Muhammara, sriracha red pepper homous & chermoula homous..

 I decided to revisit a few of my dips recently, it’s been a while since I’ve lived up to my ‘dip queen’ title! I make homous and dips weekly, but don’t always post them, I don’t want to bore anyone, but this little trio was so tasty with the roasted cauliflower, I thought I’d share it… 

I roasted the cauliflower in a drizzle of olive oil and towards the end of its cooking time, I threw over some za’atar, then put it back in the oven for a little while. That way the herbs, spices and sesame seeds in the za’atar wouldn’t burn, but would have long enough to add their flavour to the cauliflower. 

On the subject of cauliflower..it’s great that it’s become such a popular vegetable and that people are discovering so many ways to cook with it, but at my local market it’s now become too expensive for them to even stock! Oh well, it forces me to experiment with other veg I guess…

Onto the muhammara.. 

This is a middle eastern dip made with roasted red peppers, walnuts and pomegranate molasses. I was asked to the describe the flavour recently and I struggled to do it justice; there’s the sweetness of the red peppers, plus the slight sourness of the lemon juice and molasses, with the lovely addition of the walnuts..impossible to find the words! You’ll have to try it ๐Ÿ™‚ 

I’ve made this before, it was on my blog in the very early days of its existence, this is my chance share it again, with better photos!!! 

Muhammara

Ingredients

2 large red peppers (I like using the long red ones)

2 cloves of garlic

1 tsp ground cumin

1/2 tsp ground coriander

1 tsp paprika

1/4 – 1/2 tsp chilli powder (depending on your taste)

1/4 tsp salt

1/2 tsp baharat/Arabic 7 spice mix

1.5 cups of fresh walnuts

2 tbsp pomegranate molasses

Juice of half a lemon 

1/2 cup ground almonds (traditionally this would be breadcrumbs, but I like it with the ground almonds) 

Method

Roast the peppers whole in the oven for 5-10 minutes, turning half way through, until you can feel that they are completely soft 

Remove them from the oven and place them in a plastic bag for a few minutes; this will make it easier to remove the skins

When they are cool enough to handle, remove the stalks, skins and seeds and put the flesh into your blender

Add all of the other ingredients and blend, but not too much, you want a grainy texture

Enjoy! 

Next, the red pepper and sriracha homous.. 

Whilst roasting the red peppers for the muhammara, I added in some more to make this..

Ingredients

2 large red peppers, roasted and skins & seeds removed as above 

150g drained cooked chickpeas

50g tahini

1 tsp paprika 

Juice of 1 lemon

2 cloves garlic

1-2 tbsp sriracha chilli sauce (to your taste) 

Method

Whizz it all up in your blender 

And lastly the chermoula homous.. 

Having made up some standard homous as well as the red pepper one above, I stirred in some of my recently made chermoula; the two together really compliment each other and create a lovely dip. 

  A table filled with colour and flavour, perfect for any day of any week (as far as I’m concerned that is!).

 I also made Linda’s lovely Algerian bread ‘khobz tajine’ again to go with it all..

 A big fat ‘yum’ from me!! 

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56 thoughts on “Muhammara, sriracha red pepper homous & chermoula homous..

  1. Anita Kushwaha

    You certainly earn your title of “Dip Queen,” Elaine! The dips and bread look very tempting, yum! ๐Ÿ™‚ I think for vegetarians, dips are a great way of adding flavour and a bit of extra protein too, which I sometimes struggle with. I had no idea that cauliflower had gotten so expensive, it used to be the vegetable no one wanted to eat, at least around here. But that never bothered us because it’s so commonly used in Indian cooking, as you know, and so my parents were always happy to buy it and that it was so affordable. Hm, is it just popularity that’s made it more expensive? Just curious! xo

    Liked by 1 person

    Reply
    1. Elaine @ foodbod Post author

      I completely agree with you, as always, I add some sort of dip or sauce to every meal I eat to add in protein. Tahini is often my main protein in a meal!!
      And cauliflower…yes, it was always written off as the boring overcooked veg with a Sunday roast, but now it’s the new king of vegetables!
      Thank you, I’m glad you like my offering xx

      Liked by 1 person

      Reply
      1. Anita Kushwaha

        I love tahini too! Ha ha, it’s funny that cauliflower is finally getting its 15 minutes, but as you say, that can be a little prohibitive! I loved your offering, thanks for sharing ๐Ÿ™‚ xo

        Liked by 1 person

      2. Elaine @ foodbod Post author

        Anything that becomes popular becomes more expensive doesn’t it???
        Wonderful – a fellow tahini lover โค๏ธโค๏ธโค๏ธ we have so much in common!!
        xxx
        PS have emailed you x

        Liked by 1 person

  2. sallybr

    I am very disappointed because I was not the first to grant you the Dip Queen title… I guess I need to move faster, or maybe move to Europe so that I get your posts earlier! Australia might be better!

    seriously, though – these are great, not only the flavors that are so different from each other, but the colors… fantastic!

    I am a lover of cauliflower in all its forms – just saw a recipe for cauli “meatballs” and I might give them a try soon

    Liked by 1 person

    Reply
    1. Elaine @ foodbod Post author

      Just move here and try all the food before it even gets on the blog!!!! How’s that for a plan??!
      Ooh, cauliflower meat balls….nice! I look forward to seeing them on your blog soon xxxx

      Like

      Reply
  3. Susan

    Dip Queen!! Never boring!! Hey, I love that Algerian bread. I notice how cauliflower has become expensive here too. What other veggies do you like with these dips and sauces? Aubergine, I know. What else? Maybe roasted sweet potatoes or other squashes. I love just daydreaming about it!

    Liked by 1 person

    Reply
      1. Susan

        Yes, I guess it’s the grain-free (or grain averse) culture we have going on. I think some of the information about wheat (and corn) is interesting, but I think we’re missing important nutrients by cutting all grains. Anyway, I guess cauliflower is the popular substitute.

        Liked by 1 person

      2. Elaine @ foodbod Post author

        Yes, and all of the amazing things you can make with cauliflower. Personally, I like my grains, I think you need both. My stomach is a lot less sensitive to gluten nowadays but I would still only have gluten with one meal a day, any more than that and I blow up.

        Liked by 1 person

      3. Susan

        I like both too. I do know people are sensitive to gluten and I’m glad things are labeled more clearly so people can be careful if they need to. Luckily, there are lots of grains. Do you ever pick up “ancient grains?” I snap up kamut whenever I see it, because I make muffins for Pete with it. I think it’s less problematic for people. Wait! Do you think people have made cauliflower muffins yet ;)??

        Liked by 1 person

      4. Elaine @ foodbod Post author

        I think they probably have!
        And yes, I like the ancient grains, right now, right this second, I have a loaf of bread in the oven which includes kamut flour ๐Ÿ™‚
        In the UK there’s currently a buzz about ‘siyez’ another ancient grain, a bit like spelt apparently?
        I like freekeh too, it’s got such a lovely flavour..

        Like

  4. kellie anderson

    Nice to see the recipes all in one place. I can’t believe cauliflower is too expensive to stock now though. A few years back farmers were stopping growing it because it was so unpopular, and look at it now. I even have a Pinterest page called Cauliflower is the new black!

    Liked by 1 person

    Reply
    1. Elaine @ foodbod Post author

      I know, it just shows how things can change. The greengrocer at the market said that it would cost THEM ยฃ1.99 to buy a cauliflower from their supplier, so what on earth would the cost be to us??? I can totally understand why they chose not to stock it at those prices..

      Liked by 1 person

      Reply
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