Hummus and Muhamarra are excellent dips, but lately I have been combining the two into a single dip that brings the flavor of roasted red peppers and pomegranate molasses to a classic chickpea base. This dip is flavorful, hearty and totally customizable.
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Why My Recipe Works
- Itโs an easy twist on classic hummus, made in a food processor.
- Roasted red peppers and pomegranate molasses bring a sweet, tangy flavor.
- The toppings add crunch, freshness, and a little heat.
- Itโs a good make-ahead dip for a snack board or mezze spread.
Ingredients
Hereโs what you will need:
- Roasted Red Peppers: You can totally roast your own red peppers, but I prefer the jarred kind. They are ready to use; you just need to drain them well so you donโt add more moisture than necessary to the dip.
- Spices: Youโre going to need sumac, cumin and Aleppo Pepper flakes. They can be found at most grocery stores these days, online or at your local Middle Eastern market. Replace the Aleppo pepper flakes with regular pepper flakes if you must.
- Pomegranate Molasses: Another classic Middle Eastern ingredient. It adds sweetness and tartness to the dip. Itโs a must, so get yourself a bottle. There are many other ways to use it.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
Expert Tips
- Adjust the texture gradually. The dip will thicken slightly as it sits, so avoid adding all the breadcrumbs at once. I would start with 1/4 cup and then work up as needed.
- Taste before serving. Roasted peppers and pomegranate molasses vary in sweetness and acidity. Adjust the salt and seasoning to suit your taste.
- Make it ahead. Prepare the dip in advance and add the garnishes just before serving.
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Muhummus (Roasted Red Pepper Hummus)
Equipment
- Food Processor
Ingredientsย
- 1 Can of chickpeas (drained and rinsed) โ 15 oz can
- ยผ cup Tahini
- ยผ cup Extra virgin olive oil
- 2 Garlic cloves
- ยฝ teaspoon Cumin
- ยฝ teaspoon Salt
- ยผ teaspoon Black pepper
- ยพ cup Roasted red peppers
- 2 teaspoon Pomegranate molasses
- ยผ cup Breadcrumbs
Garnish
- 3 tablespoon Chopped walnuts
- ยฝ teaspoon Aleppo pepper flakes
- ยฝ teaspoon Sumac
- 2 tablespoon Chopped parsley
- 2 tablespoon Extra virgin olive oil
Instructionsย
- Make Hummus Base. In a food processor, add the drained chickpeas, olive oil, tahini, garlic, cumin, salt and pepper. Process until smooth.
- Add the Flavorings. Add the roasted red peppers and pomegranate molasses. Process until smooth.
- Add Breadcrumbs. Depending on how wet your roasted red peppers were, you will need ยผ to ยฝ cup of breadcrumbs to thicken the dip. Start with ยผ cup. Process, taste and adjust the seasoning.
- Plate. Spoon the dip onto a serving plate and garnish with chopped walnuts, sumac, Aleppo pepper flakes, fresh parsley and a drizzle of olive oil.
Notes
- Adjust the texture gradually. The dip will thicken slightly as it sits, so avoid adding all the breadcrumbs at once. I would start with 1/4 cup and then work up as needed.
- Taste before serving. Roasted peppers and pomegranate molasses vary in sweetness and acidity. Adjust the salt and seasoning to suit your taste.
- Make it ahead. Prepare the dip in advance and add the garnishes just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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