Raw muhammara recipe with amaranth seed oil

Inspired by the Middle East

We are always intrigued by dishes that make appearances in very different cultures. Cucumber salad is a favourite example. It is found in places from Germany, to Latin America, to Japan. Although the recipes vary, there is a surprising amount of consistency. Onions frequently come up alongside something tangy such as citrus juices or vinegars. Even before globalisation, maybe our taste buds were not all that different?

A modern example is hummus... where do you not see it these days?! Hummus is undeniably delicious and nutritious. To be absolutely honest though, we are kind of over it. Searching around for new staples that would reinvigorate taste buds and be as reliable and versatile as hummus, we came across muhammara. This spicy, coarsely blended dip originally comes from Aleppo, Syria.

How do I eat muhammara?

Like cucumber salad, the muhammara recipe is a natural match for all sorts of cuisines. That is to say you could spread it on your favourite sandwich; blend it with chopped tomatoes as a pasta sauce; add to a chickpea or lentil salad; use as a garnish for breakfast eggs or tofu. Substitute muhammara for harissa or ajika, a Caucasian sauce commonly served in Armenia and Georgia. Or you could just enjoy muhammara the traditional way, as a dip.

Any of Erbology's crackers pairs elegantly with this recipe for raw muhammara. Our current pick as accompaniment are Tkemali buckwheat crackers. The grainy and substantial texture is nicely balanced by the piquancy of the dip, and both share vague ties to Georgian cuisine. Alternatively, Greek olive crackers would complement the Mediterranean flavour.

The heart of the muhammara recipe is the combination of flavourful bell peppers, the warmth of red pepper flakes, and the crunch and body of walnuts. There is plenty of room for invention beyond that - have you seen all the varieties of hummus in the supermarket?! It never stops! For instance, we have used agave nectar in this recipe instead of the traditional pomegranate molasses, which is packed with sugar.

Ok, we get it...

Once you master it, here are some ideas for variations on our basic recipe. Garlic is easily added. You could also crumble Erbology crackers and use them in the dip itself instead of the traditional (and gluten-filled!) breadcrumbs. If you have time on your hands, we recommend using a mortar and pestle for the nuts and powdered / liquid ingredients instead of the food processor to obtain a more authentic texture.

How about playing around with adding Erbology black seed oil into your raw muhammara, where it would complement the cumin powder? You could either substitute it for some of the cold-pressed amaranth oil in the recipe, or drizzle it on top as a finishing oil.

Here's a menu idea for a simple lunch - cucumber salad, hummus, raw muhammara, and Erbology raw crackers. The new, the old, the borrowed from all around the globe... just add something blue and you'd be practically ready for a wedding! Being true romantics - and not least about food - we reckon that's gotta be a good sign!