Spicy red pepper and walnut dip - Muhammara

I had this dip for the first time in a Turkish restaurant and fell in love with the complexity of flavors, the spiciness and texture of this dip. I have finally found a recipe that I love!

Sauces and dips are the silent wonders on the table that bring the whole meal together. Every culture and cuisine has them, and almost every meal is incomplete with out them. From everyday ketchup and mustard, toTzatziki, and hummus in the Middle East, to cilantro chutney and raita in India, to salsas in Mexican cuisine, to chimichurri sauce in Argentina, to marinades and rubs for barbecues in the US, and sauces in French and Spanish cuisine, they are prevalent at every table. This post highlights these amazing sauces and dips. Check this blog for a variety of sauces, marinades and dips from around the world.

This bright red dip warns you ahead of time, complex, fiery, (as spicy as you want to make it), and layered with nuances from the walnuts and pomegranate molasses. It is one I cannot stop eating! It is a perfect accompaniment with hummus, but shines with kebabs and grilled vegetables and as a side for rice dishes, well pretty much anything really. I have not cooked enough from this book, but every time I cook from it I love the flavors and dishes. A book filled with wonderful recipes from Lebano, it is a treat to have and cook from. Easy to follow recipes make me want to pick up this cookbook and make super delicious dinners every night. I highly recommend this cookbook for authentic flavors from the region.

For more wonderful recipes from this cookbook, click here.

Ingredients:

2-3 red bell peppers

1 cup walnuts, lightly toasted

2 teaspoons pomegranate molasses

2-3 garlic cloves

1 teaspoon dried red pepper flakes, or to taste

Juice of 1 lime or 1/2 lemon

1/2 teaspoon sweet paprika

1/2 teaspoon hot smoked paprika

1/3 teaspoon cumin powder

Salt and black pepper to taste

3-4 tablespoons olive oil

Start by roasting the red peppers in the oven, 375 ° F about 8 inches from the broiler on to, till charred and bubbled all over, about 20 minutes. Cool and peel the peppers, remove the seeds and piths. Be careful to collect all the juices, they are delicious.

Add all the ingredients to a small blender and process to a semi-smooth thick paste, like hummus. Taste and adjust seasonings for tartness and spice.

Serve at room temperature with pita bread or crunchy vegetable, or at any meze meal.