Remember when hummus was an exotic delicacy? Now it’s as familiar in American groceries as peanut butter and jelly, and I daresay it turns up as regularly in American households. I’m definitely a hummus lover myself, and take great pleasure in experimenting with different homemade varieties. Lately, though, I’ve been looking for alternatives to hummus, and was thrilled to discover muhammara.
Muhammara is a Mediterranean dip based on roasted red peppers – always one of my favorite things, so it pretty much had me at hello, there. But it’s also got lovely nuttiness from walnuts, citrus from lemons, and some deep sweetness from pomegranate molasses (available at places like Whole Foods or at international markets), rounded out by olive oil and garlic. It also usually contains bread crumbs, so I tried substituting some almond meal from Trader Joe’s (any almond flour would work) and that did the trick, making it gluten-free, low-carb and paleo-friendly as well.
If you’re looking for a new spin on healthy and delicious dips, I’m pretty sure you’re going to be thrilled with this one.
1/2 cup walnuts
12 ounce jar roasted red peppers, drained
1/3 cup almond meal
4 garlic cloves, minced
Juice and zest of 1 lemon
1 tablespoon pomegranate molasses
2 teaspoons cumin
1 teaspoon salt
1/2 cup extra virgin olive oil
Combine all ingredients in a food processor or blender, and blitz into desired consistency. It’s especially good if you let the flavors develop for a little whole before serving, but it can either be chilled or served immediately. Serve with crudite, crackers, pita or chips.
— posted by Anne