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!
This Walnut and Roasted Red Bell Pepper Dip, or Muhummara is a common dip throughout the middle east – and it seems folks are just as passionate about what is a “true” Muhummara and what isn’t as folks are about whose team is better. In researching this Walnut and Roasted Red Pepper recipe, I found hundreds of variations – so in the interests of full disclosure, I am not claiming this is a “true” Muhummara. What I will claim is that it is really good, and really easy!
Walnut and Roasted Red Pepper Dip
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
- 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
- Garnish with pomegranate arils and italian parsley. Serve with pita bread triangles, small cucumbers, pepper strips and/or celery.
Notes
- Pomegranate molasses and Aleppo pepper can both be found in Middle Eastern markets. Check out my Middle Eastern Market Shopping Guide to find out what other treasures you can find there!
- The dip can be made up to a day ahead. If making ahead, refrigerate and let come to room temperature before serving!
- 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!
heather says
January 31, 2012 at 12:49 pmI 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*
Nancy says
February 2, 2012 at 7:16 pmHi Heather!
Whoa, I think I should come to your house for the Superbowl… all my favorite snacks!!
Geez Louise! says
January 31, 2012 at 1:22 pmooh the molasses is a nice touch…
Terra says
January 31, 2012 at 7:42 pmOh 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
Cathy/ShowFoodChef says
January 31, 2012 at 11:40 pmOhhh, 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.
Nancy says
February 2, 2012 at 7:15 pmHi 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!
Paula @ Spoons n Spades says
February 1, 2012 at 1:18 amWhat a wonderful sounding dip! I’ve yet to use pomegranate molasses in anything, but it looks like I might need some!
Zee says
February 1, 2012 at 3:16 amlooks different and interesting
Amanda says
February 1, 2012 at 7:03 amWell, 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
Lana @ Never Enough Thyme says
February 1, 2012 at 7:21 amThis 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!
Nancy says
February 2, 2012 at 7:14 pmI 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!!
Carolyn says
February 1, 2012 at 11:27 amI’ve heard of this dip before and it sounds right up my alley…I love walnuts. Bookmarking this one!
Kevin (Closet Cooking) says
February 2, 2012 at 3:23 amGreat shots of the mahummara!
Nancy says
February 2, 2012 at 7:13 pmThanks Kevin!!!
Matt T says
February 2, 2012 at 6:21 amAnyone know how much olive oil? Or is it to taste?
Nancy says
February 2, 2012 at 7:12 pmHi 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!!
Lora @cakeduchess says
February 2, 2012 at 7:21 pmI’ve got to look for pomegranate molasses…yum! Fantastic dip and I love all the flavors (especially the toasted walnut:).
Nancy says
February 3, 2012 at 4:56 pmHi 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!!
Madonna says
February 2, 2012 at 7:56 pmOk, 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.
Nancy says
February 3, 2012 at 4:55 pmHi 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!!
Living The Sweet Life says
February 2, 2012 at 8:43 pmThis is the first time I’m hearing about Mahummara dip – – it sound phenomenal, both sweet and spicy. Sound perfect for sunday’s big game 🙂
Nancy says
February 3, 2012 at 4:48 pmI hope you try it, it is a little different and really good!!!
Brandon @ Kitchen Konfidence says
February 3, 2012 at 10:08 amLooks delicious Nancy. Where did you get that pretty bowl?
Nancy says
February 3, 2012 at 4:48 pmHi Brandon!!
At one of my favorite shopping destinations – CB2!!!
Magic of Spice says
February 5, 2012 at 8:59 amOh my goodness, I could slather this on most anything! Amazing flavors 🙂