Red Pepper Dip For Memorial Day

Like Independence Day, we all like to come up with foods

representing either red, white, or blue, or a balance of all three.

This Memorial Day was spent on my mother's patio and an

appetizer I prepared, in keeping with the RW&B, was

this Red Pepper Dip. Known as Muhammara in

Turkish cuisine, it is made throughout the Middle East.

It is typically made with red bell peppers or hotter peppers

and includes coarsely ground walnuts, bread crumbs,

and pomegranate molasses, which can be purchased

in Middle Eastern markets (while you are there,

also pick up some Rose Water!).

I intentionally left out the walnuts from my version

because I have family members who cannot eat nuts.

My version also remained on the sweet side with

hardly any heat.  If you have never eaten or made

Muhammara, do give it a try. I think you will be

pleasantly surprised how nice the flavor is.

It is typically served with toast or bread and can also be served

with kebobs.  I enjoy it drizzled over grilled vetetables.
I decided to serve it with a really cool bag of

red, natural, blue, and orange potato chips I found at the

market which provided the perfect color for my color theme.

Give this a dip a try!

 

Muhammara - Red Pepper Dip

My Version

 

1 lb. red bell peppers (I used 4 medium)

1 medium onion, diced

1 tbsp. neutral oil

1 1/2 Tbsp. pomegranate molasses (Taste as you go!)

Fresh lemon juice, to taste

1 tsp. red wine vinegar

a couple quick sprinkles of red pepper flakes

1 head of roasted garlic

2 tbsp. bread crumbs (or more)

Salt & pepper, to taste

 

1.  Roast and char each bellpepper on the open flame on the stove top.  (Can also be roasted in a 500 degree oven - lightly rub in neutral oil).  Place in ziploc and steam.  Remove skin and seeds.  Rough chop and place in food processor.

 

2.  Heat neutral oil in skillet and cook onion until translucent.  Add to the food processor.

 

3.  Add remaining ingredients except for the bread crumbs, salt & pepper.  Give the processor a good whirl.  Give it a taste and adjust any of the ingredients as you wish. 

 

4.  Add bread crumbs.  Depending on how much liquid the bellpeppers let off will determine how much bread crumbs you will need.  I added them until I got the dip the consistency I wanted.  Add salt & pepper to finish.

 

Enjoy!

 

I will share this recipe on 



 

Have a great week and thank you for visiting!

 

Fondly,

~Karen