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Muhammara (Middle Eastern Spicy Roasted Pepper Dip)

September 3, 2009
Moroccan Spread in cooking class.  Muhammara is front row between book and cake

Moroccan Spread in cooking class. Muhammara is front row between book and cake

Today was our cooking class and we had a blast.  We’re traveling the world in our cooking.  Last week was Indian and today was Moroccan.  Chef Michael’s wife Jeannie joined us and she always brings something extra when she’s there.   Usually it’s a bubbly personality and great stories.  They’ve traveled all over the world and have great stories to share with us.

I have some great recipes from this class and will be posting them periodically.  Today I’m going to post a recipe for Muhammara or Middle Eastern Spicy roasted pepper dip. This dip looks harmless but looks can be deceiving.  The first bite is good, the second better and after that it really packs a punch to the taste buds but it’s so good you keep eating it despite the clear your sinuses burn.

Muhammara

(Middle Eastern Spicy Roasted Pepper dip)


Ingredients:

4 red bell peppers

3/4 cup toasted and chopped walnuts

1/2 cup breadcrumbs

2-3 cloves crushed garlic

1-2 tblsp lemon juice

1 tblsp red pepper flakes

1 tsp ground cumin

salt & pepper to taste

1/2 cup olive oil

Preparation:

Roast the peppers whole under a broiler or on top of the stove turning frequently until the skin has turned black. Remove to large bowl and cover tightly for 10 minutes.  Once cooled peel off skin and remove stems and seeds.  Rinse under running water (quickly) and pat dry.  Roughly chop.

In food processor or blender add remaining ingredients EXCEPT OLIVE OIL and add roughly chopped red peppers.  Pulse to roughly chop the ingredients and with the processor or blender running pour in the olive oil.  Try not to puree the ingredients too much.  YOu want the dip to have some texture.

Adjust the seasoning to taste and serve as a dip or spread on pita wedges, vegetables or kebabs.

We had the dip with celery sticks and spinach tortillas.  This was a great dish and something I’m going to be making for my next party or gathering.

Photo Courtesy of Jeannie Sigler

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One Comment leave one →
  1. February 25, 2011 8:52 am

    That sounds great I am going to have to try this one soon.

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