Muhammara: Roasted Red Bell Peppers & Walnut Dip

This bright and super flavourful dip is a show stopper and a crowd pleaser for sure.Smoky flavours of roasted red bell peppers combined with a hint of garlic,a burst of lemon juice and olive oil mingle together to make up this delightful Middle Eastern Mezze. If your taste buds are sharp enough you will detect the slightly coarse texture that is brought about by the addition of breadcrumbs and coarsely ground walnuts.

This classic dip traces  its origins to Aleppo Syria,and now a popular accompaniment with most Levantine cuisine.

A key ingredient that lends a vibrant colour to this dip is Pomegranate Molasses.I do believe the brilliant red tones and the tartness of this deeply flavoured Muhamarra ,lies in the addition  of the molasses.I’ve been impatient to make this for quite awhile now and glad that I  went ahead and made some. Continue reading

Beetroot Hummus

Beetroot Hummus watermark

 

Hummus in Arabic literally translates to mean chickpeas. That’s exactly what this mezze is all about.A combination of crushed chickpeas, tahini (sesame paste) some lemon juice,garlic and olive oil…And Voila a delicious dip to serve with grilled meats,crisp pita or even some chopped vegetables.

How about Jazzing up your favorite Hummus recipe with the goodness of beetroot? I’ve used some beetroot puree into a batch that I made up earlier this week.

The beetroot totally livened up the hummus and gave it a wonderful texture, sweetness  and a gorgeous color of course.The base recipe for the Hummus is pretty much a standard one. It was almost all gone and I had to reserve some to take a quick picture for this blog post.

Ingredients:

  • 1 cup boiled chickpeas ( or tinned)
  • 2 tablespoons Tahini
  • 1 pod garlic (crushed)
  • 2 tablespoons Olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 cup yogurt
  • 1/4 cup pureed beetroot ( 1 small beetroot boiled and pureed)
  • sprinkling of sumac

Directions

  1. Put the chickpeas into a food processor and blend for a minute.
  2. Now all  ingredients (except yogurt ) and blend further for 3-5 minutes till the mixture is smooth.
  3. Place in a small bowl and whisk in the yogurt.
  4. Drizzle some more Olive oil and sprinkle some sumac or zaatar powder.
  5. Garnish with some chopped parsley.