Muhummara is popular condiment and dip in Lebanon, Palestine and Syria. Serve muhummara with grilled meats, fish and kebabs, or as a spread or dip for bread or pita.
In western Turkey it is called acuka. Other spellings are moohummara or muhammarah.
Muhammara
Course: Appetizers, Dips and Spreads, Condiments, SaucesCuisine: Bahrain, Lebanon, Palestine, Turkey, Syria2
cupsMuhummara is popular condiment and dip in Lebanon, Palestine, Syria, served with grilled meats, fish and kebabs, or as a spread or dip for bread or pita.
Ingredients
Red bell peppers — 4
Walnuts, toasted and chopped — 3/4 cup
Breadcrumbs — 1/2 cup
Garlic, crushed — 2 or 3 cloves
Lemon juice — 1 or 2 tablespoons
Red pepper flakes — 1 tablespoon
Ground cumin — 1 teaspoon
Salt and pepper — to taste
Olive oil — 1/2 cup
Directions
- Place the the whole peppers under a broiler or over a stovetop flame, turning frequently, until the skin on all sides has turned black. Remove to a large bowl and cover tightly with plastic wrap. Set aside to cool for 10 minutes. Once the peppers have cooled, peel off the blackened skin and remove the stems and seeds. Rinse them quickly in running water and pat dry.
- Chop the peppers roughly and place them, along with all the remaining ingredients except the olive oil into a food processor or blender. Pulse to roughly chop the ingredients. Then slowly pulse in the olive oil. Try not to puree the ingredients too much. You want the dip to have a little texture.
- Adjust seasoning to taste and serve as a dip or spread with pita wedges, vegetables or kebabs.
Muhammarah Notes and Variations
- Other possible additions: Chopped and sauteed onion, pomegranate molasses, or paprika.
- Muhammara is typically quite spicy. You can cut down on the red pepper flakes to adjust to your taste.
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