If you’re a fan of flavorful dips and spreads for scooping up with bread or veggies, muhammara is going to be your new best friend.
Muhammara is full of flavor and a snap to make. Pomegranate molasses gives it a pleasing tang, but don't worry if you don’t have it in your pantry; a combo of balsamic and honey will do the trick in a pinch. Leftover muhammara is excellent as a sandwich spread or spooned over cooked chicken or fish.
How to Use Muhammara
Think of muhammara much like you might hummus, as a flavorful dip or spread with multiple uses:
- Spread it on sandwiches, such as grilled vegetable or sliced turkey.
- Spoon it over grilled chicken or fish.
- Use it for dipping raw or roasted vegetables.
- Scoop it up with warm pita bread or crispy pita chips.
- Swap it in for tomato sauce on pizza and flatbreads.
How to Store and Freeze Muhammara
Store muhammara in the fridge, where it will keep up to a week. You can also store it in an airtight container in the freezer for up to three months.
About Pomegranate Molasses
Pomegranate molasses is pomegranate juice that's been reduced down to a thick, tangy syrup. You can find it in organic markets, specialty stores, and online. You can also make it yourself using this recipe.
Other Dips to Enjoy:
- Easy Homemade Hummus
- Eggplant Dip (Baba Ganoush)
- Eggplant Caviar
- Swiss Chard Tzatziki (Yogurt Dip)
- Fresh Pea Hummus
- 1 (12-ounce) jar roasted red bell peppers (7 ounces of peppers), drained well
- 3/4 cup walnut halves
- 1/2 cup fresh whole wheat bread crumbs
- 1 tablespoon pomegranate molasses, homemade or store-bought (or 1 1/2 teaspoons balsamic vinegar + 1 teaspoon honey)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
Make the muhammara: Put all of the ingredients into the bowl of a food processor fitted with a metal blade. Pulse until nicely blended, but not completely pureed, stopping to scrape down the sides as needed.