Tuesday, June 12, 2012


Muhammara is a Mediterranean dip made of walnuts, roasted red peppers and pomegranate molasses. It is the perfect combination of savory and sweet. When ever I serve muhammara, it always gets rave reviews.

The best part? I was able to make it paleo friendly! It makes an excellent substitute for hummus and a great light lunch.

Pomegranate molasses can be found in any middle eastern grocery store. I found mine at Community Foods. I use roasted red peppers from a jar for convenience sake, which I find at Superstore, but you can also easily roast your own red peppers.

Adapted from Veggie Belly, makes 2 cups


1 cup walnuts
2 tablespoons pomegranate molasses
2 large roasted red peppers (approximately 1/2 of a 300 mL jar)
1 clove garlic
¼ cup olive oil
1 teaspoon cumin
1 teaspoon chili flakes
½ teaspoon salt


In a skillet on medium heat, toast the walnuts till they are slightly browned.

Put the toasted walnuts with all the other ingredients in a blender. Blend until smooth. If the mixture is too thick to blend, add a few tablespoons of additional olive oil.

Serve with vegetable slices or pita.


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