5 times really fast? I can’t even say it once without having to pause.
“Mu-HUM-ma-rah” means brick-red in Arabic.
Anyway, I first discovered this Mediterranean dip at a restaurant called Misfit in Santa Monica during our mini vacation last month. We’re total foodies so naturally we seek out different ethnic foods when we’re out of town.
Muhummara is a delicious dip made from roasted red bell peppers and walnuts. The original recipe actually calls for bread crumbs but since I don’t eat much bread these days, I left it out. And really, you won’t miss it.
To give it that deep flavor, I threw in a bit of olive oil, cumin, red pepper flakes, salt and pepper. That combination alone is out of this world.
Then comes a special secret ingredient that you may not be familiar with: pomegranate molasses. It’s basically pomegranate juice that has been reduced down to a reddish sweet and tangy thick sauce. While this molasses makes the dip taste slightly tangy, you can leave it out if you don’t have the ingredient on hand. I made it once without it and it taste just fine!
I ordered the pomegranate from Amazon, but you can probably find some at Whole Foods. You can also make it yourself by simmering half a cup of pomegranate juice over low heat until it’s reduced to a thick sauce. Honestly you can even leave it out and just add a bit more lemon.
I like to dip raw vegetables in it, especially jicama and carrots.
- 3 red bell peppers
- 1 cup walnuts
- ½ a small red onion
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon pomegranate molasses
- 3 garlic cloves
- 1 teaspoon red pepper flakes
- ½ teaspoon cumin
- ½ teaspoon salt
- Roast the red bell peppers on a grill or over an open flame. Don't worry about scorching the skin because you're going to peel the skin off. (Optional: you can also roast it in the oven).
- Peel the outside skin of bell peppers.
- Grill red onions lightly, until transparent, to add sweetness.
- Toast walnuts at 300°F for about 5 minutes until golden. Keep an eye on them since nuts can go from perfectly toasted to black and gross.
- Once cooked ingredients are cool enough to handle, combine all ingredients except olive oil in a food processor and pulse until smooth.
- Run food processor on lowest setting and slowly add olive oil until it is completely incorporated.
- Taste and adjust seasoning as needed.
- Serve muhammara as a dip with raw vegetables, or as a condiment in between pita bread.