Roasted Red Pepper Dip (Muhammara)
Ingredients:
Red Bell Peppers (5, seeded)
White Onion (1, halved)
Roma Tomatoes (2, halved)
Garlic Cloves (6, peeled)
Tomato Paste (1.5 tbsp)
Cumin Seeds (1 tsp)
Walnuts (1 cup)
Magpie’s Purple Reign
Olive oil
Salt
Pepper
Optional:
Pomegranate Molasses
Chopped Parsley (garnish)
Pomegranate seeds (garnish)
Directions:
Preheat oven to 425*F
Add peppers, onion, and tomatoes to a parchment-lined baking tray. Toss with olive oil, salt, and pepper. Roast for 20 minutes.
While vegetables roast, combine tomato paste and a drizzle of olive oil to a frying pan over medium heat. Cook for 5 minutes, stirring occasionally until tomato paste has a dark red hue. Set aside.
Add cumin seeds to pan and toast over medium heat. Stir frequently until aromatic 1-2 minutes. Set aside.
After 20 minutes, turn peppers and onions over. Add garlic cloves to tray and return to oven. Roast for an additional 15 minutes (until vegetables are softened and lightly charred) and then remove from oven.
Once cooled, peel and discard tomato and pepper skins as best you can. Add roasted vegetables, tomato paste mixture, toasted cumin, pomegranate molasses (if you have it), and at least three dashes of Purple Reign to a food processor and pulse. Keep texture slightly chunky. Then add walnuts and pulse again briefly to retain some texture.
To serve, spread muhammara onto serving plate or bowl and serve with pita bread or fresh vegetables. Feel free to add another few dashes of Purple Reign to taste.
Reaper purple naga tiger peppers combine with tart cranberry, pomegranate, and sweet blueberries to create a complex and satisfying burn.
