Muhamarra Dip - The Vegan Eskimo


Muhamarra Dip - The Vegan Eskimo


Muhamarra Dip - The Vegan Eskimo


I call it crack dip, its SO addictive and I absolutely love it. My local supermarket has a great dip section and I tried this one and fell in love. Actually never heard of this, and after eating this store bought one since I came across it last summer, I HAD TO try and make my own version.

Originally a Syrian dip, this uses both pomegranate molasses and Aleppo chili flakes. This might be hard to come by, but odds are that a Turkish supermarket has these ingredients, as this dip is also quite popular in Turkey. I managed to find pomegranate molasses, which is crucial to get the real taste of this, but I just . Could . Not . Find . Aleppo chili ... Hhhmmmmm ... But, I used normal chili flakes here and used less, but opt for Aleppo Chili flakes if you can find them for sure !


Makes about 1 liter / 33.8 fl. oz


Ingredients


  • 3 red bell peppers
  • 200 g walnuts (7 oz)
  • 80 ml breadcrumbs (1/3 cup)
  • 1 stalk of spring onion
  • 2 garlic cloves
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons tomato puree
  • 2 tablespoons tahini
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili flakes (or to taste)
  • Juice from 1 lemon
  • Salt and pepper to taste

Garnish


  • Drizzle of olive oil
  • Walnuts
  • Parsley
  • Freshly grind black pepper

What you will need


  • Cutting board and knife
  • 1 ovenproof dish
  • 1 pan + spoon to stir
  • 1 measuring cup
  • Measuring spoons
  • 1 blender OR bowl and stick blender

Muhamarra Dip - The Vegan Eskimo


Muhamarra Dip - The Vegan Eskimo


Muhamarra Dip - The Vegan Eskimo


Muhamarra Dip - The Vegan Eskimo


Muhamarra Dip - The Vegan Eskimo


Instructions


  1. Preheat the oven to 200 c (390 F).
  2. Wash the bell peppers and let dry. Put in an ovenproof dish, roast in the oven for about 30-40 minutes, or until slightly charred on top.
  3. Put the walnuts and breadcrumbs in a pan. Toast on medium high heat while stirring until the breadcrumbs are very golden, but not burnt. Set aside.
  4. Blend smooth: spring onion, garlic, pomegranate molasses, olive oil, tomato puree, tahini, chili flakes, cumin, lemon juice and some salt and pepper. Let sit and marinade.
  5. Take out bell peppers when slightly charred. Carefully deseed and take the stem off. Blend with the marinade until smooth.
  6. Add in the toasted breadcrumbs and walnuts, keeping a few walnuts for topping on later. Blend until desired texture, but keep some chunks. Refrigerate for a few hours, allowing the mixture to soak the walnuts and marinade.
  7. Serve topped with an olive oil swirl, fresh parsley, black pepper and toasted walnuts, eat as a dipping for toasted bread, vegetable sticks, fruit, dried fruit, crackers etc etc.

Enjoy !


 Muhamarra Dip - The Vegan Eskimo


 Muhamarra Dip - The Vegan Eskimo


 Muhamarra Dip - The Vegan Eskimo