Syrian Style Roasted Red Pepper, Toasted Walnut and Pomegranate Molasses Spread

This dip is my take on a traditional middle eastern Muhammara dip which is an amazingly delicious mixture of roasted red peppers, walnuts, bread and pomegranate molasses.  If you’ve never tried pomegranate molasses before, it’s worth seeking out at your local middle eastern shop (I bought mine at Yaranush in White Plains, NY) or other specialty market, you may even find it in the “international” section of your local supermarket or in places like Whole Foods.  Pomegranate molasses is a deep dark burgundy colored syrupy sauce with an unusual sweet and tangy almost citrusy taste, it’s like nothing I’ve ever tried before, but once I did I started imagining all kinds of possibilities!

I first came across this recipe from one of my favorite bloggers and cookbook authors Heidi Swanson of 101cookbooks.com and knew I had to give it a try.  I changed it up a bit from the traditional recipe, by adding in some sun dried tomatoes, just thought their tangy umami flavor would work well and it does!  I also skip the bread all together, making this a great grain & gluten free dip, of course I still serve it up with a some toasted baguette slices for anyone who enjoys bread, it is delicious as a topping this way or spread into a leaf of romaine as a topping for a bean & veggie burger, with falafel, in a hummus wrap as Colin likes it, with tuna or even on top of a fried egg! As you can see, the list is pretty endless and once you try this I’m sure you’ll come up with even more ways to enjoy this unusually delicious dip, also perfect for parties…

I must confess, I’m a little late on getting this post out as my original intention was to post this in December as I thought this a perfect party dip for the holidays.  Well, a house full of sick people and the normal/stress filled rush of the season kept that from happening, but I am happy to note I’m squeaking by getting in my first post of the New Year in before the month of January officially ends (even if by mere moments!).

Syrian Style Roasted Red Pepper & Walnut Dip

with Pomegranate Molasses

Author: Sweet Green Kitchen’s Jen Jones

 gluten free, vegan

Ingredients:

1 roasted Red pepper – jarred works just fine, but if you have fresh roasted all the better

½ cup toasted walnuts – toast in a dry skillet until fragrant or toast in the oven

6 sun dried tomatoes – oil packed preferably – roughly chopped

1 Tablespoon tomato paste

1 Tablespoon pomegranate molasses

½ clove or 1 very small clove of garlic

1 teaspoon red pepper flakes

Sea salt to taste

1-2 Tablespoons water

2 Tablespoons fresh chopped parsley

2 Tablespoons fresh chopped mint

Squeeze of fresh lemon

Directions:

Into the bowl of food processor add – red pepper, walnuts, sun dried tomatoes, tomato paste, pomegranate molasses and garlic.  Process until mostly smooth, or leave it a little bit chunky if you like it that way.  Next mix in red pepper flakes, salt and water, blend again and add more water if needed to get it to the consistency you like. Stir in chopped herbs and finish with a squeeze of lemon.

Pour into a small bowl and use as you like.  For a party, surround the bowl with *toasted sliced baguette* and small romaine or endive leaves OR on a platter with other spreads & salads such as hummus, taboulli, creamy feta and some cut up veggies and pita wedges.

 *I like to slice a baguette, rub each slice with garlic infused olive oil and then grill each side until lightly toasted.  You can even make this a few hours ahead of a party.

Other serving ideas: this is an all around delicious condiment; spread in place of mayo or mustard on a turkey or chicken sandwich, on a hummus wrap or dolloped on top of a bowl of nutty brown rice & veggies or even atop a runny yolk fried egg, yum, Enjoy!

also known as yum dip! Roasted Red Pepper, Walnut & Pomegranate Molasses

Tagged: Gluten Free, pomegranate molasses, roasted red pepper, Vegan, Walnuts