Muhummura is a classic Syrian dip that is often found in Turkey. I love the dip becuase it is bright, beautiful and packed with flavor. In additon there is nothing but delicious ingredients blended into a smooth, and rough dip. It is perfect for chips, carrots, veggies or used as a sauce for eggs, sandwiches or girlled items. Yesterday I made a great salad, and loaded it up with muhummara and a poached egg. See the recipe below and enjoy!
7.5-ounce jar roasted red peppers, drained
2/3 cup toasted panko bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
3 garlic cloves, minced and mashed to a paste with sprinkle of salt
Fresh lemon juice to taste
2 teaspoons pomegranate molasses*
1 1/2 teaspoon ground cumin
1 teaspoon dried hot red pepper flakes
3/4 cup extra-virgin olive oil
Start by mincing the garlic and smashing it with salt using the edge of your knife. Start with the red pepper in a food processor, blend till smooth. Add breadcrumbs, walnuts, garlic, lemon juice, pomegrantate molasses and spices. Continue blending till smooth. Slowly drizzle the olive oil into the mixer to finish. Taste and season with salt, pepper and lemon if needed.
Egg - poached
Toss the butter lettuce and arugula together. Season with olive oil, balsamic, salt and pepper. Use greens as a bed and decorate with remaining ingredients. Finish with dollop of muhummura and a poached egg.