“Cooking is the art of adjustment.” ~Jacques Pepin
After trying the Muhammara dip from BimBeriBon last week, I was hooked and knew I had to give it a go at home. I found a recipe from Minimalist Baker which was adapted from the Ottolenghi recipe and I ended up somewhere in between the two recipes. Ingredients include roasted red peppers, pomegranate molasses (which was simple to make, and I turned the leftovers into a delicious vinaigrette), Aleppo chili (absolutely worth seeking out, I got mine at Spice and Tea Merchants), gluten free panko bread crumbs and raw walnuts which added great texture. I was going for a chunkier dip and used the mortar and pestle instead of a food processor this time around. This is the type of recipe that is easy to customize and adjust to your own preferences. It works well as a dip for veggies or crackers, but would also be a great topping for grilled meats and veggies...slightly sweet and savory with a perfectly balanced spice. While there are several steps to this recipe, overall it is pretty simple and you are left with a versatile dip that can be used in many ways! Give it a try!