Muhammara – Syrian pointed pepper dip

Peanut free
Gluten free
Vegan
Middle Eastern
Muhammara is a Syrian spread, made from grilled peppers. A tasty and healthy vegetable dip that you can make as spicy as you want. As a counterpart to this spiciness, you use pomegranate molasses in the traditional recipe, but that is unfortunately difficult to obtain (organic). That is why we use TerraSana balsamic cream as a good substitute for pomegranate molasses. Do you want to make muhammara yourself? That is often better than from the store, because it often contains flavor enhancers and additives. We used our organic, ready-to-use grilled peppers, because that's how you make muhammara healthy and fast. You can combine Muhammara with crackers, wraps, flatbread, Indian naan or Turkish bread.
Side dishSauce, dip and dressing4 servings10 minutes preparation
Share:

This is what you need

Grilled peppers1 jarWalnuts50 gBalsamico cream3 tbsp
Lemon1/2
Spicy red peppers6
Cumin1 tsp
Cayenne pepper1/8 tsp
Rolled oats50 g
Pepper and saltto taste

Kitchenware

Blender

Chef

Ingrid Duifhuizen
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.

This is how you make it

  1. Remove the peppers from the jar and remove as much moisture as possible from the pepper pieces. Pat dry well with a clean tea towel. Do the same with the spicy red peppers.
  2. Place all ingredients in the blender, except the walnuts and oats.
  3. Grind to a fairly coarse mixture in 10-15 seconds. Then add the walnuts and oatmeal and pulse a few times until everything is well mixed and you have a coarse spread.
  4. Do you prefer a smooth, soft spread? Then grind on!

Tip(s)