Muhammara & Hummus | Easy Homemade Dips Recipe

Muhammara
Ingredients:

5 roasted red kapiya peppers
1/2 cup roasted walnuts
5 roasted cloves garlic
1 roasted red chili pepper (adjust to taste)
2-3 tablespoons pomegranate molasses
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili flakes (for topping)
Fresh mint leaves (for garnish)
Instructions:

Roast the Ingredients:

Preheat your oven to 400°F (200°C).
Place the red kapiya peppers, walnuts, garlic (with skins on), and red chili pepper on a baking sheet. Roast for about 20-25 minutes, turning occasionally, until the peppers are charred and soft. Roast the walnuts for 3-4 minutes until slightly toasted.

Peel and Blend:

Once the peppers are roasted, place them in a bowl and cover with plastic wrap to steam for about 10 minutes. This will make peeling easier.
Peel the skin off the peppers and remove the seeds. Remove the skins from the garlic cloves.
In a food processor, combine the roasted peppers, walnuts, garlic, and red chili pepper. Blend until smooth.

Add Flavor:

Add pomegranate molasses, olive oil, salt, cumin, and blend again until well combined. Taste and adjust seasoning as needed.

Serve:

Transfer the Muhammara to a serving bowl. Drizzle with olive oil, sprinkle with chili flakes, and garnish with fresh mint leaves. Enjoy with pita bread, fresh vegetables, or as part of a mezze platter!

Hummus
Ingredients:

1 cup cooked chickpeas (or 1 can, drained and rinsed)
3-4 cloves garlic
Juice of 1 lemon (adjust to taste)
1/2 teaspoon salt (adjust to taste)
2 tablespoons tahini
3 tablespoons olive oil (plus more for drizzling)
Chili flakes (for sprinkling on top)
Instructions:

Blend the Ingredients:

In a food processor, combine the chickpeas, garlic, lemon juice, salt, tahini, and olive oil.
Blend until smooth. If the hummus is too thick, add a small amount of water (1 tablespoon at a time) until you reach your desired consistency.
Adjust and Serve:

Taste the hummus and adjust the seasoning with more salt, lemon juice, or tahini as needed.
Transfer to a serving dish, drizzle with a bit more olive oil, and sprinkle chili flakes on top.
Enjoy these two delicious dips with your favorite accompaniments!