Recipe, Savory

Taking A Dip

Last weekend was ACTION PACKED. I got to go home for a little vacation, spend time with family, visit some friends, it was go, go, go! We spent a lot of time at our property which was nice, but even there you don’t stop! I’m pretty sure I had some form of Mexican food almost everyday, how can you not love that.

As much fun as I had, it was sort of exhausting going here and there, doing this and that, so when Lauren asked a couple of the girls from work if we wanted to have a relaxing day by the pool, I was all over it!

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It was so relaxing sitting there with a drink in hand, chatting it up and taking a breather. We had some marvelous Reef Cups (I feel like everyone needs a Reef Cup at least once in their lives), thank you Lauren, and thank you for using watermelons for ice cubs, so genius and delicious I’m going to do that all the time now, in fact I’m putting some in the freezer right now. When Lauren invited us over, I asked her what I could bring, and she said “a snack” of course I was at a loss, I mean I could do the typical ranch dip and veggies, or fruit bowl, or chips and quac, but I really wanted to make something special, so I decided to make one of my favorite dips, M’hammarah. It’s so easy, and it was a perfect poolside snack, the beauty of it is it gets better with age so it’s a great make a head for any party! This red pepper, walnut, pomegranate concoction is so easy to make and so versatile, yesterday we ate it as a dip, and today I threw it on some naan with caramelized onions, feta and a drizzle of pomegranate molasses for lunch. You really should make some, I mean I know I’m bias because I made it, but seriously, it’s pretty good. I mean, c’mon doesn’t that look amazing?

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M’hammarah

Ingredients:

  1. 1 jar fire roasted red peppers/ 2 medium size red peppers halved and roasted
  2. 1 heaping cup toasted walnut pieces
  3. 3/4 teaspoon crushed garlic (2 cloves)
  4. 1/4 teaspoon lemon juice
  5. 1 teaspoon smoked paprika
  6. 1/2 teaspoon cumin
  7. 1/2 teaspoon salt
  8. sprinkle of pepper
  9. 1 tablespoon olive oil
  10. 3 tablespoons pomegranate molasses*
  11. a sprinkle of red pepper flakes (optional)

*pomegranate molasses – you can use 2:1  mixture of honey and balsamic, but it’s really easy to make the pomegranate molasses if you have time, and it lasts forever and it’s great on hummus or salads.  To make the molasses, take 4 cups 100% pomegranate juice with 1/2 cup sugar and a squeeze of lemon juice and reduce it by boiling for 60 ish minutes or until it’s a little less than 1/3 the volume.  When it cools is should make a thick and smooth syrup. 

start by toasting the walnuts…

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while those are toasting, start dicing up the red peppers…

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put the red peppers and toasted walnuts in the food processor and mix it up…

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next add the garlic…

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and the spices, lemon juice, salt and pepper, and a little olive oil…

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then drizzle in your pomegranate molasses…

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take a little taste and decide, kick it up with some red pepper flakes, add more salt, add more garlic, at this point you choose what you want more of, or if it’s perfect just like it is…

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cover and refrigerate for 30 minutes and then enjoy with some toasted pita…

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or make a naan pizza, you decide.

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Step-by-Step:

  1. toast the walnut pieces in a 375 degree oven for about 10 minutes or so
  2. dice up the fire roasted red peppers
  3. in a food processor or blender mix up the toasted walnuts and red peppers
  4. add your garlic, mix well
  5. add the lemon juice, smoked paprika, cumin, salt, pepper, and olive oil and blend it up
  6. drizzle in the pomegranate molasses, mix it up and give it a taste
  7. if you want to add a little kick, sprinkle it with some red pepper flakes
  8. cover and refrigerate for  30 minutes or so
  9. when you’re ready to eat it, drizzle with some molasses and serve with hot pita

Hope you enjoy!