Muhammara or acuka (roasted red pepper dip)
A delicious Middle Eastern dish made with roasted red peppers, pomegranate molasses, and walnuts. Sometimes referred to as "Lebanese ketchup" you can use muhammara as a dip or sauce on virtually anything!
Servings 6
Ingredients
- 12 ounce jar roasted red bell peppers, drained (this is equivalent to 8.25 ounces drained peppers or about 1 packed cup of drained peppers)
- 1 1/4 cups walnuts
- 1/3 cup whole wheat bread crumbs (gluten-free option: just take your favorite gluten-free crackers and grind them into 1/4 cup crumbs in a blender)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pomegranate molasses
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt, to taste
- *optional: we like to add a bit of fresh orange juice, specifically blood orange juice, when we have ripe fruit from our tree, but this ingredient isn't essential
Instructions
- Simplest instructions ever: Add all ingredients to a blender and blend until smooth and uniform.
- Dress it up! We like to serve our muhammara drizzled with olive oil, chopped walnuts, and seasonal edible flowers.