Christmas may have passed, but we still have New Year’s and NFL playoffs ahead, meaning many times you might be looking for a tasty new appetizer recipe soon. Muhammara Spicy Red Pepper Dip recipe is a good option to try! It always gets rave reviews when I bring it, and it is something a little different. This Middle Eastern dish has its roots in Syria, and is popular in Turkish and Egyptian cooking.
You can be the star of a January party by bringing this healthy and flavorful dip to serve alongside heavier options filled with cream and cheese. Not that we don’t like cream and cheese here, but some folks are looking for healthy options these days–without sacrificing on flavor!
Don’t be deterred by the “spicy” in the title. Certainly plenty of flavor with garlic and red pepper flakes, but it’s not super-hot. Flavorful is more like it. But Muhammara typically gets translated as “spicy red pepper dip” so I went with that. If you wants something a bit hotter, stay tuned…I’ll be posting the other dip I brought for Christmas soon!
One other recipe note. The walnuts are an important ingredient, but toasted pumpkin seeds can be substituted to make a nut free dish. I tried with good results the last batch I made.
Wine Pairing: I was first introduced to this recipe at Pairings Wine and Food. They were serving it with Pinot Noir, explaining that the Pomegranate Molasses in the dip pairs well with Pinot. I repeated this pairing on Christmas, sipping some Banshee Pinot Noir with the Muhamarra. I noted the pomegranate molasses in the underlying flavor of the dip, minus the spices, which paired well with the fruitiness of the pinot. Pinot Noir also stands up well to moderate spice, so it works on that front, too. A great pairing! You could try it with any pinot you like, but I do recommend trying the Banshee from Sonoma count if you get a chance. Very good quality for under $30, made it to my Thanksgiving Pinot list.
Thinking about taking this to a football party where they might not appreciate the finer points of a good wine pairing? Fear not, the dip tastes good enjoyed with a beer, too!
- 7 oz jar roasted red peppers, drained
- ⅔ cup fine fresh bread crumbs
- ⅓ cup walnuts, toasted lightly and chopped fine
- 4 garlic cloves
- 1 tbsp fresh lemon juice
- 2 tsp pomegranate molasses
- 1 tsp ground cumin
- ½ tsp red pepper flakes
- ¾ cup extra virgin olive oil
- pita chips to serve with the dip
- In a food processor blend together the peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes and salt to taste until the mixture is smooth.
- With the motor running, add the olive oil gradually and process until you have achieved a nice, smooth consistency with all the ingredients incorporated.
- Transfer the dip to a bowl and serve it at room temperature with the pita chips.
I’ve included links for the pomegranate molasses, as you might not have it in your pantry! These are Amazon affiliate links, meaning I receive a small commission if you choose to get your pom molasses via one of these links.