Muhammara – Spicy Lebanese Pepper and Walnut dip with Pomegranate

Today is THE Day of THE amazing VVP – The Virtual Vegan Potluck!

Welcome!

168 bloggers gather around the virtual table, each bringing a delicious vegan dish.

You do not have to be vegan to enjoy it – believe me!

This is THE perfect place to be inspired and possibly even awe stricken by all the incredible delicious and creative dishes coming from the vegan kitchen!

VVP was originally created by Annie, the amazing woman behind the wonderful  blog anunrefinedvegan.

Thanks to all the wonderful people behind VVP – Somer, AnnieJason and Lidia for hosting the event. You guys rock!

This is how it works:

If you want to start from the very beginning you have to go to veganbloggersunite – Or you can go from here and simply scroll down and press the “go forward” or the “go back” buttons, and away you go.

And so the party begins! I hope you have fun!

My contribution this year is an appetizer, inspired by the Lebanese kitchen. It’s intense, spicy, a little hot with a hint of sweetness. It’s delicious and it tastes SO good as dip for veggies or on a cracker.

This is my version of the Lebanese dish Muhammara – originally it is made with the little Piquillo peppers, but I used red peppers to make a milder version.

red peppers ready for the grill

Red peppers ready for the grill

Muhammara 

Spicy Lebanese Pepper and Walnut dip with Pomegranate 

3 red peppers

1.5 cup of walnuts

2 slices of good bread

1 tablespoon of balsamic vinegar

3 tablespoons of pomegranate molasses

1 tablespoon of cumin

1 heaped tablespoon of chopped sun dried tomatoes

1-2 cloves of garlic

1/2 green chili (depending on how hot you like it)

1 tablespoon of paprika

2 tablespoons of olive oil

Freshly squeezed juice of one lemon

Sea salt – and freshly ground pepper

Grill the peppers on the BBQ or bake them in a hot oven till the skins are completely black. Let them cool a bit before removing the skins, the seeds and the core.

Put the walnuts and the bread in a food processor and pulse until finely processed.

Walnuts and bread

Walnuts and bread

Add the grilled peppers and the other ingredients,

Muhammara magic

Muhammara magic

the pomegranate molasses, the balsamic vinegar and the olive oil to the blender mix.

Pomegranate molasses and balsamic vinegar

Pomegranate molasses and balsamic vinegar

Process until it turns into a smooth paste.

Serve in a bowl with a sprinkle of fresh pomegranate seeds and a dash of olive oil.

Fresh pomegranate

Fresh pomegranate

Enjoy the Muhammara with homemade crackers

Served with crackers

Served with crackers

A delicious mouthful

A delicious mouthful

or serve the dip with fresh vegetables

IMG_3943

“I drink to the general joy o’ the table” – William Shakespeare Macbeth

Thank you for coming I loved having you here!

Please visit the other blogs by clicking the links below. Have fun!

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55 thoughts on “Muhammara – Spicy Lebanese Pepper and Walnut dip with Pomegranate

  1. We tried a version of this at our co-op a few weeks ago but it was SUPER pricy. Thanks for giving me a DIY version…so much more fun too. Looks lovely!

  2. This looks delicious Anne – yum! I adore dips and anything with red pepper – I am SO intrigued! Adding to my must make list 🙂 Happy VVP!

  3. This looks amazing! I love all the ingredients you use and I love spreads so this is definitely a winner! I’m going to need to get some pomegranate molasses. 🙂

  4. This looks and sounds like a terrific spread. It reminds me of a spicy Spanish Romesco sauce but prettier. I love your presentation.

  5. You have tickled my food-related imagination again .. I would not be able to find a few ingredients from your recipee so I will have to eat my pommegranate as I always do – neat 😀 Beautifully presented – the photos are wonderful, Anne 🙂

    • Thank you Paula! If you are thinking of the pomegranate molasses and it’s hard to get – you can easily make your own. The molasses is an amazing secret ingredient in salad dressings, in marinades and in Muhammara 🙂

  6. Looks very delicious, Anne. I love pomegranate and the combination of sweet, spicy and savory is always very appealing to the palate. 😉

  7. Ann, Muhammara was one of the most delicious things I tasted in Turkey! Of all the places I had it, Develi restaurant was the very best. Your recipe looks and sounds similar. Can’t wait to try it out! Thank you so much for sharing 🙂

    • I hope you will enjoy it as much as the one you had in Develi’s restaurant! That’s one of the great things about traveling, all the amazing new food you get to try 🙂
      Thank you for stopping by Madhu!

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