Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread).
Craving a dip that not only satisfies your taste buds but also impresses your guests? Look no further than this vibrant and flavorful Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread). Perfect as a spread on crackers, a dip for fresh vegetables, or a sumptuous addition to your charcuterie board, this delightful concoction brings together the rich flavors of roasted red peppers and the umami goodness of sun-dried tomatoes. With a few simple ingredients and a quick preparation time, you’ll have a delicious spread that’s sure to be a hit at any gathering.
Why It Works Every Time
One of the best things about this Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread) is its versatility. The combination of roasted red peppers and sun-dried tomatoes creates a deep, savory flavor that is both comforting and exciting. The nuts add a delightful crunch and richness, while the spices bring warmth and depth. Plus, the bright acidity from the lemons keeps the dip fresh and vibrant. Whether you’re serving it at a party or enjoying it solo with some pita chips, you’ll find that it’s a recipe that never disappoints.
The Ingredient Lineup
- 2 roasted red peppers – These provide a sweet, smoky flavor to the spread.
- 1/3 cup sun-dried tomatoes – Choose those packed in oil for extra flavor.
- 1/4 cup olive oil – I recommend using the oil from the sun-dried tomatoes.
- Juice of 2 lemons – Freshly squeezed for a bright, zesty finish.
- 1 clove garlic – Minced or grated for a punch of flavor.
- 1/2 teaspoon cumin – Adds warmth and earthiness.
- 1/2 teaspoon paprika – For a hint of smokiness.
- 1 1/3 cups toasted walnuts – Roughly chopped for added texture.
- Kosher salt and pepper – To taste, enhancing all the flavors.
- 1 teaspoon cumin seeds – For an extra layer of flavor.
- Flakey sea salt – For finishing touches.
Kitchen Gear Checklist
- Food processor – Essential for blending the ingredients into a smooth spread.
- Measuring cups and spoons – For accurate measurements of ingredients.
- Spatula – To scrape down the sides of the food processor.
- Mixing bowl – For any additional mixing or serving.
- Serving dish – To present your beautiful Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread).
Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread). Cooking Guide
Step 1: Prepare the Ingredients
Start by gathering all your ingredients. Make sure your roasted red peppers are ready to go. If using jarred ones, simply drain them from the liquid.
Step 2: Combine the Base Ingredients
In your food processor, add the roasted red peppers, sun-dried tomatoes, olive oil, lemon juice, garlic, cumin, and paprika. Blend until the mixture is smooth but still has a bit of texture.
Step 3: Add the Walnuts
Next, add the toasted walnuts to the food processor. Pulse a few times until the walnuts are incorporated but still chunky, giving the spread that much-desired crunch.
Step 4: Season to Taste
Now it’s time to taste your creation. Season with kosher salt and pepper, adjusting to your preference. If you like a little more warmth, you can add extra cumin or paprika.
Step 5: Toast the Cumin Seeds
In a small skillet over medium heat, toast the cumin seeds for a couple of minutes until fragrant. This step enhances their flavor, which will elevate your spread.
Step 6: Finish and Serve
Once the cumin seeds are toasted, mix them into the spread. Transfer your Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread) to a serving bowl and sprinkle with flakey sea salt for that finishing touch. Serve with pita chips, fresh vegetables, or spread it generously on crusty bread.
Make It Diet-Friendly
- Nut-Free: Substitute the walnuts with sunflower seeds or omit them altogether for a nut-free version.
- Vegan: This recipe is naturally vegan-friendly, so you’re all set!
- Low-Carb: Serve with cucumber slices or bell pepper strips instead of bread or crackers.
- Gluten-Free: Ensure all your ingredients are gluten-free, especially if serving with crackers.
Easy-to-Miss Gotchas
When making your Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread), there are a few things to keep in mind:
- Ensure the sun-dried tomatoes are well-drained; excess oil can make the spread too greasy.
- Adjust the garlic according to your preference; raw garlic can be quite potent, so start small if unsure.
- Don’t skip toasting the cumin seeds, as this adds a depth of flavor that makes a significant difference.
- Taste as you go! Each ingredient can vary in intensity, so adjust seasoning accordingly.
Storage Pro Tips
Your homemade Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread) can be stored in an airtight container in the refrigerator for up to a week. The flavors will continue to meld and improve over time, making it even more delicious as the days go by. If you want to keep it longer, consider freezing it in small portions for up to three months. Just thaw it in the fridge the night before you plan to use it.
Common Qs About Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread).
Can I use fresh tomatoes instead of sun-dried tomatoes?
While you can use fresh tomatoes, they won’t provide the same concentrated flavor as sun-dried tomatoes. If you opt for fresh, consider roasting them first to enhance their sweetness.
What can I serve with Muhammara?
This spread pairs beautifully with pita bread, crackers, fresh veggies, or simply as a topping for grilled meats and fish. It also makes a great addition to sandwiches and wraps!
Can I make this Muhammara ahead of time?
Absolutely! It’s perfect for meal prep. Just store it in an airtight container in the fridge, and it will stay fresh for about a week.
Is Muhammara spicy?
This Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread) is not spicy, but you can add a pinch of cayenne pepper or red pepper flakes if you prefer a kick of heat.
Hungry for More?
If you love dips and spreads, be sure to try out variations like classic hummus, creamy avocado dip, or even a zesty tzatziki. Each recipe will bring its own unique flavors and textures to your table, perfect for any gathering or quiet night in.
Indulging in homemade spreads like this one elevates your snacking game to a whole new level. Enjoy the process of making your Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread), and don’t hesitate to make it your own with different herbs and spices. It’s all about what brings you joy in the kitchen, and this delightful spread is sure to do just that. Happy dipping!
Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread).
Ingredients
Equipment
Method
- Start by gathering all your ingredients. Make sure your roasted red peppers are ready to go. If using jarred ones, simply drain them from the liquid.
- In your food processor, add the roasted red peppers, sun-dried tomatoes, olive oil, lemon juice, garlic, cumin, and paprika. Blend until the mixture is smooth but still has a bit of texture.
- Next, add the toasted walnuts to the food processor. Pulse a few times until the walnuts are incorporated but still chunky, giving the spread that much-desired crunch.
- Now it’s time to taste your creation. Season with kosher salt and pepper, adjusting to your preference. If you like a little more warmth, you can add extra cumin or paprika.
- In a small skillet over medium heat, toast the cumin seeds for a couple of minutes until fragrant. This step enhances their flavor, which will elevate your spread.
- Once the cumin seeds are toasted, mix them into the spread. Transfer your Sun-Dried Tomato Muhammara to a serving bowl and sprinkle with flakey sea salt for that finishing touch. Serve with pita chips, fresh vegetables, or spread it generously on crusty bread.
Notes
- Ensure the sun-dried tomatoes are well-drained; excess oil can make the spread too greasy.
- Adjust the garlic according to your preference; raw garlic can be quite potent, so start small if unsure.
- Don't skip toasting the cumin seeds, as this adds a depth of flavor that makes a significant difference.
