Thursday, August 1, 2013


Long on hunger, short on time? Make muhammara! It will quickly become one of those things that you always serve when people come over, or even when no one comes over. And the colour is gorgeous... never hurts to be around good looking people and good looking food!

Simply omit the bread to make it gluten-free.

Walnut-Red Pepper Dip: Muhammara
Servings: makes about 2 cups

- 1 jar roasted red peppers (capsicum), drained or 2 - 3 fresh red capsicum, roasted
- 2 - 3 cloves garlic, peeled
- 1/2 cup walnut halves, toasted if you want
- 1-1/2 - 2 tbsp. pomegranate molasses
- 1-1/2 tsp. crushed red pepper (the kind you put on pizza)
- 1/4 or so of a pita, or a chunk/slice of any other bread (omit for a gluten-free dip)
- 1 tsp. salt, or to taste
- 1 - 2 tbsp. olive oil
- 1/2 tsp. cumin (optional)

1. Put everything in a food processor or blender.
2. Process till you get a well blended dip.
3. Adjust seasonings to taste.
4. Enjoy with pita, any other bread, over grilled chicken, or with crudites.

1. Pomegranate molasses is easily available at any Middle Eastern store. You can also reduce 1/2 cup of pomegranate juice and use that instead of pomegranate molasses.
2. Make it gluten-free: omit the bread.

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