Monday, August 17, 2009
(pictured: Muhamarra on cucumber rounds)
If you like hummus and baba ghanoush I think you will like muhammara. This dip is sweet, a little spicy (if you add the harissa) and tart from the pomegranate molasses. There is a bit of smokiness in the background from the cumin. The walnuts make the dip rich and satisfying and add omega 3 fats and have been linked to a reduction in cancer, cardiovascular disease and cholesterol.
Traditionally muhammara is used with kabobs or as a bread dip, like hummus. I find that it also makes a nice dip for veggies, or as a sauce for wrap sandwiches.
Muhammara - my lower fat version
Makes 12 generous servings
3 roasted red peppers, seeded
½ cup of walnut pieces, toasted
½ cup of whole wheat bread crumbs
2 tablespoons of pomegranate molasses
½ teaspoon of cumin seeds, toasted and ground
½ teaspoon of harissa – optional but good
¼ cup of pomegranate juice, or enough to make a smooth consistency
Put everything but the pomegranate juice in the food processor or blender and process until smooth. If the muhammara is too thick add pomegranate juice, a little at a time, to thin it out.
Pour into a container with a lid and refrigerate until needed. This has more flavor at room temperature.
Traditionally this sauce is emulsified with olive oil. I didn’t want to add that much fat but you could eliminate the pomegranate juice and substitute olive oil for a traditional variation.
Amount Per Serving
Calories - 71.96
Calories From Fat (41%) - 29.78
Total Fat - 3.39g
Saturated Fat - 0.33g
Cholesterol - 0mg
Sodium - 13.03mg
Potassium - 118.12mg
Total Carbohydrates - 9.66g
Fiber - 1.26g
Sugar - 5.52g
Protein - 1.42g
I find this to be a nice change from hummus. Even my husband, who isn't crazy about bell peppers, likes this dip. If you are looking for something that is a little unusual this is a nice change.