Mahummara Dip

Post image for Mahummara Dip

by Nancy Buchanan on January 31, 2012

Are  you ready for some football??

Sunday is the “big day” but  even if you aren’t a Patriot or Giants fan (or even a football fan!) it’s a fun day to hang out with your friends and family and a great excuse to relax and eat. And since we haven’t really done that in about a month,  to my way of thinking we are definitely overdue!

So what is on your Superbowl menu? I’ve found that people are just as passionate about their Superbowl party fare as they are about their favorite team. For some folks, it is all  about the wings and for others – well, you better have that hot dip or you can just forget about it. Fortunately for me, my crew isn’t very demanding .  But, with a nod to tradition,   I’ve got a great dip to share. A little different than the usual spinach or artichoke dips, but just as tasty!

MahummaraBC2 Mahummara Dip

Mahummara is a common dip throughout the middle east – and it seems folks are just as passionate about what is a “true” Mahummara and what isn’t as folks are about whose team is better.  In researching this recipe, I found hundreds of variations – so in the interests of full disclosure, I am not claiming this is a “true” Mahummara. What I will claim is that it is really good, and really easy!

Mahummara Dip

Prep Time: 15 minutes

15 minutes

Serving Size: about 1 1/4 cups

Pomegranate molasses and Aleppo pepper can both be found in Middle Eastern markets. The dip can be made up to a day ahead. If making ahead, refrigerate and let come to room temperature before serving!

Ingredients

  • 1 cup roasted red bell peppers
  • 1/3 cup toasted walnut pieces
  • 1/2 pita bread, torn (slightly stale is good!)
  • 2 cloves garlic, chopped
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. pomegranate molasses
  • large pinch of aleppo pepper or red chile flakes
  • pomegranate arils and italian parsley to garnish (optional)
  • 1 package pita bread for serving

Instructions

  1. In the bowl of a food processor or in a blender jar combine the roasted bell peppers, walnuts, 1/2 pita bread, garlic, lemon juice, pomegranate molasses and pepper. Mix until a thick puree forms, scraping down the sides of the bowl/jar as needed. With the machine running slowly drizzle in the olive oil. Taste and adjust seasoning
  2. Garnish with pomegranate arils and italian parsley. Serve with pita bread triangles, small cucumbers, pepper strips and/or celery.

Notes

This is great with pita and is also good as a pita sandwich spread. Smear some on the inside of the pita bread and fill with cucumbers, tomatoes and onions and drizzle with a little plain yogurt!

http://www.acommunaltable.com/mahummara-dip/

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{ 25 comments… read them below or add one }

heather January 31, 2012 at 12:49 pm

I do love muhammara, especially with roasted fish like cod, halibut or salmon. Pita wedges are always a happy place for leftovers. My husband will be gone for the Superbowl, but I plan on tuning in as a party of one with a similar menu: pita wedges, bowls of homemade hummus and eggplant caponata, and thick slices of both tomato and avocado salted and generously peppered. Maybe muhammara, too…

Cheers,

*Heather*

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Nancy February 2, 2012 at 7:16 pm

Hi Heather!
Whoa, I think I should come to your house for the Superbowl… all my favorite snacks!!

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Geez Louise! January 31, 2012 at 1:22 pm

ooh the molasses is a nice touch…

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Terra January 31, 2012 at 7:42 pm

Oh wow, what a great mix of flavors, this sounds like a fun, unique dip for Super Bowl:-) Love the use of pomegranate molasses, YUM! Hugs, Terra

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Cathy/ShowFoodChef January 31, 2012 at 11:40 pm

Ohhh, I love Muhammara so much and the pomegranate arils make it so colorful – great idea. I usually make a double batch because it freezes so well, too. Great idea for a Superbowl snack – flavorful, but still really healthy.

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Nancy February 2, 2012 at 7:15 pm

Hi Cathy!! Wow, it’s been WAY too long since I’ve talked to you!! Hope all is well!
Making a double batch of the dip is brilliant… forgot to add that to the recipe!

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Paula @ Spoons n Spades February 1, 2012 at 1:18 am

What a wonderful sounding dip! I’ve yet to use pomegranate molasses in anything, but it looks like I might need some!

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Zee February 1, 2012 at 3:16 am

looks different and interesting

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Amanda February 1, 2012 at 7:03 am

Well, we’ve never tried Muhammara, but we believe you when you say it’s good! This is the exactly what our food lovers love to see on our community page! I’m sure you can find out other variations or even the “true” recipe there! http://bit.ly/yI0sZU

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Lana @ Never Enough Thyme February 1, 2012 at 7:21 am

This is definitely a new recipe to me and one that I am certainly anxious to try! I’m just imagining the combination of roasted red peppers with toasted walnuts, garlic, lemon juice – how fabulous!

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Nancy February 2, 2012 at 7:14 pm

I hope you like it Lana! So I think we are now even – you introduced me to Turnip Greens Dip and I introduced you to Mahummara!!

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Carolyn February 1, 2012 at 11:27 am

I’ve heard of this dip before and it sounds right up my alley…I love walnuts. Bookmarking this one!

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Kevin (Closet Cooking) February 2, 2012 at 3:23 am

Great shots of the mahummara!

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Nancy February 2, 2012 at 7:13 pm

Thanks Kevin!!!

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Matt T February 2, 2012 at 6:21 am

Anyone know how much olive oil? Or is it to taste?

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Nancy February 2, 2012 at 7:12 pm

Hi Matt!!
EEK!! This is what I get for typing before I’ve had my second cup of coffee!! It is 2 TBSP. but of course you can adjust that to your own personal taste! Thank you for letting me know about this!!

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Lora @cakeduchess February 2, 2012 at 7:21 pm

I’ve got to look for pomegranate molasses…yum! Fantastic dip and I love all the flavors (especially the toasted walnut:).

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Nancy February 3, 2012 at 4:56 pm

Hi Lora!
I love pomegranate molasses and find I add it to all kinds of things – even use it on pancakes sometimes diluted with a little warm water!!

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Madonna February 2, 2012 at 7:56 pm

Ok, I’m back and have more questions. Where did you buy your pomegranate molasses? Can I use your flatbread in lieu of the pita bread or will it effect the texture? (You would be shocked if you knew how many times I have made your flatbread recipe. They simply go with everything. ha ha) Your photo looks like you have persian cucumbers. I have just discovered persian cucumbers. They are so delicious. I love them fresh and I make a quick refrigerator pickle that is wonderful. No more kirbies for me.

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Nancy February 3, 2012 at 4:55 pm

Hi Madonna!! I am so glad you are back and I truly love your questions!! The pomegranate molasses I buy at an ethnic market that sells middle eastern food. If you don’t have one of those in your area, you can find it online at Amazon! My only concern with using the homemade flatbread in the dip is I think it is too moist. If you don’t have pita bread, you could use some stale white bread or country bread. I am so glad that you are enjoying the flatbreads! Yes, those are persian cucumbers (which I also buy at the middle eastern market!) and you are right – they make the best refrigerator pickles!!

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Living The Sweet Life February 2, 2012 at 8:43 pm

This is the first time I’m hearing about Mahummara dip – - it sound phenomenal, both sweet and spicy. Sound perfect for sunday’s big game :)

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Nancy February 3, 2012 at 4:48 pm

I hope you try it, it is a little different and really good!!!

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Brandon @ Kitchen Konfidence February 3, 2012 at 10:08 am

Looks delicious Nancy. Where did you get that pretty bowl?

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Nancy February 3, 2012 at 4:48 pm

Hi Brandon!!

At one of my favorite shopping destinations – CB2!!!

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Magic of Spice February 5, 2012 at 8:59 am

Oh my goodness, I could slather this on most anything! Amazing flavors :)

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