This is a fantastic and versatile dip I learned in Turkey. It’s quick and easy to make, and you probably have most of what you need on hand. Just give yourself a little time as the flavor improves after all the ingredients have some time to hang out together. Serve this with classic veggie crudité, use it as a sandwich spread, or just serve it along with a hearty green salad and some crusty bread. The classic Mediterranean and Middle Eastern approach is to serve it on top of goat cheese yogurt. Just use plain Greek yogurt instead, and you’ll be fine. The dip will keep in an airtight container if refrigerated for about 4 or 5 days.
Recipe: Muhamara Dip
Serves about 4 (can easily be doubled)
2 large red peppers, roasted (I used mine straight from the jar) and drained
About ½ cup cubed day old bread
1 small garlic clove, through a garlic press
Scan ¾ cup chopped walnuts
About 1 teaspoon seasoning (I use Chef Donna Adoro Blend from The Spice & Tea Exchange, but you can use salt, pepper and some red pepper chili flakes)
2 teaspoons tomato paste
About 1 teaspoon fresh squeezed lemon juice
1 tablespoon pomegranate molasses*
1 teaspoon sugar
½ teaspoon ground cumin
About 2 tablespoons olive oil
Sea salt and pepper, to season
Greek-style yogurt, to serve
*available in middle eastern grocery stores or the ethnic section of better stocked grocers. In a pinch substitute a splash of sherry vinegar or balsamic vinegar.
Combine all of the ingredients into a food processor and pulse a few times to combine. The process until a thick paste forms. Continue to process until desired consistency, be it a chunky paste or a smooth dip.
Remove to an airtight container and refrigerate for at least 2 hours for flavors to meld. Taste and adjust seasoning. Serve on top a dollop of cold fresh Greek-style yogurt.