The Reddened Dip: Muhammara

Is there a better way other than spending a lovely summer night with friends sitting on the beach and sipping a glass of chilled wine and dips? Well…no! The only annoyance would be the mosquitoes that love to join in and try to spoil our fun but that is easily catered for using anti mosquito spray!

For the past years instead of doing  just barbecues, as a group, we also meet and everyone brings along his own wine, dips, cheeses and all sorts of water biscuits. When it comes to wine I always opt for a rose sparkling wine ( I am not really a wine lover and only love fruity ones). Than we all share and talk and talk ( or gossip hehe)

A really nice dip that my mother has been doing at home for the past two years is called Muhammara. This spicy dip is not of Maltese origin ,even though we Maltese can get the idea of the colour as the word derives from ‘ahmar’ the Maltese word for red.

Muhammara originates from Syria and it actually means ‘reddened’.

I am going to write here my mother’s recipe. I love eating this dip with pita bread or tortilla chips. These are the ingredients:

3 roasted red peppers (instead you can also use red pepper paste or red pepper flakes)

½ cup walnuts

25g breadcrumbs

2 garlic cloves

1 tablespoon lemon juice

1 teaspoon ground cumin

¾ cup olive oil

First ground or chop the walnuts in very pieces. Than add the breadcrumbs, garlic cloves, lemon juice and cumin. Mix well. Finally start adding slowly the olive oil until you have a smooth texture.

Maybe I will try and do this tomorrow for our wine and dips get together 😉

 

And here it is! As garnish we put some walnut pieces on top 🙂

 

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2 thoughts on “The Reddened Dip: Muhammara

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