Description

Muchicken hammara, a vibrant Syrian roasted red pepper dip, is a deliciously bold and savory addition to your culinary repertoire. This naturally vegan dip is ideal for any occasion, whether you’re hosting a gathering or enjoying a quiet night in. With its rich texture and colorful presentation, Muchicken hammara not only enhances your table but also packs a nutritional punch. The harmonious blend of roasted red peppers, tahini, and spices creates a depth of flavor that will impress your guests and keep them coming back for more. Perfect as a dip for fresh veggies, spread on sandwiches, or served as part of a mezze platter, this dish is an easy way to elevate any meal.

Ingredients

Scale

1 roasted red pepper
1/3 cup walnuts (optional)
1/2 onion
1 garlic clove
1/4 chili pepper (or pinch of cayenne)
1/2 cup red pepper paste
1/3 cup breadcrumbs
2 tbsp tahini
2 tbsp pomegranate molasses
1/4 cup olive oil
1/2 tsp cumin
1/2 tsp dried coriander
1/4 tsp Aleppo pepper
Pinch of sumac (optional)
1/4 tsp salt (adjust to taste)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C). Roast red pepper slices on a baking tray with olive oil for about 30 minutes until tender and slightly charred.
Once cooled, place roasted peppers in a food processor with walnuts, onion, garlic, and chili. Blend until smooth.
Add red pepper paste, breadcrumbs, tahini, pomegranate molasses, olive oil, cumin, coriander, Aleppo pepper, and salt to the processor. Blend again until well combined.
Taste and adjust seasoning as needed.
Transfer to a serving bowl; drizzle with extra virgin olive oil and garnish with pomegranate seeds and fresh mint.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Roasting and Blending
Cuisine: Middle Eastern

Nutrition

Serving Size: Approximately 2 tablespoons (30g)
Calories: 120
Sugar: 3g
Sodium: 150mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg