I was first introduced to this recipe in a cooking class I took at my local university. The class was an invaluable experience. The instructor was incredibly knowledgeable and had a refreshing perspective on Mediterranean food and culture.
The roasted red pepper dip, called M’hamra, was the highlight of the cooking class for me (and we made a ton of amazing dishes). It was impressed by how simple it was to make, not to mention the beautiful flavor and unique texture.
I recommend eating it with warm pita quarters, however, it can be used as a spread on sandwiches, wraps, as a topper for chicken or fish. Once you taste it, you’ll be brimming with ideas on what you could pair it with. It’s so delicious you’ll want to put it on everything!
Tip: This can be stored in the fridge for a few days, however, is best eaten fresh.
Tip: Pomegranate molasses is a sweet, yet tart syrup. It can be found at specialty grocery stores or here on Amazon.
Roasted Red Pepper Dip
- 2 lbs fire roasted red peppers
- ½ teaspoon salt
- 1 tablespoon vinegar
- 1 loaf Greek toasted bread or bread crumbs optional
- 2 cloves fresh garlic
- 1 cup crushed walnuts
- ½ olive oil optional
- ⅓ cup pomegranate syrup optional
- Fresh parsley optional garnish
Remove peppers from jar lightly draining them individually
Add all ingredients into a food processor and blend in food processor until the desired consistency is achieved.
Add in more or less breadcrumbs to change the consistency of the dip
Spread on platter.
Drizzle with pomegranate syrup and olive oil, then dress with fresh parsley
Serve with warm wedges of pita bread or on crackers.
Tip: When draining the peppers, drain all of the water from jar then lightly shake additional moisture from individual pieces