(Middle Eastern spicy roasted pepper dip)
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.
Makes about 2 cups
- Red bell peppers -- 4
- Walnuts, toasted and chopped -- 3/4 cup
- Breadcrumbs -- 1/2 cup
- Garlic, crushed -- 2 or 3 cloves
- Lemon juice -- 1-2 tablespoons
- Red pepper flakes -- 1 tablespoon
- Ground cumin -- 1 teaspoon
- Salt and pepper -- to taste
- Olive oil -- 1/2 cup
- 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.
- 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.