food amongst family and friends

Muhamarra June 8, 2011

Filed under: Appetizers,Make Ahead,Sides,Vegetarian — blisteringlydrunk @ 5:17 pm
Tags: , , , ,

I’m not actually sure where to start with this one, because I obviously like (or love) all of the recipes that I post here, but this one knocked my socks off – it was honestly just so much better than I had anticipated it would be. It’s a combination of roasted red peppers and walnuts and cashews and cumin and pomegranate molasses and you throw everything through the food processor and it comes out as an entirely different beast – it’s sweet and light, but with a smoky depth and a underlying richness that seems to perfectly compliment everything from bread to veggies (I really want this as a spread on a grilled veggie sandwich). It definitely made a beautiful plate for book club piled high on mini cucumber rounds and sesame cookies – this is something I hope to always have a batch of in the freezer for last minute company (or emergency snacking sessions of any sort really).

6 medium to large red bell peppers, stems and seeds removed

1 1/3 cups fresh walnut pieces

1 cup cashews, preferably raw

2 tsp cumin seeds

1/2 tsp smoked salt (sub smoked paprika for the chile powder if you can’t finds smoked salt, but if you can, it is so worth it – you’ll love it in bbq sauces and that sort of thing)

1/4 tsp hot red chile powder (or cayenne or smoked paprika as above)

3 cloves garlic

2 tsp olive oil

1 Tbsp lemon juice

2 Tbsp pomegranate molasses (make your own if you can’t find it, see this)

1. Preheat your oven to 450 and line a baking sheet with tinfoil (leave a big overhang). Line up all your peppers and roast for 35-45 mins, or until nice and soft, turning every 10-12 mins.

2. Meanwhile, place walnuts, cashews, and cumin seeds in a large, heavy bottomed pan and lightly toast them over medium heat, watching carefully so you don’t scorch them. Set aside to cool.

3. Remove peppers from the oven once done and wrap the tinfoil around them so no steam can escape. Let sit for 10 minutes; this will loosen the skins. Unwrap and remove the skins from the peppers (I’m not super picky about this, as long as it’s mostly off, you’ll be fine).

4. Throw everything (nuts, peppers, spices, garlic, oil, lemon juice, molasses – you know, everything) in the food processor (a blender might get the job done if you do it in batches). Process until fairly smooth, then cool completely in fridge before serving. This makes about 2 cups or so – I froze half  and had lots enough – too much really – for the five of us.




2 Responses to “Muhamarra”

  1. V Says:

    Made this again, for our staff party on Friday and everyone loved it. I said to everyone that I couldn’t take any credit for it, it was all you! Everyone asked for the recipe so I’ve sent the it out to everyone so they can make it at home!

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