Muhumara

IF we need a small, quick lunch we make muhumara, a recipe I picked up at the Culinary Institute of America.

Muhumara is a roasted red pepper dip. Very fast, no cooking, a little spicy, reasonably healthy, very addictive.  You can control the spiciness by dialing the jalepeno & red pepper flakes up or down.  If you opt to omit them entirely, substitute some canned diced green chilis to maintain the flavor balance.  

As I'm munching on the batch in the photo, I'm wondering about exploring a muhumara-hummus fusion by adding chickpeas. Or maybe a few cooked lentils? However that will have to be next time, because the plate is now quite empty!

A half recipe serves two of us for a light lunch.  Next time I'll tell you how to make the pita.

Bonus: if you live in my area, TriStar sells $1 jars of roasted red peppers in rhe corner by produce.

Muhumara

1/4 cup walnuts toasted and skinned 

2 tablespoons French bread crumbs toasted

 1 1/2 teaspoons ground cumin

 1 1/4 pound red bell pepper roasted and peeled

 6 jalepeno chiles roasted seeded and peeled

 2 tsp pomegranate molasses

 2 tablespoons Olive oil

 1 tsp red pepper flakes

 Salt to taste

 1 tablespoon fresh lemon juice

In a blender or food processor grind the walnuts, breadcrumbs and cumin together. Add the peppers, chillies and pomegranate molasses. With the machine running drizzle in the Olive oil until the mixture becomes creamy. Add the pepper flakes salt and lemon juice. Serve at once or for best flavor cover and refrigerate for 4-5 days.

Garnish with plain yogurt, feta cheese, and/or parsley. Serve with something that allows you to scoop it up off the plate: pita wedges, pita chips, fresh veggies.