Muhammara- Spicy Red Pepper and Walnut Dip

Recently I've been on a food memoir rampage and a few months back stumbled upon Diana Abu-Jaber's The Language of Baklava.  Abu-Jaber is a brilliant writer and weaves her story with such detail you can practically smell the sizzling lamb kabobs on the grill.  I suppose that is the sign of a good food memoir, when you can taste the food through their words.  Every recipe in The Language of Baklava tempts the taste-buds (except for the velveeta sandwiches) and I have yet to make a recipe of Abu-Jaber's that wasn't fantastic.  My current favorite is her Muhammara, a delicious (and spicy!) red pepper and walnut dip perfect for a summer grilling party.  I made it for our July 4th BBQ alongside beef kofta and was asked 4 times for the recipe.  It's creamy and rich with a touch of sweet heat.  Love it!

Muhammara Recipe

Muhammara Recipe


Serves 4

Adapted from The Language of Baklava by Diana Abu-Jaber

2 roasted red bell peppers (I used ones from a jar but you can roast them yourself if you like)

1 1/2 cups walnuts

1 teaspoon crushed red pepper flakes

1 teaspoon cumin powder

1/2 cup almond flour (or you can use bread crumbs)

1/4 cup olive oil

2 tablespoons unsweetened pomegranate juice

pinch of salt

1/2 teaspoon honey

1/4 cup tomato puree

1/4 teaspoon cinnamon

1/4 teaspoon cloves

small handful of parsley, chopped

Combine the peppers, walnuts, and all the other ingredients except the parsley in a food processor or blender.  Process until smooth. Add extra olive oil if necessary to achieve a thick but fluid consistency.  Top with the parsley and enjoy!