Make Ahead

Muhammara Dip

July 27, 2020
0
0 Ratings
Photo by Chef Reza Setayesh | Plant Loving Humans
  • Prep time 20 minutes
  • Cook time 1 hour 25 minutes
  • 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

Continue After Advertisement
Ingredients
  • 1 onion, diced small
  • 2 tablespoons garlic, minced
  • 1/4 cup tomato paste
  • 1 cup walnuts, toasted
  • 1 cup panko or any other unflavored bread crumb, or use day old bread to make bread crumbs
  • 1 tablespoon hot sauce of your choice, or 1/2 a habanero
  • 1/4 cup pomegranate molasses
  • 1/2 cup cilantro, chopped
  • 1/2 tablespoon coconut sugar
  • 1-2 tablespoons sea salt
  • 2 teaspoons ground toasted cumin
  • 4 red bell peppers, roasted, peeled, and seeded
  • 2 ounces olive oil
  • 1 tablespoon walnuts (optional garnish)
Directions
  1. 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
  2. Add garlic and sauté for 1 minute
  3. Add tomato paste and sauté on low heat for up to 5 minutes in order to cook the paste
  4. Remove the onion-tomato mixture and allow to cool at room temperature
  5. Once cooled, add onion-tomato mixture and all remaining ingredients and process until smooth, then taste and adjust seasoning
  6. Place in a refrigerator for at least an hour prior to serving
  7. Garnish with walnut pieces and serve with fresh vegetables such as cucumbers, peppers, celery or carrots

See what other Food52ers are saying.

0 Reviews