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home > recipes > sauces and condiments > mouhammara
Bell Pepper-Walnut Dip (Mouhammara) Makes 1 1/2cups Walnuts contribute an exceptionally rich flavor to this Syrian spread known as mouhammara. Serve with Pita Crisps. 2 red bell peppers 2 Tbs. fine unseasoned dry breadcrumbs 2 Tbs. extra-virgin olive oil 1 1/2Tbs. grated onion 1 Tbs. lemon juice 1/2tsp. salt, or to taste 1/4tsp. ground cumin 1/4tsp. sugar 1/8-1/4 tsp. cayenne pepper Pinch of ground cloves 1 cup coarsely chopped walnuts 1 Tbs. pine nuts, toasted, for garnish To make Dip: Preheat broiler. Cut peppers into quarters lengthwise and remove cores and seeds. Arrange the peppers, skin-side up, in a single layer on a baking sheet. Broil until the skins are blackened all over, 15 to 25 minutes. (You may need to move the peppers around on the baking sheet if they are cooking unevenly.) Transfer peppers to a large bowl and cover with plastic wrap. When cool enough to handle, slip off skins and discard. Coarsely chop the peppers. You should have about 1 cup. Combine chopped peppers, breadcrumbs, oil, onion, lemon juice, salt, cumin, sugar, cayenne and cloves in a blender or food processor; puree until smooth. Add walnuts and blend until smooth. (Some of the walnuts can be added after blending, if some texture is desired.) The dip should have the consistency of a batter. If too thick, blend in some hot water, a teaspoon at a time. If too thin, add more breadcrumbs. Transfer to a bowl. Just before serving, garnish with pine nuts. To make Pita Crisps: Cut whole-wheat pita breads into quarters. Separate each triangle into 2 halves at the fold. Arrange, rough side up, on a baking sheet and spritz lightly with olive oil cooking spray. Bake at 425°F until crisp, 8 to 10 minutes. Per tablespoon of dip: 51 calories, 1 g protein, 5 g fat, 2 g carbohydrate, 54 mg sodium, 0 mg cholesterol.

Mouhammara


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(posted September 25, 2006)

Bell Pepper-Walnut Dip (Mouhammara)

Makes 1 1/2cups

Walnuts contribute an exceptionally
rich flavor to this Syrian spread known as mouhammara. Serve with Pita Crisps.

2 red bell peppers
2 Tbs. fine unseasoned
dry breadcrumbs
2 Tbs. extra-virgin
olive oil
1 1/2Tbs. grated
onion
1 Tbs.
lemon juice
1/2tsp.
salt, or to taste
1/4tsp. ground
cumin
1/4tsp.
sugar
1/8-1/4 tsp.
cayenne pepper
Pinch of ground cloves
1 cup coarsely chopped walnuts
1 Tbs. pine
nuts, toasted, for garnish

To make Dip:
Preheat broiler. Cut peppers into quarters lengthwise and remove cores and seeds. Arrange the peppers,
skin-side up, in a single layer on a
baking sheet. Broil until the skins are blackened all over, 15 to 25 minutes. (You may need to move the peppers around on the baking sheet if they are cooking unevenly.) Transfer peppers to a large bowl and cover with plastic wrap. When cool enough to handle, slip off skins and discard.

Coarsely
chop the peppers. You should have about 1 cup. Combine chopped peppers, breadcrumbs, oil, onion, lemon juice, salt, cumin, sugar, cayenne and cloves in a blender or food processor; puree until smooth. Add walnuts and blend until smooth. (Some of the walnuts can be added after blending, if some texture is desired.) The dip should have the consistency of a batter. If too thick, blend in some hot water, a teaspoon at a time. If too
thin, add more breadcrumbs. Transfer to a bowl. Just before serving, garnish with pine nuts.

To make
Pita Crisps:
Cut whole-
wheat pita breads into quarters. Separate each triangle into 2 halves at the fold. Arrange, rough side up, on a
baking sheet and spritz lightly with olive oil cooking spray. Bake at 425°F until crisp, 8 to 10 minutes.

Per tablespoon of dip: 51 calories, 1
g protein, 5 g fat, 2 g carbohydrate, 54 mg sodium, 0 mg cholesterol.


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