Red Pepper Dip (Recipe)

Muhammara is a spicy turkish dip made from red peppers. It is traditionally served as a dip, spread for bread, or as a sauce/marinade for meat. I first tried Muhammara in July while visiting my step-mom and dad. My step-mom is an amazing cook. For someone who has never had culinary training, she would have you fooled. I aspire to be as creative in the kitchen as her.

On the last night of my visit, she made this dip. My boyfriend and I could not stop eating it. It is very delicious and flavorful. With her permission, I am publishing her recipe because it is too good not to share.

Enjoy.

A key ingredient in this recipe is pomegranate molasses. You can buy this ingredient (refer to link below), or make it yourself. Below is one recipe for pomegranate molasses. I have provided a YouTube video as well for you to follow along.

Ingredients:

4 cups of pomegranate juice

1/2 cup sugar

1/4 cup fresh lemon juice

Step 1

Combine the pomegranate juice, sugar, and lemon juice in a pot and cook over medium heat.

Step 2

Stir the mixture until the sugar has dissolved.

Step 3

When the contents have reached a boil, reduce the heat to low and simmer for about an hour or until the contents have reached a syrupy consistency.

*Recipe makes 1 cup of pomegranate molasses.

Step 1

In a food processor, blend together the red peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes, and salt to taste.

Step 2

Once the mixture is smooth. Gradually add the oil while the motor of the food processor is going.

Step 3

Transfer the muhammara to a bowl and serve at room temperature with the pita triangles.

I highly recommend making your own pita chips out of pita bread. I cut a bag of pita bread into triangles, sprayed them with cooking oil, put a little salt and pepper on top, and put them into my toaster oven in batches to bake for approximately 4-6 minutes. (Watch them closely or they will burn!) They're cheaper this way, and they taste better too.