It is time again for the “Secret recipe club” reveal!  I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation.  It is a great concept… each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog.  All you have to do is choose a recipe, make it and blog about it on the specified date.  The only rule is to keep it a secret!  If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
The blog I got assigned this month is Deanna’s The Mommy Bowl.  She has a beautiful blog full of amazing gluten free, dairy free and vegan recipes.  I was fascinated by how much there is to learn!  Make sure to check it out!  While browsing through Deanna’s site I got immediately hooked to one particular recipe: Muhammara.  Why??  Well, I must admit the name had something to do with it… but really, I love dips and this is a delicious and healthy dip that is going to become a part of my dip menu for my future parties.  It tastes so good, a little nutty and a little sweet and sour… It is hard to describe it… just make it, it takes 5 minutes and you will love it!  Thank you so much for sharing such a fantastic recipe Deanna!  Please, make sure you drop by Deanna at The Mommy Bowl and check out her beautiful site!

I also want to thank Angie from Big Bear’s Wife who is my group’s hostess for all her help!!!


Recipe adapted from The Mommy Bowl

1 red capsicum, roasted and seeded
2 tbsp bread crumbs
½ cup walnuts, toasted
1 tsp cumin seeds, toasted
1 tbsp extra virgin olive oil
1 tbsp pomegranate molasses
½ tbsp tomato paste
½ tsp salt
1 tsp lemon juice
1 small clove garlic, minced

1 tsp chilly powder (I added this for a little kick)

Start by roasting the capsicum.  You can do so on the stove, or by baking it in the oven for a few minutes.  Peel it and seed it and keep it aside to cool down for a few minutes.

Put all the ingredients in a mixer and blend them.  Be sure not to over blend as you do want some texture to it.

Let it stand for 20 minutes before eating.


Decorate with some more walnuts and a drizzle of olive oil and serve with tortilla chips or toasted bread.


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  1. says

    So glad you were able to find something to make from my blog! I love this dip, and haven’t made it in far too long. I think I just figured out something to put on this week’s menu. Isn’t it funny how we forget about our own recipes? :)

  2. says

    I love the combination of ingredients for this dip and your ‘how to’ is great. I will being making this at the weekend as it sounds like it will be delicious.

  3. says

    I love dips too, Manu, and this one sounds so good! So many yummy ingredients… Thank you for sharing this recipe with me. I look forward to visiting The Mommy Bowl for more such recipes! Gorgeous pictures, Manu :)

  4. says

    Oh, yum!!!! I love roasted peppers…and they must be so wonderful in this flavor packed dip. And, of course, your presentation is gorgeous! Hope you’re having a wonderful week, my friend~

  5. Terayz says

    Is there a substitute for the pomegranate molasses? I would love to make this, but I can’t get the molasses. What does the molasses do to the recipe?

  6. says

    Oh this is great. We have a pastry called muhammara and it’s like this red sauce (I guess it’s what you’ve made, only redder) on a base – similar to fataayer or pizza base. It’s so delicious, you buy it from bakeries in Syria and munch down on it with tea… I’m saving this recipe so I can one day make it for my sis (she and I love it) :)


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