Today I am going to share with you a common dip served as an appetizer in a Middle Eastern household known as Muhamarra. It is pronounced (moo-hum-arra) meaning reddened in Arabic because of the deep red color of the peppers. Not only is it extremely easy to make; only requiring a food processor but it is also VEGAN! Yes, vegan. I am widening my horizons in the culinary world and jumping on the vegan band wagon. You will be seeing more vegan related recipes to come for sure.
Servings: about approx. 2 cups of dip
Total time: 10 minutes
2 large fresh red peppers (you can use yellow or orange too)
1/2 a yellow onion diced
2 teaspoons fresh lemon juice
1 teaspoon ground cumin
1-2 tablespoons of pomegranate molasses
1 teaspoon of finely chopped jalapeno
1 tablespoon tahini
A pinch of red pepper flakes
Salt & pepper to taste
3 tablespoons of breadcrumbs
1/3 a cup of chopped walnuts
4-5 tablespoons of olive oil
- In a food processor, add the onions, red peppers, and jalapeno. Pulse for 30-40 seconds.
- Then add everything but the walnuts and olive oil and pulse that for another 40 seconds.
- Following, add your chopped walnuts and pulse for 20 seconds
- Last but not least, slowly start drizzling in your olive oil and pulse for another 10-20 seconds
- That is all! You are done!
This tastes amazing with some toasted pita bread and/or vegetables!