Muhammara (Roasted Red Pepper Dip)
This recipe was adapted from the talented private chef Emily Baird’s version. Her recipes are perfection, both simple and excellent, clearly bred from decades of work in kitchens.
I bring food to parties that I want to eat, ones that are often in short supply, especially at pot lucks. Things like fresh vegetables and meat, or sweets made without refined sugar or gluten.
This recipe is great for so many reasons. You can do a quick version with jarred roasted peppers, or if you have the time, make it extra special with homemade roasted peppers. It comes together fast in a food processor or blender. While it can also be used as a spread, I use it as a dip for fresh vegetables.
3 roasted red peppers (or one 12 oz. jar of roasted red peppers) A good tutorial here on how to roaste them.
1 cup toasted almonds, unsalted (or roasted walnuts)
2 cloves garlic, peeled
1 teaspoon ground cumin
Juice & zest of half a lemon
½ teaspoon red pepper flakes. Marash Chili from Whole Spice is my go-to.
1 tablespoon pomegranate molasses (my fave is Barrel & Burlap)
1 teaspoon sea salt
2/3 cup olive oil
1/4 cup chopped cilantro (or parsley)
How to Make It:
Put the garlic in a food processor and pulse until it’s finely minced. Then add the herbs and do the same. Then add all the remaining ingredients. Pulse until you like the consistency. Can be chunkier or smoother.
Taste, as always, and adjust. Does it need more sweetness? More salt? More oil? More acid?
Drizzle with olive oil or a little extra pomegranate molasses to get fancy.
Serve with a big, varied plate of raw & cooked vegetables. Some of my favorites to use are: Quartered persian cucumbers, blanced broccolini, endive spears, Yellow & orange bell pepper slices, colorful carrots, snap peas, jicama).
