Hello fellow Hivers. I am trying to get a post in before the end of the month. I always miss Hive when I don't participate. It's been a tiring winter and even though it's officially spring, we just had a snowfall which has melted now. The weather here takes my energy, so doing a post is something that requires discipline. I don't have an Iphone to take photos easily. (My phone's photos are not worthy of anything.) I don't have much natural light. When I do a post, I need to set up lights on stands in my small studio apartment, and set up a tripod to take selfies with a timer. Marc used to take the photos of me, but I like mine better. I'm hoping he doesn't look at this post.
Anyway, on with the post which was inspired by 
This recipe varies from region to region, household to household, and probably exists in some form in many countries, with a different name. Traditionally it starts with a base of Aleppo peppers. I have never seen an Aleppo pepper in person, that I know of, except for dried ones...somewhere...I don't know.
So the common substitute is sweet red peppers. I can easily get those.
I also have plenty of leftover bread in my freezer, which is turned into bread crumbs. The dip calls for bread crumbs.
I used my food processor which is my saviour and right hand. I do enough prep and cutting at work so if I make something with the help of a machine, I can have a little break.
I made enough bread crumbs to freeze back for future dishes.
The peppers are ideal if roasted on a fire, but this city dweller has no fire available. I sometimes use my butane stove, but I did not feel like fighting with the smoke alarm.
They would have to be roasted in the oven. I made the decision to cut them and take out the seeds first but they could have been thrown in whole.
I didn't bother putting oil on them. The temperature I chose was 450 F. After 5 minutes I turned them. I was not timing actually.
When they were tender I removed them and put them and covered in a bowl. After a while the skin can be removed easily.
The dip calls for walnuts. I a;ways have those on hand for salads.
The walnuts and bread crumbs are toasted in a pan until golden.
Muhummara
roasted red peppers
1 cupwalnuts
1 cup bread crumbs
3 cloves garlic (not pictured)
Chili or hot pepper (optional)
3 tablespoons olive oil
1/4 cup lemon juice
1 tablespoon sumac
1 teaspoon ground cumin
pomegranate molasses
The ingredients can vary by using tomato paste, or tomatoes instead of lemon. Of course you could use them both. I chose to just use lemon this time.
Tahini could also be added but I didn't bother since there were already walnuts.
Roasted onion would be nice as well as an addition to the garlic. I forgot to throw in the onion. The garlic to me is mandatory.
Hot pepper flakes or fresh is an option if you like heat. I didn't have any at the time so I added chili powder after it was made. I like my spice.
Finally the pomegranate molasses can be substituted with balsamic or just omit. Not everyone likes sweetness in savoury dishes. I like it particularly in this one.
The walnuts can be ground to your liking.
I chose a coarse grind since the whole thing would be ground anyway.
One key ingredient in this dip and other Mid east dishes, is pomegranate molasses. I was certain I would not find it. I was prepared to substitute it with balsamic glaze.
I walked to a local store run by middle eastern people. I was certain I would not see it there, but it was actually there. Marc was with me and asked me how I knew they had it. I pretended to know the whole time. He was impressed.
This syrup is sweet but has a tang to it. I like the way it contrasts with the pepper taste.
The grinding of this is up to the individual preference. It could be chunky to creamy. I chose a smooth hummus like texture.
At the end I garnished with olive oil, pomegranate molasses and sesame seeds. I ran out of walnuts which would have been used. I was looking forward to putting pomegranate seeds on top, but the pomegranate that I had was no longer edible.
This was consumed the next day. I wanted to make my own pita bread. I didn't get out the camera for this, so you will have to take my word for it, that I made them myself.
This was a perfect way to snack after work to wind down and review the day with a few laughs.
But it did not end there! Leftover muhammera is perfect with potatoes.
I decided to scallop potatoes and simply layer them, spreading the leftover dip on each layer. For added moisture I poured a little plant milk as well. Some salt and pepper, into the oven and boom!
I assure you this was delicious. In fact I will be making Muhammera all the time. I will also serve well as a pasta dish
Over all this is simple, easy to make. Best of all it can be versatile and used in other dishes and be made according to individual taste.
Thanks for dropping by and have a great day!
