Veggie-Loaded Muhammara Dip

This vibrant and flavorful dip is a Middle Eastern delight that's packed with roasted vegetables and aromatic spices. It's perfect for entertaining or as a healthy snack.

Muhammara, a vibrant spread from Aleppo, Syria, has a rich backstory that dates back centuries. It's believed to have originated in the medieval era, when it was served as a luxurious dish for special occasions. The name "muhammara" comes from the Arabic word "ahmar," which means "red," a nod to the dip's vibrant hue. Traditionally, muhammara was made with roasted red bell peppers, walnuts, pomegranate seeds, and a blend of spices. Over time, variations emerged, incorporating ingredients like eggplant, beetroot, and even sun-dried tomatoes. Today, muhammara is enjoyed throughout the Middle East and beyond, offering a taste of its rich culinary heritage.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 red bell pepper, roasted and peeled
• 1 eggplant, roasted and peeled
• 1 cup walnuts
• 1/2 cup pomegranate seeds
• 1/4 cup tahini
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander

Instructions

1. Combine all ingredients in a food processor and puree until smooth.
2. Season to taste with salt and pepper.
3. Serve immediately or refrigerate for later.

Why It Works

• Roasting the vegetables intensifies their flavor and sweetness.
• The combination of walnuts, pomegranate seeds, and tahini creates a rich and nutty texture.
• The spices add warmth and depth to the dip.
• The dip's vibrant color is sure to impress guests.