Muhammara is a flavorful Syrian dip typically eaten as a mezze with pita bread. Muhammara is heart healthy, vegan, and packed with lots of flavor! I have had many different versions of this dish but I will always like the way my grandma makes it the best. Some people prepare this much spicier which is also delicious if you like a nice kick! Muhammara is typically found in Aleppo, Syrian cuisine and in Turkish cuisine as well. I garnished it with some paprika and extra virgin olive oil and served it with some of my favorite crackers (Mary's Gone Crackers original), pita bread heated on a gas stove, kalamata olives, arugula, and walnuts.
The red peppers provide vitamin A, antioxidant Beta Carotene, fiber, vitamin C, potassium, and vitamin B-6.
The walnuts provide an excellent source of Omega 3 Fatty Acids (anti-inflammatory), polyunsaturated and monounsaturated fats (healthy fats).
Antioxidants from the pomegranate molasses and fresh garlic.
More vitamin C from the lemon
And more anti-inflammatory from the garlic, Aleppo pepper, and paprika.
Nutrition:
The walnuts provide an excellent source of Omega 3 Fatty Acids (anti-inflammatory), polyunsaturated and monounsaturated fats (healthy fats).
Antioxidants from the pomegranate molasses and fresh garlic.
More vitamin C from the lemon
And more anti-inflammatory from the garlic, Aleppo pepper, and paprika.
Ingredients:
3 Red Bell Peppers
1 cup Walnuts
1/4 cup Tablespoon fresh made bread crumbs
1 Tablepoon pomegranate molasses
1-2 cloves of garlic
1/4 cup fresh lemon juice
1/2 teaspoon lemon zest
1 teaspoon aleppo pepper
1 teaspoon paprika (smoked or regular)
1 teaspoon himalayan sea salt
How To Make It:
1. Half the peppers removing the seeds inside and place skin side up on a baking sheet. Low broil for about 15 minutes in the oven. Once roasted, let them cool for about 10 minutes before adding to processor.
2. In a food processor prepare bread crumbs using one slice of bread, I used a cracked wheat sourdough bread slice and toasted it a little before processing.
3. Remove bread crumbs from processor and set aside. Next, Add in walnuts, lemon juice, bread crumbs, pomegranate molasses, garlic, lemon zest, paprika, pepper, salt, and cooled roasted red peppers.
4. Blend together and slowly add the olive oil as it blends. If you notice the mixture is not to your desired texture you can add more breadcrumbs to thicken, or more olive oil to thin out. Also the dip will thicken a little more when put in the refrigerator after preparation.
Serve with your favorite bread, veggies, etc. and enjoy!
