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Prep time
20 minutes
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Cook time
1 hour 25 minutes
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Makes
1 pint
Author Notes
With the popularity of hummus lately, we sure have become a dip-loving people in this country. As much as I enjoy eating and making different flavors of humus, none can even compare with the deliciousness of muhammara dip, in my opinion. With just a few extra steps, this dip can be a star of any meal. Over the years this recipe was the most requested recipe at my first restaurant, Rezaz, which I opened in 2001. I hope you enjoy making and eating this recipe with family and friends. —Chef Reza Setayesh | Plant Loving Humans
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Ingredients
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1
onion, diced small
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2 tablespoons
garlic, minced
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1/4 cup
tomato paste
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1 cup
walnuts, toasted
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1 cup
panko or any other unflavored bread crumb, or use day old bread to make bread crumbs
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1 tablespoon
hot sauce of your choice, or 1/2 a habanero
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1/4 cup
pomegranate molasses
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1/2 cup
cilantro, chopped
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1/2 tablespoon
coconut sugar
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1-2 tablespoons
sea salt
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2 teaspoons
ground toasted cumin
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4
red bell peppers, roasted, peeled, and seeded
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2 ounces
olive oil
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1 tablespoon
walnuts (optional garnish)
Directions
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Using a heavy bottom saucepan, heat oil on medium heat and add onions, sautéing for 3-5 minutes and stirring often to caramelize to a light gold brown color
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Add garlic and sauté for 1 minute
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Add tomato paste and sauté on low heat for up to 5 minutes in order to cook the paste
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Remove the onion-tomato mixture and allow to cool at room temperature
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Once cooled, add onion-tomato mixture and all remaining ingredients and process until smooth, then taste and adjust seasoning
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Place in a refrigerator for at least an hour prior to serving
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Garnish with walnut pieces and serve with fresh vegetables such as cucumbers, peppers, celery or carrots
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