Muhummara- Middle Eastern red pepper dip

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Hello fellow Hivers. I am trying to get a post in before the end of the month. I always miss Hive when I don't participate. It's been a tiring winter and even though it's officially spring, we just had a snowfall which has melted now. The weather here takes my energy, so doing a post is something that requires discipline. I don't have an Iphone to take photos easily. (My phone's photos are not worthy of anything.) I don't have much natural light. When I do a post, I need to set up lights on stands in my small studio apartment, and set up a tripod to take selfies with a timer. Marc used to take the photos of me, but I like mine better. I'm hoping he doesn't look at this post.

Anyway, on with the post which was inspired by @riverflows, who took a trip to Brighton to visit a friend. They were entertained with a Middle Eastern feast, homemade by the friend. What inspired me was the dish called Muhummara which I have been meaning to do for a while. I learned about it quite a while ago. Finally I took it as a sign that I must give this a go.

This recipe varies from region to region, household to household, and probably exists in some form in many countries, with a different name. Traditionally it starts with a base of Aleppo peppers. I have never seen an Aleppo pepper in person, that I know of, except for dried ones...somewhere...I don't know.

So the common substitute is sweet red peppers. I can easily get those.

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I also have plenty of leftover bread in my freezer, which is turned into bread crumbs. The dip calls for bread crumbs.

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I used my food processor which is my saviour and right hand. I do enough prep and cutting at work so if I make something with the help of a machine, I can have a little break.

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I made enough bread crumbs to freeze back for future dishes.

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The peppers are ideal if roasted on a fire, but this city dweller has no fire available. I sometimes use my butane stove, but I did not feel like fighting with the smoke alarm.

They would have to be roasted in the oven. I made the decision to cut them and take out the seeds first but they could have been thrown in whole.

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I didn't bother putting oil on them. The temperature I chose was 450 F. After 5 minutes I turned them. I was not timing actually.

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When they were tender I removed them and put them and covered in a bowl. After a while the skin can be removed easily.

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The dip calls for walnuts. I a;ways have those on hand for salads.

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The walnuts and bread crumbs are toasted in a pan until golden.

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Muhummara
roasted red peppers
1 cupwalnuts
1 cup bread crumbs
3 cloves garlic (not pictured)
Chili or hot pepper (optional)
3 tablespoons olive oil
1/4 cup lemon juice
1 tablespoon sumac
1 teaspoon ground cumin
pomegranate molasses

The ingredients can vary by using tomato paste, or tomatoes instead of lemon. Of course you could use them both. I chose to just use lemon this time.

Tahini could also be added but I didn't bother since there were already walnuts.

Roasted onion would be nice as well as an addition to the garlic. I forgot to throw in the onion. The garlic to me is mandatory.

Hot pepper flakes or fresh is an option if you like heat. I didn't have any at the time so I added chili powder after it was made. I like my spice.

Finally the pomegranate molasses can be substituted with balsamic or just omit. Not everyone likes sweetness in savoury dishes. I like it particularly in this one.

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The walnuts can be ground to your liking.

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I chose a coarse grind since the whole thing would be ground anyway.

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One key ingredient in this dip and other Mid east dishes, is pomegranate molasses. I was certain I would not find it. I was prepared to substitute it with balsamic glaze.

I walked to a local store run by middle eastern people. I was certain I would not see it there, but it was actually there. Marc was with me and asked me how I knew they had it. I pretended to know the whole time. He was impressed.

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This syrup is sweet but has a tang to it. I like the way it contrasts with the pepper taste.

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The grinding of this is up to the individual preference. It could be chunky to creamy. I chose a smooth hummus like texture.

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At the end I garnished with olive oil, pomegranate molasses and sesame seeds. I ran out of walnuts which would have been used. I was looking forward to putting pomegranate seeds on top, but the pomegranate that I had was no longer edible.

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This was consumed the next day. I wanted to make my own pita bread. I didn't get out the camera for this, so you will have to take my word for it, that I made them myself.

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This was a perfect way to snack after work to wind down and review the day with a few laughs.

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But it did not end there! Leftover muhammera is perfect with potatoes.

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I decided to scallop potatoes and simply layer them, spreading the leftover dip on each layer. For added moisture I poured a little plant milk as well. Some salt and pepper, into the oven and boom!

I assure you this was delicious. In fact I will be making Muhammera all the time. I will also serve well as a pasta dish

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Over all this is simple, easy to make. Best of all it can be versatile and used in other dishes and be made according to individual taste.

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Thanks for dropping by and have a great day!

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