Muchicken hammara Recipe (Roasted Red Pepper and Walnut Dip)

Muchicken hammara Recipe (Roasted Red Pepper and Walnut Dip) is a delightful Middle Eastern dip that combines creamy roasted red peppers with the rich flavor of walnuts and pomegranate. This dish is perfect for gatherings, parties, or simply as a tasty snack. The unique blend of spices elevates the flavor, making it a must-try for any dip lover!

Why You’ll Love This Recipe

• Crowd-Pleaser: Muchicken hammara is sure to impress your guests with its rich flavors and creamy texture.
• Versatile Serving Options: Perfect as an appetizer, spread on sandwiches, or paired with fresh veggies.
• Easy to Prepare: With simple steps and readily available ingredients, this dip comes together quickly.
• Healthy Ingredients: Packed with wholesome ingredients like red peppers and walnuts, it’s a nutritious choice.
• Customizable Flavor: Adjust the spices to suit your taste—make it milder or add more heat!

Tools and Preparation

To prepare Muchicken hammara, you’ll need a few essential tools that will make the process smoother.

Essential Tools and Equipment

• Food Processor
• Baking Sheet
• Mixing Bowl
• Knife
• Cutting Board

Importance of Each Tool

• Food Processor: Helps achieve a smooth texture for the dip by blending all ingredients effortlessly.
• Baking Sheet: Provides an even surface for roasting the peppers, ensuring they cook perfectly.
• Knife: Essential for slicing and chopping ingredients accurately before cooking.

Ingredients

Muchicken hammara is a creamy roasted red pepper dip from the Middle East made with toasted walnuts, sweet pomegranate, and warming spices, so savory and delicious. Easy to make and a huge crowd pleaser!

For the Dip

• 2-3 large red bell peppers (about 1.5 pounds, or use 2 cups roasted red bell peppers)
• 1/2 cup walnuts (use 1 cup for nuttier flavor)
• ¼ cup breadcrumbs
• 2 cloves garlic (chopped)
• 1 tablespoon lemon juice
• 3 teaspoons pomegranate molasses
• 1 tablespoon cayenne
• 1 tablespoon crushed Aleppo pepper (use paprika as a substitute)
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup olive oil (or more as needed, to the consistency you desire, up to 1/2 cup)

For Serving

• Extra chopped walnuts
• Fresh chopped parsley
• Spicy chili flakes for garnish
• Toasted pita for serving

How to Make Muchicken hammara Recipe (Roasted Red Pepper and Walnut Dip)

Step 1: Preheat the Oven

Set your oven to bake at 400 degrees F (200 C).

Step 2: Roast the Peppers

1. Slice the red peppers in half lengthwise and core out the insides.
2. Remove the stem and set the peppers on lightly oiled baking sheets.
3. Bake them in the center of the oven for 20 to 30 minutes or until the skins char and bubble up.

Step 3: Steam & Skin Peppers

Remove from heat and cover with paper towels to let the skins steam up. After about 10 minutes, remove the skins and discard them.

Step 4: Prepare Ingredients

Roughly chop the roasted peppers and toss them into a food processor.

Step 5: Toast Walnuts

While the peppers roast, lightly toast the walnuts in a dry pan for about one to two minutes. Toss frequently to avoid burning. Add them to the food processor.

Step 6: Blend Everything Together

Add all remaining ingredients into the food processor:
– Breadcrumbs
– Garlic
– Lemon juice
– Pomegranate molasses
– Cayenne
– Crushed Aleppo pepper
– Cumin
– Salt
– Pepper
– Olive oil

Process until smooth. Adjust with more oil, salt, or lemon juice according to your taste.

Step 7: Serve & Enjoy!

Spread into a bowl, garnish with extra chopped walnuts, parsley, or chili flakes if desired. Serve with toasted pita bread for dipping.

This Muchicken hammara recipe makes about ten servings—perfect for sharing! Enjoy this flavorful dip at your next gathering or as part of your everyday snacking routine!

How to Serve Muchicken hammara Recipe (Roasted Red Pepper and Walnut Dip)

Muchicken hammara is a versatile dip that can enhance any gathering. Its creamy texture and vibrant flavor make it perfect for various serving styles.

With Toasted Pita

• Toasted pita triangles are a classic pairing that adds a crunchy contrast to the smooth dip.

As a Spread

• Use Muchicken hammara as a spread on sandwiches or wraps for a burst of flavor in your lunch.

Accompanied by Fresh Vegetables

• Serve with an assortment of fresh veggies like carrots, cucumbers, and bell peppers, allowing guests to scoop and enjoy.

On Charcuterie Boards

• Include this dip on a charcuterie board alongside cheeses, olives, and nuts for an appealing appetizer option.

With Grilled Meats

• Pair Muchicken hammara with grilled chicken or turkey for a delicious complement to your main dish.

How to Perfect Muchicken hammara Recipe (Roasted Red Pepper and Walnut Dip)

To ensure your Muchicken hammara turns out perfectly every time, consider these helpful tips.

• Choose ripe peppers: Look for vibrant red bell peppers that feel firm and heavy for the best flavor.

• Toast walnuts lightly: Toasting enhances the nutty flavor; just be careful not to burn them as it can lead to bitterness.

• Adjust seasoning: Taste the dip after blending and adjust salt, lemon juice, or pomegranate molasses as needed for balance.

• Chill before serving: Allow the dip to chill in the refrigerator for at least an hour before serving to let the flavors meld together.

• Experiment with spices: Feel free to adjust spices according to your taste preference; adding more cayenne can increase heat if desired.

Best Side Dishes for Muchicken hammara Recipe (Roasted Red Pepper and Walnut Dip)

Muchicken hammara pairs beautifully with various side dishes. Here are some suggestions that will complement its flavors nicely.

1. Tabbouleh Salad: A fresh salad made with parsley, tomatoes, bulgur wheat, and lemon juice provides a refreshing contrast.

2. Falafel: These crispy chickpea balls offer protein and texture that pairs well with the creamy dip.

3. Hummus: Another Middle Eastern favorite, hummus adds variety and is always a crowd-pleaser.

4. Baba Ganoush: This smoky eggplant dip complements the roasted flavors of Muchicken hammara beautifully.

5. Grilled Veggies: Zucchini, eggplant, or bell peppers grilled until tender add depth and flavor alongside the dip.

6. Stuffed Grape Leaves: Offering a tangy bite, these stuffed leaves provide additional texture and taste to your spread.

Common Mistakes to Avoid

When making Muchicken hammara, there are a few common pitfalls to watch out for.

• Over-roasting the peppers: Baking the peppers too long can lead to burnt skins, which affect the flavor. Keep an eye on them and remove them once they start to char.
• Skipping the toasting of walnuts: Toasting walnuts enhances their flavor significantly. Don’t skip this step; just a minute or two in a dry pan will do.
• Not adjusting seasoning: Taste your dip before serving! You may need to adjust the salt, lemon juice, or cayenne for balance.
• Using stale breadcrumbs: Fresh breadcrumbs provide better texture and taste. Make sure yours are fresh or consider making your own!
• Ignoring consistency: If the dip is too thick, add more olive oil gradually until you reach your desired smoothness. Don’t be afraid to experiment!

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• It will last for up to 5 days in the fridge.

Freezing Muchicken hammara Recipe (Roasted Red Pepper and Walnut Dip)

• Freeze in freezer-safe containers or bags.
• It can be stored for up to 3 months.

Reheating Muchicken hammara Recipe (Roasted Red Pepper and Walnut Dip)

• Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warm.
• Microwave: Heat in short bursts of 30 seconds, stirring in between, until heated through.
• Stovetop: Warm over low heat, stirring often, until warmed to your liking.

Frequently Asked Questions

Here are some frequently asked questions regarding the Muchicken hammara recipe.

What is Muchicken hammara Recipe (Roasted Red Pepper and Walnut Dip)?

Muchicken hammara is a creamy dip made from roasted red peppers, walnuts, spices, and pomegranate molasses. It’s a delightful Middle Eastern appetizer.

Can I make muchicken hammara vegan?

Yes! This recipe is already plant-based as it does not contain any animal-derived ingredients.

How can I customize my Muchicken hammara Recipe?

Feel free to adjust spices according to your taste! You can also add herbs like cilantro or parsley for a fresh twist.

What can I serve with Muchicken hammara?

Serve with toasted pita bread, fresh veggies, or crackers for dipping. It pairs well with almost anything!

Final Thoughts

Muchicken hammara is not just a delicious dip; it’s versatile and perfect for gatherings. You can customize it with various spices or toppings based on your preference. Try this recipe at your next event and delight your guests with its rich flavors!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Muchicken hammara Recipe (Roasted Red Pepper and Walnut Dip)

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• Author: Alexia
• Total Time: 45 minutes
• Yield: Approximately 10 servings 1x

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Description

Muchicken hammara Recipe (Roasted Red Pepper and Walnut Dip) is a delightful Middle Eastern dip that perfectly balances the creaminess of roasted red peppers with the richness of toasted walnuts. Enhanced by a blend of spices and a touch of pomegranate molasses, this dip is not only delicious but also versatile, making it an ideal choice for gatherings or as an everyday snack. Whether served with toasted pita, fresh vegetables, or used as a sandwich spread, this dip will impress your guests and satisfy your cravings. Easy to make and packed with wholesome ingredients, Muchicken hammara is a must-try for anyone looking to elevate their appetizer game.

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Ingredients

Scale 1x2x3x

• 2–3 large red bell peppers
• 1/2 cup walnuts
• 1/4 cup breadcrumbs
• 2 cloves garlic
• 1 tablespoon lemon juice
• 3 teaspoons pomegranate molasses
• 1 tablespoon cayenne pepper
• 1 teaspoon cumin
• Salt to taste
• Pepper to taste
• Olive oil

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Halve and core the red peppers, placing them on a lightly oiled baking sheet. Roast for 20-30 minutes until charred.
3. After roasting, cover the peppers to steam for about 10 minutes; then remove and discard the skins.
4. Roughly chop the roasted peppers and add them to a food processor.
5. Lightly toast the walnuts in a dry pan for 1-2 minutes before adding them to the food processor.
6. Add breadcrumbs, garlic, lemon juice, pomegranate molasses, cayenne pepper, cumin, salt, pepper, and olive oil to the food processor. Blend until smooth.
7. Adjust seasoning if necessary before serving with garnishes like extra walnuts or parsley.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 1/10 of recipe (approximately 50g)
• Calories: 130
• Sugar: 2g
• Sodium: 50mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg