Appetizers, Dips, Vegetarian

Muhammara Hummus Swirl


13558978_1303241986370562_6230401990296499252_oThis recipe is a bit of a cheat, since real Muhammara is made with breadcrumbs. But I loved the idea of making two dips in one and swirling them together-so pretty!

Muhammara Hummus Swirl

1 cup dried Chickpeas or 1 can (540 ml) Chickpeas
1 teaspoon Baking Soda, if using dried Chickpeas
1 teaspoon Cumin Seed, lightly toasted and ground
2 cloves Garlic
1/3 cup Tahini or Peanut Butter
1/2 cup freshly squeezed Lemon Juice
1 ½ teaspoons Salt

1/4 cup chopped fresh Parsley (optional)

2 Red Peppers, roasted and peeled or 1/2 (500 ml) jar Roasted Red Pepper Paste
2 tablespoons Pomegranate Molasses
1/4 cup toasted Walnuts
2 tablespoons Olive Oil


To serve: Olive Oil, a few leaves of Parsley, a sprinkle of Sumac if you have it

If using dried chickpeas, soak overnight in plenty of cold water. Cover with fresh water and bring to a boil. Reduce the heat, add the baking soda and simmer until very tender, about an hour. Drain the chickpeas and place in a food processor. If using canned chickpeas, drain and place in food processor. Add the cumin, garlic, tahini, lemon juice and salt. Process until very smooth, about two minutes. Remove half of the hummus to a small bowl and stir in the optional parsley. Return the food processor bowl to position and add the red peppers, pomegranate molasses, walnuts and olive oil. Process until smooth, then scrape into a bowl. Swirl the two dips together in a pretty serving dish and drizzle with additional olive oil, adding a few parsley leaves and a sprinkle of sumac if you like.