This is my take on Muhammara, a classic Middle Eastern dip that’s a little savory, a little sweet, a little tangy, and beautifully spiced. Everyone enjoys a great dip on a party table (or on hand in the fridge for a quick nibble), especially one that’s creative and delicious. Muhammara keeps in the fridge for days (make-ahead bonus points!) and holds well at room temperature throughout the length of a party, ballgame, or game night. The next time you’re thinking of serving hummus, serve this instead.
Muhammara recipes always contain roasted sweet red peppers and walnuts, but beyond that, each cook seasons it to taste. I’ve fiddled with my version for years and learned that I really like to jack up the seasonings. Beyond the incredible depth of flavor, its deep, brick red color is very appealing, especially when garnished with ruby-like fresh pomegranate arils. Another dose of sweet-tart fruity pomegranate flavor comes from a condiment known as pomegranate molasses, which is pomegranate juice cooked down to the consistency of syrup. I can easily find bottles of pomegranate molasses at my neighborhood grocery store. It keeps for months, so I like to keep it on hand not only for this recipe, but also to drizzle over cheese and stir into sparkling water.
Makes about 2 cups
Place the oil and onions in a medium skillet set over medium-high heat. Cook until wilted and deep golden, stirring often, about 10 minutes.
Add the garlic, brown sugar, ground chile, garam masala, and pepper flakes. Cook until fragrant, stirring continuously, about 2 minutes. Transfer to the bowl of a food processor.
Add the roasted peppers, walnuts, lemon zest and juice, and pomegranate molasses. Pulse until the mixture is very finely chopped and well-combined, but not completely smooth. Stop to scrape down the sides of the bowl as needed.
Transfer into a container with a tight-fitting lid. Refrigerate overnight to allow the flavors to develop. The dip can be made up to one week ahead. Let sit out to return to room temperature before serving.
Transfer into a serving bowl and drizzle with a little olive oil and pomegranate molasses, and sprinkle with pomegranate arils. Serve with the pita.
©Copyright 2024 Sheri Castle
Sheri puts a twist on muhammara, a Middle Eastern dip with aromatic spices and tangy pomegranate.
Sheri Castle, award-winning food writer and cooking teacher, is known for melding culinary expertise, storytelling and humor, so she can tell a tale while making a memorable meal. Her creative, well-crafted recipes and practical advice inspire people to cook with confidence and enthusiasm. She's written a tall stack of cookbooks and her work appears in dozens of magazines. In 2019, the Southern Foodways Alliance named Sheri among Twenty Living Legends of Southern Food, calling her The Storyteller.
Sheri says that she's fueled by great ingredients and the endless pursuit of intriguing stories, usually about the role that food plays in our lives, families, communities and culture.
When she steps away from the kitchen or a local farm, Sheri enjoys spending quiet time at her home near Chapel Hill. She hails from the Blue Ridge Mountains of North Carolina.
In each episode of "The Key Ingredient," renowned food writer and cooking teacher Sheri Castle celebrates beloved ingredients, tracing their journeys from source to kitchen. Sheri introduces us to farmers, chefs and other food experts, sharing stories, recipes and tips along the way. Join Sheri & friends to learn the stories behind some of North Carolina's most beloved ingredients.