This week I would like to introduce you to a dip which hails from Syria called Muhammara. It’s a delightful dip with toasted walnuts, roasted red bell pepper and pomegranate molasses. The original recipe also calls for bread crumbs, however, I decided to skip the crumbs. Sweet, tangy, and slightly nutty, this dip can be consumed in a thousand ways. The first and the most obvious, it goes perfectly with pita chip or with a platter of vegetables (this is for those health fanatics, you got to keep them happy too). It can also double as a condiment with lamb chops, or, in sandwiches and wraps.

Here is how this recipe danced into my life. After days of torrential rains, finally came a sunny day. There was only one thing a bunch of friends could do… picnic! We all decided we didn’t want a lavish barbeque, and concluded each of us would bring hors d’oeuvres instead. Naturally, a few of us were designated dip makers, including myself. I put my astute legal research skills to use and found a recipe on the Internet. Lets just say in my world its go big or go home, and I was certain I had to add a little Sassy Pooh’s touch to it. The roasted ground cumin is that glorious touch. Anyway, there were ample varieties of hummus with pita chips, and of course the obligatory vegetable tray with Ranch. So there I was with my Muhammara and naan bread. Lets just say when it comes to globally inspired food and recipes, I nail it like a boss! Now its your turn to impress your family and friends with this wonderful dip. As you well know, nothing brings people together like good food.

Total time: 15 mins (Prep time: 10 mins +Cook time: 5 mins)

INGREDIENTS

• Walnuts – 1 1⁄2 cup
• Roasted red pepper – 1
• Pomegranate molasses or honey – 2 tablespoon
• Ground cumin – 1 teaspoon
• Juice of 1 lemon
• Crushed pepper flakes – 1/2 tablespoon
• Garlic – 2 to 3 cloves peeled.
• Green onion – 1 shoot
• Extra virgin olive oil – 1/2 a teaspoon (optional)
• Salt – 1/2 a teaspoon

DIRECTIONS

1. Roasting the Walnuts
   Oven roasting- Preheat the oven at 350F (176.6 C). On a baking sheet spread the walnuts and bake them for about 8 to 10 minutes, while keeping a close eye on them. Bake time may vary depending on your oven.
   Stove top roasting- Heat a dry heavy skillet over medium heat and add the walnuts. Roast the walnuts for about 2 to 3 minutes while constantly stirring them. This is because nuts burn easily over stove top. When the nuts turn slightly golden brown and smell toasted, turn off the flame and transfer into a bowl.
2. Dry roasting the ground cumin
   This is an optional step. You may use unroasted ground cumin. To a hot skillet add the cumin and roast it for a minute on medium flame. When roasted, the ground cumin should be slightly darker in color and should have a roasted fragrance.
3. Once the ground cumin and the walnuts are roasted, add all the ingredients into a blender or food processor. Blend it into a smooth paste.
4. Drizzle some olive oil on top and serve with bread, chips or vegetable of your liking.

NOTES

• Roasted red pepper: I usually use canned red pepper; it just saves me a lot of time. If you don’t have access to canned red bell pepper, you can fire roast it on your stove/ grill/ oven. Remove the skin before using it in the dip.
• Green onion- Can be replaced with half of a shallot or 1/4th of a medium sized onion.

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