I’m in total shock that it’s already Secret Recipe Club time again! I’m embarrassed that it’s been almost a month since my last post. I know we’ve been extremely busy between serving at Marriage Encounter weekend and getting sick for almost 2 weeks out of this month. Wow…..I fought like crazy to stay well, but this sickness really took a lot out of me. I’m feeling better now, thank goodness! Time slipped away, and while I certainly wanted to be here….well time didn’t permit. I hope this recipe makes it up to you though. This dip is INCREDIBLE!! I just know you’ll love it.
How many of you have heard of Muhammara? It’s a middle eastern dip made with roasted red peppers, and it is out of this world good! Last spring, hubby and I went to the downtown area of West Palm Beach to visit the green market. It was at the height of our Daniel Fast while we were eating healthy and cutting out sugar. I was enjoying the beautiful morning weather, and being up and out so early on a Saturday morning together. My hubby was impressed with the abundance of fresh green veggies and great prices of them. At one of the booths, a greek restaurant was giving out samples of different dips on pita toasts. Muhammara was one of them, and I was blown away. I was hoping one day to recreate it, but never thought it’d happen.
Imagine my surprise when I was cruising through the wonderful recipes on Manuela’s blog “Manu’s Menu” and stumbled onto the recipe. Yay! I’m thrilled to now make this dip whenever I want to. I was excited to see how easy it is, and the one unique ingredient….pomegranate molasses….was easy to find at Whole Foods. I loved pouring over Manuela’s blog. She’s from Italy, but lives in Australia. She loves cooking, and shares many authentic and diverse recipes from all over. I hope you’ll check out Manuela’s blog….and definitely make this easy dip. It’s such an impressive recipe.
- 7 oz jar roasted red peppers
- 2 Tbsp plain bread crumbs
- ½ cup walnuts, toasted
- 1 Tbsp pomegranate molasses
- 1 Tbsp lemon juice
- 2 large garlic cloves
- 1 tsp cumin
- ½ tsp sea salt
- ½ tsp crushed red pepper flakes
- 1 Tbsp extra virgin olive oil
- Toast walnuts on low heat and set aside.
- Add all ingredients to food processor and mix until well combined.
- Refrigerate until cold and serve with pita chips or other toasted bread or flatbread